Take-Away with Sam Oches

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 surgeEatertainment today doesn’t need the activities to excelA diversity of activities will help eatertainment not be a “one-trick pony”The platform model will help eatertainment capitalize on white spacePlatforms are as much about strong leadership as efficiencies of scaleDying malls and big-box stores are key to eatertainment’s growthEatertainment is so much broader than you might thinkHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 [email protected]. 

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 futureHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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, valueYou should raise prices because you have to, not because you canThe next generation might have a different definition of value and you need to adaptFood, service, and atmosphere are three critical ingredients to loyalty Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 dreamsYou 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 warsThere is opportunity in leaning into your headwindsHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 [email protected]. 

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.

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 marketingMarketing shouldn’t interrupt the conversation with the guest but be a part of itInfluencer marketing must be authentic, not scriptedNiche influencers provide a more natural opportunity to connect with communitiesSocial media is a great place to be edgy, but it must be authentic to your brandHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 marketingInfluencers aren’t just here to talk about your new productYou need some clear KPIs with your influencer strategySize doesn’t always matter with influencer audiencesInfluencers are creatives, so don’t box yourself in too much Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 growKids can help you unlock brand longevityA long-lasting business requires constant reinvestment Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 [email protected]. 

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 conceptsYour opening staff should be the best-trained staff you’ll ever haveThe restaurant business is just a math equationPeople make placesOperators must decide whether off-premises business is worth lowering quality standardsA diverse portfolio of concepts can help you maximize impact with guestsHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 needsServant leaders don’t talk about doing the work — they just do the work Leaders should seize the moment to invest in themselvesMost American restaurants are independents who just need resources to get to the next levelGlobal fast casuals are the category to bet on You never know where the next best idea for your brand is going to come fromIf you’re looking for capital, prepare by having clean books and a clear purposeHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 roleWhy &pizza made the shift from in-house-built technology to an outsourced tech stackHow to make sure you don’t outgrow your technology capabilitiesHow 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

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 momentTexture 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 expansionYou need to strictly police and enforce your brand standards with franchisees You should consider developing a store prototype for employees with disabilitiesHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 [email protected]. 

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 innovationYou should watch other categories for innovation opportunities Customers and guests are equally impacted by the innovations on your menuTikTok is introducing the world to new foods and flavorsYour most loyal customers are a perfect focus group  Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 bestJobs aren’t just jobs; they’re educationYour brand isn’t really for you; it’s for your customersA versatile concept can make the most of the space it occupiesYou should aim for improvement with every store openingThe more dayparts you serve, the more potential employees you have access to You must be intentional in making the change you want to seeSucceeding in restaurants is a matter of perseverance, not passionHave feedback or ideas for Take-Away? Email Sam at [email protected]

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 beforeEmployers 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 peopleHumans can be replaced, but humanity cannotThe best organizations have culture by design — not by defaultHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 conceptYour guests all have different ways they choose to experience your brandAlcohol may be an untapped opportunity for many fast casualsA smaller, secondary prototype can help you fill out a marketNontraditional expansion requires careful alignment with other brands and partnersPatience and discipline will pay off as you build your brandHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 educationThe restaurant industry has a work-life-balance problem Your ability to receive feedback will determine how far you can go in any industryYour mentorship could help unlock the potential of a future restaurant starHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 expansionGo where your customers want you to go The adoption of AI requires a careful balancing act People don’t leave companies; they leave managersYou can’t run restaurants from your computer Have feedback or ideas for Take-Away? Email Sam at [email protected].

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 departmentsThe “all things to all people” approach isn’t dead yetIf you beat customer expectations, you’ll win their loyaltyData is instrumental to moving a business forward A franchisor cannot take lightly the impact they have on franchisees’ livelihoodsThe best leadership team is one that has extensive experience in problem solvingYour leaders will give you 100% professionally if you nurture them personallyHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 [email protected]. 

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 ownersRestaurant employees should have a clear view of the opportunity ahead of themTaking care of your people will come back around to you in more ways than oneEmbrace constant evolution as a part of accomplishing your goalsSometimes you need to prioritize the needs of your consumers over authenticityChefs are a unique brand asset you should consider making a bigger part of the experienceHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 youCounter service and picnic tables are perfectly acceptable for elevated foodIf you want to be all things to all people, open where they live, work, and playIf you want to be the best at what you do, learn to be patientTiming is everything with succeeding as a brandRestaurants are as much about emotions and memories as they are food and drinkHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 beforeThe 90/10 rule allows your brand to take some chances without alienating loyal guestsEven in a world where viral rules, sales and traffic determine the success of your marketingYour customers need to hear the story of your brand and experience through your marketingWhatever your brand represents to your guests, embrace itHave feedback or ideas for Take-Away? Email Sam at [email protected]. 

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 notWhen you lose track of who you are, the whole brand suffersSometimes brands just need a fresh startExpect a brand turnaround to take about 18 monthsBrand messages should be consistent across all platforms, but the voice will differThe best brands respond to their customers, not their competitorsHave feedback or ideas for Take-Away? Email Sam at [email protected].

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 rootsYou can be highly technical and highly personable at the same timeScarcity marketing can be a successful growth strategyBeverage concepts will always find an audience, but they must be unique and relevant to surviveBy 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 [email protected].

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 trendYour franchise partners are great sounding boardsYour customers’ social media content is a cheap and effective marketing strategy Local store marketing is a great compliment to digital efforts in maximizing your reachA successful catering program must have a “say yes” mentalityHave feedback or ideas for Take-Away? Email Sam at [email protected].

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 betterRestaurants are vital to community ecosystems Don’t be afraid to hit the reset buttonYou can grow your business without being a sell-outA hub-and-spoke model is perfect for scaling scratch-made menusYour flagship location should set the vibe and atmosphere for your brand Have feedback or ideas for Take-Away? Email Sam at [email protected].

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 helpHow 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 deadBedroom communities often offer more stable business than city centersYour growth strategy should allow for some flexibility around unique opportunities  Have feedback or ideas for Take-Away? Email Sam at [email protected].

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 innovationYour 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 themConsumers want hospitality, not service — don’t confuse the two Have feedback or ideas for Take-Away? Email Sam at [email protected].

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 experienceIf you haven’t changed your website since the pandemic, you probably should build it again from scratchFirst-party data is the most important goal with your digital marketing strategyYour loyalty program should feature some more subtle perks along with dealsMore upscale chains have to get creative in appealing to younger generationsHave feedback or ideas for Take-Away? Email Sam at [email protected].

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 categoryConcept diversification provides a more stable business modelCustomers eat with their eyes, and the visual details besides the food matterIt’s hard to have economies of scale when you’re spread out geographicallyPaying for extra team benefits up front has a big payout later on Have feedback or ideas for Take-Away? Email Samat [email protected]. 

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 foodForecasts 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 operationsYour brand should be the icing on the cake of the guest’s stadium experienceHave feedback or ideas for Take-Away? Email Sam at [email protected].

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 guestsStrive for frictionless service in every channel you serveEfficiencies can be achieved by breaking your operation down into individual parts with dedicated employeesDon’t move into a new market without team members who know the business inside and outHave a development plan for everyoneYour 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 [email protected].

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 beThe value message still resonates as a traffic driverDigital marketing is the perfect way to draw customers new and oldLoyalty programs are a cheat code for brand evolution The marketing and IT fields are fusing into one guest experience functionHave feedback or ideas for Take-Away? Email Sam at [email protected].

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 brandThere is value in your brand’s “ownable truths”You should have a consistent interpretation of your brandMerchandise is an underrated way to drive sales without increasing labor Merch can help you link experiences to the brandAn e-commerce strategy can help drive customers to stores from day oneHave feedback or ideas for Take-Away? Email Sam at [email protected].

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 backFast casual is a cross section of American consumers who still expect hospitalityRestaurant operators should be more worried about the future of supply Everyday affordability is the first thing you should worry about when growing your brandYour building costs have to be in line with your value propositionBy teaching your people to communicate and receive feedback, you can unlock their potential  Have feedback or ideas for Take-Away? Email Sam at [email protected].

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 [email protected].

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 fateCulture is hard to develop once you’re at scale, so start early Your workforce is probably Gen Z, so train them as suchIf 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 [email protected].

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 [email protected].

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 positionsTake 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 [email protected].

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 [email protected].