Britney Ruby Miller

interview by Bryn Mooth / portrait by Michael Wilson

The CEO of the region’s beloved hospitality company says supporting local restaurants is more important now than ever.

What was it like to grow up in a family of restaurateurs?

It was awesome. I fell in love with the business really early, but what spurred my passion the most was my time at MCI. My dad was always my inspiration when it comes to taking care of people and creating an experience that they can’t get anywhere else.

Describe the moment in March 2020 when you realized the magnitude of the crisis.

It was straight survival mode, trying to understand very quickly the decisions that had to be made to protect the company, and also wanting to make sure our staff was taken care of. The most heartbreaking thing for us was having to furlough 600 employees. We were shuttered from March to June. We shifted to takeout and meal kits, trying be get creative in ways we could keep operating. At that time, I became a board member of the ORA. The majority of my days were spent lobbying and advocating for the Paycheck Protection Program.

What’s been the single biggest challenge?

We’re still in the middle of the pandemic, and there’s an uncertainty as it pertains to the supply and labor crises. Though I think there’s light at the end of the tunnel, restaurants still have so many challenges every day: Inflation is crushing us, supply issues are crushing us, the industry has lost about a million workers, and they’re not coming back. At the same time, it feels like a victory when you walk into your restaurant and see people living life and enjoying themselves.

Our habits around dining out have changed; what of those changes will last?

Overall, people are pretty understanding of the supply and labor crises that we’re in. I also believe that there’s always going to be a niche for nontraditional dining; we’re still doing carryout, delivery, and meal kits, and that’s something we’re going to stick with.

Why did you step into an advocacy role during the pandemic?

I felt like it was my duty to use the contacts we have. I realized that politicians want to hear from operators, not lobbyists; we could talk with senators about our real situations and explain how it was affecting our business. That’s a big reason why we were able to get PPP 1 and 2 passed.

What do you want people to know about supporting bars and restaurants now?

That restaurants are by no means out of the woods. Though we’ve reopened, there’s so much uncertainty. I would thank and encourage people to support restaurants the way they did in 2020. The urgency is as great, if not more so, because federal funds have run out and restaurants are operating solely on revenue. The only way to get revenue is with support from customers.

Vital Stats
Born: Cincinnati
Lives: Anderson, OH
Career: Grew up in her father’s restaurant business, working nearly every position in the house. Bachelor’s degree from University of Cincinnati and a Culinary Arts degree from Midwest Culinary Institute; currently pursuing an Executive MBA from Xavier. Joined Jeff Ruby Culinary Entertainment corporate office in 2011; currently CEO leading seven locations in Ohio, Kentucky, and Tennessee. Board of Directors, Ohio Restaurant Association and ORA’s Board Member of the Year in 2021. Member of Gov. Mike DeWine’s Restaurant Advisory Group.