Chris Britt’s colorful career began after graduating from Ohio State University in 2012, with a B.S. degree in Sport Management and a minor in Communications. Chris worked in the world of sports business for over a decade having worked his way up to Director of Golf right out of college, and while at OSU was a student sports information director for multiple teams in the Athletics Communications office, before managing staffing companies.
For nearly five years, Chris has served in a leadership capacity at Agave & Rye, one of the fastest growing restaurant concepts in the U.S. He has accumulated a diverse array of experiences since joining the Agave & Rye team in 2018, and through his expertise, Chris has helped continually grow the company into a now multi-brand restaurant group, touting such revered concepts as Agave & Rye, S.O.B. Steakhouse, Shindig Park—and the soon-to-be-unveiled, Trashy Dawg. Chris started as the GM of the original location in Covington, Kentucky, before taking the same position at Agave & Rye’s flagship location in Liberty Township, Ohio. Soon after, he was promoted to Regional Director, followed by a promotion to the Director of Operations role. Chris has now been in his role of Chief Operating Officer for more than a year, right in time for expansion plans in 2023.
Chris remains passionate about Agave & Rye and Epic Brands’ future growth, developing his team to become all they can be, and giving back to the communities that support Agave & Rye locations. He is also actively involved in thinking through new ways to transform the process by which the restaurant industry looks at creating healthier, long-term team members that align with the company’s core values with a hospitality mind. Chris wants to change the stereotype of working in our industry by thinking differently about how they approach the human element while maintaining high standards and ethics. Today, he resides in Cincinnati.
