Take-Away with Sam Oches

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 dayNostalgia 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 teamDisciplined, responsible growth is usually more productive than shiny opportunities   Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 6 May 2025

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 customersThere is a shift in how Americans are perceiving processed foods Your growth plan today may not be the growth plan your brand needsIt might be easier to find 100 people who believe in you than to raise $100 millionIf 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 ownershipYour “why” can steer your business through the opportunities that come your way Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 29 April 2025

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 instinctsThere is incredible power in bulk ordersThere’s no better marketing than free foodYou shouldn’t miss the marketing opportunity that is national food holidaysFranchisees today want operational simplicity   Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 22 April 2025

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 rootsEven if you go back to your roots, your brand refresh requires newness and innovationHow you make guests feel is as important as the product they consumeGreat hospitality transcends convenience of an experience You can’t go halfway on brand evolutionEfficiency doesn’t always require blowing the model up for cost savings  Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 15 April 2025

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 businessOne influencer can catapult your concept Emerging chains must start from scratch in every market they grow intoEfficient operations allow fast casuals to have casual-quality food without casual pricesQuality plus efficiency equals coveted profitability   Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 8 April 2025

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.

Transcribed - Published: 1 April 2025

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 growthDon’t be surprised if we see more influencer-led restaurantsYour restaurant experience should hit all five sensesBig marketing stunts can get the customer’s attention — and the investor’sThe right experts can turn your good brand into a great oneNo matter how good you are on social media, you have to convert new guests into loyalistsYou shouldn’t have to pay someone to say your restaurant is great  Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 25 March 2025

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 solverLawyers interact with all departments, which sets them up for C-suite successLegacy chains can find new life by acting like startups Get rid of meetings and replace them with brainstorm sessionsIn 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 [email protected].

Transcribed - Published: 18 March 2025

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 jobA 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 directionYoung leaders are destined to thrive if they’re students of the game  Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 11 March 2025

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 businessWhen building your restaurant experience, consider a sense of place With a sense of place, your growth should be more calculatedWhen building an emerging chain, sometimes you’ve got to be MacGyver You should only launch a franchise when the concept is 100% readyMoments are the new experiencesBrand awareness is one of the biggest challenges for an emerging brand  Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 4 March 2025

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 brandBrand associations can be good for launching a business, but not for sustaining itWhen marketing a new business, nothing beats free food Franchisees are people — and sometimes they need a breakBuilding a portfolio with a variety of concepts offers valuable perspectivesDelicious food will never fall out of style  Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 25 February 2025

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 experienceOne key to restaurant success is learning from your mistakesThe 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 [email protected].

Transcribed - Published: 18 February 2025

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 destinationWhen 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 innovationStrong 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 [email protected].

Transcribed - Published: 11 February 2025

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 youIf you can’t find the right tool for your operations, build it yourselfAutomated technology can allow your team to focus on guest interactionYou 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 [email protected].

Transcribed - Published: 5 February 2025

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 valueThe 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 [email protected].

Transcribed - Published: 28 January 2025

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 nationallyIf you don’t lean on social media early on, then it’s just icing on the cake as you growWith strategic hires, you can know what you don’t knowSometimes 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 [email protected]. 

Transcribed - Published: 21 January 2025

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 outYour corporate office doesn’t make money; your stores doYou should take both sides of the barbell very seriously If sports bars lead with quality, the TVs are just icing on the cakeSports provide a whole new layer to your marketing strategyThere’s big benefit to adapting your brand to any real estate Every dollar you spend on your restaurant should be taken seriouslyThe last thing your employees want to hear is “this came down from corporate” Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 14 January 2025

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 marathonRestaurant executives should respect the arcs of their respective brandsGenerosity is an underappreciated characteristic of successful brandsYour franchisees should reflect your brand valuesYour guests may treat you as an independent restaurant, and you should lean into it  Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcribed - Published: 7 January 2025

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 conceptCustomers want way more than the local sports team on your TVsThe sports bar customer isn’t who you think it isThere 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 [email protected].

Transcribed - Published: 17 December 2024

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 ownIn the healthy food segment, you need a crystal ball Employees are as much order educators as they are order takersVirtual brands offer brick-and-mortars some flexibility and creativityBrand founders must prioritize their own wellbeing ahead of their business  Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 10 December 2024

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 communitiesCelebrating strong performances gets more out of your employeesFounders are the beating hearts and north stars of restaurant companiesGreat food and great service are the bedrock to great brandsInnovation doesn’t have to be all about bells and whistlesYou 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 [email protected].

Transcribed - Published: 3 December 2024

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 restaurantRestaurants are living, breathing organisms; evolve them accordinglyIf you build a great brand, the opportunities for growth will followSuburban casual dining is ripe for growth, especially among more localized conceptsYour restaurant experience should tell a storyA great restaurant experience is all in the detailsTo level up loyalty, restaurants should take a page out of hotels’ playbookA “regional fortress” growth strategy could be a boon to smaller concepts Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 26 November 2024

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 jockeyYour franchise decisions should account for where the puck is going Consolidation should help the restaurant industry in the coming yearRestaurant associations offer a great resource for growing operations   Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 19 November 2024

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 beBogus holidays are low-hanging fruit for your marketing effortsEngaging kids in your marketing — and even your R&D — is a win-winGuest 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 [email protected]. 

Transcribed - Published: 12 November 2024

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 exclusiveThe Pizza Hut of yesteryear made an impression on younger consumersDeveloping your own proprietary tech is a value add for your whole systemThe more you give, the more you receive   Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 6 November 2024

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 strategyTiming is everything in menu R&DFood is closely linked to memory and has the ability to transport guestsYou should think both big and small with new product development    Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 29 October 2024

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 innovationWith proper planning, restaurants can scale farmer relationships and their potentialThere 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 forAutomated 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 [email protected]. 

Transcribed - Published: 22 October 2024

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 growWeekends and weekdays provide different but equally valuable customer basesSeasonal menus are a fast way to stand out from competitors  Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 15 October 2024

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 unnoticedPartnerships aren’t for everyone Some of the best ideas come when you’re backed into a cornerCustomers sometimes come for the relationship, not the productEvery 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 [email protected]. 

Transcribed - Published: 8 October 2024

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 involvedSometimes the simplest rules are the most importantBeing a little bit naïve can be great for your businessYour 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 timeIt’s important to celebrate all of your brand’s wins   Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 1 October 2024

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 moreA better working environment leads to better restaurant performanceHarassment from your customers may be a bigger problem than you thinkYou owe it to your employees to protect them from harassment and abuseIf you want to build a strong culture, start with trust  Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 24 September 2024

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 shipWhen raising money, you have to date aroundYou shouldn’t try to time the market when you’re raising moneyMake sure your foundation is strong before you raise moneyCut loose any anchors on your speedboat before you hit the throttle  Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 17 September 2024

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 OKAirport locations are tough work, but well worth the effort If you can succeed in a tough operating environment, you can succeed most anywhereHaving 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 [email protected]. 

Transcribed - Published: 10 September 2024

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 instinctNo matter your product or concept, consumers appreciate a great experience Some restaurants come together like magicYou should make sure you have a restaurant before you have a businessIt pays to invest in people who invest in themselvesThe best way to give back is if you build it into your business model  Register for CREATE — for free! — at https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at [email protected].  

Transcribed - Published: 3 September 2024

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 ofYou don’t have to fly a rocket to the moon to be a successful entrepreneurYou should secure proof of concept before you raise capital to growThere’s plenty more to learn from Candace at CREATE this October!  Register for CREATE — for free! — at https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 27 August 2024

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 deadSampling is the perfect marketing for high foot traffic destinationsSpeed of service is everything in busy destinationsA strong product plus good economics helps a brand transcend borders   Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 20 August 2024

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 faceThe younger generations should be a critical consideration in your innovationA great restaurant experience is the perfect franchise advertisement International growth is heating up  Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 14 August 2024

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 innovationFast-casual service has major benefits, but risks being too transactional in natureGeneral manager development puts you in the ideal position to succeedRestaurants are as much about unplugging as they are about nourishmentLegacy brands have permission to innovate with technology and ordering  Have feedback or ideas for Take-Away? Email Sam at [email protected].  

Transcribed - Published: 6 August 2024

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-thruTechnology makes curbside far faster and more efficient than drive thruIf you can’t beat third-party delivery players, at least take share from themCatering 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 [email protected]. 

Transcribed - Published: 30 July 2024

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 youIt’s never been easier to turn your brand into a showContent 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 [email protected]. 

Transcribed - Published: 23 July 2024

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 competitorsNew store prototypes can unlock access to new potential franchiseesTo excel in this industry, you need to be good student of itJust 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 [email protected]. 

Transcribed - Published: 16 July 2024

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 successYou don’t have to charge an arm and a leg for high-quality fast-casual foodAchieving a 2.5:1 sales-to-investment ratio is when you deserve to growYou shouldn’t emphasize growth until you’ve earned brand awareness in your existing marketsItalian food is harder than it looksCustomers should know who is in charge of your restaurants Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 10 July 2024

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 experienceOperational empathy will improve your path as a leaderThe better the experience you create, the better your sales becomeYou can’t afford to not have a deep bench of leaders Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 5 July 2024

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 [email protected]. 

Transcribed - Published: 28 June 2024

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 categoryDrive-thru-only is not the only growth opportunity for beverageThe PM side of the road is just as important as the AM sideLine extensions are a great way to support franchisees and enter retail spaceEfficiency, innovation the name of the game in beverage — but cost considerations crucial Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Transcribed - Published: 20 June 2024

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

Transcribed - Published: 13 June 2024

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]. 

Transcribed - Published: 6 June 2024

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 [email protected]. 

Transcribed - Published: 30 May 2024

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]. 

Transcribed - Published: 23 May 2024

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

Transcribed - Published: 16 May 2024