Take-Away with Sam Oches

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 momentumYou should prove your employees wrong by taking their feedback seriouslyThere are no quick fixes in the restaurant industryBehaviors trump metrics when measuring successIt’s OK to make mistakes, but not OK not to learn from themPrepare today for the opportunity waiting for you tomorrowGreat operations plus great marketing equals unstoppable successHave feedback or ideas for Take-Away? Email Sam at [email protected] out more information on this years Menu Masters: https://menumastersevent.com/?utm_source=skot&utm_medium=radio&utm_campaign=mm26&utm_content=podcast

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 productClear communication is critical to executing with excellenceThe answers are in the room, you just have to listen and ask the right questionsBrands have a DNA and personality that you can’t lose sight ofIf you do the right thing for the business, no matter the ROI, you’ll win in the long termHave feedback or ideas for Take-Away? Email Sam at [email protected].

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 differentiatorYour innovation should be crafted around what your guest gives you credit forRestaurant executives must understand how their product moves through their operationManaging your labor down to squeeze margin out of the business is a losing propositionHave feedback or ideas for Take-Away? Email Sam at [email protected].

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-throughIncredibly niche concepts aren’t built for scaleHospitality is a quintessential part of building a scalable business Technology unlocks the potential of high-quality ingredientsDisruptive 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 [email protected].

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 dayRestaurant turnarounds start with employeesYour own off-premises business may be getting in your wayHolidays offer the perfect spark to jumpstart a brandHave feedback or ideas for Take-Away? Email Sam at [email protected].

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 importantGreat hospitality starts at the job interviewWhen launching a new concept, you’re writing a new story to share with guestsA multi-concept portfolio will allow your team’s creativity to flourish Have feedback or ideas for Take-Away? Email Sam at [email protected].

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 efficienciesThe industry will add a million jobs in the next decade, and we need young people and immigrants to help fill themTech can help make employees happier, which can improve your culture and lower turnoverThe boom in off-premises business seems to have stabilizedHave feedback or ideas for Take-Away? Email Sam at [email protected].

Are Focused Restaurant Menus Over? Why This Poke Chain Shook Things Up to Win New GuestsIn 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 viewAll brand evolution must be filtered through your core valuesTo be successful, you have to make bold decisionsHave feedback or ideas for Take-Away? Email Sam at [email protected].

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 doorsWord of mouth buzz is stronger than any other marketingThe less available your business is, the more your community will crave itThe rise of AI will have a corresponding demand for real experiencesLittle details make a big difference in restaurant experiencesHave feedback or ideas for Take-Away? Email Sam at [email protected].