'Listen to your team, your peers and the business you are supporting'
Q: Describe your company.
A: Portillo's is a beloved restaurant brand that started in the Chicago suburbs and has served up high-quality, craveable Chicago street food in a memorable, high-energy atmosphere for almost six decades. Our fans are obsessed. There's something for everyone on our diverse menu, which includes delicious Chicago-style favorites like Chicago-style hot dogs and sausages, Italian beef sandwiches, chopped salads, chargrilled burgers, crinkle-cut french fries, homemade chocolate cake and milkshakes. We operate nearly 70 restaurants across nine states and also ship our most popular menu items to all 50 states.
Q: Do you plan to hire any additional staff or make any significant capital investments in your company in the next year?
A: Our current plan is to open seven restaurants in 2022. As we expand, we'll be hiring new team members for full-time and part-time positions at those new locations, from management to hourly team members. We remain committed to investing in our Portillo's family, which will include competitive compensation and free shift meals, as well as programs to train and develop leaders within new and existing markets.
Q: What will your company's main challenges be in the next year?
A: Portillo's, along with the entire restaurant industry, will likely face a few challenges in 2022. First, supply chain issues and an increase in commodity prices, such as the beef used to make our Italian beef sandwiches, could have an ongoing impact. We will lean on the strong relationships we have with our trusted vendors and suppliers to minimize any consumer disruption. Second, the current labor market will continue to impact restaurants' ability to staff locations. Fortunately, we have an incredible group of team members at Portillo's who remain committed to showing up and taking care of our guests every day.
Q: What's the hottest trend in your industry?
A: Over the past two years, we've seen a major shift in how consumers use restaurants. Portillo's was well-positioned for this shift in consumer mindset - we have been multichannel since early on in our 58-year history. In addition to our strong dine-in sales, we have best-in-class operations across channels, including drive-through, delivery, catering and direct shipping. These are all platforms we'll continue to invest in moving forward. In fact, we're opening our first Portillo's Pick Up in Joliet early this year. The new model won't have a dining room and will focus on off-premise operations, including catering and delivery, with an expanded, three-lane drive-through and a designated pickup area.
Q: If you had one tip to give to a rookie executive, what would it be?
A: Listen. Listen to your team, your peers and the business you are supporting. You may not have all the answers, and that is OK. There is no book or "90-day plan" that you need to follow to be a great leader or a great executive. Connecting with people is critical.
Q: Do you have a business mantra?
A: Stay humble, hungry and be kind.
Q: From a business outlook, whom do you look up to?
A: There are many leaders that I have worked under, past and present, that inspire me and helped me develop into the leader that I am today. I'm fortunate enough today to work with Michael Osanloo, our CEO, who inspires me each day. Under his leadership, our company created a culture that was led by values. He's stayed true to that commitment and truly lives our values of Family, Greatness, Energy and Fun every day, in every decision he makes.
Q: What is one interesting fact about you or your company that most people may not know?
A: When we say Portillo's is committed to treating its team members like family, we mean it. When Portillo's went public earlier this year, we gave stock to all of our restaurant managers, managers in our commissary and team members in our corporate office. Our teams work hard, and we wanted to make sure everyone felt proud to be an owner in Portillo's.
Q: Was there a moment in your career that didn't go as you had planned? What lesson did you learn from it?
A: Definitely. There were many moments that didn't go according to plan in my career, but sometimes the plan doesn't end up being what is best in the long run. New opportunities came in front of me that I seized. I learned that this made me uncomfortable at times, but I then discovered that getting comfortable with being uncomfortable helped me learn so much in my career.
Q: What do you like to do in your free time?
A: My family and I love to spend time on the lake during the summers in Michigan, boating, wake surfing and relaxing. I enjoy watching my two daughters play sports throughout the year. My sport of choice is golf, and I also enjoy hanging out with my friends and traveling (when possible).
Q: What book is on your nightstand?
A: I'm currently listening to the audible book "Unapologetically Ambitious" by Shellye Archambeau.
Q: What keeps you up at night?
A: My two teenage daughters! Being a parent is just as stressful as any job.
Q: If you were not doing this job, what do you think you would be doing?
A: I am an avid sports fan and would be doing sports broadcasting on ESPN.
Q: What was your first paying job?
A: I worked at a local ice cream shop when I was 15. That definitely started my career in the food service industry.
Q: If you could put your company name on a sports venue, which one would you choose?
A: I am biased because my husband works for Penske. So I absolutely will say either IndyCar racing or NASCAR. Lots of passionate fans, much like our passionate Portillo's fans.
Q: Two people to follow on Twitter and why. (besides your company)
A: Gordon Ramsay - not only is he a great chef, but he is highly entertaining.
Taylor Swift - I love her songwriting and music. Her posts are real and authentic.
Michelle Hook
Chief Financial Officer
Portillo's
2001 Spring Road, Oak Brook, IL 60523-2032
(630) 954-3773
https://www.portillos.com
Industry: Restaurant
Annual revenue: $455.5 million (in 2020)
Number of employees: About 7,000
Age: 47
Family information: I've been married to my husband, Rich, for over 21 years. We have two daughters, Abby is 17 and a senior and Madison is 15 and a sophomore.