Patrick Terry

Patrick Terry was born in Fort Worth, Texas, and grew up in Abilene. In an interview, he described his broadcaster father as a role model. His childhood fondness for Mack Eplen’s burger stand later influenced his business.⁠[1][2]

He graduated from the University of Texas at Austin with a Bachelor of Science in advertising.⁠[3]

He worked at Tracy-Locke/BBDO, directed the Texas Sesquicentennial Commission and consulted for Governor Ann Richards.⁠[3]

In a Rise25 interview, he recalled operating a small Dallas pizza restaurant and working in rental property, marketing and consulting. After marrying Kathy, they developed a partnership in running their business.⁠[4]

He and his wife Kathy opened their first stand at South Lamar and Barton Springs in Austin, in a 527-square-foot building. Kathy’s reading of Fast Food Nation reinforced their focus on ingredients and service.⁠[2][4]

P. Terry’s centers on a concise menu of burgers, fries and shakes, with retro Googie architecture. Its stated approach combines freshly cut fries, preparation to order and affordable prices.⁠[2]

He recalled locating the second restaurant about three miles from the first and transferring experienced employees there. He saw preserving food quality and workplace culture as central challenges in expansion.⁠[4]

He extended his simple-menu and pricing approach to Tex-Mex through Taco Ranch. His university reported about 2,500 tacos sold in the first nine hours of its soft opening.⁠[3]

The university’s advertising school reported on his visit with students. He discussed setbacks, transparency, employee and customer care, and the development of Taco Ranch.⁠[5]

Todd Coerver became P. Terry’s chief executive, with Terry stepping down from that position at the time. The appointment supported the company’s expansion within Texas.⁠[6]

Taco Ranch’s remaining restaurant ceased service. The company had said it wanted to focus on P. Terry’s expansion into Houston and would offer employees transfers to its burger restaurants.⁠[7]

Texas State University’s McCoy College of Business featured Patrick and Kathy in its spring entrepreneurship program. Its contemporary profile reported 35 locations and more than $1.7 million in charitable donations.⁠[8]

In an approximately 65-minute episode, he discussed building the business with Kathy, pricing, employee loyalty and brand culture, including his reasons at that time for rejecting franchising and private-equity investment.⁠[9]

The company announced an Employee Ownership Trust and profit sharing, reporting 38 locations and 1,800 employees. The announcement identified Patrick as co-founder and CEO and said he and Kathy would continue leading the company.⁠[10]

The announcement allocated 5% of operating income to eligible employees with more than two years of service. An increase to 20% was a future goal. Common Trust supported the ownership transition.⁠[10]

The company explained that its Capital Plaza restaurant in Austin was closing because of the I-35 expansion and said it would relocate affected employees to other stores.⁠[11]

Published benefits include shift meals, interest-free loans, paid leave, a 401(k) and insurance. In interviews, Terry also described birthday cakes for employees and connected assistance during personal difficulties with retention.⁠[12][13]

P. Terry’s selects a Saturday each quarter for Giving Back Days, donating all of that day’s profits. Its stated priorities are food, housing, health and safety in Austin, San Antonio and Houston.⁠[14]

P. Terry’s company website: https://pterrys.com/ (opens in a new window). Company X: https://x.com/pterrys (opens in a new window). Company Instagram: https://www.instagram.com/p_terrys/ (opens in a new window). These are brand accounts.⁠[2]