Take-Away with Sam Oches

Chili’s CEO, pt 2: Kevin Hochman on the key ingredients to brand transformation

Tue, 07 Apr 2026 13:00:00 -0400

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

Chili’s CEO, pt 1: Kevin Hochman on the leadership traits necessary for business success

Tue, 31 Mar 2026 15:00:00 -0400

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.

Freddy’s CEO on the best way to know how to optimize your restaurants

Tue, 24 Mar 2026 16:00:00 -0400

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.

Counter Service CEO on how he and Steve Ells plan to disrupt sandwich industry

Tue, 17 Mar 2026 13:55:00 -0400

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.

P.F. Chang’s CEO on how to jumpstart a struggling chain

Tue, 10 Mar 2026 15:15:00 -0400

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.

Pineapple Hospitality Group’s founder and head chef on the power of treating guests like family

Tue, 03 Mar 2026 11:50:00 -0400

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.

National Restaurant Association CEO on what restaurant leaders should expect from 2026

Wed, 25 Feb 2026 00:00:00 -0400

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.

Sweetfin’s cofounder on why they gave the menu a huge facelift

Wed, 18 Feb 2026 15:15:00 -0400

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.

The h.wood Group founders on using exclusive experiences to drive business

Tue, 10 Feb 2026 13:25:00 -0400

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.

BONUS: How to work with social media influencers in 2026

Fri, 06 Feb 2026 16:10:00 -0400

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.

Ruby Slipper’s cofounder on how it becomes cornerstone for its communities

Tue, 03 Feb 2026 16:35:00 -0400

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.

Cameron Mitchell on how great hospitality leads to industry-leading AUVs

Tue, 27 Jan 2026 17:25:00 -0400

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.

First Watch CEO Chris Tomasso on inspiring culture and leadership among your team

Wed, 21 Jan 2026 10:56:00 -0400

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.

Nothing Bundt Cakes CEO on how it topped America’s Favorite Chains list two years running

Tue, 13 Jan 2026 13:20:00 -0400

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.

Sunny Street Cafe president on nailing the fundamentals of menu, service

Tue, 06 Jan 2026 16:56:00 -0400

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.

2026 marketing trends, from food influencers to AI

Fri, 19 Dec 2025 13:49:00 -0400

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.

Chipotle CEO Scott Boatwright on his career, leadership, and goals for the chain

Tue, 16 Dec 2025 17:14:00 -0400

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.

Roots Natural Kitchen CEO on defying the narrative of the slop bowl

Tue, 09 Dec 2025 16:35:00 -0400

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.

Flynn Group founder Greg Flynn on why he’s finally betting on an emerging chain

Tue, 02 Dec 2025 17:05:00 -0400

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.

Big Dave’s founder on launching a successful cheesesteak chain out of a gas station

Tue, 25 Nov 2025 15:52:00 -0400

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.

Habit Burger CEO Shannon Hennessy on the need to be quick and nimble in a fast-changing industry

Tue, 18 Nov 2025 09:00:00 -0400

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.

Philz Coffee CEO on the artisanal niche its carving in the category

Wed, 12 Nov 2025 10:02:00 -0400

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.

&pizza CEO Mike Burns on cutting prices and playing the long game

Tue, 04 Nov 2025 15:00:00 -0400

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.

CAVA CEO Brett Schulman shares the blueprint for the chain’s early growth

Tue, 28 Oct 2025 17:18:00 -0400

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.

Domino's CEO Russell Weiner on how the company became the No. 1 pizza chain in the world

Fri, 24 Oct 2025 15:51:00 -0400

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.

Domino’s CMO Kate Trumbull on the right way to change a brand

Wed, 22 Oct 2025 11:15:00 -0400

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.

A chef and social media expert explain the power of chef-generated content

Tue, 14 Oct 2025 15:17:00 -0400

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.

Wild Wing Café CEO on how to navigate through bankruptcy

Wed, 08 Oct 2025 13:06:00 -0400

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.

Barry Bagel’s president on scaling a business as a second-generation owner

Wed, 01 Oct 2025 10:50:00 -0400

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.

Onigilly’s founder on knowing when it’s time for a brand reset

Tue, 23 Sep 2025 17:03:00 -0400

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.

Hawkers’ cofounder on averting disaster and scoring a new chance at growth

Tue, 16 Sep 2025 15:24:00 -0400

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.

Mooyah’s new president shares tips on how operational excellence drives restaurant success

Tue, 09 Sep 2025 14:10:00 -0400

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.

FiiZ Drinks president Scott Ball on sustaining dirty soda’s momentum

Wed, 03 Sep 2025 10:48:00 -0400

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.

Darden CEO Rick Cardenas on how he went from bus boy to the board room of the same company

Tue, 26 Aug 2025 17:02:00 -0400

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.

Luna Grill’s cofounder and CEO on steps to take ahead of scaling a brand

Tue, 19 Aug 2025 12:57:00 -0400

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.

The restaurant operator who is also a social media influencer

Tue, 12 Aug 2025 17:03:00 -0400

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.

Everbowl founder Jeff Fenster on disrupting the standard growth model

Tue, 05 Aug 2025 10:00:00 -0400

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.

Felipe’s Taqueria co-owner on prioritizing internal growth over unit growth

Tue, 29 Jul 2025 15:12:00 -0400

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.

Dutch Bros CEO Christine Barone on leading one of the fastest growing chains in America

Tue, 22 Jul 2025 16:57:00 -0400

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.

Chili’s, Wendy’s chefs share tips for making menu items pop on social media

Tue, 15 Jul 2025 10:19:00 -0400

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.

Jim ’N Nick’s CEO Larry Ryback on making the switch from full service to fast casual

Tue, 08 Jul 2025 14:37:00 -0400

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.

Savory CEO Shauna Smith on the importance of unity, consistency, and optimism in tough times

Tue, 01 Jul 2025 16:14:00 -0400

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.

Chef from “The Bear” restaurant on creating memorable experiences

Tue, 24 Jun 2025 17:06:00 -0400

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.

Insomnia Cookies’ founder on winning in the booming indulgence category

Tue, 17 Jun 2025 16:07:00 -0400

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.

2 KPOT execs share how experiential dining is key to torrid growth pace

Tue, 10 Jun 2025 16:32:00 -0400

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.

Mountain Mike’s CEO on thriving in an off year for pizza

Tue, 03 Jun 2025 17:37:00 -0400

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.

(Pt. 2) Denny's CEO Kelli Valade on making the brand "America's diner for today's America"

Thu, 29 May 2025 15:48:00 -0400

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.

Denny’s CEO Kelli Valade on building a successful career by "coloring outside the lines"

Tue, 27 May 2025 15:25:00 -0400

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.

Pluckers Wing Bar cofounder on how a $12 lunch deal and paid loyalty program drive value

Wed, 21 May 2025 12:53:00 -0400

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.

Clutch Coffee CEO Darren Spicer on how to stand out in a crowded category

Tue, 13 May 2025 15:20:00 -0400

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.

Taco John’s CEO Heather Neary on recapturing nostalgic customers

Tue, 06 May 2025 18:14:00 -0400

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.

Grown founder Shannon Allen on the franchise model that could scale healthy food

Tue, 29 Apr 2025 17:21:00 -0400

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.

Philly Pretzel Factory and the power of bulk orders

Tue, 22 Apr 2025 18:09:00 -0400

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.

Jamba’s chief brand officer on the art and science of a new store prototype

Tue, 15 Apr 2025 15:42:00 -0400

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.

Talkin’ Tacos’ cofounder on the keys to this South Florida chain’s rapid growth

Tue, 08 Apr 2025 14:46:00 -0400

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.

How restaurants can take advantage of all this technology, with guest host Jonathan Maze

Tue, 01 Apr 2025 16:41:00 -0400

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.

Houston TX Hot Chicken’s Edmond Barseghian on building a restaurant for the social media generation

Tue, 25 Mar 2025 15:44:00 -0400

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.

Tony Roma’s CEO Mina Haque on how her law background is helping the chain’s turnaround

Tue, 18 Mar 2025 17:11:00 -0400

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.

Wendy’s CEO Kirk Tanner on leadership lessons, vision for chain’s growth

Tue, 11 Mar 2025 15:09:00 -0400

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.

Sucré CEO James Vitrano on the challenges of scaling an emerging brand

Tue, 04 Mar 2025 14:40:00 -0400

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.

Currito cofounders Joe and John Lanni on adapting a brand around consumer demand

Tue, 25 Feb 2025 17:26:00 -0400

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.

Wahlburgers CEO Randy Sharpe on building a brand alongside Mark Wahlberg

Tue, 18 Feb 2025 12:56:00 -0400

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.

Sip Fresh founder Sharon Arthofer on building a simple yet innovative franchise

Tue, 11 Feb 2025 17:12:00 -0400

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.

Donatos CEO Kevin King on the intersection of innovation and consistency

Wed, 05 Feb 2025 10:05:00 -0400

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.

Fogo de Chão CEO Barry McGowan on building one of America’s favorite chains

Tue, 28 Jan 2025 12:36:00 -0400

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.

The Granola Bar cofounders on falling forward into growth

Tue, 21 Jan 2025 17:54:00 -0400

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.

Twin Peaks CEO Joe Hummel on taking your brand seriously

Tue, 14 Jan 2025 18:09:00 -0400

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.

Handel’s CEO and CMO on being good stewards of a heritage brand

Tue, 07 Jan 2025 16:56:00 -0400

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.

Tom’s Watch Bar co-CEO Brooks Schaden on elevating the sports bar

Tue, 17 Dec 2024 16:34:00 -0400

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.

Vitality Bowls cofounder Tara Gilad on building a superfood franchise

Tue, 10 Dec 2024 14:12:00 -0400

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.

Texas Roadhouse CEO Jerry Morgan on what makes the brand so iconic

Tue, 03 Dec 2024 18:00:00 -0400

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.

Gastamo Group’s Peter Newlin on building great casual concepts

Tue, 26 Nov 2024 16:49:00 -0400

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.

Red Robin and Wingstop franchisee Mike Axiotis

Tue, 19 Nov 2024 16:40:00 -0400

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.

Some fun ideas for your next marketing campaign, courtesy Wayback Burgers

Tue, 12 Nov 2024 12:33:00 -0400

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.

How Crust Pizza Co.’s CEO is positioning the franchise for major growth

Wed, 06 Nov 2024 13:35:00 -0400

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.

The secret to Jeni’s renowned menu R&D

Tue, 29 Oct 2024 15:17:00 -0400

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.

Sweetgreen falls in love with food again, plus a sneaky way to improve margins

Tue, 22 Oct 2024 10:32:00 -0400

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.

How Another Broken Egg is leaning into R&D to drive traffic

Tue, 15 Oct 2024 13:03:00 -0400

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.

How the grind of entrepreneurship helped this couple become great franchisors

Tue, 08 Oct 2024 16:28:00 -0400

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.

Lessons in entrepreneurship from a DC-based founder who scored a big investment

Tue, 01 Oct 2024 17:12:00 -0400

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.

How this ‘mac ’n’ cheese millionaire’ built a more collaborative work environment

Tue, 24 Sep 2024 16:08:00 -0400

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.

What to know before raising capital to grow

Tue, 17 Sep 2024 08:40:00 -0400

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.

One fast casual’s long, winding road to franchising

Tue, 10 Sep 2024 17:45:00 -0400

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.

How two childhood friends built 10-unit Mecha Noodle Bar

Tue, 03 Sep 2024 09:30:00 -0400

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.

Meet the “Shark Tank” guest judge who built two successful restaurant chains

Tue, 27 Aug 2024 16:43:00 -0400

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.

A Canadian franchise plans to (re)conquer the U.S. — in malls

Tue, 20 Aug 2024 17:16:00 -0400

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.

This seafood chain wants its experience to be like ‘a punch in the face’

Wed, 14 Aug 2024 14:26:00 -0400

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.

A legacy barbecue chain finds the sweet spot between innovation and tradition

Tue, 06 Aug 2024 19:35:00 -0400

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.

Why curbside pickup deserves more love

Tue, 30 Jul 2024 17:37:00 -0400

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.

How this iconic restaurant is storytelling its way to better business

Tue, 23 Jul 2024 16:15:00 -0400

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.

With his 4th chicken chain, Andy Howard ‘saved the best for last’

Tue, 16 Jul 2024 16:19:00 -0400

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.

Why it took 14 years for this trendy fast casual to 'earn the right to grow'

Wed, 10 Jul 2024 16:43:00 -0400

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.

What this Marco's exec learned from his time working at Disney

Fri, 05 Jul 2024 11:53:00 -0400

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.

ICYMI: How Maria Rivera is driving incredible growth at Smalls Sliders

Fri, 28 Jun 2024 13:46:00 -0400

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.

This iced tea franchise offers a unique twist in the booming beverage wars

Thu, 20 Jun 2024 17:37:00 -0400

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.

Could Joy Trade represent the future of the eatertainment category?

Thu, 13 Jun 2024 14:51:00 -0400

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.

How 2 marketers are boosting the missions driving their emerging restaurant businesses

Thu, 06 Jun 2024 16:55:00 -0400

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.

Why Robert Irvine, star of ‘Restaurant Impossible,’ is a big believer in new technology

Thu, 30 May 2024 15:32:00 -0400

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.

What value looks like for full-service pizza concepts

Thu, 23 May 2024 17:06:00 -0400

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.

L&L Hawaiian BBQ, Blaze Pizza CEOs share strategies for striking while the iron is hot

Thu, 16 May 2024 16:09:00 -0400

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.

Two marketing experts teach us how to build an influencer campaign

Thu, 09 May 2024 17:56:00 -0400

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.

Why you should attend the biggest restaurant event in the U.S.

Mon, 06 May 2024 16:00:00 -0400

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.

Jack in the Box and the secret to marketing magic

Thu, 02 May 2024 15:19:00 -0400

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.

How social media influencers can help your restaurant

Fri, 26 Apr 2024 09:19:00 -0400

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.

Why this 154-year-old family ice cream business still makes its product by hand

Thu, 18 Apr 2024 16:57:00 -0400

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.

How Yum Brands is working toward gender parity

Thu, 11 Apr 2024 16:39:00 -0400

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.

How chef Sean Brock + fast casual = success at scale

Thu, 04 Apr 2024 17:21:00 -0400

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.

Meet Lauren Fernandez, the investor supporting small businesses

Thu, 28 Mar 2024 16:45:00 -0400

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.

&pizza gets back to its roots as founder Michael Lastoria passes the reins to new CEO Mike Burns

Thu, 21 Mar 2024 16:50:00 -0400

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

Why tight control of supply chain and franchise standards have helped Rush Bowls grow

Thu, 14 Mar 2024 16:31:00 -0400

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.

BONUS: The can’t-miss restaurant industry event right around the corner

Tue, 12 Mar 2024 16:03:00 -0400

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.

How one concept makes a business case for its unique menu R&D

Thu, 07 Mar 2024 12:05:00 -0400

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.

This D.C.-based concept is finding lots of opportunity in its all-day cafe

Thu, 29 Feb 2024 17:49:00 -0400

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

How to get the most out of your hourly employees

Fri, 23 Feb 2024 21:24:00 -0400

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.

Meet Bodega: Part fast-casual taqueria, part cocktail lounge

Thu, 15 Feb 2024 17:18:00 -0400

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.

The restaurant industry needs to invest more in young leaders. Here’s why.

Thu, 08 Feb 2024 17:19:00 -0400

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.

Is Bojangles finally ready to go national? This new strategy could be key

Thu, 01 Feb 2024 16:52:00 -0400

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.

Building a leadership team that can scale your brand

Thu, 25 Jan 2024 17:47:00 -0400

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.

Two start-up leaders talk food safety, labor, and rising above the industry noise

Thu, 18 Jan 2024 17:10:00 -0400

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.

How to turn your employees into future owners and executives

Thu, 11 Jan 2024 15:41:00 -0400

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.

The CEO of a wine country burger chain shares tips for creating emotional connection to guests

Thu, 04 Jan 2024 16:42:00 -0400

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.

The secrets to Applebee’s award-winning marketing campaigns

Thu, 21 Dec 2023 12:03:00 -0400

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.

How to turn your brand around, according to a restaurant marketing veteran

Thu, 14 Dec 2023 16:24:00 -0400

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.

Does this drive-thru chain have infinite runway ahead of it?

Thu, 07 Dec 2023 12:36:00 -0400

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.

A fast-casual breakfast franchise uses catering, local store marketing to build fan base

Thu, 30 Nov 2023 15:51:00 -0400

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.

How to scale high-quality, high-integrity menus

Tue, 21 Nov 2023 16:06:00 -0400

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.

Inside the powerhouse Midwest restaurant group you’ve never heard of

Fri, 17 Nov 2023 08:44:00 -0400

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.

30 new menu items?! A brewery chain revamps its experience to build loyalty

Thu, 09 Nov 2023 15:24:00 -0400

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.

Is it time to rethink your digital marketing strategy?

Thu, 02 Nov 2023 12:00:00 -0400

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.

This restaurant group proves that attention to detail is everything

Thu, 26 Oct 2023 16:31:00 -0400

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.

Why Fuku decided to go all in on sports arenas

Thu, 19 Oct 2023 12:00:00 -0400

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.

How is Portillo’s pulling off $8.5 million-plus AUVs?

Thu, 12 Oct 2023 15:18:00 -0400

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.

How digital marketing is helping Newk’s go ‘Extra’ on rebrand

Thu, 05 Oct 2023 12:00:00 -0400

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.

Why brand merch is your next best way to drive sales

Thu, 28 Sep 2023 17:03:00 -0400

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.

The state of fast casual, according to one of its OGs

Thu, 21 Sep 2023 15:27:00 -0400

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.

BONUS: A D.C. operator’s wild ride to 9 locations

Wed, 20 Sep 2023 17:17:00 -0400

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.

How 3 exciting brands are scaling with innovation, authenticity at their core

Thu, 14 Sep 2023 16:24:00 -0400

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.

BONUS: NRA CEO Michelle Korsmo on the ‘4 D’s’ facing operators today

Wed, 13 Sep 2023 14:24:00 -0400

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.

Jersey Mike’s is the hottest chain in America — and this is the reason why

Thu, 07 Sep 2023 16:16:00 -0400

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.

BONUS: What’s next for restaurant technology?

Tue, 05 Sep 2023 15:51:00 -0400

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.