Take-Away with Sam Oches

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In this episode of Take-Away with Sam Oches, Sam talks with Maribeth Dela Cruz, president of Jollibee North America, the domestic arm of the Philippines-based brand that has more than 1,700 locations globally and around 100 here in North America. Jollibee is at once familiar and unique for American consumers, as it primarily serves fried chicken — what it calls Chickenjoy — but also a broader menu with more outside the box items like spaghetti, burger steak, and ube pie. That mix of familiarity and novelty is helping Jollibee to expand quickly in the U.S., and not only within Filipino-American communities. It’s also helping Jollibee achieve average unit volumes just shy of $5 million — an incredible number for a QSR in a competitive category. Maribeth joined the podcast to talk about the strategies that have helped Jollibee establish such a strong foothold here in the U.S., and about the ways in which Jollibee leans into its heritage to create a warm, welcoming environment.

In this conversation, you’ll find out why:

You should plot your growth where you can develop brand ambassadors
The best path to consumers’ hearts is familiarity with a twist
Franchisees must share your hospitality standards
Great execution leads to great results
From merch to a mascot, your branding can carry appeal far beyond the restaurants

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Stephan Harman, cofounder and CEO of FUSIAN, a sushi concept based in Columbus, Ohio, that has grown to seven locations over 16 years. FUSIAN is on the cusp of its biggest change yet: A brand refresh in which it’s evolving its entire look and feel as it plans for the next phase of growth. Stephan and Sam sat down in person in Columbus to talk about that brand evolution and how the business has evolved over a decade and a half to better serve its guests.

In this conversation, you’ll find out why:

Your first location should be a profitable test kitchen
There’s always room for improvement — even with your core product
If your product travels well, consider fewer units in each market
Customers can make their own decisions around health and wellness
Branding guidelines help you tell your story — and grow into new markets
People align with like-minded brands

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Andrea Cherng, chief brand officer at Panda Restaurant Group, parent company of Panda Express, which has more than 2,600 locations in the U.S. that pull in more than $6 billion in sales annually. Andrea has been a part of Panda for pretty much her whole life, as her parents Andrew and Peggy Cherng founded the concept back in 1983 as a quick-serve spinoff of their Panda Inn full-service concept. Today Andrea oversees growth and development at Panda, which includes helping the chain carve out a distinct American-Chinese menu that borrows from China’s eight renowned regional cuisines. NRN just named Panda Express as this year’s Brand Icon winner, and Sam traveled to Panda’s Support Center in Rosemead, CA, to sit down with Andrew, Peggy, and Andrea to learn more about the brand’s balance between its Chinese heritage and its desire to create something wholly original. This is Sam's interview with Andrea, in which you’ll learn more about how an immigrant ethos drives Panda’s growth and how the chain creates valuable experiences both in stores and its digital channels.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mark Davis, CEO of Black Rock Coffee Bar, a beverage brand that has grown to around 200 locations in seven states in its 18 years. The team at Black Rock believes they have a differentiated model that will help the brand compete nationally against the likes of Dutch Bros, 7 Brew, and Scooter’s. For one, Black Rock has a lobby in more than half of its locations rather than being drive thru only, but also, its investment in engaging and hospitable baristas has generated incredible loyalty to the brand while also keeping turnover extremely low. Mark joined the podcast to talk about what it takes to win in the beverage category today, which menu platforms and dayparts are likely to drive incremental growth in the future, and why going public last year was the right move for Black Rock.

In this conversation, you’ll find out why:

Build a performance culture if you want to win with hospitality
Treat your teams like their parents would want you to
Service could be what separates the good from the great in beverage
If you plan to go public, make sure your whole team is aligned on the goals

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chad Moutray, Senior Vice President of Research and Chief Economist for the National Restaurant Association, the largest trade organization representing restaurants in the U.S. Chad joined Sam at the National Restaurant Association Show to offer a mid-year review of the restaurant industry, diving into consumer behavior, economic factors impacting the industry, and how labor specifically is challenging operators’ ability to grow.

In this conversation, you’ll find out why:

In this K-shaped economy, the lower-income consumer is unpredictable
A holistic approach to restaurant excellence is your best shot at beating the competition
Labor will continue to put the squeeze on the industry
Technology can speed up and improve the hiring process
This is a glass-half-full industry, and innovation is to thank

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Michael Montagano, CEO of Dog Haus, a California-based concept serving high-quality burgers, brats, and hot dogs at 60 locations around the country. While Dog Haus has been around now for 16 years and has been franchising for most of that time, the company just launched a unique new Area Director program that will bring in 15 ADs who will help Dog Haus accelerate growth in their designated territories. Those ADs — who are bringing franchise experience from much larger, established brands like Jersey Mike’s and Tropical Smoothie Café — will get equity in the brand as well as a presence on the board as Dog Haus looks to establish a relationship with franchisees that is much deeper than the typical franchise arrangement. Sam sat down with Michael in Dog Haus’s original location in Pasadena, Calif., to learn more about how this new AD program could help Dog Haus grow to 300 locations and beyond, and they even talk about Dog Haus’s unique new beverage relationship with Dr Pepper.

In this conversation, you’ll find out why:

Franchisees should be experts in their trade areas
You should treat your franchisees as the brand partners that they are
Area directors are like player coaches who can level up the brand
There’s no deadline for ramping up growth
An experiential concept in a streamlined footprint equals future restaurant success

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Lance Juhas, co-CEO of Piada Italian Street Food, a Columbus-based Italian fast casual that has grown to 62 locations in 16 years. Piada was founded by Bravo Brio cofounder Chris Doody and it’s earned a reputation over the years as a great operator with a one-of-a-kind menu — one that’s helped it enjoy 29 straight quarters of same-store sales growth. But to this point Piada’s growth has been slow and deliberate as the company pieces together the right playbook for growth. That playbook is ready, and Lance — whose career included 16 years with Bravo Brio after stops with J. Alexander’s and Hillstone Restaurant Group — is steering the brand into its next growth phase. He joined the podcast to talk about all the little details that go into a great restaurant experience, and about the right way to evolve a restaurant business.

In this conversation, you’ll find out why:

Your customers will tell you what your star menu item is
Hospitality is the ingredient that brings customers back
You should never take the crab out of the crab cakes
Customization is not for everybody
You’ve got to earn the right to grow
A guest’s endorsement is gold — and harder and harder to get

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Sam Polk, founder and CEO of Everytable, a health-forward concept that launched a decade ago with the mission of making nutritious meals more affordable, particularly for neighborhoods that lacked access to healthier foods. Everytable made a huge splash when it launched, partly because of its unique pricing model: The brand boasts cheaper prices in lower-income neighborhoods while charging more in higher-income neighborhoods. Key to that strategy is its commissary kitchen model, through which it sources local ingredients to produce healthy grab-and-go dishes that are shipped directly to its 40-plus locations. Sam joined the podcast to talk about how Everytable’s mission has evolved over the last 10 years and about how it’s perfectly positioned to bring healthier foods to lower-income neighborhoods far beyond its California base.

In this conversation, you’ll find out why:

The healthy food movement has a business model problem
A streamlined kitchen opens new growth opportunities
The value equation is a sliding scale that varies customer by customer and city by city
Mission-driven businesses must have clear alignment with the bottom line
Community-driven franchisees can be leveraged for more dependable, consistent business

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Ahsan Jiva, executive vice president of strategy and transformation at Mellow Mushroom, a brand that’s grown to about 170 locations in 17 states in its 50-plus years in business. Mellow Mushroom has long been a full-service concept with bar service and countercultural vibes, but as part of a three-year transformation that Ahsan is spearheading, it’s rolling out a “fast fine” model that offers some counter service while protecting the core menu and branding that Mellow Mushroom has become known for. Ahsan joined the podcast to talk about the ingredients to that transformation and how the flexible model they’ve designed is empowering franchisees and GMs to take the business to the next level.

In this conversation, you’ll find out why:

Barbell pricing strategies can extend to beverage
Consider the fringes of your menu for innovation
The pizza category may have a use case problem
Pizza also has an experience problem
Chains should consider the jam band approach where no two experiences are alike
No matter how varied your experience is, the brand must be consistent
The best use for new tech tools is to supercharge your GM

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Steve Kislow, CEO of Firebirds Wood Fired Grill, a polished casual chain based in North Carolina that now has nearly 70 locations in 21 states. Steve started as a GM with Firebirds more than 20 years ago before working his way up to the chief executive position, and he has overseen an evolution of the brand that has always protected the quality of its menu and hospitality first and foremost. Firebirds sits on the upscale side of the casual-dining spectrum, but it’s still committed to providing value to all manners of guests, from kids and families to couples on dates to business lunches. Steve joined the podcast to talk about how Firebirds is uniquely connecting with all of these guests and providing a value-driven experience.

In this conversation, you’ll find out why:

You should embrace evolution, not revolution
Your branding opportunity begins with your storefront
Kids are just as ready to engage with your brand as their parents
Your beverage program demands as much creativity as your food
Technology can help you ratchet up your hospitality as a differentiator

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Mentioned in this episode:

Create 2026

https://informaconnect.com/create/?utm_source=skot&utm_medium=radio&utm_campaign=create26

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In this episode of Take-Away with Sam Oches, Sam talks with CEO Kevin Miles and CMO Alicia Mowder of Mendocino Farms, a Los Angeles-based sandwich and salad fast casual with about 100 locations in six states. Mendocino Farms — affectionately known to fans as Mendo — has been around now for over 20 years, and in the course of its history has helped to redefine what is possible in a fast-casual setting. Mendo serves high-quality sandwiches and salads in a counter-service setting, but with an emphasis on dine-in occasions driven by high-touch, friendly service. That experience sits somewhere between traditional fast casual and full service, and while it leads to a higher ticket average, it’s clearly resonating with guests; according to the most recent Technomic Top 500, Mendocino Farms grew sales by about 20% last year to around $300 million, with AUVs coming in at $3.76 million. Sam first sat down with Alicia live at the Restaurant Leadership Conference, and later virtually with Kevin, to talk about Mendo’s unique guest experience, how they’re building guest loyalty in markets new and old, and why they’re both optimistic for the future of fast casual.

In this conversation, you’ll find out why:

You should take the quality of your experience seriously — but not much else
There is an opportunity in the market for full service quality with fast casual service and price
Brands don’t have to change, but they do have to evolve
Lifestyle brands are alive and well and capturing guest loyalty with key differentiators
Even when your sales are positive, question how you can get better
Visually appealing food invites customers to do the marketing for you

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Mentioned in this episode:

Create 2026

https://informaconnect.com/create/?utm_source=skot&utm_medium=radio&utm_campaign=create26

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In this episode of Take-Away with Sam Oches, Sam talks with Debbie Stroud, CEO of Whataburger, a 76-year-old company that now has more than 1,000 locations across 17 states. Debbie spent more than 30 years as an executive at McDonald’s and Starbucks before joining Whataburger in 2023 as COO. She was named CEO in 2025, and she’s earned a reputation as a warm and personable leader who is often found in restaurants listening to team members about how the company can improve. That’s a great fit for Whataburger, which is still partially owned by its founding family and which calls its 50,000-plus team members “family members.” Sam recently sat down with Debbie in a brand-new location outside Raleigh, NC, for an episode of the Signature Series, powered by The Coca-Cola Company, and talked about how she’s setting the tone for a family-like company culture — and about how Whataburger is tapping into its rabid fan base to expand its footprint.

In this conversation, you’ll find out why:

An aligned team empowered to do the work can accomplish great things
Leaders create the conditions for success
Data tells a story — and it should guide your decision making
Brands should embrace the authentic relationship their guests have with them
Curiosity plus diversified experience makes for a strong future leader

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Rachel Cope, founder and CEO of 84 Hospitality, which has four concepts in its portfolio, including the eight-unit Empire Slice House. Rachel — who NRN recently named to the Power List of restaurant founders, and who was also named a 2026 James Beard Award Semifinalist for Outstanding Restaurateur — opened the first Empire in 2013, and every restaurant that she’s opened since has been imbued with the five things she’s passionate about: people, art, music, booze, and of course food. In fact, 84 Hospitality is so committed to the atmosphere of their restaurants that they don’t even call them restaurants; they call them “hangouts,” because their main goal is for customers to enjoy themselves on site and plug into their community. Rachel joined the podcast to talk about the details that go into a great restaurant atmosphere — from a curated music playlist to free prosecco pours — and about how she’s positioning Empire Slice House and its counter service offshoot, Empire Slice Shop, to be a major growth opportunity.

In this conversation, you’ll find out why:

The best leaders figure out how to adapt to their situation
A carefully tailored restaurant atmosphere can be the difference between a good time and a great time
Creativity must be balanced with practicality
Quirky real estate is a great characteristic — until you need to scale
The restaurant industry must resist becoming too transactional

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Rafael LaRue, the chief creative officer for global foodservice consultant Livit and its sister company, Fast Fine Restaurant Group. Rafael and his partners have a fascinating perspective because they study the industry at the global level, and not only do they consult on everything from guest experience and architecture to interior design, culinary, and operations, but they also put their advice into practice through their portfolio of restaurants. Sam and Rafael talked in person at the Restaurant Leadership Conference last month in Scottsdale about growing trends from around the world that are soon to influence the U.S. restaurant industry.

In this conversation, you’ll find out why:

There is no one-size-fits-all approach to developing concepts
AI lets GMs and employees focus solely on guests
AI can create one-of-a-kind restaurant experiences
Gen Alpha is the algorithm generation — and could totally disrupt restaurants
Authenticity will continue to win the day

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Justin Rosenberg, founder of Honeygrow, a Philadelphia based stir-fry brand. The first Honeygrow opened back in the fast-casual boom of 2012, and much like his fast-casual peers at that time, Justin quickly scaled the business into major urban markets like New York, Boston, and Chicago. But the brand found itself mired in some bad leases, and Justin realized he needed to close some locations and double down on brand excellence in order for Honeygrow to meet its full potential. Today, Honeygrow has 76 locations, and Justin and his team have created a model that ensures continuous growth in cities both big and small. Justin and Sam sat down in person at last week’s Restaurant Leadership Conference in Scottsdale to recap a session they did on the mainstage, in which they covered Honeygrow’s early brand reset and how it’s developing loyal fans in cities that aren’t always on restaurants’ radars.

In this conversation, you’ll find out why:

Potentially strong AUVs should not fool you into bad leases
You shouldn’t reinvent the wheel if the wheel keeps spinning
There are no bad teams; only bad leaders
Fast casual has a copy-cat problem

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Garrett Reed, CEO of Layne’s Chicken Fingers, a Texas-based fast casual that had 40 units at the beginning of this year but plans to double that count by the end of the year — with projections showing it could have more than 500 locations open by 2029. Garrett and his partners acquired Layne’s from founder Mike Layne in 2017 and took three years to develop the model, building out a support team at headquarters and the right infrastructure that would ensure franchisee profitability. With all that work done, Layne’s is now stepping on the accelerator and finding success even as countless other chicken chains race across the country. Garrett joined the podcast to talk about how he thinks the chicken category will shake out in the coming years — and why he thinks there’s room for 4,000 Layne’s units in the U.S. alone.

In this conversation, you’ll find out why:

When introducing franchising, take your time and stress test the model
By ensuring franchisee profitability, you can ensure future growth
A dose of humility can rev up your business’s growth
There’s plenty of runway left for chicken — but quality and culture will determine the winners and losers

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jack Gibbons, CEO of FB Society, a Dallas-based hospitality group known for founding chains like Twin Peaks and Velvet Taco — both of which it has since sold — as well as current portfolio concepts Sixty Vines, Whiskey Cake, and Mexican Sugar, among others. As a sort of restaurant incubator, FB Society has spent the past couple of decades developing something of a recipe for successful new concepts, and as a cofounder of those concepts, Jack has discovered how founders serve as a secret ingredient to restaurant success. NRN named Jack to the just released Power List, which this year recognizes 34 restaurant founders who are improving the industry through their creative power, and Jack joined the podcast to talk about why founders can help differentiate a growing concept and why it’s important to him to pass lessons down to future restaurant leaders.

In this conversation, you’ll find out why:

New brand development isn’t formulaic, but it can be standardized
Your customers will tell you what your secret sauce is
“Founder mode” offers an extra lever for some brands to navigate growth challenges
Restaurant leaders risk sewing confusion when they don’t filter their ideas
You can’t change the world without taking some risks

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks once again with Kevin Hochman, president and CEO of Brinker International, parent company to Chili’s Grill & Bar. Today’s episode is part two of a conversation Sam recently had with Kevin in a Dallas area Chili’s as part of the Signature Series, powered by The Coca-Cola Company. (Check out part one of the conversation here.) This week, Sam and Kevin get in the weeds on how Chili’s has transformed into the hottest thing going in foodservice, with Kevin laying out very plainly what it took to jumpstart the brand and go from roughly $3 million AUVs to nearly $5 million in the span of three years.

In this conversation, you’ll find out why:

Quick wins help give brand turnarounds some momentum
You should prove your employees wrong by taking their feedback seriously
There are no quick fixes in the restaurant industry
Behaviors trump metrics when measuring success
It’s OK to make mistakes, but not OK not to learn from them
Prepare today for the opportunity waiting for you tomorrow
Great operations plus great marketing equals unstoppable success

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Check out more information on this years Menu Masters: https://menumastersevent.com/?utm_source=skot&utm_medium=radio&utm_campaign=mm26&utm_content=podcast

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In this episode of Take-Away with Sam Oches, Sam talks with Kevin Hochman, president and CEO of Brinker International, parent company to Chili’s Grill & Bar. Chili’s has been the buzziest restaurant chain of the past two or three years, having recorded 19 consecutive quarters of same-store sales growth with help from value deals like its $10.99 3 for Me and viral videos like its mozzarella stick cheese pull. That success took off when Kevin joined Brinker in 2022 and implemented a turnaround plan that focused first on operational improvements and then on effective marketing to drive customers into the newly improved stores. Sam recently sat down with Kevin in a Dallas area Chili’s for an episode of the Signature Series, powered by The Coca-Cola Company; this is part one of that interview, where they cover Kevin’s career in the lead-up to Chili’s and in particular the lessons that he picked up working for two iconic American institutions: Procter & Gamble and Yum Brands. Next week we’ll share part two, where they get in the weeds on how Kevin and his team have transformed Chili’s into the hottest thing going in foodservice.

In this conversation, you’ll find out why:

You’re never a finished product
Clear communication is critical to executing with excellence
The answers are in the room, you just have to listen and ask the right questions
Brands have a DNA and personality that you can’t lose sight of
If you do the right thing for the business, no matter the ROI, you’ll win in the long term

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chris Dull, CEO at Freddy’s Frozen Custard & Steakburgers, a Wichita, Kansas-based concept that has grown to 600 locations since it first opened its doors in 2002. Freddy’s has been consistently growing all around the U.S., partly because it serves a high-quality, uncomplicated menu of burgers, fries, and custard, and partly because of its commitment to human-driven experiences. Chris has gotten a chance to see what exactly makes the brand tick as he regularly works the line at Freddy’s restaurants, a practice that has helped him streamline kitchen workflows and redesign operations. Chris joined the podcast to talk about some of the lessons he’s picked up from the frontlines and about why the pendulum is swinging back from the off-premises boom of the pandemic.

In this conversation, you’ll find out why:

Human beings are a brand differentiator
Your innovation should be crafted around what your guest gives you credit for
Restaurant executives must understand how their product moves through their operation
Managing your labor down to squeeze margin out of the business is a losing proposition

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Tom Cortese, CEO of Counter Service, an upscale sandwich concept with four New York City locations. In 2012 Tom cofounded Peloton, a brand that disrupted the fitness industry and has since become a mainstream sensation. His business partner in Counter Service is Chipotle founder Steve Ells, who in 2024 launched a robot-powered plant-based concept called Kernel before quickly pivoting to sandwiches when that automated model failed to catch on in a big way with consumers. Now Steve and Tom are using a more refined technology strategy — specifically a proprietary restaurant management system that helps them create efficiencies with labor and supply chain — to reimagine what is possible in a scalable sandwich concept. Tom joined the podcast to talk about why the restaurant industry is ripe for disruption today, the role that technology should play in that disruption, and why he thinks Counter Service could become a national sensation just like his previous company.

In this conversation, you’ll find out why:

When innovating, your first shot isn’t as important as consistent follow-through
Incredibly niche concepts aren’t built for scale
Hospitality is a quintessential part of building a scalable business
Technology unlocks the potential of high-quality ingredients
Disruptive restaurant concepts discover how to create a range of great dishes with a small number of repeatable, delicious recipes

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jim Mazany, CEO of P.F. Chang’s, a pan-Asian bistro concept that has grown to about 200 locations in 30-plus years. P.F. Chang’s has experienced a lot of turnover in the C-Suite recently, and the business has clearly suffered for it; sales have been trending down the past couple of years. Jim was hired late last year to help lead a turnaround, and he brought a sterling resume with him: He’s spent three-plus decades in full service, including stops at SPB Hospitality, TGI Fridays, and Joe’s Crab Shack. Jim joined the podcast to talk about the early wins in his first few months on the job and about what his past experiences have taught him about jumpstarting restaurant companies.

In this conversation, you’ll find out why:

Talent walks in your door every single day
Restaurant turnarounds start with employees
Your own off-premises business may be getting in your way
Holidays offer the perfect spark to jumpstart a brand

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jim Rehm, the founder of Pineapple Hospitality Group, alongside vice president of culinary Jessica Tomlinson. Pineapple owns five going on six restaurants in the Tampa area, and the restaurants flourish on homey atmosphere that Jim has been developing over the course of his nearly 50-year career in restaurants. In fact, Jim believes so much in restaurants treating guests like family that most of his actual family is involved in the business. Jessica, meanwhile, is a veteran of restaurant chains that was brought in last year to further fuel the culinary creativity across Pineapple’s five concepts. Sam recently sat down with Jim and Jessica inside their restaurant Craft Street Kitchen & Drinks to talk more about their commitment to hospitality and creativity and how it’s helped them through this challenging economy.

In this conversation, you’ll find out why:

People remember how you made them feel more than what you said
The first 90 seconds that a guest is in your restaurant are among the most important
Great hospitality starts at the job interview
When launching a new concept, you’re writing a new story to share with guests
A multi-concept portfolio will allow your team’s creativity to flourish

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Michelle Korsmo, president and CEO of the National Restaurant Association, an organization that represents hundreds of thousands of restaurants at all levels of government. The association issues an annual State of the Industry report every year with in-depth research on how restaurants performed in the prior year, how things are expected to go in the year ahead, and how operators are feeling about the trends affecting their business. That report just came out a couple weeks ago and Michelle joined the podcast to dive into the data and talk specifically about the economy, workforce trends, and how technology is reshaping the restaurant operation. They also talked about the association’s three biggest legislative priorities today: immigration reform, the credit card competition act, and the U.S.-Mexico-Canada trade agreement.

In this conversation, you’ll find out why:

To succeed in 2026, you should pay close attention to your workforce and operational efficiencies
The industry will add a million jobs in the next decade, and we need young people and immigrants to help fill them
Tech can help make employees happier, which can improve your culture and lower turnover
The boom in off-premises business seems to have stabilized

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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Are Focused Restaurant Menus Over? Why This Poke Chain Shook Things Up to Win New Guests

In this episode of Take-Away with Sam Oches, Sam talks with Seth Cohen, cofounder of Sweetfin, a Los Angeles based fast casual that launched a decade ago as one of the first players in the poke category. Sweetfin has grown to 15 locations in Southern California, but in order to unlock more growth, the leadership team decided that the core menu needed a facelift. Chef Daniel Patterson was recruited to develop new menu items for Sweetfin, and the result was a line of warm bowls featuring cooked proteins, as well as new salads and vegetable sides. The new menu, which leans into Sweetfin’s identity as a California-Asian inspired concept, debuted at one location earlier this year, and Seth joined the podcast to talk about why the brand felt it needed to expand beyond poke, and which metrics he’s watching to see if it’s a success.

In this conversation, you’ll find out why:

Your menu needs to evolve every once in a while — sometimes in a big way
The era of extremely focused menus may be over
Your menu must have a point of view
All brand evolution must be filtered through your core values
To be successful, you have to make bold decisions

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with John Terzian and Brian Toll, cofounders of The h.wood Group, an LA-based hospitality group that owns restaurants like Delilah and Nice Guy as well as nightclubs like Keys and Poppy. John and Brian first got into the nightclub business back in 2008 and used their extensive network of celebrities and VIPs to establish their clubs as exclusive, see-and-be-seen destinations. Eventually they expanded into restaurants and infused their concepts with the same experiential factor that helps them stand out in busy nightlife scenes like L.A., Las Vegas, Miami, and Nashville. John and Brian joined the podcast to talk about the importance of word-of-mouth marketing when getting a business off the ground, and about the details you can’t miss when designing a restaurant experience.

In this conversation, you’ll find out why:

You should build your network before you open your doors
Word of mouth buzz is stronger than any other marketing
The less available your business is, the more your community will crave it
The rise of AI will have a corresponding demand for real experiences
Little details make a big difference in restaurant experiences

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In today’s bonus episode, Sam talks with a social media influencer and a marketing expert about the latest trends in restaurant influencer marketing — and what restaurant operators should and shouldn’t do when working with influencers.

Kate Finley is the founder and CEO of Belle Communication, a foodservice PR agency with expertise in earned media, influencer relations, creative strategy, and consumer insights. NRN is a partner with Belle on their Brilli platform, which offers unique insights into food influencers and how to leverage them for your business. Kate recruited Jordan Posner, a social media influencer who can be found @midwest_foodfest, to join the podcast to talk about influencer trends that are in the rearview mirror, and trends we should expect to see in 2026.

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In this episode of Take-Away with Sam Oches, Sam talks with Jennifer Weishaupt, founder of Ruby Slipper, a breakfast, brunch, and lunch joint that first opened in New Orleans in 2008 and has since grown to 26 locations across the South. Jennifer was inspired to open Ruby Slipper after Hurricane Katrina devastated the city, and the restaurant quickly became a cornerstone of the recovering community. Eighteen years later, Ruby Slipper has turned its family-like atmosphere into a burgeoning multiunit group with a unique menu and devoted fans who’ve grown accustomed to the restaurants’ caring hospitality. The brand recently won the fan vote in NRN’s Breakfast Showdown, and Jennifer joined the podcast to share how Ruby Slipper’s five core traits — being gracious, genuine, neighborly, adaptable, and optimistic — have helped it develop such loyal fans and prepare the way for even more growth.

In this conversation, you’ll find out why:

Restaurants are an essential building block for sustaining communities
Customers can help you guide menu expectations
You must be very intentional with your core values as you grow
A sense of place can define your brand — but you must also respect each individual location

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Cameron Mitchell, founder and CEO of Cameron Mitchell Restaurants, a Columbus, Ohio based group that has 68 restaurants across 20-plus concepts from coast to coast. When Cameron set out to be a restaurateur over three decades ago, before he ever opened a restaurant, he wrote that he wanted to build a company with “great people delivering genuine hospitality,” and that continues to be the mantra driving the renowned hospitality in his group. His flagship brand is Ocean Prime, which is celebrating its 20th anniversary this year and expects to close the year with around $285 million in sales at just 21 locations. Sam sat down with Cameron in Columbus at Mitchell’s Ocean Club — the original Ocean Prime location — to learn more about his philosophy around hospitality and how that has a direct impact on sales.

In this conversation, you’ll find out why:

Sometimes when a restaurant isn’t working, you just need to start over
You should hone your site selection process over time to nail your perfect location
When you accept status quo, things start to go downhill
If you take care of your team, they’ll take care of your guests, who will take care of your company
The P&L maybe changed, but the demand for fine dining experiences has not

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chris Tomasso, CEO of First Watch, a daytime café concept with more than 600 locations doing over a billion dollars in sales annually. Chris is coming up on his 20-year anniversary with the brand, having started as CMO back in 2006 and helping late cofounder Ken Pendery build First Watch into a powerhouse over the course of two decades. Chris has become known for his accessibility as a leader; he hand-writes notes to all employees celebrating milestones and eats his lunch in the company break room just like everyone else. But Chris doesn’t think these qualities should be so rare for a CEO; he understands that the actions of a leader resonate throughout a system and ultimately help it succeed as a business. Sam sat down with Chris in a Tampa First Watch location for the latest episode of the Signature Series — powered by the Coca-Cola Company — to learn more about how this shy kid with a journalism degree ultimately became one of the restaurant industry’s most inspiring leaders

In this conversation, you’ll find out why:

Good leadership resonates further than you think
You either grow with your company or you don’t
People perform better when they’re not intimidated
To develop culture, leaders must be aware of everything they say and do
Restaurants must avoid “short-termism,” even when it feels like the only option
Careers are like pinballs and you can’t predict where you’ll end up

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Dolf Berle, CEO of Nothing Bundt Cakes, the Dallas-based chain of nearly 800 bakeries that was just named America’s Favorite Chain by Technomic. It wasn’t just the overall winner; it was also best among the top 10 chains in service and hospitality, unit appearance and ambiance, food and beverage, and convenience and takeout, and the No. 1 favorite limited-service brand among millennial consumers. So how do they do it? Dolf, who became CEO in 2023, joined the podcast to share how Nothing Bundt Cakes has built significant momentum over the past couple of years and how it’s capitalizing on moments of positivity and celebration among its guests.

In this conversation, you’ll find out why:

With unit growth, you should build the airplane before it leaves the runway
Consumers love opportunities to celebrate
The simpler the operation, the more time operators have to engage with the community
Your brand can thrive on the virtuous cycle of positivity

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mike Stasko Jr., president of Sunny Street Café, a 22-unit franchise based in Columbus, Ohio, that has experienced positive traffic and sales comps even while many of its competitors are struggling. It’s not crazy menu innovation or tech bells and whistles that are driving this success; instead, Sunny Street has simply doubled down on great service and great execution of its core menu items. Sam sat down with Mike in a Columbus Sunny Street location to talk about the state of daytime dining and why breakfast and brunch consumers in particular just want to go somewhere where everybody knows their name.

In this conversation, you’ll find out why:

Executing on your core menu items is the most important thing you can do with your menu
Trying some new things with your core menu is a great way to innovate
Meal occasions dictate how people eat — and your menu should accommodate
The ‘Cheers’ experience really makes a difference

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special bonus episode of Take-Away with Sam Oches, Sam talks with Kate Finley, founder and CEO of Belle Communication, a foodservice PR agency with expertise in earned media, influencer relations, creative strategy, and consumer insights. NRN has partnered all year with Belle on their Brilli platform, which offers unique insights into food influencers and how to leverage them for your business.

Kate joined the podcast to talk specifically about how marketing evolved in 2025 and what kinds of trends we should expect to see in 2026. Listen in for marketing advice, including more about:

The importance of leveraging social media and now artificial intelligence in your marketing efforts
How chef partnerships have become opportunities for brands to build trust with guests
Why authenticity and relatability are still key to any marketing campaign
How social media influencers have evolved their tactics, and how restaurants can plan to leverage influencers in the year ahead

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Scott Boatwright, the CEO of Chipotle Mexican Grill. Chipotle, of course, needs no introduction, but to some degree Scott did last year when he was suddenly thrust into the CEO role after his former boss Brian Niccol left for the chief executive job at Starbucks. Scott has spent his whole career in restaurants, spending the bulk of his early years helping turn around Arby’s before joining Chipotle as COO in 2017. The year since Scott was named CEO has been arguably one of the toughest in the company’s history, as it has dealt with flat sales and traffic and an overly saturated fast-casual competitive field. Sam recently sat down with Scott in a Midtown Manhattan Chipotle as part of NRN's Signature Series, powered by The Coca-Cola Company, to learn more about his career, his leadership style, and what he thinks will help Chipotle become a global iconic brand.

In this conversation, you’ll find out why:

Uncomfortable moments create positive career growth
Study the role you aspire to have
Your best shot at winning is to double down on what made you special in the first place
Your whole organization has to row in the same direction to get to your destination
Accurately identify your problem before you start chasing solutions
CEOs are storytellers as much as they are business leaders

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Henry Borgeson, CEO of Roots Natural Kitchen, an 18-unit salad and grain bowl concept that was started by some University of Virginia graduates in Charlottesville a decade ago. The premise was straightforward: make natural food radically accessible to everyday consumers. But history is riddled with examples of restaurateurs who thought they could improve the quality of fast food ingredients but still ended up failing. Henry joined the podcast to talk about how Roots’ approach is different — from its chef-curated bowls to its fast-moving drive thru to its kids-eat free program — and how the brand is defying the narrative around the so-called slop bowl.

In this conversation, you’ll find out why:

No matter the quality of your menu, you must keep things simple
You should treat your customers like you’ve invited them to your party
Younger consumers are natural growth catalysts
Digital ordering and customization may have given us so-called slop bowls
Better-for-you fast food is possible if volume capacity is high

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Greg Flynn, founder and CEO of Flynn Group, which is the largest franchise operator in the world with eight brands in its portfolio doing about $5 billion in annual sales. Flynn Group has spent the past 25 years partnering with some of the biggest chains in the world, including Applebee’s, Wendy’s, Panera Bread, Arby’s, Taco Bell, and Pizza Hut, but last month it announced that it had entered into a franchise agreement with 7 Brew, marking the first time the organization has partnered with an emerging chain. Greg joined the podcast to discuss why 7 Brew is a good fit for the Flynn Group portfolio and where the volatile marketplace could go from here.

In this conversation, you’ll find out why:

The most impactful determinant of success is day-to-day operations
To be a premier franchise operator, you must be people-first
American brands in international markets are like startups with less risk
The right promotion at the right time can change an entire brand’s trajectory
The value offered by full-service brands is resonating with consumers

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Derrick Hayes, the founder and CEO of Big Dave’s Cheesesteaks, a nine-unit franchise that has plans to become the next big thing in cheesesteaks. A native of West Philadelphia, Derrick opened the first location 11 years ago inside a Dunwoody, Georgia, gas station, turning it into a cult favorite with hours-long lines. His big break came when rapper and actress Eve visited Big Dave’s and shared about it on her social channels, catapulting the brand to national renown and the opportunity to franchise. He joined the podcast to talk about the determination and patience that were key to setting Big Dave’s up for success, and about how his marriage to fellow restaurateur Pinky Cole has given him a fresh perspective in scaling a restaurant business.

In this conversation, you’ll find out why:

Your best chance at success is when you have an underlying purpose
Humble beginnings create strong foundations upon which you can build your business
Your big break could come at any moment — and you have to be ready for it
Patience is paramount to growing your business the way it deserves

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Shannon Hennessy, the CEO of Habit Burger & Grill. The California-based better-burger chain has grown to nearly 400 locations over its 56 years and now, with help from parent company Yum Brands, is plotting coast to coast growth. Shannon joined Habit Burger from sister chain KFC back in 2022 and took over as CEO in 2023, and she’s overseeing the strategy to “double charge growth.” On the heels of Habit’s Q3 earnings, which showed system sales up 3% and positive same-store sales and traffic, Shannon joined the podcast to talk about creating a fresh experience at Habit Burger as part of that growth, and about how making changes today as a restaurant leader is different even than it was just three to five years ago.

In this conversation, you’ll find out why:

Your customers have their own unique definition of value
Scaling your business requires strength in new areas
The labor line on your P&L should be seen as an investment, not an expense
You don’t have the luxury of time with brand changes — but you need to be patient with results
Restaurant leaders of today must be better gamblers
Your corporate and restaurant employees must be aligned as one team

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mahesh Sadarangani, the CEO of Philz Coffee, an artisanal coffee brand that, for more than 20 years, has committed itself to serving hand-crafted coffee using sustainably sourced beans from around the world. Mahesh arrived at Philz from Wingstop in 2021, and he set out to modernize and optimize the chain while protecting its quality commitment. He joined the podcast to talk about how Philz manages to obsess over its high-quality coffee even as it adds tools like drive thrus and loyalty programs.

In this conversation, you’ll find out why:

The coffee category is highly fragmented — which is good news for all of us
Your brand’s original values are probably still relevant for your path forward
Restaurant brands need multiple formats to fulfill their potential
Even saturated categories are ripe for something outside the box
Your experience defines your relationship with your guest; don’t mess with it too much
Human connection is alive and well in the restaurant industry

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mike Burns, CEO of &pizza, a fast-casual pizza joint based in Washington D.C. that has grown to 45 locations. &pizza made headlines earlier this year when it announced it would buck the trend and cut its menu prices, offering unlimited free toppings with its $12 personal-sized pizzas rather than charging for toppings. Mike joined the podcast to share how &pizza is staying profitable with this change and why it’s an especially important strategy as the brand franchises for the first time.

In this conversation, you’ll find out why:

With operations and marketing tweaks, sleepy brands can come alive
Even in this economy, you have to strategize in years, not months
Cutting price today isn’t a gimmick, it’s a volume play
Your most important customer is the returning customer
Buy the dip on today’s economy

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Brett Schulman, cofounder and CEO at CAVA, the Mediterranean fast casual concept that has grown to more than 400 locations across the U.S. Brett sat down with Sam during the Investment Summit portion of the recent CREATE Event for Emerging Restaurateurs, where he shared the blueprint for CAVA’s remarkable growth, which started back in 2010 as a fast-casual offshoot of a full-service Mediterranean restaurant. In this conversation, you’ll learn more about why you should be patient to find the right investor, why setting expectations early is critical to building a business, and why the things you say no to are more important than things that get a yes.

In this conversation, you’ll find out why:

If you have a good product, brand, and team, money will find you
You should be patient to find an investor who is aligned with your interests
Set your expectations early for the kind of business you hope to build
Consider how you can achieve escape velocity within your market
Restaurant leadership is a matter of solving the next problem in front of you
What you say no to is usually more important than what you say yes to

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Russell Weiner, the chief executive officer at Domino’s Pizza, at the company’s headquarters in Ann Arbor, Mich. Russell shares the strategies that have driven Domino’s to become a dominant global leader in pizza, and he reflects on his 17 years with the company, which included what could be the most remarkable brand transformation in retail history. Sam also talks with Russell about how brand perception can affect product quality, why you have to rethink the KPIs you’re using to measure success, and how a disciplined decision making process can ensure consistent innovation.

This is part of NRN’s 2025 Brand Icon package featuring Domino’s and powered by The Coca-Cola Company; for more, click here.

In this conversation, you’ll find out why:

A singular focus will help you accomplish bigger success
Your brand perception is probably affecting your product quality
The success of your innovation might not be what you think it is
By promoting a fun working atmosphere, you’ll have harder working teams
With a disciplined decision-making process, you’ll stay ahead of the game

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Kate Trumbull, EVP and global chief marketing officer at Domino’s Pizza, in person at the chain’s Ann Arbor, Mich., headquarters. She joined the podcast to talk about why Domino’s takes big swings in its marketing, how it crafts its voice in the social media age, and what went into that major brand refresh the company announced earlier this month.

This is part of NRN’s 2025 Brand Icon package featuring Domino’s and powered by The Coca-Cola Company; for more, click here.

In this conversation, you’ll find out why:

If your marketing doesn’t feel a little risky, then you’re not pushing hard enough
Social media audiences need content that is surprising or unexpected
Consumers must be a part of the conversation when you make big changes
Consumers notice and appreciate even subtle changes to your brand
Work on your brand is never finished

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Lars Smith, chef and owner of State of Mind Pub in Palo Alto, Calif., and Abby Hughes, head of growth strategy for Belle Communication. They’ve been tracking the rise of chef content on Instagram and TikTok, and joined the podcast to share their tips both for chefs and foodservice businesses on how to leverage chefs for exposure in the age of social media, and why authenticity is key to any partnership between a brand and a chef.

In this conversation, you’ll find out why:

The industry continues to turn to social media for menu inspiration
There’s nobody better suited to inspire menu innovation on social media than chefs
If you have a particular SKU you’re trying to push, a chef can help
The best chef partnerships are those that are authentic
Most restaurateurs don’t have time for the formal foodservice channels

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mark Cote, CEO of both Wild Wing Café and Back Yard Burgers since 2022. The brands each recently emerged from chapter 11 bankruptcy, and Mark joined the podcast to talk about the filing process, how to prepare for it, what it looks like, and why there’s reason for optimism even when it seems like the sky is falling.

In this conversation, you’ll find out why:

If you hire people with your same skill set, you’ll fail miserably
Bankruptcy is about the future more than failure
Nobody in the bankruptcy process wants you to fail
You still have to run a smart business during a bankruptcy filing
If you think bankruptcy is in your future, start preparing now
Through thick and thin, never lose sight of who you are as a brand

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mark Greenblatt, president of Barry Bagel, a Toledo, Ohio-based franchise founded by Mark’s dad Barry Greenblatt back in 1972. He joined the podcast to talk about the lessons he picked up working alongside his dad, how he’s learned big lessons from dumb mistakes, and how he’s finding efficiencies in the business without messing with the good thing his dad started.

In this conversation, you’ll find out why:

You should consider the personification of your brand — and lean into it for marketing
Brand leaders must lead by example if they expect hard work
Your dumbest mistakes are a chance to learn your biggest lessons
A hub-and-spoke growth model gives you great real estate flexibility
Catering is a bigger opportunity than you probably realize

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Koji Kanematsu, founder of Onigilly Japanese Kitchen, a San Francisco based franchise introducing Americans to the rice ball snack onigiri. He joined the podcast to talk about the brand’s humble beginnings as a food cart, how he had to completely rethink his product to adapt to American palates, and how COVID forced him to focus on a new growth strategy — much to the brand’s benefit.

In this conversation, you’ll find out why:

Great brands can start in the smallest of footprints
Manually operating your brand from the start is the best way to know its true potential
It’s better to adapt your product to the market rather than wait for the other way around
You should embrace the opportunity for a brand reset
If you believe in your brand, you can’t afford to quit

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Kaleb Harrell, cofounder and CEO at Hawkers Asian Street Food, a 15-unit casual chain based in Orlando. Hawkers filed for bankruptcy in September 2024, even though it had been enjoying double-digit year-over-year sales growth. The bankruptcy filing was to protect the brand from an overreaching lender, and after settling that dispute earlier this year, Hawkers entered into an equity deal with Utah-based Savory Fund. Harrell joined the podcast to explain the bankruptcy decision and share his tips for selecting the right financial partner.

In this conversation, you’ll find out why:

You should give your guests credit for the details they notice
There’s no finish line when you’re growing a restaurant brand
Great execution is way more important than fast growth
Your financial partner’s values must align with your own
Tenacity and perseverance breed success
Think through short and long term when choosing a capital partner
In every great story, the protagonist faces challenges

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Michael Meche, president of Mooyah Burgers, Fries and Shakes. Michael has three decades of experience in the restaurant industry, most of that with Papa Johns, where he started as a store employee before working his way up to vice president of franchise operations. He then spent a few years at Capriotti’s and Wing Zone before taking on his current role earlier this summer. Michael has a passion for operational excellence, particularly as it relates to franchisee success, and he’s bringing that passion to Mooyah, the Dallas-based better-burger brand with around 75 locations. He joined the podcast to talk about his philosophy on great operations, franchise growth, and how to turn a minimum wage job into a career you can be passionate about.

In this conversation, you’ll find out why:

If you don’t know how to run the restaurant, it’s hard to do anything else
No matter how fast you scale, don’t forget to grow one restaurant at a time
Great operations are what help you beat the restaurant across the street
You should equip your employees with life-long skills
The most important thing you can give your team is your time

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Scott Ball, president of FiiZ Drinks, a specialty soda shop franchise that started in Utah in 2014 and now has more than 70 locations across the U.S. With about 150 locations in the pipeline, FiiZ is capitalizing on the incredible rise in dirty soda’s popularity, but the brand features a wide range of beverages plus food items like cookies, popcorn, pretzels, and cookie dough bites. Scott joined FiiZ about a year ago after spending 17 years as the head of a Dunkin’ franchise, and he recently sat down with Sam in person at a location outside Columbus, Ohio, to talk about the category’s remarkable growth and the keys to sustaining that momentum in ways that past trends could not.

In this conversation, you’ll find out why:

The secret ingredient to dirty soda’s success is the fun factor
The beverage category is an all-day opportunity
Menu customization is not dead
Nontraditional could be fuel for the ongoing beverage boom
The ability to innovate could make or break beverage brands

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Rick Cardenas, the CEO of Darden Restaurants. This is the fourth edition in our Signature Series — in partnership with The Coca-Cola Company — which are conversations with some of the biggest CEOs in the restaurant industry. Rick started as a bus boy at Red Lobster when he was 16 years old, and over the course of four decades he climbed the entire ladder of the company that would become Darden, rising to the chief executive role in May of 2022. He joined the podcast to talk not only about Darden’s growth strategy and the role the company plays in the lives of its loyal customers, but also about his remarkable career and the lessons that restaurant employees of all types can pull from it.

In this conversation, you’ll find out why:

Every restaurant has employees who have the ability to grow and develop
The broader your experience, the better a leader you become
As a leader, you either play not to lose or you play to win
If you’re not getting passed over for jobs, then you’re not dreaming big enough
As you scale, you should lean into what you know
You don’t have to sacrifice your values in order to innovate
Your employees create your culture, so invest in them accordingly

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Sean Pourteymour, the cofounder and executive chairman of Luna Grill, as well as Rich Pinnella, the brand’s CEO. Sean and his wife Maria founded Luna Grill in San Diego back in 2004, and the Mediterranean fast casual started scaling in 2010. By 2019 it had expanded to more than 50 locations between California and Texas, but paused growth in order to right-size its infrastructure and systems. That included bringing in Rich, who spent more than 20 years at Taco Bell and who was recently promoted to the CEO role as Luna Grill looks to once again ramp up expansion. Sean and Rich joined the podcast to talk about the steps that restaurant companies should take ahead of scaling and how they’ve built a culture designed to win.

In this conversation, you’ll find out why:

The team that builds a brand from scratch isn’t necessarily the same that can scale it
You should know when it’s time to hit the brakes
Growth can be aggressive and responsible at the same time
A great culture drives behaviors that win
Competitors in your category aren’t necessarily a bad thing
If you surround yourself with brilliant people, then brilliant things will happen

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Tony Scardino, aka Professor Pizza, and Megumi Robinson, the vice president of services at Belle Communication. Tony is both a restaurant operator and an influencer, having both a pizza shop in Chicago and a sizeable following on social media with his Professor Pizza moniker. Meanwhile, Megumi and Belle Communication have been NRN’s partner on the Influencer Insider series, which you can find at NRN.com and which leverage’s Belle’s Brilli platform to provide insights on tapping into influencers for your restaurant success. Tony and Megumi joined the podcast to talk about the benefits of influencer marketing but especially the unique opportunity that brands have to create their own content.

In this conversation, you’ll find out why:

In a cutthroat industry, content can be a differentiator
Influencer partnerships are a must for driving foot traffic
Restaurants should prioritize usefulness on social media versus chasing trends
Consumers are excited to go into your restaurants alongside you via social platforms
If you can, document your restaurant journey on social media before you open the doors
When it comes to social media, prepare and set yourself up for success

Check out the Influencer Insider here.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jeff Fenster, the founder and CEO of Everbowl, an acai bowl concept that has grown to 100 locations in nine years, and which now counts athletes like Jayson Tatum, Drew Brees, and Shaquille O’Neal among its investors. Much of Everbowl’s success can be attributed to Jeff’s knack for disruption in the marketplace, his entrepreneurial mindset, and his intense passion for his business. For example, Jeff started an entire construction company just so he could cut down on build-out costs and build Everbowl stores more quickly. Jeff joined the podcast to talk about how he’s rethinking the standard way restaurateurs scale their businesses and why there’s no replacement for hard work, determination, and love for what you do for a living.

In this conversation, you’ll find out why:

As a restaurant leader you should be a problem solver, not a problem seeker
Your competition isn’t necessarily in your category
Streamlining your construction process could help you grow faster
Every restaurant you open will teach you something about location and real estate
The opportunities right in front of you are the catalysts for brand change
If you love what you do and work hard toward your goals, you can be unstoppable

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Pike Howard, the co-owner of Felipe’s Taqueria, a six-unit fast-casual concept out of New Orleans that has prioritized its systems and business model in its nearly 20 years in business as it slowly grows across the South. Pike was a finance guy when his father-in-law pulled him into the Felipe’s business, and that mindset has benefited the company as Pike has helped it develop a strong brand identity, vision, and infrastructure and to resist the urge to grow quickly. Pike joined the podcast to talk about why unit growth has not been as much of a priority as internal growth and how the fast-casual category’s evolution has made hospitality all the more important to today’s consumer.

In this conversation, you’ll find out why:

Sometimes you need to let guests choose their own adventure in your restaurant
Growth can be a distraction, so set clear growth goals and stick to them
Restaurants are a math problem and operators need to know that math
You have to be honest with your customers when things go bad
The data you collect is a relationship building tool
Innovating with your beverage program is not a very heavy lift

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Christine Barone, CEO of Dutch Bros. This is the third edition in our Signature Series, which are conversations with some of the biggest CEOs in the restaurant industry. And there are few companies bigger right now than Dutch Bros, which is turning heads all across the U.S. as it races across the country and redefines the coffee category. Christine was named CEO early in 2024 to steer the brand into its next growth phase, and Sam sat down with her at Dutch Bros’ new headquarters in Tempe, Arizona, to learn more about her leadership style, how she’s bringing lessons from her previous roles at Starbucks and True Food Kitchen into the CEO gig at Dutch Bros, and how the company plans to maintain its cool vibe and strong company culture amid rapid growth.

In this conversation, you’ll find out why:

You must give every position you have 110%
Don’t be afraid to ask for help
Sometimes you have to say no to good ideas
Your team should have fun while working in your restaurants
Time spent on your infrastructure will pay off down the road as growth
Guests want to be a part of your brand even beyond the menu

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with the director of culinary at Chili’s, Brian Paquette, as well as the director of culinary innovation at Wendy’s, Becky Davis. Chili’s and Wendy’s were each winners at NRN’s 2025 MenuMasters Awards, which were hosted in partnership with Ventura Foods and presented during a special gala at the National Restaurant Association Show in Chicago. Brian and Becky were both on hand in Chicago to win their awards, and the next day sat down with Sam in person at the Show to find out more about their menu development process and the keys to developing items that really resonate on social media.

(Want to see Kevin Bacon and The Bacon Brothers at our CREATE event for emerging restaurateurs? Register by clicking here.)

In this conversation, you’ll find out why:

You should continuously explore ways to make your existing menu better
Marketers are key allies to the R&D process
Social media must be a filter through which chefs look at new menu items
Traditional flavors with a twist are a dependable way to succeed with sauces
Brand partnerships bring menu items to life and tap into customer passion

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Larry Ryback, the CEO of Jim ’N Nick’s Community Bar-B-Q, a chain of more than 50 locations across the South that is celebrating 40 years in business with a new store design that is helping to drive double-digit sales growth. The new store prototype takes into account its big growth in off-premises sales and shifts away from a full-service model to what they’re calling fast casual plus, giving customers more control over their experience by having them order at the counter before sitting down and receiving regular table touches from a team member. Larry joined the podcast to talk about what operators should take into account when they’re redesigning their physical footprint and how Jim ’N Nick’s is empowering its guests with the changes to its service.

In this conversation, you’ll find out why:

Treating your guest as family can be a huge differentiator
Menu bloat leads to irrelevancy among your guests
Your physical footprint must be sized to account for your revenue channels
A restaurant makeover does not need to significantly alter the guest experience
Fast casual and casual dining can converge into something high quality yet efficient

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Shauna Smith, the CEO of Savory Management, the operational arm of the Salt Lake City based private equity group Savory Fund. Savory invests in emerging restaurant concepts like Swig, Via 313, PINCHO, and Mo’Bettahs, and Shauna oversees the operations of these concepts, which includes a team of 65 in-house specialists who support the brand founders and leaders who choose to bring Savory in as equity partners in their businesses. Sam sat down with Shauna at the National Restaurant Association Show in Chicago to check in on the Savory portfolio, how the group is tapping into economies of scale to benefit each of its concepts, and what Shauna sees as the big challenges and opportunities for the remainder of 2025 and beyond.

In this conversation, you’ll find out why:

Being a part of a restaurant portfolio can give you the operational capacity of a much bigger brand
It pays to have a close network of restaurant operators who are in your shoes
Certainty is the enemy of unity
Consistency, accuracy, service, and experience all factor into value
Optimism is a survival tactic

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Curtis Duffy, the James Beard award-winning chef and owner at the Michelin-starred Chicago restaurant Ever — a restaurant that features prominently in the FX show “The Bear.” Curtis has consulted with and cooked for the show, which is starting its fourth season this week. But long before “The Bear,” he was a renowned chef who trained under Charlie Trotter and Grant Achatz before opening the restaurant Grace in Chicago’s West Loop in 2012. Grace closed in 2017 and Curtis opened Ever in 2020, followed by the next-door cocktail lounge After. Curtis recently won NRN’s MenuMasters Innovator Award, and ahead of the ceremony, he joined the podcast to talk about his approach to culinary innovation and what he believes consumers are looking for in their restaurant experiences.

In this conversation, you’ll find out why:

Restaurants don’t need to be boxed in by cuisine or category
Restaurants are art, so why not draw inspiration from other mediums
Consumers are getting pickier, and are looking for memorable experiences
As more full-service restaurants jump into off-premises business, we must solve for quality

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Seth Berkowitz, the founder and CEO of Insomnia Cookies, the cookie delivery concept that has been around now for 22 years and grown to more than 300 locations in the U.S., helping to carve out an early niche in the so-called “indulgence” category that has been booming the past few years. Insomnia announced that two investors had stepped in to acquire the majority stake previously owned by Krispy Kreme, a move that the brand thinks could open the doors to another thousand-plus locations over the next decade. Seth joined the podcast to talk about the brand’s evolution in its first two decades plus how the past seven years under Krispy Kreme’s ownership helped solidify Insomnia’s corporate structure.

In this conversation, you’ll find out why:

Tapping into customer emotions is a sure-fire way to build trust and loyalty
College students are the perfect foundation for the indulgence category
Consistency and reliability are better at building a sustainable business than novelty
Don’t be afraid to pursue trends — but never stray from your core brand identity
Investors should not be seen as a capital provider alone

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Maggie Farrell and Victor Chow, the VP of marketing and VP of operations for KPOT, the fast-growing Korean barbecue and hot pot chain with a unique, do-it-yourself experience at its core. According to this year’s Technomic Top 500, KPOT grew its location count by 72% in 2024, and its sales by 34%. Already in 2025 it’s opened more than 20 locations, with 115 open today — and it didn’t even exist until 2017. Maggie and Victor joined the podcast to talk about what makes KPOT so special, why it’s resonating with American consumers today, and what has been key to keeping up with its remarkable growth pace.

In this conversation, you’ll find out why:

Experiential dining is riding high — but ‘experience’ is in eye of beholder
No matter the experience you want to create, your team is responsible for facilitating it
Tailoring a unique experience to each individual customer could be wave of the future
American consumers are hungry for a diversity of menu options
Challenges don’t seem challenging when you’re part of a team tackling them together

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jim Metevier, CEO of Mountain Mike’s Pizza, a California-based brand with more than 300 locations in 10 states. Pizza as a category had a pretty rough year in 2024, with the major players mostly seeing flat or negative traffic over the prior year. Mountain Mike’s, meanwhile, enjoyed year-over-year sales growth of 5% and unit growth of 7%. So how did this pizza concept with big-box stores and a hybrid service model manage to thrive last year while so much of the category sputtered? Jim joined the podcast to share the secret to that success and what exactly the American customer is looking for with their pizza experience.

In this conversation, you’ll find out why:

Pizza is an experience and should be treated as such
We have a loneliness epidemic, and restaurants play a role in treating it
The best franchisees are those who are entrepreneurial
In these volatile times, your franchisees need to understand the long-term vision
How you activate the brand in your community is just as important as how you activate it within the four walls

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In part 2 of Sam's interview with Kelli Valade, CEO of Denny’s and Keke’s Breakfast Cafe, he talks with her about the business of Denny’s, its status as “America’s diner,” the potential she saw in the brand when she took the CEO reins in 2022, and her vision for the company going forward. They also talk about Keke’s Breakfast Cafe, the emerging fast-casual brand that Denny’s acquired right about the same time that Kelli joined the company, and the role it plays in franchisees’ success.

In this conversation, you’ll find out why:

Your dine-in and digital guests could be completely different people
Secondary concepts in your portfolio — even competitive ones — can make you a franchisor of choice
Sustainable growth sometimes requires a course correction or reset
You should teat your employees as if they are future world leaders — because some of them probably are
Restaurants have a responsibility to provide mental health resources to teams

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Kelli Valade, CEO of Denny’s and Keke’s Breakfast Cafe. This is the second edition in NRN’s new Signature Series, which are conversations with some of the biggest CEOs in the restaurant industry, powered by The Coca-Cola Company. This interview is rolling out in two parts, and in this episode Kelli talks about her career, her leadership style, and the lessons she imparts to young and upcoming leaders in the restaurant industry — particularly women in foodservice. Kelli spent 22 years at Brinker before going on to CEO roles at Black Box Intelligence and Red Lobster, and she joined Denny’s as CEO in the summer of 2022. Along the way she developed a knack for building culture and connecting with teams, and she learned about the importance of raising your hand for tasks and responsibilities that may not technically be part of your job description.

In this conversation, you’ll find out why:

· If you see potential in someone, take it upon yourself to help unlock that potential

· You can go far in restaurants if you raise your hand for new opportunities

· Every leader needs a personal board of directors

· Culture is everything in building a world-class workforce

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Dave Paul, cofounder of Pluckers Wing Bar, a beloved sports bar concept in Texas with 32 locations in the Lone Star State. Pluckers is celebrating its 30th anniversary this year and has seen plenty of change in the chicken category as competitors like Raising Cane’s, Chick-fil-A, and Wingstop have come to dominate the space. But Dave and his business partners are happy with their slow pace of growth as they double down on a high-quality, experience-driven offering, and today are seeing massive success with a paid loyalty program and a new value deal during the lunch daypart. Dave joined the podcast to talk about how Pluckers is generating value with its premium experience and how they’ve managed to secure 300,000 loyalty members even with a monthly fee.

In this conversation, you’ll find out why:

Working in your restaurants is the perfect opportunity for market research
Chicken is not the key differentiator in the chicken category
Customers simultaneously want simplicity and adventure
One of the best R&D strategies is listening to your guests
Your value offerings should accommodate both new and loyal guests
In-restaurant experiences count toward the value equation

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Darren Spicer, cofounder and CEO of Clutch Coffee, a drive-thru coffee shop that has grown to 15 locations across the Carolinas since debuting in 2018. Darren grew up in Oregon and worked as a broista at Dutch Bros before going into medical device sales, and while he travelled the country for that job, he realized there were parts of the country that had no access to the burgeoning drive-thru coffee scene — meaning there was plenty of white space to start his own concept. He ultimately chose the Charlotte, North Carolina, area to launch Clutch Coffee in 2018, and has grown across the Carolinas with an intense focus on quality, culture, and community. Darren joined the podcast to talk about rising above the competition in drive-thru coffee and why your relationship with your customer is everything in getting your business off the ground.

In this conversation, you’ll find out why:

The best market for your business idea may not be anywhere close to you
Even when you’re trying to save on costs, quality must not be sacrificed
It’s critical that beverage players find a calling card in the innovation wars
Your loyalty program must be as easy as possible to access
As an operator, you’re the host of your own party
You should develop a strong bench of leaders before pursuing growth
By building relationships with influencers, you develop a roster of ambassadors

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Heather Neary, CEO of Taco John’s, in-person at the Restaurant Leadership Conference in Phoenix. Heather took the reins at Taco John’s a little over a year ago, shortly after the brand experienced the bright spotlight of the Taco Tuesday trademark battle with Taco Bell. Her strategy at the chain has been to tap into Taco John’s roots as a 56-year-old Mexican QSR that has a presence in a lot of small communities across America, and to remind fans who may be nostalgic for the chain why they should fall in love with it all over again. She joined the podcast to talk about how Taco John’s plans to capture the attention of young consumers in particular and why it’s pursuing disciplined, responsible growth across the country.

In this conversation, you’ll find out why:

You can go a long distance by taking little steps every day
Nostalgia is a powerful marketing tool
Sometimes the things you should be talking about are the most obvious
In volatile, uncertain times, it’s helpful to tackle things as a team
Disciplined, responsible growth is usually more productive than shiny opportunities

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Shannon Allen and Zach Cohen, the founder and CFO of the Miami-based fast-casual concept Grown. Shannon opened this concept with her husband, NBA Hall of Famer Ray Allen, in 2016, driven by the fact that their son Walker was diagnosed with type 1 diabetes when he was a toddler and Shannon struggled to find healthy foods served fast that she could feed him. Grown aims to disrupt the restaurant industry by serving fresh, nutrient-dense foods using organic ingredients in a counter-service setting that includes a drive-thru window. Shannon’s big dreams for Grown hit a wall with Covid, but now she’s brought Zach on board and they’ve developed a franchise model leveraging shipping containers that they think can help them quickly scale while keeping costs low. The two joined the podcast to talk about the evolution of healthy eating and why Grown can succeed as a health-forward concept where so many others have failed.

In this conversation, you’ll find out why:

Healthy food is more than just a trend for millions of customers
There is a shift in how Americans are perceiving processed foods
Your growth plan today may not be the growth plan your brand needs
It might be easier to find 100 people who believe in you than to raise $100 million
If you want to go far, go with someone beside you
A turn-key franchise solution offers opportunity for people who previously faced barriers to business ownership
Your “why” can steer your business through the opportunities that come your way

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Dan DiZio, cofounder and CEO of Philly Pretzel Factory, a Philadelphia-based snack concept with more than 170 locations primarily in the East Coast. Philly Pretzel Factory has achieved broad appeal with its paperclip shaped pretzels and wide variety of dips, and it’s especially found success with its Party Trays, which have been hugely impactful in getting the word out about the brand at parties, sporting activities, meetings, and more. Dan joined the podcast to talk about how Philly Pretzel Factory has essentially become a wholesale provider with its bulk pretzel orders and why that strategy has been such successful grassroots marketing for the brand.

In this conversation, you’ll find out why:

You should never doubt your entrepreneurial instincts
There is incredible power in bulk orders
There’s no better marketing than free food
You shouldn’t miss the marketing opportunity that is national food holidays
Franchisees today want operational simplicity

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Nathan Louer, chief brand officer at Jamba, the legacy smoothie bowl concept that is one of seven brands in the GoTo Foods portfolio. Nathan declares that Jamba is on the comeback trail, and a big part of that comeback is the just-announced new store prototype called Hello Sunshine, which updates the Jamba aesthetic but also the experience leveraging self-order kiosks, digital marketing screens, and streamlined store layouts. It also provides strategic cost efficiencies and financial incentives for franchisees. Nathan joined the podcast to talk about the art of designing a new store prototype and why finding efficiencies isn’t always about drastic change.

In this conversation, you’ll find out why:

If you’re looking for a refresh, start with your roots
Even if you go back to your roots, your brand refresh requires newness and innovation
How you make guests feel is as important as the product they consume
Great hospitality transcends convenience of an experience
You can’t go halfway on brand evolution
Efficiency doesn’t always require blowing the model up for cost savings

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mohammad Faraj, cofounder and chief marketing officer for Talkin’ Tacos, a fast-casual taco joint out of South Florida that has grown to 22 locations in less than five years in operation. Mohammad and his childhood friend Omar Al-Massalkhi opened Talkin’ Tacos as a food truck in the early days of the pandemic, one of the first concepts to bring birria tacos to the east coast. That menu focus plus an early pivot to halal meat helped catapult Talkin’ Tacos to massive success and a quick shift into brick-and-mortar operations. Mohammad joined the podcast to talk about the keys to Talkin’ Tacos’ rapid growth and the role that social media has played in introducing the brand to new markets.

In this conversation, you’ll find out why:

A small brand change can make a big difference in business
One influencer can catapult your concept
Emerging chains must start from scratch in every market they grow into
Efficient operations allow fast casuals to have casual-quality food without casual prices
Quality plus efficiency equals coveted profitability

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special episode of Take-Away — guest-hosted by Restaurant Business editor-in-chief and A Deeper Dive host Jonathan Maze — Bob Vergidis, the founder of pointofsale.cloud, joins to talk about the future of restaurants and restaurant technology and equipment.

We wanted to talk with Bob simply about the future of restaurant technology and how restaurants can take the next step.

A lot of technology has been brought into restaurants in the past several years and equipment is more advanced than it’s ever been.

But how does the restaurant industry take advantage of all this to make the operation of that restaurant better for workers and customers and, of course, the bottom line.

We discussed how restaurants can do more with the immense data they’re collecting. And we talk about what the restaurant will look like in five years.

It’s a fascinating conversation on the future of restaurants so check it out.

For more A Deeper Dive, subscribe on Apple Podcasts and Spotify.

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In this episode of Take-Away with Sam Oches, Sam talks with Edmond Barseghian and Brian Simowitz, the founder and president, respectively, of Houston TX Hot Chicken, aka HHC. This brand has opened 24 locations in less than four years, and a big reason why is Edmond and his massive social media following. From the jump Edmond had big plans for the brand, and with strategic executive hires like Brian — along with an investment from Savory Fund — HHC is well on its way to opening potentially hundreds of locations. Edmond and Brian joined the podcast to talk about how HHC was designed for a social media generation and how they plan to rise above a crowded hot chicken field.

In this conversation, you’ll find out why:

Big goals can be the spark you need to drive growth
Don’t be surprised if we see more influencer-led restaurants
Your restaurant experience should hit all five senses
Big marketing stunts can get the customer’s attention — and the investor’s
The right experts can turn your good brand into a great one
No matter how good you are on social media, you have to convert new guests into loyalists
You shouldn’t have to pay someone to say your restaurant is great

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mohaimina “Mina” Haque, the CEO of Tony Roma’s, a legacy casual dining chain specializing in ribs that once had hundreds of locations, but which is now is in rebuild mode with a few dozen open locations, only 6 of which are in the U.S. Mina is a lawyer by trade, and she was brought on by Equity Investors of New England when it bought the chain in 2021 to do due diligence on the brand and serve as general counsel. Recognizing her potential, the board asked her in 2023 to stay on as CEO, and now Mina and her team are out to resurrect this legacy chain by essentially shifting to startup mode and designing a Tony Roma’s 2.0. Mina joined the podcast to talk about her big vision for Tony Roma’s turnaround and how the company is particularly looking out for both existing and potential franchisees.

In this conversation, you’ll find out why:

There is no one path to restaurant leadership
No matter your trade, it pays to be a professional problem solver
Lawyers interact with all departments, which sets them up for C-suite success
Legacy chains can find new life by acting like startups
Get rid of meetings and replace them with brainstorm sessions
In the midst of tech innovation, be sure to protect your brand identity
Social media offers low-hanging fruit for amplifying your brand

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Wendy’s president and CEO Kirk Tanner as part of a brand new series at NRN called Signature: A CEO Series with Sam Oches, powered by The Coca-Cola Company. We’re hosting 6 Signature episodes throughout 2025, and they’re designed to introduce you to the leaders of some of the nation’s biggest restaurant companies — what has shaped their approach to leadership, how they’ve maintained balance and wellbeing, and how they’re applying their life lessons to build culture at their brands. Kirk was a natural choice to kick off the Signature series, as he just celebrated one year on the job at Wendy’s and he was able to reflect on what he’s accomplished both in his Wendy’s tenure and more broadly in his career.

For exclusive video from Sam’s time with Kirk, click here.

In this conversation, you’ll find out why:

When you’re young, you have an opportunity to build credibility
If you want to go far in your career, don’t look past your current job
A great mentor can supercharge your career
To accomplish big growth, you must start small
A diversity of perspectives and opinions will point your business in the right direction
Young leaders are destined to thrive if they’re students of the game

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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Happy Mardi Gras! In this episode of Take-Away with Sam Oches, Sam talks with James Vitrano, the CEO of Sucré, a French patisserie concept out of New Orleans that has eight locations across the Southeast. James and his pastry chef wife Abney Harper bought Sucré in 2023, looking to scale the luxury patisserie concept that specializes in macrons, gelato, and a range of handmade French desserts. James joined the podcast to talk about the challenges of scaling an emerging brand and particularly building brand awareness and balancing costs while simultaneously providing an incredible experience to each and every guest.

In this conversation, you’ll find out why:

A little bit of passion goes a long way in scaling a business
When building your restaurant experience, consider a sense of place
With a sense of place, your growth should be more calculated
When building an emerging chain, sometimes you’ve got to be MacGyver
You should only launch a franchise when the concept is 100% ready
Moments are the new experiences
Brand awareness is one of the biggest challenges for an emerging brand

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks Joe and John Lanni, the brother cofounders of Thunderdome Restaurant Group, a Cincinnati-based outfit that is among the 10 largest restaurant groups in the U.S., and which counts the 23-unit fast casual Currito among its portfolio. Currito is celebrating its 20th anniversary this year, and the Lanni brothers are looking to rapidly expand through franchising. Joe and John joined the podcast to talk about what it was like to grow up in the restaurant industry — their father Nick Lanni founded Great Steak and Potato Company and grew it to over 250 locations — and to talk about how they’ve adapted the brand alongside consumer demand over the past two decades.

In this conversation, you’ll find out why:

You need to listen to customers, even if it means changing your brand
Brand associations can be good for launching a business, but not for sustaining it
When marketing a new business, nothing beats free food
Franchisees are people — and sometimes they need a break
Building a portfolio with a variety of concepts offers valuable perspectives
Delicious food will never fall out of style

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks Randy Sharpe, CEO of Wahlburgers, the upscale burger chain founded by renowned actor Mark Wahlberg and his family. Wahlburgers has roughly 30 units around the U.S. alongside a handful of international locations, with plans to continue growing globally with a flexible format that includes both limited-service and full-service models. Randy joined the podcast to explain why Wahlburgers is all about finding the right partner in the right place at the right time, and to set the record straight on the recent news that Wahlburgers and the supermarket chain Hy-Vee, which had previously been an operator for the chain, were parting ways.

Want to see Mark Wahlberg live at Restaurant Leadership Conference? Click here to register.

In this conversation, you’ll find out why:

Restaurant brands don’t need to adhere to one service experience
One key to restaurant success is learning from your mistakes
The best high-profile or celebrity business partner is one who is very involved
Growth is only good when it’s the right growth
Some business deals aren’t built to last — and it’s OK to move on

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Sharon Arthofer, founder and CEO of Sip Fresh, an emerging beverage franchise out of Southern California that is serving high-quality, fresh fruit juices in small-footprint locations. Sharon has been in the foodservice business for 30 years, having been one of the first hires by Rick Wetzel and Bill Phelps when they launched Wetzel’s Pretzels in the mid-90s. She later became Wetzel’s first franchisee, and before launching Sip Fresh in 2017, Sharon had built a successful franchise portfolio with multiple brands. Sharon joined the podcast to talk about why she’s homed in on malls as the perfect growth vehicle for Sip Fresh, how her past as a franchisee is informing her present and future as a franchisor, and why coffee chains aren’t the only exciting development in beverage innovation today.

In this conversation, you’ll find out why:

Beverages are the quintessential impulse buy — and malls the quintessential impulse destination
When marketing in malls, you have only a few moments to make an impression
Your frontline staff are revenue generators
The beverage category is the perfect intersection of simplicity and innovation
Strong core values as a franchisor help you manage the expectations of a diversity of franchisees

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Kevin King, president and CEO of Donatos Pizza. Kevin recently took over the chief executive position after former CEO Tom Krouse retired, and he’s now overseeing a new franchise expansion effort. Leading the way in this growth is Donatos’ commitment to innovation and consistency — and particularly where those two traits intersect, as they have with new automated kitchen equipment that Donatos is rolling out across its system. Kevin joined the podcast to talk about why consistency and innovation are so important to Donatos as it fights for share in the pizza category, and how these characteristics trace back to founder Jim Grote.

In this conversation, you’ll find out why:

You can go home again — and bring some new lessons with you
If you can’t find the right tool for your operations, build it yourself
Automated technology can allow your team to focus on guest interaction
You don’t have to take an all-or-nothing approach to innovation
Consistency is key to growth and relevance

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Barry McGowan, CEO of Fogo de Chão, a Brazilian steakhouse chain that has grown to more than 100 locations globally, including 80 in the U.S. The brand specializes in churrasco, or high-quality, fire-roasted meats, and it’s using its quality positioning in the full-service space to build incredible momentum — including being named one of America’s Favorite Chains from NRN and Technomic. Barry is a 40-year veteran of the restaurant industry and has spent the past 12 years at Fogo building systems that have helped it become a favorite among younger consumers in particular. He joined the podcast to talk about why Fogo resonates so much today among American consumers and why it’s perfectly tailored for the restaurant industry of the future.

In this conversation, you’ll find out why:

The full-service category is ripe for more customization
Quality does not always require complexity
Younger consumers want authenticity, discovery, and value
The systems that support a long-lasting brand can take a while to build
Culture is the first building block toward brand longevity
The restaurant revolution is as much powered by brick and mortar as by technology

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Julie Mountain and Dana Noorily, cofounders of The Granola Bar, a breakfast-and-lunch, modern diner concept with eight locations across Connecticut and New York. These long-time friends initially started a granola business out of one of their kitchens in 2010, and in 2013 opened their first restaurant essentially just to give them a commercial kitchen to manufacture granola. But customers in their Westport, Conn., hometown had different plans, making that restaurant so popular that Julie and Dana abandoned the granola business and became full-time restaurateurs. They joined the podcast to share the lessons they’ve learned on their entrepreneurial journey and how they’ve fallen forward into a business that has financial partners and a new CEO who are helping to steer its slow-but-steady growth.

In this conversation, you’ll find out why:

The business you start is not always the business you will grow
Meet the hole in the market you’re serving, not what’s trending nationally
If you don’t lean on social media early on, then it’s just icing on the cake as you grow
With strategic hires, you can know what you don’t know
Sometimes real estate can dictate your entrepreneurial drive
It’s OK if your end goal is to stay small and keep it all

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Joe Hummel, the CEO of Twin Peaks, a sports-bar franchise with more than 100 locations across the U.S. The company is maniacal about food and beverage quality, and its corporate team is intent on rolling up their sleeves and getting into the stores so they can be experts at every facet of what they do. Joe joined the podcast to talk about why Twin Peaks takes its guests and its restaurants so seriously and how his experience as a franchisee of the brand helped him better appreciate what makes the brand tick.

In this conversation, you’ll find out why:

Franchisees make great brand executives because they know the business inside and out
Your corporate office doesn’t make money; your stores do
You should take both sides of the barbell very seriously
If sports bars lead with quality, the TVs are just icing on the cake
Sports provide a whole new layer to your marketing strategy
There’s big benefit to adapting your brand to any real estate
Every dollar you spend on your restaurant should be taken seriously
The last thing your employees want to hear is “this came down from corporate”

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jennifer Schuler and Hillary Frei, the CEO and CMO, respectively, of Handel’s Homemade Ice Cream, a treat franchise that has around 150 locations across the country and is celebrating 80 years in business this year. Jennifer and Hillary are both fairly new to Handel’s, but they’ve already brought an exciting energy to the company as they seek to find a balance between its rich heritage and its potential for fast growth. They joined the podcast to talk about how they see themselves as stewards of the Handel’s legacy and how this brand excels by being a member of its local communities.

In this conversation, you’ll find out why:

Brand development isn’t a sprint, it’s a marathon
Restaurant executives should respect the arcs of their respective brands
Generosity is an underappreciated characteristic of successful brands
Your franchisees should reflect your brand values
Your guests may treat you as an independent restaurant, and you should lean into it

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Brooks Schaden, cofounder and co-CEO of Tom’s Watch Bar, a sports-bar concept with 13 locations that is capitalizing on the rising demand for more experience entertainment. This brand is out to reinvent the sports-bar category by elevating its food and beverage offering and focusing growth on what Brooks called “gravities of traffic,” notably urban districts with event-oriented foot traffic like arenas, convention centers, and casinos. He joined the podcast to talk about why the old standard for sports bars just doesn’t cut it anymore and how Tom’s Watch Bar is building its own fan club through a fun and distinct experience.

In this conversation, you’ll find out why:

You don’t need to reinvent the wheel to launch a successful concept
Customers want way more than the local sports team on your TVs
The sports bar customer isn’t who you think it is
There is big traffic potential in “gravities of traffic”…
…but those gravities require a totally different playbook on service, marketing, and ops

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Tara Gilad, cofounder and president of Vitality Bowls, a superfood franchise with more than 70 locations across 18 states. Vitality Bowls got its start in 2011 when Tara and her husband Roy launched the brand as a response to the fact that their young daughter had food allergies and there were no restaurants that could accommodate them. She joined the podcast to talk about the opportunities and challenges in developing a concept around ingredients that are more difficult to source and how they find the right franchisees to activate such a passion-driven business.

In this conversation, you’ll find out why:

Your franchisees’ passions should align with your own
In the healthy food segment, you need a crystal ball
Employees are as much order educators as they are order takers
Virtual brands offer brick-and-mortars some flexibility and creativity
Brand founders must prioritize their own wellbeing ahead of their business

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jerry Morgan, CEO of Texas Roadhouse, which was part of NRN’s recent Brand Icon feature. The brand closed 2023 with nearly $5 billion in system-wide sales across 638 U.S. stores, good for a $7.6 million average unit volume and helping it leapfrog Applebee’s to become the No. 2 full-service chain in America. So how is this company pulling off such impressive performance in a season when so many other brands are struggling? Sam sat down with Jerry in his Louisville office to share more about Texas Roadhouse’s core values, its commitment to consistency and quality, and why having a little bit of fun along the way have fueled this casual brand’s rocket-ship trajectory.

In this conversation, you’ll find out why:

Owner-operators are the keys to unlocking success in your stores and communities
Celebrating strong performances gets more out of your employees
Founders are the beating hearts and north stars of restaurant companies
Great food and great service are the bedrock to great brands
Innovation doesn’t have to be all about bells and whistles
You should try to have some fun, because customers can pick up on it

Want to check out the rest of the Brand Icon package? Click here.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Peter Newlin, cofounder and partner at Gastamo Group, a multi-concept group out of Denver that owns brands like Park Burger and Homegrown Tap & Dough, among others. Gastamo Group is specifically developing casual-dining restaurant brands throughout Colorado and sees a lot of opportunity in operating its brands in the suburbs next door to the biggest national chains. Peter has a lot to say about developing great concepts and restaurant experiences and joined the podcast to share why Gastamo Group is so committed to growing unique full-service brands within a relatively small geographic area.

In this conversation, you’ll find out why:

You shouldn’t assume to know what your community wants and needs in a restaurant
Restaurants are living, breathing organisms; evolve them accordingly
If you build a great brand, the opportunities for growth will follow
Suburban casual dining is ripe for growth, especially among more localized concepts
Your restaurant experience should tell a story
A great restaurant experience is all in the details
To level up loyalty, restaurants should take a page out of hotels’ playbook
A “regional fortress” growth strategy could be a boon to smaller concepts

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mike Axiotis, CEO of Lehigh Valley Restaurant Brands, a Pennsylvania-based franchise group operating Red Robin and Wingstop. Mike has an incredible story of how he worked his way up from being a dishwasher in his uncle’s diner to being the CEO of a 30-unit franchise portfolio, and today he’s leaning into that lifelong expertise both to grow his restaurant company and to serve as a voice on the board of the National Restaurant Association. Mike joined the podcast to talk about how Lehigh Valley Restaurant Brands is thoughtfully expanding its portfolio, why he’s optimistic for 2025, and which issues the National Restaurant Association is particularly focused on for the coming year.

In this conversation, you’ll find out why:

In franchising, you’re betting on both the horse and the jockey
Your franchise decisions should account for where the puck is going
Consolidation should help the restaurant industry in the coming year
Restaurant associations offer a great resource for growing operations

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Pat Conlin, president of Wayback Burgers, a better-burger franchise with roughly 150 locations here in the U.S. Like everyone else in this industry, Wayback Burgers is leaning into its marketing efforts to generate traffic, and it’s found some fun and creative solutions that have engaged its local communities and driven some of its best sales days. Pat joined the podcast to talk about why marketing around things like food holidays has become such a boon for Wayback Burgers and how the company taps into its franchise community to drum up some of its best marketing ideas.

In this conversation, you’ll find out why:

If quality can’t be a differentiator, then service must be
Bogus holidays are low-hanging fruit for your marketing efforts
Engaging kids in your marketing — and even your R&D — is a win-win
Guest acquisition is a churn you have to constantly work on
The smallest marketing touches can make a big difference

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Carl Comeaux, CEO of Crust Pizza Co., a 30-unit pizza franchise based outside of Houston. Carl has been an entrepreneur since he was a teenager and was part of the team who cofounded Main Squeeze Juice Co. back in 2017. Now as CEO of Crust, Carl is tasked with scaling this pizza brand that serves Chicago-style thin-crust pizza with a hybrid service model that thrives both with dine-in and to-go business. He joined the podcast to talk about how his knack for entrepreneurialism has given him a unique viewpoint as CEO of the business and how the partners are creatively positioning Crust as they prepare to scale it across the Southeast.

In this conversation, you’ll find out why:

Scalable requires simple
Pizza doesn’t have to be dine-in or off-premises exclusive
The Pizza Hut of yesteryear made an impression on younger consumers
Developing your own proprietary tech is a value add for your whole system
The more you give, the more you receive

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jeni’s Splendid Ice Creams CEO Stacy Peterson and director of innovation Beth Stallings. Jeni’s has made a name for itself with incredibly creative and indulgent ice cream flavors, including a seasonal rotation that gives the company a chance to take some big swings with flavor profiles. Sam joined Stacy and Beth in person at a scoop shop in Columbus, Ohio, to sample the new holiday collection and discuss Jeni’s approach to R&D.

In this conversation, you’ll find out why:

Seasonal menu innovation is a baked-in marketing strategy
Timing is everything in menu R&D
Food is closely linked to memory and has the ability to transport guests
You should think both big and small with new product development

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Nicolas Jammet, cofounderand chief concept officer for Sweetgreen, the fast casual that has been changing customer perception of healthy and locally sourced ingredients since 2007. Sweetgreen has been a touchpoint for fast-casual innovation since its early days and has especially been seen as a tech innovator. But it’s spent the past few years refocusing the narrative on its menu innovation and the quality of its sourcing. Nicolas joined the podcast to talk about how Sweetgreen has leaned more into the story of its food as it approaches 250 locations in 22 states.

In this conversation, you’ll find out why:

The evolving nature of convenience is affecting menu innovation
With proper planning, restaurants can scale farmer relationships and their potential
There is opportunity in the story of your food
Your ingredients and your suppliers are worth celebrating
Technology may enable innovation, but it’s food that your customers are coming for
Automated kitchen equipment should complement the food quality
The great American food brands find the right balance of accessibility and craveability

This conversation is brought to you by 86 Repairs, a restaurant equipment repair and maintenance solution built for operators. Be sure to stick around for the bonus conversation with 86 Repairs CEO Daniel Estrada, who joined Sam to talk about why the old way of managing repairs and maintenance is broken, and how there is a huge opportunity to improve margins by optimizing R&M.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Paul Macaluso, CEO of Another Broken Egg Café, a breakfast, brunch, and lunch franchise with 100-plus locations. Another Broken Egg aims to stand out from a crowded family dining segment with a creative, New Orleans-inspired menu, and Paul joined the podcast to talk about its new lunch menu and how Another Broken Egg’s innovation is both maximizing its existing business and widening its opportunity to draw customers new and old.

In this conversation, you’ll find out why:

Daypart expansion is a potential traffic driver
Squeezing more out of your busiest periods is an efficient way to grow
Weekends and weekdays provide different but equally valuable customer bases
Seasonal menus are a fast way to stand out from competitors

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Brandon Knudsen, cofounder and CEO of Ziggi’s Coffee, a Colorado-based franchise that is closing in on 100 locations. Brandon started Ziggi’s with his wife Camrin in 2004 after convincing her to drop out of college and move to Colorado with him to start a business. They spent 12 years experiencing all of the hardships of running a business, grinding their way to 6 locations before franchising Ziggi’s. Brandon joined the podcast to talk about how that experience helps the Knudsen’s excel at being franchisors and how Ziggi’s is standing out in an increasingly crowded coffee category.

In this conversation, you’ll find out why:

Hard work does not go unnoticed
Partnerships aren’t for everyone
Some of the best ideas come when you’re backed into a corner
Customers sometimes come for the relationship, not the product
Every restaurant brand should see growth as a marathon, not a sprint
Even hot markets with lots of competition have pockets of opportunity
The grind of entrepreneurship is a great precursor to being a franchisor

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Amir Mostafavi, founder and CEO of South Block, a Washington, D.C.-based juice, smoothie, and bowl concept with 17 locations. Amir has been grinding as an entrepreneur for 20 years, and earlier this year his hustle paid off, as South Block secured an investment with Savory Fund to expand initially on the East Coast. He joined the podcast to share his entrepreneurial journey, how he’s tackled the many challenges along the way, and why people on the proverbial “block” are so important to the brand’s success.

In this conversation, you’ll find out why:

You should get involved in activities where your guest is involved
Sometimes the simplest rules are the most important
Being a little bit naïve can be great for your business
Your ability to quickly adopt new items can trend-proof your business
Your culture will never be 100% perfect, but you can work on improving it 100% of the time
It’s important to celebrate all of your brand’s wins

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Erin Wade, founder of Homeroom, an Oakland-based mac ’n’ cheese concept with three locations. Erin released a book called “The Mac & Cheese Millionaire: Building a Better Business by Thinking Outside the Box,” which details her journey going from lawyer to restaurant entrepreneur and how she and her team achieved a more collaborative and meaningful work environment. She joined the podcast to talk about the book and a color-coded system that has helped protect her employees from harassment.

In this conversation, you’ll find out why:

Great experiences don’t cost more to create, they just require caring more
A better working environment leads to better restaurant performance
Harassment from your customers may be a bigger problem than you think
You owe it to your employees to protect them from harassment and abuse
If you want to build a strong culture, start with trust

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Andrew Smith, cofounder and managing partner of Savory Fund, a Utah-based private equity firm that counts 10 emerging restaurant brands in its portfolio. Andrew joined the podcast to discuss the state of restaurant investing and the upcoming Investment Summit in Nashville, plus whether now is a good time to raise money and what founders must do as they prep their brands for a raise.

In this conversation, you’ll find out why:

It’s better to be a speed boat in tumultuous waters than a cruise ship
When raising money, you have to date around
You shouldn’t try to time the market when you’re raising money
Make sure your foundation is strong before you raise money
Cut loose any anchors on your speedboat before you hit the throttle

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Denise Tran, founder and CEO of Bun Mee, a Vietnamese fast casual with four locations in the San Francisco Bay Area. Bun Mee has been around since 2011, and now after 13 years — and many important lessons — it’s ready to grow through franchising. Denise joined the podcast to talk about what it’s like to launch a business selling food most people haven’t heard of and how she’s much stronger having navigated the difficult operating environment that is San Francisco.

In this conversation, you’ll find out why:

Customers may not understand your product — and that’s OK
Airport locations are tough work, but well worth the effort
If you can succeed in a tough operating environment, you can succeed most anywhere
Having your house in order can help you through crises
There is no perfect time to grow

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Tony Pham and Rich Reyes, the cofounders of Mecha Noodle Bar, a full-service Asian concept based in Connecticut that has grown to 10 locations around the country. The childhood friends have scaled this brand with an Asian soul food menu of ramen, pho, and bao served in a relaxed, modern setting, and they joined the podcast to share how their friendship has been key to their success and why giving back to their communities has boosted their recruitment and retention.

In this conversation, you’ll find out why:

A successful business needs a little intellect and a little instinct
No matter your product or concept, consumers appreciate a great experience
Some restaurants come together like magic
You should make sure you have a restaurant before you have a business
It pays to invest in people who invest in themselves
The best way to give back is if you build it into your business model

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Candace Nelson, an entrepreneur, investor, author, and media personality best known for founding Sprinkles Cupcakes. Candace is keynoting NRN’s CREATE Event for Emerging Restaurateurs this October 9, where Sam will interview her on the CREATE stage about her life as an entrepreneur and restaurateur. In this podcast, you’ll get just a small taste of that interview as they explore her journey from the finance world to cupcakes to pizza.

In this conversation, you’ll find out why:

You capture guests’ attention by flying in the face of expectation
The life of an entrepreneur shows leaders what they’re made of
You don’t have to fly a rocket to the moon to be a successful entrepreneur
You should secure proof of concept before you raise capital to grow
There’s plenty more to learn from Candace at CREATE this October!

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Dave Colebrook, president of LSR and Emerging Brands with the Canadian restaurant company Recipe. Dave oversees the franchise New York Fries, a brand that was born in New York in 1983 but primarily grew across Canada before reentering the U.S. earlier this year. Dave joined the podcast to talk about how this brand plans to reconquer its original homeland and why malls are its real estate sweet spot.

In this conversation, you’ll find out why:

Malls are not dead
Sampling is the perfect marketing for high foot traffic destinations
Speed of service is everything in busy destinations
A strong product plus good economics helps a brand transcend borders

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Andy Diamond, president of Angry Crab Shack. This full-service franchise based in Arizona has 24 locations open and is growing across the U.S. and the U.K. It’s a seafood boil concept where experience is everything, and Andy joined the podcast to talk about how they keep that experience fresh and exciting, plus how the efficiencies of their kitchen and menu help them with labor and growth.

In this conversation, you’ll find out why:

Your restaurant should be like a punch in the face
The younger generations should be a critical consideration in your innovation
A great restaurant experience is the perfect franchise advertisement
International growth is heating up

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Peter Frey, chief brand officer at Sonny’s BBQ, a Florida-based concept that has grown to nearly 100 locations after more than 50 years in business. Sonny’s recently announced a new brand campaign called “It’s Always Sonny’s Here,” which is meant to reflect the easy-living vibe the brand tries to create. Peter joined the podcast to discuss the new campaign and how it’s setting the brand up for not just traffic growth, but also franchise growth.

In this conversation, you’ll find out why:

Sometimes craftsmanship should trump innovation
Fast-casual service has major benefits, but risks being too transactional in nature
General manager development puts you in the ideal position to succeed
Restaurants are as much about unplugging as they are about nourishment
Legacy brands have permission to innovate with technology and ordering

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jodi Boyce, chief marketing officer for Teriyaki Madness. This 155-unit fast casual serving made to order bowls recently launched a new curbside pickup platform called Mad Dash that is designed to boost guest frequency. Jodi joined the podcast to talk about the newfound potential in curbside pickup and how it’s helping Teriyaki Madness avoid discounting as it looks to drive more traffic to stores.

In this conversation, you’ll find out why:

Curbside is a perfectly suitable alternative to drive-thru
Technology makes curbside far faster and more efficient than drive thru
If you can’t beat third-party delivery players, at least take share from them
Catering is another underappreciated off-premises channel
You shouldn’t pull a Bed Bath & Beyond with your discounting
Frequency, not discounting, is the right tool to help you weather economic woes

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mike Ungaro, the CEO and co-owner of San Pedro Fish Market, an iconic restaurant on the San Pedro waterfront south of Los Angeles. Mike is part of the third generation to lead San Pedro Fish Market, and he helped the restaurant launch a hit online TV series, “Kings of Fi$h.” He joined the podcast to share how San Pedro Fish Market has capitalized on its status as a Southern California icon and how it’s seized control of its narrative to the betterment of the business.

In this conversation, you’ll find out why:

You should pay attention to how your guests are engaging with you
It’s never been easier to turn your brand into a show
Content is king, so make it a priority
Any part of your story you leave blank, customers will fill in

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Andy Howard, president and CEO of Huey Magoo’s. This chicken-tender fast casual based in Florida recently opened its 66th location and is quickly franchising around the country. Andy was a part of the team that took Wingstop from about 80 stores to 600 before he discovered and bought Huey Magoo’s, and he joined the podcast to share the story of Huey Magoo’s incredible success and what it takes to stand out in the very busy and very popular chicken category.

In this conversation, you’ll find out why:

A killer tagline can help you stand tall among competitors
New store prototypes can unlock access to new potential franchisees
To excel in this industry, you need to be good student of it
Just like Goldilocks, your menu shouldn’t be too simple or too difficult, but just right

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chris Doody and Matt Harding, the CEO and chief creative officer, respectively, for Piada Italian Street Food, a fast-casual Italian brand that is approaching 60 locations across six states. Having launched in 2010, Piada was a part of fast casual’s first big wave, and Chris and Matt joined the podcast to explain why the brand has finally earned the right to grow through outside capital.

In this conversation, you’ll find out why:

A strong dinner daypart is critical to fast casual success
You don’t have to charge an arm and a leg for high-quality fast-casual food
Achieving a 2.5:1 sales-to-investment ratio is when you deserve to grow
You shouldn’t emphasize growth until you’ve earned brand awareness in your existing markets
Italian food is harder than it looks
Customers should know who is in charge of your restaurants

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with John Meyers, the COO at Marco’s Pizza. The fifth-largest pizza chains in America had one of the best years among the pizza chains last year, according to the Technomic Top 500, enjoying 7.6% sales growth and 7.2% unit growth. John has been with the brand for about 4 years, but only recently stepped into the role as COO. He joined the podcast to share how his past experience working at Disney taught him how to manage the operational complexities of a national system such as Marco’s.

In this conversation, you’ll find out why:

Your employees should be empowered to enhance the guest experience
Operational empathy will improve your path as a leader
The better the experience you create, the better your sales become
You can’t afford to not have a deep bench of leaders

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam re-shares a conversation he had with Maria Rivera, CEO of Smalls Sliders, on a visit to her office in Atlanta last summer. Smalls has enjoyed incredible success since this interview first aired, and NRN is excited to announce that Maria will join Smalls and Walk-On's founder Brandon Landry, as well as Morven Groves of 10 Point Capital, for the keynote conversation at NRN's Investment Summit this Oct. 8-9 in Nashville.

If you're the founder or leader of an emerging restaurant chain looking for capital resources to grow, join us at the Investment Summit and CREATE in Nashville by registering for free at create.nrn.com.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Heath Nielsen, president of HTeaO, an iced tea franchise that is enjoying incredible growth in its home state of Texas and beyond. HTeaO showed up for the first time on this year’s Technomic Top 500, growing its unit count by 47% in 2023 to 103 locations and climbing to spot No. 442 on the Top 500. Heath joined the podcast to talk about how this upstart tea franchise first got his attention and why he thinks it has so much upside at a time when coffee seems to be king.

In this conversation, you’ll find out why:

Self-service could be a game-changer for the booming beverage category
Drive-thru-only is not the only growth opportunity for beverage
The PM side of the road is just as important as the AM side
Line extensions are a great way to support franchisees and enter retail space
Efficiency, innovation the name of the game in beverage — but cost considerations crucial

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Robert Thompson, founder and CEO of Joy Trade, an eatertainment platform that has two concepts within its portfolio: Camp Pickle and Jaguar Bolera. Joy Trade is a platform that Robert believes can capitalize on white space in eatertainment through newly developed brands and acquisitions, and he joined the podcast to talk about how the company represents the next growth phase for eatertainment, how consumer trends are shaping the category’s future, and why food and beverage are so crucial to eatertainment’s success.

In this conversation, you’ll find out why:

The redefined nature of work is helping to power the latest eatertainment surge
Eatertainment today doesn’t need the activities to excel
A diversity of activities will help eatertainment not be a “one-trick pony”
The platform model will help eatertainment capitalize on white space
Platforms are as much about strong leadership as efficiencies of scale
Dying malls and big-box stores are key to eatertainment’s growth
Eatertainment is so much broader than you might think

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam shares two interviews that he recently conducted in person at the National Restaurant Association Show in Chicago. Both of these leaders are marketers with emerging restaurant businesses looking to make impact for their teams and their brands. First up is Nico Nieto, chief marketing officer at Naf Naf Middle Eastern Grill, a restaurant marketing veteran who is tasked with spreading the word about fast-casual franchise Naf Naf. He shares some tips on marketing an emerging restaurant concept, particularly one with a cuisine that is still fairly unfamiliar to many Americans. After that Sam chats with Jade Hedgeman-Chioke, VP of sales and marketing for Primo Partners, a Ben & Jerry’s franchise in the Southeast. Jade shares more about Primo Partners mission to develop strong business leaders in its pipeline, particularly Black entrepreneurs, and how the company connects that mission to its community.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with chef Robert Irvine, host of the TV show “Restaurant Impossible,” owner of multiple restaurant concepts, and all-around food entrepreneur and innovator. Robert and Sam sat down at the recent National Restaurant Association Show in Chicago to discuss his leadership style, his thoughts on the state of the foodservice industry, and his recent investments in restaurant technology.

In this conversation, you’ll find out why:

A strict but empathetic leadership style creates a productive, loyal working environment
You’ll get better results when you drop your ego and listen to people
Technology solutions allow operators to reallocate their spend on labor
Consumer adoption of technology gives restaurants permission to innovate
Once inflation cools, the restaurant industry should be able to springboard into the future

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Scott Isaacs, president of Brixx Wood Fired Pizza, a 20-unit, full-service pizza concept out of Charlotte, N.C. Scott is a restaurant industry veteran, including 25 years spent at Darden, and he’s been tasked with bringing new energy and momentum to this 26-year-old concept. Scott joined the podcast to talk about the state of full-service pizza and how Brixx leans into food, service, and atmosphere as part of its value equation.

In this conversation, you’ll find out why:

Smart operations plus healthy finances equal a strong brand
All we’re going to talk about this year is value, value, value
You should raise prices because you have to, not because you can
The next generation might have a different definition of value and you need to adapt
Food, service, and atmosphere are three critical ingredients to loyalty

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam first talks with Elisia Flores, CEO of L&L Hawaiian BBQ, and then Beto Guajardo, CEO of Blaze Pizza, in person at the Restaurant Leadership Conference in Phoenix. These two CEOs get to the heart of what it takes to be the leader of a restaurant brand at a time when the challenges are many and the change is frequent, and they share their strategies for capitalizing on opportunities in the marketplace.

In this conversation, you’ll find out why:

Global flavor profiles are on the rise
Leaders of franchise businesses live to fulfil others’ American dreams
You need to find a balance between the bells and whistles and the things customers loved you for in the first place
Expect fast-casual pizza to be a big player in the value wars
There is opportunity in leaning into your headwinds

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Dan Bejmuk, CEO and cofounder of the marketing firm Dreambox, and Lena Katz, principal creative with Variable Content. Dan and Lena each work closely with social media influencers, and Dan shares some thoughts on why restaurants should consider influencer marketing, plus some do’s and don’ts in building a campaign, then Lena gets really in the weeds on how business owners can construct an influencer campaign.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special episode of Take-Away with Sam Oches, NRN’s editor-in-chief talks with Tom Cindric, president of the National Restaurant Association Show. This year’s Show is held at Chicago’s McCormick Place this May 18-21, and Tom shares more about why restaurant leaders should attend this annual event, what’s new at the Show this year, how attendees can optimize their time in Chicago, and much more.

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In this episode of Take-Away with Sam Oches, Sam talks with Ryan Ostrom, CMO for Jack in the Box. Recently named to NRN’s Power List of marketers and influencers, Ryan has been the driving force behind Jack in the Box’s CRAVED strategy, in which the brand focuses on being cultural, relevant, authentic, visible, easy, and distinctive to the guest. He joined the podcast to talk about that strategy and explains how the brand has leaned into its quirky personality, particularly with social media influencers.

In this conversation, you’ll find out why:

You can’t afford to waste your marketing
Marketing shouldn’t interrupt the conversation with the guest but be a part of it
Influencer marketing must be authentic, not scripted
Niche influencers provide a more natural opportunity to connect with communities
Social media is a great place to be edgy, but it must be authentic to your brand

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Kate Finley, founder and CEO of Belle Communication, a PR and social media firm that is particularly focused on influencer campaigns. Kate joined the podcast to talk about influencer marketing and how restaurants can properly tap into this creative community in an authentic and profitable way.

In this conversation, you’ll find out why:

You should consider investing more in influencer relations than influencer marketing
Influencers aren’t just here to talk about your new product
You need some clear KPIs with your influencer strategy
Size doesn’t always matter with influencer audiences
Influencers are creatives, so don’t box yourself in too much

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chip Graeter, head of retail operations for Graeter’s Ice Cream, a 154-year-old creamery out of Cincinnati that has 56 shops in five states. Alongside his brother and cousin, Chip is part of the Graeter family’s fourth generation to lead this iconic brand, and he joined the podcast to share some of the secrets to sustaining a family business for such a long time.

In this conversation, you’ll find out why:

Family businesses need smart people from outside the business to help
Retail could be a smarter growth path than franchising
You don’t have to sacrifice your quality standards to grow
Kids can help you unlock brand longevity
A long-lasting business requires constant reinvestment

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam turns the reins over to NRN executive editor Alicia Kelso, who spoke in-person with Yum Brands’ Chief Equity, Inclusion & Belonging Officer, James Fripp. Alicia was in Dallas for the annual Women’s Foodservice Forum Leadership Conference and had a chance to connect in person with James to discuss Yum’s diversity, equity and inclusion efforts, its work to accomplish gender parity, and how the company is developing people at what is the largest restaurant company in the world.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Nick Pihakis, founder and CEO of Pihakis Restaurant Group, a Birmingham, Ala.-based portfolio with six distinct concepts. That includes Rodney Scott’s BBQ, with the renowned pitmaster out of Charleston, S.C., and most recently Joyland, a fast casual concept in partnership with James Beard Award winning chef Sean Brock. Nick joined the podcast to talk about solving an important restaurant equation: how restaurants that are laser focused on high-quality foods can scale without diluting the brand or the menu.

In this conversation, you’ll find out why:

An obsessive commitment to efficiency is key to scaling high-quality concepts
Your opening staff should be the best-trained staff you’ll ever have
The restaurant business is just a math equation
People make places
Operators must decide whether off-premises business is worth lowering quality standards
A diverse portfolio of concepts can help you maximize impact with guests

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this encore episode of Take-Away with Sam Oches, Sam reshares a conversation with Lauren Fernandez, founder and CEO of the investment firm Full Course. Lauren joined Sam in person last summer to share her tips for emerging brands looking to secure capital and her thoughts on how to get more women and minorities involved in foodservice leadership. If you enjoy this conversation, you’ll have a chance to connect directly with Lauren and other investors at NRN’s Investment Summit, part of the CREATE event this October in Nashville; visit create.nrn.com for more details.

In this conversation, you’ll find out why:

Training in your restaurants gives you a foundation to know what the brand needs
Servant leaders don’t talk about doing the work — they just do the work
Leaders should seize the moment to invest in themselves
Most American restaurants are independents who just need resources to get to the next level
Global fast casuals are the category to bet on
You never know where the next best idea for your brand is going to come from
If you’re looking for capital, prepare by having clean books and a clear purpose

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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Washington, D.C.-based company &pizza is known for being an unconventional brand, from its oblong pies with quirky toppings, to its texting-only “Pizza Plug” hotline and political messaging. Although the emerging brand was once a significant part of the foodservice cultural zeitgeist (cofounder Michael Lastoria was named to NRN’s 2021 Power List), the company has been fairly quiet for a couple of years.

As it turns out, &pizza has been brewing up some changes behind closed doors, including the company’s first CEO transition, from Lastoria to newcomer former Rave Restaurant Group COO and executive vice president, Mike Burns. Now, “we’re back,” Burns said, as &pizza is ready to take on a new era of growth and opportunity (including franchising), while rekindling that rebellious streak that made &pizza stand out from the rest of the growing fast-casual pizza sector.

Burns joined the latest episode of Take-Away with Sam Oches, guest hosted this week by NRN senior editor Joanna Fantozzi, to talk about why he was drawn to the brand, the significant digital technology changes coming to &pizza, and why customers will want to consider getting an ampersand (&) tattoo soon.

In this conversation, you’ll learn more about:

Why it’s important to find a fitting successor when you step back from a founder role
Why &pizza made the shift from in-house-built technology to an outsourced tech stack
How to make sure you don’t outgrow your technology capabilities
How to make a digital rewards program stand out (Hint: it starts with naming your loyalty program, “The Dead Presidents Club”)
How to maintain a unique, plucky, startup-like spirit, even when you have sizable development plans in the works

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In this episode of Take-Away with Sam Oches, Sam talks with Andrew Pudalov, founder and CEO of Rush Bowls, a Boulder, Colorado based concept that has grown to about 50 locations across the country, leaning into Andrew’s knowledge of national distribution channels and his tight control of supply relationships to streamline the growth process. He joined the podcast to talk about how a retail partnership with Whole Foods gave him a crash course in national distribution and how he pivoted to franchising after his copacker closed up shop.

In this conversation, you’ll find out why:

Dayparts are shifting, and some brands are better suited to meet the moment
Texture is as important as flavor when exploring innovation
True customization isn’t possible if you’re not making foods from scratch
Tight control of your supply relationships will ease expansion
You need to strictly police and enforce your brand standards with franchisees
You should consider developing a store prototype for employees with disabilities

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special episode of Take-Away, NRN editor-in-chief Sam Oches talks with Chris Keating, EVP of Conferences for NRN parent Informa Foodservice. Sam and Chris talk about the upcoming Restaurant Leadership Conference (RLC), held April 14-17 in Phoenix, and why restaurant leaders should plan to attend this influential annual event. Chris shares more details on RLC’s program and speakers, how attendees can get the most out of the event, and why he’s particularly excited for keynoter Martha Stewart.

Want to attend Restaurant Leadership Conference? Visit restaurantleadership.com and click “Request an Invitation.”

Contact Sam Oches at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Susan Taylor and Noah Burgess, the CEO and director of R&D for Juice It Up, a Southern California-based juice, smoothie and bowl concept with about 90 locations in four states. Juice It Up was one of originators of this booming category of juice concepts that are introducing the U.S. to a wide range of superfood and functional ingredients, and Susan and Noah joined the podcast to talk about how the concept is making both a business and menu case for these unique ingredients while meeting the needs of its customers and franchisees.

In this conversation, you’ll find out why:

There’s a time and a place for outside the box menu innovation
You should watch other categories for innovation opportunities
Customers and guests are equally impacted by the innovations on your menu
TikTok is introducing the world to new foods and flavors
Your most loyal customers are a perfect focus group

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Daniella Senior, founder and CEO of Colada Shop, a fast-casual brand based in Washington D.C. that’s rooted in coffee, cocktails and Cuba. This Latin-inspired, 6-unit all-day café offers a little something for everybody, and Daniella joined the podcast to talk about the lessons she learned working with industry icons Eric Ripert and Jose Andres and how she’s providing a high-quality, impactful experience both for her guests and for her employees.

In this conversation, you’ll find out why:

You shouldn’t miss an opportunity to learn from the best
Jobs aren’t just jobs; they’re education
Your brand isn’t really for you; it’s for your customers
A versatile concept can make the most of the space it occupies
You should aim for improvement with every store opening
The more dayparts you serve, the more potential employees you have access to
You must be intentional in making the change you want to see
Succeeding in restaurants is a matter of perseverance, not passion

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com

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In this episode of Take-Away with Sam Oches, Sam talks with Scott Greenberg, a former restaurant franchisee who is now a speaker and author of multiple books, including the just-released “Stop the Shift Show: Turn Your Struggling Hourly Workers into a Top-Performing Team.” Scott joined the podcast to talk about the state of hourly employees and how restaurant owners and operators can improve their recruitment and retention by paying attention to the wants and needs of their hourly workforce, particularly younger employees.

In this conversation, you’ll find out why:

Young people today have more options for work than ever before
Employers should embrace their young workers’ connection to social media
Personal connections go a long way toward improving retention
Managers need better training in how to manage their people
Humans can be replaced, but humanity cannot
The best organizations have culture by design — not by default

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jared Galbut, the cofounder and CEO of Bodega Taqueria y Tequila, a Miami-based concept that has grown to 10 locations between South Florida and Chicago over the past decade. Bodega is a fast-casual taqueria in the front and full-service bar and lounge in the back, and Jared joined the podcast to talk about how Bodega is creatively meeting the expectations of a wide variety of customers, and about the potential in alcohol service for the fast-casual industry.

In this conversation, you’ll find out why:

You should consider a calling card for your concept
Your guests all have different ways they choose to experience your brand
Alcohol may be an untapped opportunity for many fast casuals
A smaller, secondary prototype can help you fill out a market
Nontraditional expansion requires careful alignment with other brands and partners
Patience and discipline will pay off as you build your brand

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Amy Hom, a restaurant industry executive whose resume includes stops at brands like Red Robin, Sweetgreen, and Bluestone Lane. These days, a lot of Amy’s attention is on LEAD, the organization she cofounded with other restaurant executives that invests in future restaurant leaders. Amy joined the podcast to talk about LEAD and how the industry can lower turnover, particularly among GMs, if it did a better job investing in young leaders.

In this conversation, you’ll find out why:

By investing in emerging leaders, you can lower turnover
Young restaurant leaders need networking and education
The restaurant industry has a work-life-balance problem
Your ability to receive feedback will determine how far you can go in any industry
Your mentorship could help unlock the potential of a future restaurant star

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jose Armario, CEO of Bojangles, the beloved North Carolina based franchise specializing in chicken and biscuits. Bojangles has grown to more than 800 locations but historically has struggled to expand beyond its Southeast roots — until now. Jose joined the podcast to talk about how the chain’s pared down menu focused on boneless chicken is helping Bojangles successfully enter new growth markets.

In this conversation, you’ll find out why:

Status as a cult-favorite starts with the food
Strong execution is the foundation for robust expansion
Go where your customers want you to go
The adoption of AI requires a careful balancing act
People don’t leave companies; they leave managers
You can’t run restaurants from your computer

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chris Dawson, the CEO of Walk-On’s Sports Bistreaux. This 20-year-old, Baton Rouge, La.-based brand has incredible runway ahead of it, and Chris was brought in as CEO 7 months ago to build out a leadership team and infrastructure that would support franchise development and growth. Chris joined the podcast to talk about the process of building a leadership team and what he learned from several years spent as an executive in the automotive industry.

In this conversation, you’ll find out why:

Developing your culinary team is just as important as that of other departments
The “all things to all people” approach isn’t dead yet
If you beat customer expectations, you’ll win their loyalty
Data is instrumental to moving a business forward
A franchisor cannot take lightly the impact they have on franchisees’ livelihoods
The best leadership team is one that has extensive experience in problem solving
Your leaders will give you 100% professionally if you nurture them personally

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Rachael Nemeth, cofounder and CEO of Opus Training, and Christine Schindler, cofounder and CEO of PathSpot. These two companies offer products and services for the restaurant industry: Opus is a training platform for frontline hospitality employees, while PathSpot is a system for restaurants that detects harmful contaminants on the hands of employees. They joined the podcast to share the unique perspective of vendors who are serving the restaurant industry and to discuss how vendors can get the attention of restaurant operators.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Farrah Scott, the CEO of Trapper’s Sushi Co., a full-service sushi joint based in Washington state that has grown to 15 locations across three states. Farrah started as a server at Trapper’s 11 years ago and worked her way up to the chief executive role. Trapper’s has a long track record of developing its employees, and Farrah joined the podcast to talk about Trapper’s ambitious employee ownership goal and how it has built an infrastructure for its culture that has led to turnover rates that are half the industry standard.

In this conversation, you’ll find out why:

If traditional franchising isn’t for you, consider your employees to be your future owners
Restaurant employees should have a clear view of the opportunity ahead of them
Taking care of your people will come back around to you in more ways than one
Embrace constant evolution as a part of accomplishing your goals
Sometimes you need to prioritize the needs of your consumers over authenticity
Chefs are a unique brand asset you should consider making a bigger part of the experience

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Clay Walker, the president of Gott’s Roadside, a burger joint celebrating 25 years serving Northern California consumers and tourists alike with a “wine country picnic experience.” Now with eight locations, Gott’s specializes in high-quality burgers, sandwiches, salads, and hot dogs alongside an impressive lineup of wines and beers, all of it in a casual, counter service setting that’s as much outside as it is in. Clay joined the podcast to talk about Gott’s methodic approach to growth and its efforts to bottle a wine country aesthetic that can help it growth beyond its Northern California roots.

In this conversation, you’ll find out why:

You shouldn’t be afraid to fail, because your biggest success might still be ahead of you
Counter service and picnic tables are perfectly acceptable for elevated food
If you want to be all things to all people, open where they live, work, and play
If you want to be the best at what you do, learn to be patient
Timing is everything with succeeding as a brand
Restaurants are as much about emotions and memories as they are food and drink

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Joel Yashinsky, chief marketing officer of Applebee’s Neighborhood Grill + Bar, the casual chain that does north of $4 billion in sales at more than 1,500 locations around the country annually. As CMO, Joel’s job is to plug Applebee’s into the cultural moment, and he joined the podcast to talk about that work, how Applebee’s has sustained its marketing momentum and why authenticity is so crucial to success in their messaging.

In this conversation, you’ll find out why:

Customers care more today about authenticity than ever before
The 90/10 rule allows your brand to take some chances without alienating loyal guests
Even in a world where viral rules, sales and traffic determine the success of your marketing
Your customers need to hear the story of your brand and experience through your marketing
Whatever your brand represents to your guests, embrace it

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Natalia Franco, chief marketing officer at Church’s Texas Chicken. This iconic chain is over 70 years old but is now in the midst of a major brand turnaround, and Natalia was recently brought in by CEO Joe Guith to help lead those efforts on the marketing front. Natalia has been a part of other brand turnarounds in the restaurant industry, including at McAlister’s, California Pizza Kitchen, and Burger King, and she joined the podcast to talk about the essential building blocks to reviving a brand and what a modern marketing mix should look like.

In this conversation, you’ll find out why:

Marketing channels may change, but the foundations does not
When you lose track of who you are, the whole brand suffers
Sometimes brands just need a fresh start
Expect a brand turnaround to take about 18 months
Brand messages should be consistent across all platforms, but the voice will differ
The best brands respond to their customers, not their competitors

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Rian McCartan, CEO of the drive-thru only soda fountain chain Swig. This Utah based concept has 59 locations in seven states and hundreds more in the pipeline, and it’s preparing to conquer the U.S. as essentially a category of one. Rian joined the podcast to talk about how the brand plans to capitalize on essentially infinite runway and how it manages to do the unthinkable: work with both of the soda titans, Coca-Cola and Pepsi.

In this conversation, you’ll find out why:

The first rule of expansion is to remember your roots
You can be highly technical and highly personable at the same time
Scarcity marketing can be a successful growth strategy
Beverage concepts will always find an audience, but they must be unique and relevant to survive
By tapping into customers’ emotional relationship to products, you build trust and show those customers that you’re listening to them

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Lauren Coulter, cofounder of Biscuit Belly, a breakfast concept out of Louisville, Ky., that has grown to nine locations serving a high-quality menu of biscuit sandwiches and other morning staples out of a fast-casual setting. Lauren joined the podcast to talk about the entrepreneurial spirit underlying everything she and cofounder husband Chad Coulter do with the business, and how the brand’s catering program in particular is helping Biscuit Belly connect with new consumers.

In this conversation, you’ll find out why:

Consistency across your system begins with training
To give your new concept it’s best chance for success, incorporate more than one trend
Your franchise partners are great sounding boards
Your customers’ social media content is a cheap and effective marketing strategy
Local store marketing is a great compliment to digital efforts in maximizing your reach
A successful catering program must have a “say yes” mentality

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Thomas McNaughton and Ryan Pollnow, co-executive chefs and partners at Flour + Water Hospitality Group, a San Francisco-based operation dishing upscale pizzas and pastas across multiple concepts and even a CPG line. Their newest venture, Flour + Water Pizzeria, is a 4,000 square foot space with a full-service pizzeria, a dough production facility, and a quick-service pizza shop slinging pies through takeout and delivery — a model that the pair hope to scale through a hub-and-spoke expansion model. Thomas and Ryan joined the podcast to talk about how they’re planning to maintain quality and integrity as they scale.

In this conversation, you’ll find out why:

Sometimes simpler is better
Restaurants are vital to community ecosystems
Don’t be afraid to hit the reset button
You can grow your business without being a sell-out
A hub-and-spoke model is perfect for scaling scratch-made menus
Your flagship location should set the vibe and atmosphere for your brand

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mike Cunningham, founder and CEO of Cunningham Restaurant Group. This group is based in Indianapolis and has 42 locations across Indiana, Ohio and Kentucky, making it one of the top 10 biggest independent restaurant groups in the country. Mike joined the podcast to talk about how his knack for creativity drove him to scaling across so many different concepts and how he’s designing an infrastructure that ensures consistency across the group.

In this conversation, you’ll find out why:

Your first step toward growth is surrounding yourself with people who can help
How much you like airplanes may determine your growth strategy
The joy of discovery shouldn’t be underestimated in your marketing efforts
Simple loyalty programs are not dead
Bedroom communities often offer more stable business than city centers
Your growth strategy should allow for some flexibility around unique opportunities

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chris Westcott, CEO of Iron Hill Brewery & Restaurant, a full-service operation with 21 locations across five states. Iron Hill has been offering craft beers and scratch cooking now for 27 years, but recently overhauled its menu with 30 new dishes as it refines its post-pandemic operation to better create a high-quality experience. Chris joined the podcast to talk about how Iron Hill is tapping into the potential of both its brewery and restaurant businesses and how it’s building a base of loyal customers in each community it moves into.

In this conversation, you’ll find out why:

Some of the most successful bar businesses are the ones that pair food and drink
To combat the negative perception around chains, companies should give each location a distinct personality
An executive’s hands-on experience brings credibility to innovation
Your menu shouldn’t just meet the low bar set by your competitors
Kids shouldn’t be forgotten in your loyalty efforts
By educating your guests on flavors and products, you can build trust and loyalty
Your VIP guests should be able to take the brand home with them
Consumers want hospitality, not service — don’t confuse the two

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Stephen Loftis and Christine Lorusso, the chief brand officer and senior director of digital marketing, respectively, of Firebirds Wood Fired Grill, a polished casual concept based in Charlotte, N.C., with 56 units across 20 states. Firebirds is in the midst of a major digital transformation as it looks to appeal to all generations and develop stronger customer loyalty, and Stephen and Christine joined the podcast to offer a peek behind the curtain of their budding digital marketing strategy and how it is helping them reach a broader consumer set.

In this conversation, you’ll find out why:

All of the senses are in play when developing a unique experience
Your website is the entry point to your restaurant for many consumers and should effectively communicate your brand and experience
If you haven’t changed your website since the pandemic, you probably should build it again from scratch
First-party data is the most important goal with your digital marketing strategy
Your loyalty program should feature some more subtle perks along with deals
More upscale chains have to get creative in appealing to younger generations

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jason Berry, co-owner alongside his husband Michael Reginbogin of the Washington D.C. based restaurant group KNEAD Hospitality + Design, which today has 20 locations across 10 concepts, including Succotash and Mi Vida. KNEAD is another group finding incredible efficiencies and economies of scale through a broad portfolio of restaurant concepts, but part of the secret to its success is the attention to detail it gives each one of its brands, as well as the robust benefits it offers its team members. Jason joined the podcast to talk about how that creativity and attention to detail come to life in KNEAD’s restaurants, plus how the group is strategically growing its teams alongside its geographic footprint.

In this conversation, you’ll find out why:

Developing a new concept is much harder than replicating an existing one, but might be the right decision based on your available space
The intersection of dining and eating is a tough but rewarding category
Concept diversification provides a more stable business model
Customers eat with their eyes, and the visual details besides the food matter
It’s hard to have economies of scale when you’re spread out geographically
Paying for extra team benefits up front has a big payout later on

Have feedback or ideas for Take-Away? Email Samat sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Claudia Lezcano, CEO of Fuku, the chicken-sandwich fast casual founded by chef David Chang that is now expanding primarily through sporting venues. Fuku about 30 stadium and arena locations across the country, including at Madison Square Garden in New York, Hard Rock Stadium in Miami, and T-Mobile Arena in Las Vegas. Claudia, whose past experience includes marketing roles with Burger King and Church’s Chicken, as well as with the Miami Dolphins and Marlins, joined Fuku about a year ago and she joined the podcast to talk about why Fuku is all in on this nontraditional growth strategy and how the company is improving its operations, branding, and service to maximize its stadium potential.

In this conversation, you’ll find out why:

There is an opportunity to change the narrative around bad stadium food
Forecasts are critical to capitalizing on your potential in a stadium or arena
Unleashing the power of your brand begins with consistency
The key to thriving in a sports venue is excellent operations
Your brand should be the icing on the cake of the guest’s stadium experience

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Michael Osanloo, the CEO of Portillo’s. Michael has been with the iconic Chicago-based Italian beef brand for five years now, and Portillo’s remarkable success in the past few years can be largely credited to the work he and his team have done in building efficient systems and a people infrastructure that can sustain the brand’s growth momentum. Today, Portillo’s does a staggering $8.5 million-plus average unit volume at roughly 80 locations and it’s on track in its evolution from a Chicago brand to a national brand. Michael joined the podcast to talk about how a servant leadership mentality is behind that success and how Portillo’s maintains such a massive operation without the wheels coming off.

In this conversation, you’ll find out why:

You should provide white-glove service to your most loyal guests
Strive for frictionless service in every channel you serve
Efficiencies can be achieved by breaking your operation down into individual parts with dedicated employees
Don’t move into a new market without team members who know the business inside and out
Have a development plan for everyone
Your job as a leader of a brand is to put your team in a position to succeed

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Denise Pedini, the chief marketing officer of Newk’s Eatery. Newk’s is a fast-casual concept based in Jackson, Mississippi, with about 100 locations around the Southeast, and just this week announced a rebrand fashioned around the tagline “Extra with Every Bite.” Denise joined the podcast to talk about that tagline and rebrand, what “extra” means to Newk’s, and how the concept is updating its digital marketing strategy to appeal to customers new and old.

In this conversation, you’ll find out why:

Your guests are the best source to tell you what to be — and what not to be
The value message still resonates as a traffic driver
Digital marketing is the perfect way to draw customers new and old
Loyalty programs are a cheat code for brand evolution
The marketing and IT fields are fusing into one guest experience function

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Scott Snyder, the CEO of Bad Ass Coffee of Hawaii. This 32-unit chain has been around since 1989, but Scott was part of a group that bought it in 2019 and has spent the past four years figuring out how Bad Ass Coffee can embrace its quirky and evocative branding and deliver the experience of “aloha” to its guests in and out of its shops. A big piece of this puzzle is Bad Ass Coffee’s omnichannel sales strategy that sees it investing in retail and merchandise, and Scott joined the podcast to talk about how shirts, hats and mugs adorned with the concept’s winking donkey logo have become as critical to the Bad Ass Coffee experience as its products and its store design.

In this conversation, you’ll find out why:

The experience your restaurant provides should be authentic to your brand
There is value in your brand’s “ownable truths”
You should have a consistent interpretation of your brand
Merchandise is an underrated way to drive sales without increasing labor
Merch can help you link experiences to the brand
An e-commerce strategy can help drive customers to stores from day one

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Louis Basile, founder of the Arizona-based fast-casual Wildflower. Wildflower is one of the OGs in the fast-casual industry, as Louis founded the concept in 1995 when most people didn’t even know the term “fast casual” and brands like Chipotle and Panera Bread were years from becoming household names. Since then, he’s expanded it to 16 locations, all in Arizona, and he’s refined the model to emphasize high-quality menu items and a strong focus on hospitality. Louis joined the podcast to talk about how the fast-casual industry has evolved in the past three decades and what keeps him up at night as he continues to drive the business forward.

In this conversation, you’ll find out why:

Even small innovations can grow into game-changing revolutions
Fast casual is like fine dining but giving the guest their time back
Fast casual is a cross section of American consumers who still expect hospitality
Restaurant operators should be more worried about the future of supply
Everyday affordability is the first thing you should worry about when growing your brand
Your building costs have to be in line with your value proposition
By teaching your people to communicate and receive feedback, you can unlock their potential

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special episode of Take-Away with Sam Oches, Sam talks with Lance London, founder and CEO of The Carolina Kitchen Bar & Grill, a regional chain serving a taste of Southern cuisine in the Washington, D.C. area. Sam sat down with Lance at the recent Prosper Forum in Amelia Island, Florida, to learn more about the Carolina Kitchen story, which is a wild, nearly 30 year ride that is now culminating with Carolina Kitchen expanding from four to nine locations in the next couple of years.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with three more leaders from the recent Prosper Forum in Amelia Island, Fla.: Andre Vener, cofounder of Dog Haus; Geoff Alexander, president and CEO of Wow Bao; and Josh Halpern, CEO of Big Chicken. They represent three fast-casual concepts that are quickly growing with innovation and talent development at the core of everything they do, and they joined the podcast to offer a look at how exciting young brands can scale while protecting the authenticity of the ideas that made them exciting in the first place.

In this conversation, you’ll find out why:

Tech innovation requires smart tech minds in your leadership positions
Carryout innovation is key to alleviating fee fatigue
You can’t grow without innovation
Innovation isn’t without bumps in the road; how you navigate those bumps ultimately decides your fate
Culture is hard to develop once you’re at scale, so start early
Your workforce is probably Gen Z, so train them as such
If you authentically try to meet your teams where they are, they’ll give you the benefit of the doubt

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Michelle Korsmo, the CEO of the National Restaurant Association. The Association is the largest advocacy group for restaurants in the U.S. and aside from lobbying on behalf of the industry in the nation’s capital, it also provides a wealth of resources for brands as they look to overcome the myriad challenges facing restaurants today.

Michelle and Sam sat down at the recent Prosper Forum in Amelia Island, Fla., to discuss those challenges and how the National Restaurant Association is helping operators fight on multiple fronts. That includes a look at the “4 D’s”: demographics, digital, demand and disruption.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with CEO Peter Cancro, COO Mike Manzo, and District Manager Shelbie Sticca of Jersey Mike’s. The three joined Sam individually at the Prosper Forum in Amelia Island, Fla., to discuss the chain’s remarkable success over the past 50 years and especially the past three years, during which the brand has grown sales by 60 percent and opened around 300 locations per year. That success is rooted in how the brand invests in its team members and turns them into leaders.

In this conversation, you’ll find out why:

You should treat your company like a training company
If you bet on your people and their success, you will be rewarded
If you don’t invest, you’ll fall behind
Show your employees the path they can take to leadership positions
Take care of your employees personally, not just financially
You can measure your brand’s success by the impact on all of your stakeholders

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Juan George, cofounder of foodservice technology investment firm and consultancy 858 Partners. Juan was one of Olo’s earliest hires, and he’s had a front-row seat to the explosion in new technology tools, strategies, and services over the past 16 years. Now he’s giving back to the foodservice tech world through 858 Partners, alongside fellow cofounder Marty Hahnfeld and recent additions Jackie Berg and Seth Hall — all of whom are also Olo alums.

Juan offers a wealth of knowledge on the past, present, and future of restaurant technology, with insights that will help restaurant leaders on their own innovation journeys. He’ll continue the conversation as one of the speakers at CREATE: The Experience this Oct. 1-3 in Palm Springs, Calif. To join us in Palm Springs and go even deeper on technology innovation with Juan and others, head to create.nrn.com and register for free.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Cord Thomas and Michael Berger, CEO and managing partner, respectively, of Pupatella, a Neapolitan pizzeria concept out of the D.C. area that is looking to bring back the neighborhood restaurant of yesteryear. The partners are passionate about weaving their restaurants into the fabric of the communities they serve — the kind of place where little league teams gather after games — and they joined the podcast to talk about that strategy and why a more upscale, full-service pizza experience is still in demand in a convenience-hungry world.

In this conversation, you’ll find out why:

One trick to being a successful entrepreneur is capitalizing on timing
Scaling a complex supply chain requires that you consolidate your base of operations
In an off-premises world, don’t forget that table service provides value too
There is a hole in the market for the neighborhood restaurant
An off-the-beaten-path location with a loyal customer base is just as good as the corner of Main and Main
Stick to what you know how to do — and where you know how to do it

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Adam Oldenburg, the CEO of Toppers Pizza, a Wisconsin-based franchise with 72 locations and aspirations to scale far beyond that. Adam started with Toppers 17 years ago as a delivery driver and was announced as founder Scott Gittrich’s successor as CEO just a few months ago. He joined the podcast to talk about Toppers’ decision to build its own point-of-sale system and how it’s benefitting Toppers in its efforts to scale.

In this conversation, you’ll find out why:

Working your way up through one brand gives you a unique perspective on your people
You don’t stumble into positions of leadership
A founder is a great sounding board for your ideas
Building your own point of sale system is an incredible competitive advantage…
…but building your own platform is also a huge commitment that takes a while to pay off
You can’t stop the technological revolution
The relationship between restaurants and third-party delivery is still cloudy

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Heather Golden Ray and Jenny Engel, the sisters and chefs behind the brand-new plant-based fast casual Hey, Sunshine Kitchen. Heather and Jenny have run the Los Angeles vegan cooking school Spork Foods since 2007, but Hey, Sunshine Kitchen is their first restaurant, and it just opened last week. Heather and Jenny joined the podcast to talk about what it’s like to be first-time restaurateurs in 2023 and how they’re transitioning their business running a cooking school and writing cookbooks into a brand that they hope to scale to multiple locations.

In this conversation, you’ll find out why:

A solid stable of recipes lays the foundation for your brand
Your menu isn’t the only path to achieving your broader brand mission
Patience and persistence will pay off in the end
Every challenge is an opportunity for growth
You don’t have to measure success by number of locations or size of your profit margin
As a restaurant leader, your energy sets the tone for the rest of your team

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Sam Fonseca, the chief operating officer of Roll ‘Em Up Taquitos, a Southern California franchise that’s expanded to 14 locations since 2019, carving a niche in the industry by basing its menu around the taquito. Sam joined the podcast to talk about how the corporate team is building a buzz and loyal customer base from scratch, and how he’s helping to design the infrastructure for quick franchise growth — using sports teams as a reference point.

In this conversation, you’ll find out why:

How you present your product in your marketing determines the customer’s need state
There is a hole in the market for a pizza and wings alternative
A restaurant’s corporate infrastructure is not so different from a sports team
A great team requires great players who are passionate about winning
If you’re looking for healthy franchise growth, choose experienced operators

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Regina Simmons and Carlos Corral, two of the four cofounders behind the plant-based Mexican fast casual Tacotarian. This Las Vegas based concept now has five locations between Vegas and San Diego and it has big ambitions to change Americans’ minds about vegan food using authentic Mexican recipes. Regina and Carlos joined the podcast to share their insights on designing a plant-based Mexican menu and to talk about how a visit from Vice President Kamala Harris has helped them build a national buzz that is the gift that keeps on giving.

In this conversation, you’ll find out why:

The signature flavors for global cuisines are not meat-based
Just because there’s not demand for your product doesn’t mean it won’t succeed
The biggest hurdle for vegan food is consumer perception
Commissaries can help you ensure consistency and efficiency
If you want to build a buzz, start by building close community ties
Word of mouth works wonders — especially if it’s among celebrities
To build a successful restaurant business, start with partners you trust and a team that shares your vision

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com

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In this episode of Take-Away with Sam Oches, Sam talks with James Walker, chief culinary and concept officer for Experiential Brands, which counts three original brands under its umbrella: The Original Hot Chicken, Inked Tacos, and Pinsa Roman Pizza. The company is planning a unique expansion strategy for these brands that cross-utilizes each concept to maximize efficiencies and profitability for the franchisee, and James joined the podcast to talk about why Experiential Brands is designing franchises from scratch for the sake of profitability and how the company has optimized each brand with expansion in mind.

In this conversation, you’ll find out why:

Developing a brand from scratch is harder than ever
Social media provides a great opportunity to craft a brand personality
You can design new restaurants to house multiple brands with minimal capital expenditure
A new way to view ROI is a “return on innovation”
Your economic model will determine the longevity of your brand
Franchisees today want easy execution and quick return on investment

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Maria Rivera, CEO of Smalls Sliders, an Atlanta-based chain with eight locations that was founded by Brandon Landry, who also started Walk-On’s Sports Bistreaux. Maria, who was formerly the president of Krispy Kreme, was brought in to accelerate Smalls’ growth, which is helped along by a unique expansion strategy in which Smalls is having modular shipping-container units built off-site and delivered to their plots. Maria was a panelist at NRN’s recent CREATE Road Show in Atlanta, and Sam met her at the Smalls headquarters to talk about the brand’s unique restaurants — which the company calls “cans” — as well as how Smalls Sliders is taking a page out of Walk-On’s book while maintaining its own brand identity.

In this conversation, you’ll find out why:

There is power in one-product brands
A great founder plus great financial partner plus great product equals great opportunity
Modular store construction is the efficient expansion strategy of the future
Efficiency is simplification and simplification is hard
If you’re planning fast expansion, make sure your vendors are willing to come on the journey with you
A sister brand to a successful concept can ride its coattails — to a point
A vulnerable, accessible CEO has a sense of how quickly a brand can grow
Emerging brand leadership teams must stay humble to build a healthy company

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Lauren Fernandez, founder and CEO of the investment firm Full Course. Lauren was general counsel for Focus Brands and then became an operator as a Chicken Salad Chick franchisee. After she sold her units back to Chicken Salad Chick, she launched Full Course in a mission to give back to small business restaurateurs. Lauren was a panelist at NRN’s recent CREATE Road Show in Atlanta, and the next day sat down in person with Sam for this conversation covering her career, her tips for emerging brands looking to secure capital, and her thoughts on how to get more women and minorities involved in foodservice leadership.

In this conversation, you’ll find out why:

Training in your restaurants gives you a foundation to know what the brand needs
Servant leaders don’t talk about doing the work — they just do the work
Leaders should seize the moment to invest in themselves
Most American restaurants are independents who just need resources to get to the next level
Global fast casuals are the category to bet on
You never know where the next best idea for your brand is going to come from
If you’re looking for capital, prepare by having clean books and a clear purpose

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Tim Timbs, senior vice president of operations for fast casual brands at FB Society, the Dallas based group that’s currently parent to concepts like Whiskey Cake, Sixty Vines, and Haywire, and previously to major success stories like Twin Peaks and Velvet Taco. As lead for their fast-casual concepts, Tim is particularly responsible for the growth of Son of a Butcher, a slider concept that originated in FB Society’s hugely successful Legacy Hall. Tim joined the podcast to talk about how a portfolio group like FB Society tackles fast casual brand development and why a food hall like Legacy Hall was the perfect place to incubate a concept like Son of a Butcher.

In this conversation, you’ll find out why:

Ingredient quality narrows the gap between casual and fast casual
You can improve your scalability if you don’t commit to one kind of build
Sliders are the hot new category because of the variety they provide
One of the most important things to avoid when expanding is putting your restaurants on an island
Strong supply chain relationships are critical to your expansion journey

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, managing editor Leigh Anne Zinsmeister fills in while Sam is on the road. She talks to Sam Ballas, CEO of East Coast Wings & Grill, a North Carolina-based casual-dining chain primarily located, of course, along the East Coast. Sam and Leigh Anne sat down at the NRA Show to talk about everything the company is up to lately, including its growing fast-casual brand, MyFrii.

In this conversation, you’ll learn:

· The importance of keeping an open mind

· The story behind MyFrii’s total rebranding

· Why operators should always strive to learn new things

· The importance of focusing on the unit level

· How to gain the trust of your franchisees

Have feedback or ideas for Take-Away? Email Sam Oches at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Alex Smith, founder and president of Atlas Restaurant Group, a Baltimore-based outfit that has more than 30 concepts in its portfolio employing 2,000 people in five markets. Alex is a Baltimore native and is deeply committed to the economic revitalization of the city, and he joined the podcast to talk about the power that restaurants have in transforming cities and why new concept development is important to broadening the impact you have in each market.

In this conversation, you’ll find out why:

Restaurants have the power to transform cities
Diversifying your concepts deepens the potential in each market where you operate
You build restaurants to last 20-plus years, not two or three years
The higher-quality experience you provide, the easier it is to find high-quality managers
Live entertainment offers both a unique experience and economic opportunity
Connection to the community is an excellent retention strategy

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam is talking with Daniel Lee, chief marketing and technology officer, and Christian Lee, chief operating officer, of Flame Broiler, a Los Angeles based Korean bowl brand with nearly 140 locations across the U.S. These brothers have grown up in the family business, as their father Young Lee founded it in 1995 and integrated his sons into the business from a young age. They joined the podcast to talk about the ups and downs of growing up in a family restaurant business, plus how they’re working to modernize the brand and incorporate more Korean culture as it becomes more and more popular with American audiences.

In this conversation, you’ll find out why:

You should be a fan of your own product
Globally inspired concepts have a dial to turn when it comes to authenticity
Second-generation restaurateurs should be integrated into the business naturally, not forced
Younger generations are drawn to the potential for impact at scale
You should tap into your younger employees to adapt to branding and technology trends
Especially in a family business, you need to lean into each member’s unique strengths
Much like a family, a leadership team should be honest and empathetic with each other

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam is sharing one more interview from the recent National Restaurant Association Show in Chicago. This week, it’s with Del Taco chief marketing officer Tim Hackbardt. Tim is a restaurant industry veteran who joined Del Taco as CMO in 2020, and he’s overseen an initiative from the Southern California based brand to emphasize Del Taco’s differentiating factors as it seeks to capture guest attention in a crowded QSR Mexican category. He goes inside Del Taco’s efforts to communicate in a rapidly fracturing media landscape, plus how the brand is setting itself apart with its value strategy.

In these conversations, you’ll find out why:

Your brand is full of great stories — you should talk about them
Guest feedback is easier to obtain than ever
You need a content strategy for every type of guest
A barbell strategy could be a good entry into a value menu

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam shares two interviews that he conducted recently at the National Restaurant Association Show in Chicago. First up is Paul Altero, cofounder and CEO of Bubbakoo’s Burritos, a New Jersey based fast casual that’s leveraging a unique, Mexican fusion menu to accomplish explosive franchise growth across the U.S. After that you’ll hear a conversation with Chris Smith, owner and CEO of Zunzi’s and Zunzibar, a dual-brand business bringing South African inspired sandwiches and beach-vibe experiences to customers across the South.

In these conversations, you’ll find out why:

There’s opportunity to mix and match menu platforms
Having a great broker and moving quickly are key to getting real estate you want
There’s always white space available to you, no matter your competition
Fast casual may no longer be about experience
A brand can be a vessel for helping people be the best versions of themselves

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Greg Willman, CEO of Naf Naf Grill. This Middle Eastern fast casual was founded in the Chicago area, and Greg was the first franchisee, opening his first location in 2020. After the entire system shut its doors in March 2020 and seemed unsure how to proceed, Greg was part of a group that acquired Naf Naf, and he’s now spearheading its rejuvenation, with nearly 40 locations open today and dozens more in the pipeline. Sam met up with Greg at the National Restaurant Association Show held recently in Chicago and he shared how his experience as a franchisee is guiding his time as CEO and why he thinks the fast-casual Middle Eastern and Mediterranean category of today looks a lot like the fast-casual Mexican category of 1998.

In this conversation, you’ll find out why:

Understanding both sides of the franchisee-franchisor relationship is a major asset for a brand leader
Fast-casual Mediterranean and Middle Eastern still have incredible growth potential
Brands with more unfamiliar cuisines should lead with whatever generates trial
When it comes to growth, fish where you’ve caught fish before
Delivery/carryout locations may be better suited for brands that are embedded in a market
Getting from store 1 to 100 is hard — don’t try to speed through it

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Rob Ertmann, CEO of the fast-casual chain Mo’Bettahs. Founded by brothers Kimo and Kalani Mack in Bountiful, Utah, in 2008, this 40-unit chain serves up the comfort foods of the Hawaiian islands, and last week it announced a partnership with the professional golf player Tony Finau, who will own a minority stake in the chain and serve as a brand ambassador. Rob joined the podcast to talk about that partnership and how brands can successfully leverage high-profile spokespeople on their expansion journeys.

In this conversation, you’ll find out why:

It’s easier to introduce consumers to a new cuisine when it has familiar touch points
High schoolers might be your best marketing team
Food in mouths might be your smartest marketing strategy
Your best brand ambassador is someone who already loves your concept
A high-profile name attached to your brand will encourage guests in new markets to give you a look
There is no ceiling for a value-oriented chain

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Bob Andersen, president of The Great Greek Mediterranean Grill, a 30-unit fine fast casual concept that is looking to carve a niche out of the space between traditional fast casual and full-service dining, leveraging scratch-made, high-quality food. Bob joined the podcast to talk about the opportunities and challenges in fine fast casual and how this brand is planning to go from $50 million in sales today to over $100 million a year from now.

In this conversation, you’ll find out why:

Improving the quality of your food has a direct impact on the guest experience
Longer ticket times aren’t impossible in fast causal, but you should communicate them to your guests
A great training program is key to franchising an upscale concept
Water drinkers are an upsell opportunity
The build-your-own fast-casual model has its limitations
A flexible footprint will help you win the competition for real estate

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam is joined by Caroline Skinner, the COO of Tupelo Honey, a casual concept based in Asheville, N.C., that’s highlighting the rich tradition of Southern cuisine at soon-to-be 23 units around the country. Caroline has spent the past several years building Tupelo Honey’s culture, developing its employee benefits, and enhancing recruitment and retention. She joined the podcast to talk about how to be an employer of choice and how Tupelo Honey is delivering Southern hospitality to other corners of the country through its unique culture.

In this conversation, you’ll find out why:

Better benefits equal better retention
Your recruitment message should be simple
If you want employees to stick around, provide them with balance in their lives
You should promote your general managers from within, because they are the key to retention
Your most loyal guests deserve something special and unexpected
You can’t fake relationships or build them from the corporate office
You should keep your promises with your employees and don’t compromise

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam is joined by Nathaniel Ru, cofounder and chief brand officer of Sweetgreen. The fast-casual innovator just launched its new loyalty program, Sweetpass — available both in a free version and a subscription-based premium version — and Nathaniel joined the podcast to talk about Sweetgreen’s efforts to retool its loyalty offering and how the brand is continuing to work ahead of the curve when it comes to tech innovation.

In this conversation, you’ll find out why:

You should look beyond traditional marketing to tell your story
Your most loyal customers should be your focus group for brand evolution
Some of your guests want deeper access to your brand — and a loyalty program can give it to them
Great brands turn a simple transaction into an opportunity to build community
There is no tech solution for bringing your food forward
Leveraging data to make brand decisions is both an art and a science
Points-based loyalty programs are out; subscription-based programs are in

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam’s in Los Angeles talking with Seth Cohen, president and cofounder of poke fast casual Sweetfin. This concept was way out ahead of the poke trend when it launched in 2015 and is now closing in on 20 locations in Southern California. Seth joined the podcast to talk about how the brand rode the ups and downs of the poke craze without sacrificing its core identity and how it’s leveraging influencers to solidify itself in the lifestyles of Southern California consumers.

In this conversation, you’ll find out why:

You shouldn’t be afraid to stick to a slow-and-steady growth model
A diverse menu can help you sustain supply chain disruptions
If you’re a takeout driven business, don’t fall for the 2,000 sq. ft. leases
Influencer partnerships are a powerful way to connect with your local audiences
Influencers represent the evolution of the lifestyle brand
You shouldn’t be afraid of the competition — and don’t feel pressured to cave to industry trends

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Steve Shlemon, president of Ford’s Garage USA. This Florida based brand launched as an homage to Ford Motor Company and founder Henry Ford. Now, with help from a license agreement with Ford, the brand has expanded to 23 locations featuring big footprints with old Model T and Model A cars along with other Ford memorabilia. Steve joined the podcast to talk about how you can properly execute a theme in your restaurant without feeling too over the top or like a one-time tourist destination.

In this conversation, you’ll find out why:

Sometimes in business you just get lucky
A recognizable brand partner is a powerful tool for expansion
Interactive elements can help drive excitement within your restaurants
You can be an anti-chain chain by embedding your community throughout your operation
A restaurant theme shouldn’t be too in your face
If technology doesn’t match your vibe or aesthetic, focus it where customers can’t see it

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Scott Taylor, the CEO of Walk-On’s Sports Bistreaux. Founded by former LSU basketball walk-on Brandon Landry and backed by former NFL quarterback Drew Brees, Walk-On’s has grown to 75 locations in 20 years and is expecting 15 more franchises to open in 2023. Scott joined the podcast to talk about the brand’s deep commitment to people and culture and how it’s trying to balance that people-forward mentality with innovation in areas like technology.

In this conversation, you’ll find out why:

Restaurant people are underdogs
Technology should enhance the guest experience first and foremost, while efficiency is a great byproduct
Loyalty is about emotion
Franchising is the perfect model to scale culture
If you put people first, everything else will follow
If you invest enough into your culture, it should transfer to your digital experience too
Your menu is how you make money, so don’t cut any corners
Don’t innovate for innovation’s sake

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Ronald Benjamin, senior director of guest and employee experience at Chipotle. Benjamin’s fingerprints are all over Chipotle, as he is in charge of customer care, social media, the employee service center and even the IT help desk. He joined the podcast to talk about that big job, how the guest and employee experiences are interconnected and how technology is bringing all of this together in one big opportunity to provide great customer service.

In this conversation, you’ll find out why:

Technology is your centralized view into all things related to both customers and employees
Leveraging AI and personalized hospitality today is not an either/or situation but a both/and
You should be proactive in addressing anything that might go wrong for the customer
Customers who had a bad experience get corrected tend to come back even more
One of the best ways to support employees is to automate the mundane

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special episode of Take-Away with Sam Oches, Sam talks with Meredith Sandland and Carl Orsbourn, co-authors of the new book “Delivering the Digital Restaurant: The Path to Digital Maturity.” This conversation was hosted via LinkedIn Live and covered digital evolution in the restaurant industry, how this evolution is creating opportunities for brands to better access and understand customers and their behaviors, and what has changed since Meredith and Carl wrote their first “Delivering the Digital Restaurant” book in 2021.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Uday Ahuja, chief investment officer for RSE Ventures, an investment fund started by Miami Dolphins owner Steve Ross that counts restaurant companies like &pizza, Bluestone Lane, Momofuku and Milkbar among its investments. Ahuja is responsible for evaluating and executing RSE’s investments, as well as for the ongoing management of those partnerships, and he joined the podcast to talk about the state of financing for restaurants and how emerging brand leaders can find capital to fuel their growth plans.

In this conversation, you’ll find out why:

Founders are the heartbeat of an emerging restaurant brand
There are multiple ways to achieve scale
Today more than ever, strong unit economics and profitability are key to securing capital for growth
The capital will start flowing when there’s more certainty in the economy
A team that starts a business is very different from one that’s scaling it in the future
If you’re planning to scale your business, you should be networking with as many investors as you can

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Warren Thompson, president and chairman of Thompson Hospitality, the largest minority-owned food management company in the U.S. Closing in on $1 billion in revenues, Thompson Hospitality has a unique model operating across restaurants, contract foodservice and hotels, with a restaurant portfolio of about 70 restaurant locations under 18 individual brands. A veteran of Marriott before launching Thompson Hospitality 30 years ago, Warren joined the podcast to talk about why his diversified operations model works so well, how it’s finding success both through brand development and brand acquisition, and how the group’s talent development is helping to pave its way to becoming a billion-dollar company.

In this conversation, you’ll find out why:

There are plenty of blueprints for success available to you
You can hedge against the volatile economy by diversifying your revenue streams
Brand acquisition allows you to move into a market much faster than if you built from scratch
It’s better to compete with yourself than to compete with someone else
With multiple brands in your portfolio, you can focus your geographic reach and create multiple efficiencies
In the restaurant arms race, the winners will be those who can attract and retain the best and brightest employees
If you want to start your own company, start by getting as much experience as you can with other industry leaders

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Darden Coors, the CEO of Salad Collective, a Denver-based portfolio of three fast casual brands focused on healthier foods: MAD Greens, Snappy Salads and Tokyo Joe’s. Salad Collective is preparing to scale MAD Greens through franchising, and Darden joined the podcast to talk about the potential she sees in the healthy-eating category across the U.S. and why franchising is the perfect way to tap into that potential.

In this conversation, you’ll find out why:

The healthy category is only just getting started
Having multiple brands in your portfolio can be efficient — but it’s no walk in the park
Franchising is a great way to scale but it’s not permission to race ahead
Catering is a strong solution to lagging traffic

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Brad Wise, chef and owner of Trust Restaurant Group. Brad’s San Diego-based group has five concepts in its portfolio — including the multiunit steakhouse brand Rare Society and counter service butcher shop The Wise Ox — and much of its success can be attributed to Brad’s investments in his people and getting the most out of his team. Brad joined the podcast to talk about the culture of yes that he’s developing throughout Trust Restaurant Group and the efficiencies he’s creating in his systems and menu.

In this conversation, you’ll find out why:

Your people want to be heard — listen to them
By creating a culture of “yes,” you can simultaneously innovate and develop your people
You can create a great experience for your guests, whether they’re engaging with you for 2 minutes or 2 hours
Take advantage of the changing dynamics of restaurants
By getting creative with your R&D, you can cut back on waste and be much more efficient

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Steele Smiley, founder and executive chairman of Minneapolis-based franchise Crisp & Green. The fast casual dishes healthy salads, bowls and smoothies, and while it has about 30 locations open today, there are about 250 in the pipeline. Steele joined the podcast to talk about Crisp & Green’s explosive growth and how restaurants can capitalize on momentum without getting out over their skis as they grow.

In this conversation, you’ll find out why:

If you want to grow quickly, start by building an all-star leadership team
Founders must be good stewards of their brands
Now is an extremely hard time to build a brand from scratch
People are not going to stop eating healthy
If you are in the early stages of building a brand, find an expert to partner with

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Curt Skallerup, founder and CEO of the eatertainment company Larks Entertainment. Larks is preparing to launch several “active entertainment” concepts, featuring everything from shuffleboard to putt putt to obstacle courses, and franchisees can pick and choose from those to build out their own eatertainment footprints. Curt joined the podcast to talk about the second wave of eatertainment and how it can go from novelty to social mainstay in markets both big and small.

In this conversation, you’ll find out why:

We are in the midst of eatertainment’s second wave, and it’s driven by adults
Modular franchising could be the key to eatertainment’s growth potential
To drive frequency, eatertainment will need to focus on value
Eatertainment is adapting to appeal to all generations
There’s room for everyone in the eatertainment space

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Destinee Rollins, vice president of marketing at Twin Peaks, and Brad Jacobus, chief marketing officer at Jim ’N Nicks BBQ. Destinee and Brad joined Sam as part of a session at the Black Box Intelligence Best Practices Conference discussing the customer experience and how to improve it leveraging data.

In this conversation, you’ll find out why:

Despite all the bells and whistles, people are still key to the restaurant experience
You should keep things simple and reduce all the noise around your teams
You need to be intimately familiar with the conversation that’s happening about your brand
There is a direct correlation between happy customers and traffic through your doors
Loyalty programs aren’t the end-all, be-all for data
You can build customer loyalty without a formal program
In off-premises channels, order accuracy cures a lot of sins

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Josh Kern, the interim CEO at SPB Hospitality, parent company to iconic casual brands like Logan’s Roadhouse, Old Chicago Pizza + Taproom and Rock Bottom Restaurant and Brewery and upscale concepts like J. Alexander’s and Stoney River Steakhouse and Grill. Josh discusses the challenges of the past couple of years for full-service brands, how they’ve changed the dine-out experience, and what we should expect for the category in 2023.

In this conversation, you’ll find out why:

Convenience-driven concepts will be hot acquisition targets
What people are looking for in their restaurant experiences is changing
Full-service brands are not known to be nimble — but they need to be now
2023 will be all about simplicity and getting back to your roots
Customers want to feel like they’re at home

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chris Hadermann, the cofounder and partner of Southern Proper Hospitality Group. This Atlanta-based group has 17 locations across eight concepts, including nine with its growth vehicle Tin Lizzy’s Cantina. Chris joined the podcast to talk about Tin Lizzy’s new Managing Partner Program, a profit-sharing program for the brand’s best General Managers.

In this conversation, you’ll find out why:

To get your GMs to treat the business as their own, give them ownership
Ownership programs are a great recruiting mechanism
A GM is like your quarterback — and needs to call audibles when necessary
Every employee should have a clear understanding of their potential path forward

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Landon Eckles, cofounder and CEO of Clean Juice. This certified organic juice and healthy eats chain has enjoyed fast growth since it first debuted in 2014, and now boasts over 130 locations. To accommodate its growth, Clean Juice made a huge brand pivot: It’s no longer bottling its juices in-house, but rather has centralized that process in one facility. Landon joined the podcast to talk about that decision to ditch a major founding component of Clean Juice and how it’s ultimately been a great decision for the business.

In this conversation, you’ll find out why:

If your brand promise is a high-quality or nutritious menu, your customer will forgive you for taking price
The bigger issue with supply chain today might actually be packaging and utensils
If you are not growing with the economies of the scale that you're creating, you are dying
Don’t be afraid to kill your darlings
You have to look at the whole picture when making a significant brand change
The worst thing you can say is “we’ve always done it that way”

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Justin Rosenberg, the founder and CEO of Philadelphia-based Honeygrow, which has 31 locations in 7 markets on the east coast. The fast casual was a hot commodity after launching in 2012, but by 2018 the business had become bloated, forcing Honeygrow to close some locations. Justin joins the podcast to talk about some of the mistakes that were made, how he’s refined the brand by learning from those mistakes, and what other restaurant entrepreneurs should know before they scale their concept.

In this conversation, you’ll find out why:

You should minimize your G&A expenses and focus on great people instead
Sometimes you need a moment to catch your breath and refine your model
There is untapped potential in smaller markets
Don’t get too bogged down in complex technologies
If you’re starting a concept from scratch, don’t just clone what’s popular
Mistakes can be awesome — so long as you don’t make them again
Don’t let your ego get in the way of your brand’s potential

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special encore presentation of a conversation published on Take-Away earlier this year, Sam talks with Lauren Bailey, cofounder and CEO of Postino Wine Café. This was one of Sam’s favorite conversations of 2022, particularly because of the many practical tips Lauren has for younger restaurateurs on how to scale their businesses (including how she compares a restaurant’s early years to the band Foo Fighters’ first album).

In this conversation, you’ll find out why:

Running a restaurant is both an art and a science
Your first big challenge as an emerging restaurateur is learning that you can’t be everywhere at every time
Forced creativity is vital to the life of an emerging brand leader
If you want to maintain that creativity, you have to be intentional about it
Think about raising capital when you don’t need money
Know what you want to accomplish with your concept — and whether you can do what it takes to get there
Don’t waste the gift that is your younger years

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special encore presentation of a conversation published on Take-Away earlier this year, Sam talks with Jason McGowan, the cofounder and CEO of Crumbl Cookies. This was one of Sam’s favorite conversations of 2022, particularly because of how Jason lays out the strategy for what it takes to scale a successful franchise.

In this conversation, you’ll find out why:

The key to franchise growth is unit economics
You should prioritize your existing franchisees’ success over adding more and more franchisees
A unique concept to the marketplace helps you score prime real estate
A laser focus on your core menu item can establish you as the leader in the space
Rapid expansion can be a good thing but only if you have the systems in place to support it

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam shares his top take-aways of 2022. After 48 episodes and hundreds of practical tips from an elite group of restaurant industry leaders, Sam zeros in on these 11 points as some of the most useful and relevant based on where we are today as an industry.

To hear more from the 11 leaders featured in this episode, check out the episodes below:

Chris Smith, CEO of Zunzi’s
Sofia Deleon, founder of El Merkury
Todd Penegor, CEO of Wendy’s
Hanson Li, founder and CEO of Lazy Susan
Lauren Bailey, cofounder and CEO of Postino Wine Café
Jeff Chandler, CEO of Hopdoddy
Jason McGowan, cofounder and CEO of Crumbl Cookies
Jeff Appelbaum, CEO of Salted
Cassie Ghaffar and Sandy Nguyen, cofounders of Saigon Hustle
Ben Jacobs, cofounder of Tocabe
Yaron Goldman, CEO of Rib & Chop House

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Phil Petrilli, the founder and CEO of Untamed Brands, parent company to New York City-based Mediterranean fast casual Taïm and Columbus, Ohio-based fast casual Hot Chicken Takeover. Petrilli spent 13 years at Chipotle, and he founded Untamed in 2020 as an investment company that recognizes potential in emerging fast-casual concepts that he thinks could follow a similar trajectory as Chipotle.

In this conversation, you’ll find out why:

Emerging concepts often lose steam after three or four locations
The past few years have been a wake-up call for a lot of restaurant founders
The potential of an emerging brand begins and ends with the food
Simplicity is essential to scalability
Don’t lose sight of what’s most important to your customer experience

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Kelly Roddy, CEO of WOWorks, a relatively new portfolio company made up of 6 brands: Saladworks, Frutta Bowls, Garbanzo Mediterranean Fresh, The Simple Greek, Barberitos and Zoup. All 6 of these brands are fast casuals focused on customizable, better-for-you food, and Kelly joined the podcast to talk about why WOWorks is so committed to one type of concept and the benefits of big portfolio companies.

In this conversation, you’ll find out why:

Guests don’t know how to build out recipes, but they do know which ingredients they like
Sometimes it makes sense to just fly one type of plane
Portfolio companies are about more than shared services
“Better for you” encapsulates a lot more categories than you think
You should be thinking less about brick and mortar and more about distribution points

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Norman Wu, the cofounder and CEO of Seattle-based Conscious Hospitality Group (CHG), which leverages conscious practices like paying employees more than minimum wage, using sustainable materials and sourcing sustainable product. CHG’s signature brand, Just Poke, is going from 15 locations at the beginning of 2022 to an expected 31 by the end of the year. Norman joins the podcast to talk about how putting people over profits makes good business sense, how scale is everything when it comes to running an eco-friendly business, and how the company’s ethos was key to Just Poke’s incredible growth in 2022.

In this conversation, you’ll find out why:

Customers are willing to pay a premium to support brands they think are doing things the right way
A strong brand ethos can help you scale more quickly
Customers are more perceptive than ever about sustainability — but you should still communicate it as much as possible
Eco-friendly products and practices aren’t as expensive as you think
A conscious business may be more expensive, but ultimately leads to positive ROI
Brands that align with customers’ values might be recession-proof

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Yaron Goldman, the CEO of Rib & Chop House, a casual dining concept based in Bozeman, Montana, that is part of the Finally Restaurant Group and has 13 locations across the Mountain West. Yaron joined the podcast to talk about how they’ve streamlined the concept to prepare for their just-launched franchise program, what he thinks about the impending recession and its impact on high-end concepts like his, and how loyalty has become more and more about providing access and exclusivity.

In this conversation, you’ll find out why:

You can streamline prep and production without sacrificing quality
You can’t grow if you’re not consistent
It pays to be a big fish in a small pond
If you treat your loyalty members like royalty, they will pay you back
Customers find value in how they feel in your restaurant, not just in how much they pay
In full service, the back of the house is where we should expect to see most tech innovation

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Stacey Pool, chief marketing officer for Noodles & Company. The brand has spent the past few years evolving its digital storefront and leveraging data to refine and personalize the customer experience. Stacey joins the podcast to talk about how those efforts helped Noodles weather the instability of the past few years, plus how those strategies can improve the guest experience, dictate customer behavior and communicate the company’s unique personality.

In this conversation, you’ll find out why:

Your brand position or mission statement should show up wherever you engage with guests
Your rewards program is a data jackpot and backstop against economic volatility
Data can help you convert casual customers into loyal ones
Little acts of kindness inside your restaurants can go a long way
If you take care of your GM, they will take care of everything else

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Michelle Bythewood, president of Salata, a Houston-based fast casual that’s preparing to open its 90th location. With Bythewood as leader, Salata has spent the past few years updating its brand, team and restaurant design — all as it prepares for a big expansion push. She joins the podcast to talk about the steps restaurants should take ahead of growth and what she sees as the path to becoming a billion-dollar brand.

In this conversation, you’ll find out why:

Customization is here to stay, particularly in healthy eating
Plenty of guests still want to go inside restaurants — even if they don’t dine in
Smaller footprints with pick-up windows are still the future
The customers of today and tomorrow want to understand and connect with your purpose
You’re only going to go as far as your team will take you

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Sahil Rahman and Rahul Vinod, the cofounders of the Washington D.C. based Indian fast casual RASA. These business partners have opened four locations in the past five years, and now they’re raising capital to continue scaling in the D.C. area and beyond. Key to this growth process, though, is changing consumers’ mindsets about Indian food, a process that is embedded in everything RASA does.

In this conversation, you’ll find out why:

For emerging and global cuisines, Americans need an update on perception
Perception is as much about the environment and experience as it is about the food
When it comes to authenticity, focus on flavors
The fast casual industry is an important conduit for cultural change

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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Join us in D.C. for our free CREATE Roadshow on Oct. 17!

In this episode of Take-Away with Sam Oches, Sam talks with Jill Raff, a customer experience strategist and expert in building strong company cultures. Raff, whose family was among the earliest McDonald’s owner-operators, believes in leveraging the employee experience to improve the customer experience. She joins the podcast to talk about what makes a strong company culture, what employees really want from the companies they work for, and how you can go about giving that to them.

In this conversation, you’ll find out why:

Your employees should take ownership of their roles and the business’s success
Start on culture by clarifying your core values and mission — and make them specific
Your culture has to be top-down, but also bottom-up
Your employees want to feel like they’re contributing to something bigger than them
Money is not the No. 1 priority for your employees
Mine for gold from within your company before you recruit externally

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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Join us in D.C. for our free CREATE Roadshow on Oct. 17!

In this episode of Take-Away with Sam Oches, Sam talks with Ben Jacobs, the cofounder of Tocabe, a two-unit, Native American fast casual in Denver using ingredients sourced from native tribes. Jacobs shares how he and his cofounder Matt Chandra built their own supply chain in order to source from tribes around the U.S., plus how they support those tribes beyond the menu and how they’re rethinking their store format and labor structure following valuable lessons brought about by COVID.

In this conversation, you’ll find out why:

Restaurants focused on a particular cuisine are only scratching the surface
The stories of ingredients are as important as the stories of the recipes they’re in
To ensure quality sourcing, sometimes you need to build your own supply chain
Your entire concept — beyond the menu — can reflect your purpose and mission
By empowering your team to share their opinions, you’ll have happy customers and employees

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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This week is a very special episode of Take-Away, as it is one of our CREATE Conversations — a discussion among restaurant operators at our just-concluded CREATE Live Experience in Denver. We had our podcast booth set up at CREATE and invited folks representing a diversity of concepts and perspectives to join us for spontaneous, roundtable conversations. The leaders who joined not only compared notes on the struggles they’ve faced, but also offered solutions and encouragement to each other along the way.

This CREATE conversation features:

Andre Vener, cofounder of Dog Haus
Jason Ganahl, founder of G-Que Barbeque
Matthew Guelke, cofounder and CEO of The Plant Café Organic
Adam Halberg, CEO of Barcelona Wine Bar

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with David Portalatin, senior vice president and food industry advisor at market research firm The NPD Group. David joins the podcast to talk about how restaurants can win over customers even in this inflationary environment, why age is playing a big role in consumer traffic patterns, and which headwinds and tailwinds are affecting the restaurant industry as we head into 2023.

In this conversation, you’ll find out why:

Grocery has the upper hand on affordability; restaurants must win on craveability
With prices rising, value isn’t what it used to be
Experience can be a part of your value equation
There’s opportunity in providing for the customer within their own home
An aging population is bad news for the restaurant industry
The good news is that demand for convenience continues to skyrocket
It’s going to get worse before it gets better

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Brandon and Zane Hunt, the brothers who cofounded Austin, Texas-based Via 313. This Detroit-style pizza shop has expanded to 10 locations in Texas and Utah, and is proving in an era of fast-casual and delivery giants that a full-service, premium pizza product and experience are still in high demand from customers. The brothers joined the podcast to talk about that fact and how it’s affected their decision making in the midst of inflation and supply chain issues.

In this conversation, you’ll find out why:

Subtle touches can help you root your concept in a place
Zigging where others zag will help you carve out a corner of the marketplace
Taking care of people will never go out of business
Flexibility in your footprint is key to getting the best real estate
If people aren’t complaining about your prices, you’re probably too cheap
Go straight to your suppliers if you need help with costs

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Tiffany Fiedler, cofounder of Underground Food Court, a Washington, D.C. based concept that is part food court and part ghost kitchen, with 5 proprietary brands. The CloudKitchens veteran joined the podcast to talk about the future of ghost kitchens, why they still require a human touch and a heaping dose of transparency, and how virtual restaurant brands will play a role in the broader e-commerce experience of tomorrow.

In this conversation, you’ll find out why:

Digital natives will determine the next phase of ghost-kitchen and virtual-brand growth
Trust and transparency are critical for the next wave of virtual brands
Even if your brand is completely digital, you should give customers some tangible components
Virtual food halls are a great opportunity to incubate the brands of tomorrow
The e-commerce world is all melding together — and virtual brands are a big part of it

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Marc Torres, CEO of the Colorado-based, marijuana-themed sandwich concept Cheba Hut. Marc joins the podcast to talk about how Cheba Hut embraces that theme without putting anyone off, how its labor requirements are even more stringent than most restaurants, and why it’s so important for companies to let franchisees think outside the box.

In this conversation, you’ll find out why:

If you paddle way out ahead of a trend wave, you can ride it to big things
You don’t have to hit your customers over the head with your theme
Franchise brands can lean into corporate growth to maintain momentum
Let your franchisees color outside the lines a bit
Your employees are as much a part of your vibe as your product, décor and branding
The interaction with your guest is more important than the transaction

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Ricky Richardson, CEO of the South Carolina-based breakfast, brunch and lunch concept Eggs Up Grill. Ricky joins the podcast to discuss how the company is differentiating itself in a crowded category, why it’s focused on affordability over value, and how he’s preparing the brand to weather economic volatility.

In this conversation, you’ll find out why:

The breakfast category is following a similar trajectory as casual dining
Some of your best ideas will come from your franchisees
Your local franchise partners can provide a foundation for your workforce
You should focus on affordability over value
You can survive economic volatility through an intense focus on your margins

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Otto Othman, cofounder and CEO of the Miami-based burger and kebab joint PINCHO. Otto goes inside the story of PINCHO and tells us how he’s built a robust tech stack at his emerging brand, how the brand has managed to do its best business during the COVID-19 pandemic, and why he decided to take an injection of capital to fuel PINCHO’s national growth. This is a special episode previewing content from the upcoming CREATE Experience, where Otto will be speaking.

Rather than take-aways, you’ll hear reasons for why you should join us at CREATE, including:

Get dynamic insights from marketing genius Bonin Bough
Make valuable connections with your industry peers
Learn from an incredible speaker lineup
Enjoy fast-paced, one on one content
Meet the winners of our Hot Concepts and CREATORS Awards
Enjoy the incredible food, drinks and vibe of Denver

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Salted CEO Jeff Appelbaum about the company’s work to build and operate so-called digital native restaurant brands, such as its cornerstone concept Moonbowls. Jeff explains what it means to be a digital native restaurant company, how it differs from being a virtual brand, and how the company is inspired by everyone from Chipotle to Warby Parker as it builds the restaurant company of the future.

In this conversation, you’ll find out why:

The major brands of tomorrow have yet to be built
If you want to build the brand of tomorrow, start by optimizing it for off premises
You don’t need four walls to build a meaningful relationship with customers
A digital native brand isn’t so different from what Domino’s has been doing for decades
Differentiating your digital brand in a digital world requires good content and great hospitality
To develop a great digital brand, you need to find the right tension between uniqueness and accessibility
A digital brand can take on a life of its own once you get the flywheel spinning

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Cassie Ghaffar and Sandy Nguyen, the cofounders of the Houston based fast casual Saigon Hustle. The concept just scored $1 million from Savory Fund as part of that firm’s Million Dollar Restaurant Launch and was recognized for its innovative Vietnamese flavors served in a drive-thru format. The business partners joined the podcast to talk about the million-dollar investment, why they wanted to open a drive thru featuring Vietnamese flavors, and what the potential could be for a brand like this.

In this conversation, you’ll find out why:

Sometimes you just need to throw yourselves into the deep end to learn how to swim
A concept that’s just a little out of the ordinary is better positioned to scale
If you’ve got a big idea and you’re not sure how it will resonate in the market, try it out in a ghost kitchen
You shouldn’t underestimate the American palate, just consider how you’re selling to them
The time is now for global food concepts to scale from coast to coast
Hard work pays off

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Farrellynn Wolf, CEO of Kansas based sandwich franchise Goodcents. Farrellynn shares how grab-and-go has become a significant part of the off-premises business, how Goodcents is leaning into its customers’ wants and needs as it further adapts the brand, and why the existing guest is far more valuable than the potential one.

In this conversation, you’ll find out why:

Grab-and-go can serve as another off-premises frontier
New guests are great, but there’s real potential in getting your existing fans to come more often
Landlords need a tenant as much you need some real estate — negotiate as such
You won’t grow if your franchisees aren’t engaged in your programs

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Lauren Bailey, the cofounder and CEO of Upward Projects, an Arizona based restaurant group best known for its cornerstone concept, Postino Wine Café. Lauren joins for a conversation about the highs and lows of her expansion journey, why building a restaurant concept is a lot like being in a band, and what emerging restaurant leaders should and should not do on their own paths toward expansion.

In this conversation, you’ll find out why:

Running a restaurant is both an art and a science
Your first big challenge as an emerging restaurateur is learning that you can’t be everywhere at every time
Forced creativity is vital to the life of an emerging brand leader
If you want to maintain that creativity, you have to be intentional about it
Think about raising capital when you don’t need money
Know what you want to accomplish with your concept — and whether you can do what it takes to get there
Don’t waste the gift that is your younger years

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jason McGowan, the cofounder and CEO of Crumbl Cookies. This treat franchise has experienced explosive growth in the last few years, expanding to 330 locations at the end of 2021 — despite having just opened its first store in 2017. Jason shares the keys to that growth, why the brand is obsessed with its franchisees’ success, and why its laser focus on cookies is so important to elevating the concept.

In this conversation, you’ll find out why:

The key to franchise growth is unit economics
You should prioritize your existing franchisees’ success over adding more and more franchisees
A unique concept to the marketplace helps you score prime real estate
A laser focus on your core menu item can establish you as the leader in the space
Rapid expansion can be a good thing but only if you have the systems in place to support it

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jeff Chandler, CEO of HiBar Hospitality Group, parent company to Hopdoddy Burger Bar and Grub. Jeff shares how Hopdoddy adjusted its service model, embraced off premises and made its restaurants more efficient during the pandemic. He also talks about what was behind the decision for Hopdoddy to acquire Grub, which it completed earlier this year, and why acquisitions will continue to be one of the ways it expands in the future.

In this conversation, you’ll find out why:

A “racing in the rain” mentality can get you through every crisis
Simply adding digital capabilities to your operation is not enough to improve your experience or efficiencies
Just because you’re more of a dine-in and quality-oriented brand doesn’t mean you can’t capitalize on the efficiencies that the QSR industry typically thrives on
If you’re having trouble expanding organically because you can’t find the right real estate, considering mergers and acquisitions for growth
If you’ve targeted suburbs for growth, get ready to be patient
If you build a great team, you can prepare your business for any economic environment we find ourselves in

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Mary Aregoni, founder of the three-unit, Chicago-based concept Saigon Sisters. Mary dreams of Saigon Sisters becoming the Panda Express of Vietnamese food, but it’s been a challenging path and Mary has experienced the ups and downs that are so familiar to emerging restaurateurs. She discusses those challenges, how she’s finding ways to become more efficient in her business model, and what she thinks is the key to scaling a restaurant business.

In this conversation, you’ll find out why:

No matter your need, you should constantly fill your labor pipeline
In this challenging labor climate, consider how you can outsource some work
Emerging operators today need better, faster and cheaper tools to run their businesses more efficiently — which is a great opportunity for tech companies
If you want to scale your business, you need to figure out how to have more output with less work

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Charley Shin, founder and CEO of Columbus, Ohio-based Gosh Enterprises, which counts Charleys Philly Steaks, Bibibop Asian Grill and Lennys Grill & Subs among its portfolio. Charley talks about the brand’s nontraditional growth strategy and how that’s evolved, plus he shares why he thinks Bibibop could be even bigger than the 700-unit Charleys.

In this conversation, you’ll find out why:

Succeeding as a restaurateur starts with quality and presentation
Cook in front of your customers to enhance the quality perception
If at first you don’t succeed, try, try again — and again, and again, and again, and again, and again, and again
A nontraditional growth strategy is great to tap into captive audiences, but once you’ve built affinity with guests, consider spreading your wings
Even if your first act is massively successful, it may not be your last
You must find ways to stay relevant among fast-changing consumer dynamics

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Golden Corral president and CEO Lance Trenary about how Golden Corral has defied critics who left it for dead, how the brand is modernizing its model, and how it’s diversifying its service channels to meet the customers where they are at.

In this conversation, you’ll find out why:

You shouldn’t take your critics seriously — use their criticism as fuel
Focus your energy on problems you can control
COVID exposed the “soft underbelly” of your business, and that’s where you should continue to drive innovation
New business models are an opportunity for both new markets and new operating partners
The value equation is more important than ever as inflation rages
Your comeback can be better than your setback

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Larry White, owner of 6-unit fast casual Lo-Lo’s Chicken & Waffles, plus Brunch & Sip and Monroe’s Hot Chicken, all based in Phoenix. Larry talks about his aspirations for national growth and the challenges standing in his way, plus his process for recruiting people, how he’s crafting a unique experience that draws people from all across the country, and his plans for re-creating that experience in communities across America.

In this conversation, you’ll find out why:

Big ideas can come from meager beginnings
If your menu keeps getting bigger, consider opening another concept
When you grow, grow with people who share your passion and vision for your brand
People are the biggest hurdle to growth today
Destination restaurants have to appeal to tourists and locals alike

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with David Rawnsley, president and CFO at Southern California-based smoothie, juice and bowl brand Robeks. David has the unique perspective of being both an executive and a franchisee at Robeks, and shares how that position has provided an opportunity to advance the brand with both sides of the franchise equation in lock step.

In this conversation, you’ll find out why:

Decisions made at the corporate level have effects on franchisees that are not always easy to see
Franchisees’ perception of their corporate team is often reality — for better or worse
Leading by influence rather than by command and control is generally more effective
The digital revolution allows for incremental sales that improve your unit economics
The increase in AUVs is leading to the real estate squeeze

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Hanson Li, founder of Chinese takeout concept Lazy Susan, which launched last year. Hanson talks about how he was inspired by his father to open the Domino’s of Chinese takeout concepts, the potential for Chinese food in the U.S., and the so-called e-commerce-ification of the restaurant industry.

In this conversation, you’ll find out why:

A takeout-specific restaurant allows you emphasize better cooking and packaging for that kind of service
In designing a takeout concept, focus on simplicity and crowd favorites
Even if Chinese food in America isn’t totally authentic, there is a real identity to it
Customer expectations have been forever changed because of e-commerce — and everyone, including independents and high-end restaurants, is effected
Smarter use of technology is allowing emerging concepts to scale faster than ever before

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Steve Heeley, CEO of Pokeworks, the leading premium fast-casual poke concept in the U.S. with nearly 70 locations. Steve joined the podcast to talk about the brand’s growth potential, plus what it means to be a premium leader of a category, how to capture Gen Z’s attention, and how COVID has changed expansion strategies for brands like Pokeworks.

In this conversation, you’ll find out why:

Younger generations don’t want their parents’ fast casual
You should meet Gen Z where they live and engage with them there
Younger customers expect a frictionless experience — and if you don’t provide, they will move on
Your franchise partners must understand their marketplace

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Imran Sheikh, the cofounder and CEO of Milkshake Concepts, a Dallas-based hospitality group with a portfolio of elevated and casual dining restaurant concepts. Milkshake is now expanding into Nashville with both new and existing concepts, and Sam chats with Imran about new concept development, scaling experiential concepts, and what convenience really means in today’s post-pandemic climate.

In this conversation, you’ll find out why:

If you’re in new concept development, turn yourself into a restaurant addict
The right concept has the power to transform a neighborhood
The little details from beginning to end of a guest’s visit turn your concept into an experiential one
Just like with your kids, your different concepts can’t have a one size fits all approach
To keep ahead in the competitive real estate market, you’ve got to focus on being an extraordinary operator

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Michael Morris, CEO of food hall developer and operator The Food Hall Co., which operates sprawling properties like Legacy Hall in Dallas and Assembly Food Hall in Nashville. He discusses how food halls have emerged from the pandemic, how they serve as a food and culture hub for their markets, and how they can continue to expand considering the challenges of finding great real estate today.

In this conversation, you’ll find out why:

Food halls are a good option for operators who don’t want to think about build-out, maintenance, and other administrative duties
Food halls’ success is dependent upon everyone finding something they can enjoy
People are social creatures, and food halls could stand to benefit the most from that post-COVID
Food halls’ adaptability make them perfect for most any market
Constant evolution is key to bringing guests back to food halls, but more in programming than stalls

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, we debut a new monthly episode, The 50, in which Sam and Nation’s Restaurant News managing editor Leigh Anne Zinsmeister round up the major headlines of the month from the 50 biggest restaurant companies in the country.

In this conversation, you’ll learn more about April’s headlines, including:

CEOs of major chains like Red Lobster and Denny’s announcing their departures
Chipotle’s launch of a $50 million venture fund to invest in “strategically aligned” companies
Popeyes’ expansion plans, including 200-plus new units in 2022 and an emphasis on double drive thrus
Taco Bell’s reintroduction of its Mexican Pizza and other new menu items
Panera’s subscription program, which has expanded to include all beverages

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Dave Wetzel, president and COO of Farmer Boys. This 100-plus-unit, California-based chain was fast casual before fast casual was fast casual, founded in 1981 around the concepts of high-quality food and “philoxenia,” or making friends with strangers.

In this conversation, you’ll find out why:

It pays to remember that we’re all in this together
It’s important to hold onto your core as you scale and evolve
Your tech adaptation does not have to be front and center to your guests
Your innovation should be determined by relevancy to your guest
Grow how you need to grow, not how you’re expected to grow

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam and managing editor Leigh Anne Zinsmeister sit down at the Women’s Foodservice Forum’s Leadership Conference with two WFF board members and influential industry executives: Panera COO Debbie Roberts & Auntie Anne’s CBO Alisa Gmelich. They discuss their careers, the power of networking, their advice for emerging leaders across the restaurant space and the work that still needs to be done to create a more diverse, equitable and inclusive industry.

In this conversation, you’ll find out why:

You shouldn’t underestimate the power of networking
Self-care is just as important for your professional life as it is your personal
You should be cultivating future leaders from inside your organization

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Kathie Niven, CEO of North Carolina-based breakfast chain Biscuitville. This regional concept has about 70 locations across Virginia and the Carolinas, and it’s planted its flag in high-quality breakfast items served from 6 a.m. through 2 p.m., primarily via drive thrus.

In this conversation, you’ll find out why:

You don’t need to be all things to all people at all times
You shouldn’t underestimate your throughput potential
Technology is great, but don’t let it distract you from creating a great experience
You shouldn’t invest in technology for technology’s sake, but make sure it’s solving for something
In the midst of the labor crisis, a stable management team is priority

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with the CEO of $11 billion burger chain Wendy’s. Penegor shares how Wendy’s digital strategy is already paying massive dividends across the system and how breakfast — which launched just one week before the beginning of the pandemic in March 2020 — has been key to so much of the brand’s growth.

In this conversation, you’ll find out why:

Mobile ordering is a huge win for the major QSRs
There’s always some white space out there for bigger chains, no matter their reach
Investing in digital requires a complete ecosystem built around convenience
The more consumers ordering digitally, the better
Value’s all relative in the midst of inflation

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with two emerging restaurant leaders out of Austin, Texas: Jae Kim, founder of 8-unit Chi’Lantro BBQ, and Patrick Terry, founder of 23-unit P. Terry’s Burger Stand. Both weigh in on the growing pains of scaling a restaurant business, particularly as they deal with issues like labor, supply chain and inflation.

In this conversation — recorded live at COEX in Austin, Texas — you’ll find out why:

If you invest in your people, they will invest in your brand
If your growth is stalled because of supply chain or inflation, take a look at ghost kitchens
The digital revolution isn’t for every restaurant
Price increases should be a last resort — but one you probably have to turn to anyway
Carefully control your costs in order to keep prices low

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special bonus episode of Take-Away with Sam Oches, Sam talks with Jamal Rasoully, founder and CEO of The Halal Shack. The two sat down at IFMA’s COEX conference in Austin, Texas, to discuss the challenges within the college and university foodservice market, where Jamal is building a mini empire.

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In this episode of Take-Away with Sam Oches, Sam talks with Josh Halpern, CEO of Big Chicken, the fast-casual chicken chain founded by basketball legend Shaquille O’Neal. He talks about how integral O’Neal is to the Big Chicken business, how the company is diversifying its growth model through nontraditional locations and how they’re being very intentional with the business model to avoid excess spending.

In this conversation — recorded live at COEX in Austin, Texas — you’ll find out why:

A high-profile person is a great way to get your brand attention, but your food has to seal the deal
A celebrity can open a lot of doors for growth — especially if they’re very involved
Franchisees aren’t just an extension of your brand; they’re also your customer
Acting with purpose can protect you from waste
Communication is key to staying ahead of whatever comes next with supply chain

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special bonus episode of Take-Away with Sam Oches, Sam talks with Nick Vojnovic, president and majority partner with Little Greek Fresh Grill. The two sat down at IFMA’s COEX conference in Austin, Texas, to discuss the challenges facing restaurant operators today, including labor, supply chain and inflation.

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In this episode of Take-Away with Sam Oches, Sam talks with Paul Damico, CEO of Dallas-based fast-casual franchise Fuzzy’s Taco Shop. He talks about the potential he saw in the brand when he joined 8 months ago, the strategy he’s using to double its store count in the next four years and the holding company he helped launch, Experiential Brands, that aims to acquire other exciting concepts.

In this conversation — filmed live at COEX in Austin, Texas — you’ll find out why:

There’s pent-up demand from franchisees who want to diversify their portfolios
The future holds a lot of opportunity for experiential brands
Labor is getting better but there’s still a problem with overtime
Put the customer to work to find some labor efficiencies
The consumer is more forgiving than usual when it comes to the modifications you have to make because of labor and supply chain

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Sofia Deleon, founder of Philadelphia based fast casual El Merkury. This two-unit concept serving Central American foods like pupusas and tostadas has been scrappy and creative during the pandemic, managing to expand even in the midst of crisis. Sofia talks about how she’s navigated the many challenges facing restaurants, including labor, supply chain and inflation, and about how she’s planting seeds now for growth in the future.

In this conversation, you’ll find out why:

You should find some common ground with your customers if the menu is new to them
In this off-premises world, it pays to make your menu more travel-friendly
A commissary model could help fuel growth, particularly into small-footprint locations
Everyone is raising prices, and your customers will probably forgive you for it
Unique store extensions can be great billboards for growth

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chris Birkinshaw, CEO of Chicago-based Aloha Poke. This emerging fast casual with 18 locations to date and plans for 8 more openings this year is leaning into its very simple business model to attract franchisees who want to expand their portfolios, and Chris has a lot to say about how franchisors can simplify their businesses and maximize the efficiency of everything they do on the path to success.

In this conversation, you’ll find out why:

The poke category has staying power — with the right pieces in place
In franchising, the simpler the better
Everything on your menu should have a purpose
The key to your future success is owning the relationship with your guest

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Chris Smith, owner and CEO of Zunzi’s. The Georgia-based sandwich concept features global flavors and launched a new bar-centric business model, Zunzibar, that creates a unique experience for the fast-casual industry. Zunzi’s is now franchising across the Southeast, and Chris, a former Five Guys franchisee, discusses how the cross-section of both convenience and experience —plus an emphasis on hospitality — are key to making the business a success.

In this conversation, you’ll find out why:

You should go all in on the aspects of your business where there’s brand equity
You can win the marketplace if you elicit a feeling from your customers
Bar service can be a win even for fast casuals
The restaurant business sucks, and any way you can fix it creates value for your stakeholders
You can’t pay someone enough to be in the restaurant business; you have to give them something more
A simple, streamlined menu will allow you to focus on your experience

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with AJ Kumaran, co-CEO of chicken-finger giant Raising Cane’s. The brand is opening its 600th location and has plans for 100 more this year, and Kumaran shares how the company has managed to sustain its growth momentum while navigating all of the challenges of the past two years.

In this conversation, you’ll find out why:

Showing your appreciation for your team members can go along away
You should train your teams well in advance of growth
The human touch still counts for something
There’s nowhere to hide from inflation

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Scott Deviney, president and CEO of Chicken Salad Chick. The 200-plus-unit fast casual franchise offers a unique product with interesting scaling opportunities, and Scott shares how the brand leverages those opportunities for incremental growth.

In this conversation, you’ll find out why:

Selling your product in bulk taps into multiple of your customers’ need states
A grab-and-go version of your product opens up many new points of distribution
You should know your core demographic’s lifestyle and put your brand where they are
Packaging is as much about branding as it is portability
Your hospitality in off-premises channels can make up for the lack of an experience your guest would get from dining in

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Bettina Stern, the cofounder of Chaia Tacos. Chaia is a Washington, D.C.- based fast casual serving plant-based tacos out of three D.C.-area locations, and Bettina joins to talk about how she and her business partner Suzanne Simon have managed to navigate the last two years as a trendy emerging lifestyle brand planning to scale.

In this conversation, you’ll find out why:

It pays to catch a wave.
The power to change minds and win customers starts with delicious food.
Emerging brands in cities have unique opportunity big brands don’t have.
The commissary kitchen model provides a lot of flexibility for growth.
Local restaurant communities should be collaborative in this difficult season.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Craig Dunaway, president of Penn Station East Coast Subs. The 315-unit, Ohio-based sandwich concept is almost entirely franchised, and Craig shares how the company has developed a relentless focus on franchisee success as a means for emerging from the pandemic, the labor crisis and supply chain issues.

In this conversation, you’ll find out why:

The closer a franchise owner is to the counter, the better an experience for both the customer and the employee
in the midst of supply chain issues, you should focus your messaging around parts of your menu that don’t get much attention
Not all digital tools are a perfect fit for every brand
Through thick and thin, communication with your franchise base is key to success

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Scott Boatwright, the chief restaurant officer at Chipotle. In the nearly 5 years Scott has been with the company, Chipotle has been a rocket ship, once again becoming the standard bearer for fast casual. In 2021, that included opening more than 200 locations and developing a digital-order-only prototype with drive thru and walk-up window, and there is even more in the pipeline for 2022.

In this conversation, you’ll find out why:

Your dine-in guest and your off-premises guest are probably looking for two wholly different experiences
Off-premises guests are seeking an experience more in alignment with traditional QSR
As you seek to improve your guest experience, you should watch how your customers engage with your brand and ask them about the experience
Ghost kitchens can be a smart way to relieve pressure off your busy restaurants in a particular trade area

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Don Fox, the CEO of Firehouse Subs, which was recently acquired by Restaurant Brands International, parent to Burger King, Popeyes, and Tim Hortons. Don gives an inside look at that deal, what it means for Firehouse, and what could be possible for the brand in the coming years.

In this conversation, you’ll find out why:

As dine-in business continues to lag, you need to transfer your storytelling from the dining room to your messaging
An exciting menu and brand alone won’t make your business attractive to potential buyers
International expansion is the white space available to these major restaurant groups
The resources available to these super groups makes them formidable
The M&A market is hot right now both for successful brands and those with work to do

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this special episode of Take-Away with Sam Oches, Sam is live in New York talking with the SVP of Strategy at Kitchen United Corey Manicone, who previously cofounded the ghost-kitchen company Zuul. He talks about the state of ghost kitchens, the opportunity that lies ahead and what to expect from ghost kitchens in 2022.

In this conversation, you’ll find out why:

The ghost kitchen movement is young but evolving quickly
The ghost kitchen model creates basically limitless white space
The digital marketplace could give way to the virtual reality marketplace

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with the cofounders of prepared-meal brand Amy’s Kitchen and four-unit Amy’s Drive Thru, an all vegetarian quick serve based in Northern California that has plans for 25-30 locations in the next five years.

In this conversation, you’ll find out why:

You should never underestimate your big ideas — or those from customers
In this off-premises and digital forward era, you shouldn’t discount the power of your on-site environment
The vegetarian movement has incredible potential in the off-premises boom, particularly when paired with a message of sustainability
You should hire people who know how to take your big ideas to the next level

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with David Leonardo, CEO of emerging dessert franchise Chill-N Nitrogen Ice Cream, which is leveraging a streamlined business model and entrepreneurial franchisees to double in size in the coming year.

In this conversation, you’ll find out why:

Automation is key to improving unit economics
Emerging concepts must carefully choose which technologies are worth their time and resources
Your existing customers are a great place to start when you launch a franchise program
When you’re a startup franchise, you need entrepreneurial franchisees who can problem solve
Franchising could be due for a boom thanks to COVID-19

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Einar Gustafsson, CEO of Gong Cha Americas. Gong Cha is a booming bubble tea brand that came out of Taiwan, has its global headquarters in London, and is preparing for explosive growth across the U.S., serving a distinctive product that is still new to the vast majority of Americans but which could totally disrupt the beverage category.

In this conversation, you’ll find out why:

There is incredible opportunity in the beverage category
Just because an item is new to potential customers now doesn’t mean it can’t be huge down the road
Simplicity and flexibility of your operation are everything if you’re in growth mode

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Trevor Haynes, president, North America, of Subway, the global sandwich franchise that recently launched its biggest menu update in brand history, Eat Fresh Refresh.

In this conversation, you’ll find out why:

Major new initiatives are a great way to excite not just your customer base, but also your franchisees and store operators
You don’t have to start from scratch when you’re looking to rejuvenate your brand
The bigger you get, the more important is consistency in your messaging and values
Legacy brands should conduct market optimization that ensures their units are best positioned to thrive in today’s consumer marketplace

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Jill Taylor, the CEO of Burgerville, a 40-unit regional burger chain based in Oregon and Washington State that is celebrating its 60th anniversary this year — but is still at the leading edge of innovation when it comes to employee support and sustainability.

In this conversation, you’ll find out why:

Restaurants should consider taking their sustainability efforts up a notch by becoming regenerative
When it comes to sustainability, it helps to remember that we are all in this together
Local sourcing could be the answer to many of our supply chain issues
You should treat your team not as employees with jobs, but as people training for a vocation
Investing in the quality of your product, your people, and your planet can indeed be profitable

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Luke Holden, founder and CEO of Luke’s Lobster, a seafood fast casual that has a vertically integrated supply chain — the company owns the entire distribution process from the moment the lobster comes off the boat to the moment it’s served in Luke’s brick and mortar shacks.

In this conversation, you’ll find out why:

You should invest in your supply chain’s success
In the midst of supply chain challenges, consider that you can make long-term gains through short-term pains
In a season of complete disruption, you can create long-term value
You shouldn’t count out urban areas for growth
Being vulnerable as a leader can help you problem solve and build culture

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this mini-episode of Take-Away, Sam sits down at CREATE: The Future of Foodservice in Denver with Joe Guith, Category President of Restaurant Brands for FOCUS, previewing his live session at the event. The two talk about digital innovation at McAlister’s Deli, Moe’s Southwest Grill and Schlotzsky’s, how digital tools are affecting the dine-in experience and where these innovations are directing the company into the future.

Visit NRN.com for more information or contact Sam at sam.oches@informa.com.

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In this mini-episode of Take-Away, Sam sits down with P.F. Chang’s CEO Damola Adamolekun at CREATE: The Future of Foodservice in Denver, previewing his live session at the event. The two talk about P.F. Chang’s fast-evolving off-premises strategy, the company’s “channel-agnostic” approach to service and the huge potential P.F. Chang’s has for international expansion.

Visit NRN.com for more information or contact Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Peter Cancro, founder and CEO of Jersey Mike’s. The national sandwich brand experienced very little disruption during the pandemic; in fact, it opened over 200 locations in 2020, with plans for 250 this year and more than 300 in 2022, making it one of the restaurant industry’s fastest-growing concepts.

In this conversation, you’ll find out why: If you’re in expansion mode, you should consider making a full-court press to raise brand awareness among your potential customers Your brand should focus expansion on your existing operators and team members Successful expansion, particularly national expansion, requires a strong infrastructure beyond your franchisees and store employees Your franchisees are your most important asset, and you should treat them accordingly Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.

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In this episode of Take-Away with Sam Oches, Sam talks with John Cappasola, CEO of Del Taco, the 600-unit, California-based Mexican quick serve that has leaned into innovation over the course of the pandemic, from menu development to operational changes to technology upgrades. That includes with its brand-new loyalty program Del Yeah Rewards, which is driving customer frequency while also providing Del Taco with incredible insights into its customer base.

In this conversation, you’ll find out why:

Restaurant companies must embed adaptability and nimbleness into their DNA
Loyalty programs are the next frontier for success
Developing a successful store prototype of the future will prove to be a winning expansion strategy
An omnichannel service strategy is key to a convenient experience — particularly for QSRs
Restaurants should measure their customer satisfaction scores in all manners of the business

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.

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Culture is a big buzzword in the restaurant industry, and especially so in the midst of a labor crisis where employee retention and recruitment is everything. How can restaurant leaders build a company culture that eases labor pressures and develops the leaders of tomorrow?

Monty Moran has an idea. The former co-CEO of Chipotle helped that company rocket to the restaurant industry’s upper echelons by creating a people-first business model. In his recent book, “Love is Free. Guac is Extra,” Monty shares the secrets to that success — and he’s following that up next month with a keynote address at CREATE: The Future of Foodservice.

Listen to this interview between Sam and Monty on why strong leadership and culture are so critical to restaurants today, then register for CREATE at www.informaconnect.com/createto hear even more.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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In this episode of Take-Away with Sam Oches, Sam talks with Anita Adams, CEO of California-based Black Bear Diner, a 150-unit franchise that is adapting to more off-premises service while also protecting its core offering: a warm, friendly experience inside the four walls.

In this conversation, you’ll find out why:

Off-premises service is sticky for those full-service brands that hadn’t previously invested much in it
Full-service brands should strive to convert new, off-premises guests into dine-in guests
The off-premises revolution is about giving customers more control over their experiences
If you weathered the pandemic and emerged on solid footing, it’s time to go on the offensive

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.

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In this episode of Take-Away with Sam Oches, Sam talks with Nick Stone, founder and CEO of Bluestone Lane, a New York based coffee and café chain that’s inspired by the coffee culture of Nick’s native Australia, and which is investing in the intersection between artisanal products and service with digital-driven convenience.

In this conversation, you’ll find out why:

Convenience is not always king
Creating premium experiences doesn’t require ditching digital tools
You can create multiple concepts for multiple use cases
There is opportunity at the intersection between the home and the office
Young families are a goldmine for long-term loyalty — and breakfast is the daypart to bring them in

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.

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In this episode of Take-Away with Sam Oches, Sam talks with Scott Lawton, cofounder and CEO of Bartaco, which experienced a whiplash-worthy evolution during the pandemic to a digital-forward experience that has completely changed how the brand will operate in the future.

In this conversation, you’ll find out why:

The digital revolution is poised to totally shake up the full-service industry;
Restaurants have only scratched the surface with data;
Digital tools like smartphones can’t replace your workforce entirely;
Solving the labor crisis requires a deeper commitment to better employees.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.

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In this episode of Take-Away with Sam Oches, Sam talks with Betsy Hamm, CEO of Duck Donuts, the emerging doughnut franchise that in the past year survived what many thought would be the demise of the breakfast daypart, crossed the 100-location milestone, and even found a new owner that is set to carry the brand into a brighter future.

In this conversation, you’ll find out why:

Flexibility is key to surviving crises;
Operators should look for opportunities outside their core competencies;
The pandemic proved restaurants always have another gear;
You should adjust your experience to fit your real estate;
You shouldn’t get too caught up in growth mode;
Your attitude in how you lead goes a long way.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.

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In the inaugural episode of Take-Away with Sam Oches, Sam talks with Zach McLeroy, CEO and founder of Zaxby’s, the chicken fast casual born in Athens, Georgia, that has grown to more than 900 locations doing roughly $2 billion in annual sales.

In this conversation, you’ll find out why:

Being efficient can be smarter than being fancy;
Transferring the experience of the restaurant’s interior to the exterior is important;
Being calculated and methodical in your growth is a wise expansion strategy;
It’s never too late to bring on an equity partner;
You should go toe to toe with your competitors, even if it requires major change.

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.

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Nation’s Restaurant News is excited to announce the launch of Take-Away with Sam Oches, its latest podcast serving the needs of the U.S. foodservice industry.

Hosted by NRN editor in chief Sam Oches, Take-Away will feature interviews with CEOs and founders of restaurant companies big and small, sharing their stories and ideas for the future but also real, tangible insights for how to innovate in our foodservice future.

“No industry evolves quite as quickly as restaurants — and that was true even before the COVID-19 pandemic,” Oches said. “Restaurant leaders were forced through an intense period of rapid innovation in the past year, inventing the future of food on the fly as they navigated unprecedented barriers to getting their menu items into the hands of loyal guests.”

Each week, Take-Away with Sam Oches will share a candid one-on-one interview along with Oches’ Take-Away — on-the-go observations about how each leader’s strategy fits within the broader foodservice context, and what actionable insights you should be applying to your own business.

Oches, who joined NRN in May, has covered the restaurant industry for over a decade, and previously hosted the podcast “Fast Forward.” Take-Away will tap into his access to leading foodservice innovators who have an outsized role in influencing the way that Americans eat — those leaders who are responsible for guiding this undercurrent of change in the restaurant industry.

“I want to give you an all-access pass to those decision makers. I want to give you a peek behind the curtain as they create that change and leave their fingerprints all over the future of how and what we eat,” Oches said. “I want to show you how the chief executive of a billion-dollar company can still engage directly with store employees, and how a startup entrepreneur can affect change that resonates far beyond their footprint.”

Subscribe to Take-Away with Sam Oches on Spotify, Apple Podcasts, or wherever you listen.

Take-Away with Sam Oches: Recent Episodes

Sam Oches