Take-Away with Sam Oches

Epizódok

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  Smalls Sliders, Walk-Ons founder Brandon Landry shares the playbook to a scalable restaurant 18.08.2026 52p

  In this episode of Take-Away with Sam Oches, Sam talks with Brandon Landry, the founder of both Walk-Ons Sports Bistreaux and Smalls Sliders, two restaurant franchises that have each grown to dozens of locations across the country. Walk-Ons, which is a full-service sports bar, was Brandon’s first concept, launched in 2003 as part of a business plan that he hatched while a business student and walk-on basketball player at LSU. The quick-service Smalls came later, in 2018, but already expects to have over 100 locations open by next year, with fast growth possible due to the concept’s modular, pre-fabricated build-out that leverages shipping containers. Brandon joined the podcast to talk about the similarities in growing both Walk-Ons and Smalls, the key ingredients to scaling restaurants no matter the concept, and about how Smalls is adapting to meet franchisees’ evolving needs. In this conversation, you’ll find out why:If you’re opening new units quickly, you must also learn from your mistakes quickly Customers shouldn’t have to work hard to understand your menuThe coffee players are just the tip of the drive-thru icebergGreat concepts start with great peopleHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Neon Greens' founder on hydroponics and the need for a better supply chain 11.08.2026 57p

  In this episode of Take-Away with Sam Oches, Sam talks with Josh Smith, the founder and owner of Neon Greens, a St. Louis business that opened in 2024 as both a fast-casual salad restaurant and a working farm. The restaurant is attached to a hydroponics operation where Neon Greens grows its greens before sending it to the kitchen via conveyor belt. Not only does this create a great show for guests, but it also provides them with high-quality, hyperlocal produce at a time when food-borne illnesses are making consumers lose trust in the supply chain. Josh joined the podcast to talk about the state of the farm-to-table movement, why our supply chain needs to be decentralized, and why restaurants must have a clear “why” that drives their growth.In this conversation, you’ll find out why:Restaurants are telling a story, and the operator’s conviction in that story determines its successThe supply chain needs to diversify, and hydroponics is just one solution Consumers crave transparency in their relationship with foodEvery menu item has a story, and your employees should know how to tell itThe nexus of quality, value, and experience will drive the future of restaurants Your “why” isn’t just your purpose; it’s your decision-making compassBig, transformative ideas don’t need scale to make an impactHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Jollibee's president on the strategies that have helped it to a massive AUV 04.08.2026 56p

  In this episode of Take-Away with Sam Oches, Sam talks with Maribeth Dela Cruz, president of Jollibee North America, the domestic arm of the Philippines-based brand that has more than 1,700 locations globally and around 100 here in North America. Jollibee is at once familiar and unique for American consumers, as it primarily serves fried chicken — what it calls Chickenjoy — but also a broader menu with more outside the box items like spaghetti, burger steak, and ube pie. That mix of familiarity and novelty is helping Jollibee to expand quickly in the U.S., and not only within Filipino-American communities. It’s also helping Jollibee achieve average unit volumes just shy of $5 million — an incredible number for a QSR in a competitive category. Maribeth joined the podcast to talk about the strategies that have helped Jollibee establish such a strong foothold here in the U.S., and about the ways in which Jollibee leans into its heritage to create a warm, welcoming environment.In this conversation, you’ll find out why:You should plot your growth where you can develop brand ambassadorsThe best path to consumers’ hearts is familiarity with a twist Franchisees must share your hospitality standardsGreat execution leads to great resultsFrom merch to a mascot, your branding can carry appeal far beyond the restaurants Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  FUSIAN’s cofounder on why, 16 years in, it’s time for a brand refresh 29.07.2026 53p

  In this episode of Take-Away with Sam Oches, Sam talks with Stephan Harman, cofounder and CEO of FUSIAN, a sushi concept based in Columbus, Ohio, that has grown to seven locations over 16 years. FUSIAN is on the cusp of its biggest change yet: A brand refresh in which it’s evolving its entire look and feel as it plans for the next phase of growth. Stephan and Sam sat down in person in Columbus to talk about that brand evolution and how the business has evolved over a decade and a half to better serve its guests. In this conversation, you’ll find out why:Your first location should be a profitable test kitchenThere’s always room for improvement — even with your core productIf your product travels well, consider fewer units in each marketCustomers can make their own decisions around health and wellnessBranding guidelines help you tell your story — and grow into new marketsPeople align with like-minded brands Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  How Panda Express leaders created an Asian cuisine juggernaut 21.07.2026 29p

  In this episode of Take-Away with Sam Oches, Sam talks with Andrea Cherng, chief brand officer at Panda Restaurant Group, parent company of Panda Express, which has more than 2,600 locations in the U.S. that pull in more than $6 billion in sales annually. Andrea has been a part of Panda for pretty much her whole life, as her parents Andrew and Peggy Cherng founded the concept back in 1983 as a quick-serve spinoff of their Panda Inn full-service concept. Today Andrea oversees growth and development at Panda, which includes helping the chain carve out a distinct American-Chinese menu that borrows from China’s eight renowned regional cuisines. NRN just named Panda Express as this year’s Brand Icon winner, and Sam traveled to Panda’s Support Center in Rosemead, CA, to sit down with Andrew, Peggy, and Andrea to learn more about the brand’s balance between its Chinese heritage and its desire to create something wholly original. This is Sam's interview with Andrea, in which you’ll learn more about how an immigrant ethos drives Panda’s growth and how the chain creates valuable experiences both in stores and its digital channels.Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Black Rock Coffee Bar CEO’s tips on winning in the booming beverage category 14.07.2026 47p

  In this episode of Take-Away with Sam Oches, Sam talks with Mark Davis, CEO of Black Rock Coffee Bar, a beverage brand that has grown to around 200 locations in seven states in its 18 years. The team at Black Rock believes they have a differentiated model that will help the brand compete nationally against the likes of Dutch Bros, 7 Brew, and Scooter’s. For one, Black Rock has a lobby in more than half of its locations rather than being drive thru only, but also, its investment in engaging and hospitable baristas has generated incredible loyalty to the brand while also keeping turnover extremely low. Mark joined the podcast to talk about what it takes to win in the beverage category today, which menu platforms and dayparts are likely to drive incremental growth in the future, and why going public last year was the right move for Black Rock.In this conversation, you’ll find out why:Build a performance culture if you want to win with hospitality Treat your teams like their parents would want you to Service could be what separates the good from the great in beverage If you plan to go public, make sure your whole team is aligned on the goalsRegister for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  A leading economist on consumer trends, labor, and reasons to be optimistic 07.07.2026 28p

  In this episode of Take-Away with Sam Oches, Sam talks with Chad Moutray, Senior Vice President of Research and Chief Economist for the National Restaurant Association, the largest trade organization representing restaurants in the U.S. Chad joined Sam at the National Restaurant Association Show to offer a mid-year review of the restaurant industry, diving into consumer behavior, economic factors impacting the industry, and how labor specifically is challenging operators’ ability to grow.In this conversation, you’ll find out why:In this K-shaped economy, the lower-income consumer is unpredictable A holistic approach to restaurant excellence is your best shot at beating the competitionLabor will continue to put the squeeze on the industry Technology can speed up and improve the hiring process This is a glass-half-full industry, and innovation is to thankRegister for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Dog Haus CEO on how unique new franchise model will accelerate growth 30.06.2026 58p

  In this episode of Take-Away with Sam Oches, Sam talks with Michael Montagano, CEO of Dog Haus, a California-based concept serving high-quality burgers, brats, and hot dogs at 60 locations around the country. While Dog Haus has been around now for 16 years and has been franchising for most of that time, the company just launched a unique new Area Director program that will bring in 15 ADs who will help Dog Haus accelerate growth in their designated territories. Those ADs — who are bringing franchise experience from much larger, established brands like Jersey Mike’s and Tropical Smoothie Café — will get equity in the brand as well as a presence on the board as Dog Haus looks to establish a relationship with franchisees that is much deeper than the typical franchise arrangement. Sam sat down with Michael in Dog Haus’s original location in Pasadena, Calif., to learn more about how this new AD program could help Dog Haus grow to 300 locations and beyond, and they even talk about Dog Haus’s unique new beverage relationship with Dr Pepper. In this conversation, you’ll find out why:Franchisees should be experts in their trade areasYou should treat your franchisees as the brand partners that they areArea directors are like player coaches who can level up the brand There’s no deadline for ramping up growthAn experiential concept in a streamlined footprint equals future restaurant success Register for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Piada’s co-CEO on why now is the time to grow — 16 years after launch 23.06.2026 1ó 12p

  In this episode of Take-Away with Sam Oches, Sam talks with Lance Juhas, co-CEO of Piada Italian Street Food, a Columbus-based Italian fast casual that has grown to 62 locations in 16 years. Piada was founded by Bravo Brio cofounder Chris Doody and it’s earned a reputation over the years as a great operator with a one-of-a-kind menu — one that’s helped it enjoy 29 straight quarters of same-store sales growth. But to this point Piada’s growth has been slow and deliberate as the company pieces together the right playbook for growth. That playbook is ready, and Lance — whose career included 16 years with Bravo Brio after stops with J. Alexander’s and Hillstone Restaurant Group — is steering the brand into its next growth phase. He joined the podcast to talk about all the little details that go into a great restaurant experience, and about the right way to evolve a restaurant business.In this conversation, you’ll find out why:Your customers will tell you what your star menu item is Hospitality is the ingredient that brings customers back You should never take the crab out of the crab cakes Customization is not for everybody You’ve got to earn the right to growA guest’s endorsement is gold — and harder and harder to getRegister for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Everytable’s founder on the keys to keeping prices low 16.06.2026 54p

  In this episode of Take-Away with Sam Oches, Sam talks with Sam Polk, founder and CEO of Everytable, a health-forward concept that launched a decade ago with the mission of making nutritious meals more affordable, particularly for neighborhoods that lacked access to healthier foods. Everytable made a huge splash when it launched, partly because of its unique pricing model: The brand boasts cheaper prices in lower-income neighborhoods while charging more in higher-income neighborhoods. Key to that strategy is its commissary kitchen model, through which it sources local ingredients to produce healthy grab-and-go dishes that are shipped directly to its 40-plus locations. Sam joined the podcast to talk about how Everytable’s mission has evolved over the last 10 years and about how it’s perfectly positioned to bring healthier foods to lower-income neighborhoods far beyond its California base. In this conversation, you’ll find out why:The healthy food movement has a business model problem A streamlined kitchen opens new growth opportunities The value equation is a sliding scale that varies customer by customer and city by cityMission-driven businesses must have clear alignment with the bottom lineCommunity-driven franchisees can be leveraged for more dependable, consistent businessRegister for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Mellow Mushroom’s EVP on transforming the pizza experience 10.06.2026 1ó 2p

  In this episode of Take-Away with Sam Oches, Sam talks with Ahsan Jiva, executive vice president of strategy and transformation at Mellow Mushroom, a brand that’s grown to about 170 locations in 17 states in its 50-plus years in business. Mellow Mushroom has long been a full-service concept with bar service and countercultural vibes, but as part of a three-year transformation that Ahsan is spearheading, it’s rolling out a “fast fine” model that offers some counter service while protecting the core menu and branding that Mellow Mushroom has become known for. Ahsan joined the podcast to talk about the ingredients to that transformation and how the flexible model they’ve designed is empowering franchisees and GMs to take the business to the next level.In this conversation, you’ll find out why:Barbell pricing strategies can extend to beverageConsider the fringes of your menu for innovationThe pizza category may have a use case problemPizza also has an experience problemChains should consider the jam band approach where no two experiences are alikeNo matter how varied your experience is, the brand must be consistentThe best use for new tech tools is to supercharge your GMRegister for CREATE here: https://informaconnect.com/create/Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Firebirds CEO Steve Kislow on the tools beyond price that create value 02.06.2026 58p

  In this episode of Take-Away with Sam Oches, Sam talks with Steve Kislow, CEO of Firebirds Wood Fired Grill, a polished casual chain based in North Carolina that now has nearly 70 locations in 21 states. Steve started as a GM with Firebirds more than 20 years ago before working his way up to the chief executive position, and he has overseen an evolution of the brand that has always protected the quality of its menu and hospitality first and foremost. Firebirds sits on the upscale side of the casual-dining spectrum, but it’s still committed to providing value to all manners of guests, from kids and families to couples on dates to business lunches. Steve joined the podcast to talk about how Firebirds is uniquely connecting with all of these guests and providing a value-driven experience.In this conversation, you’ll find out why:You should embrace evolution, not revolutionYour branding opportunity begins with your storefrontKids are just as ready to engage with your brand as their parentsYour beverage program demands as much creativity as your foodTechnology can help you ratchet up your hospitality as a differentiatorRegister for CREATE here: https://informaconnect.com/create/Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.Mentioned in this episode:Create 2026https://informaconnect.com/create/?utm_source=skot&utm_medium=radio&utm_campaign=create26
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  Mendocino Farms CEO and CMO on building the future of fast casual 26.05.2026 1ó 11p

  In this episode of Take-Away with Sam Oches, Sam talks with CEO Kevin Miles and CMO Alicia Mowder of Mendocino Farms, a Los Angeles-based sandwich and salad fast casual with about 100 locations in six states. Mendocino Farms — affectionately known to fans as Mendo — has been around now for over 20 years, and in the course of its history has helped to redefine what is possible in a fast-casual setting. Mendo serves high-quality sandwiches and salads in a counter-service setting, but with an emphasis on dine-in occasions driven by high-touch, friendly service. That experience sits somewhere between traditional fast casual and full service, and while it leads to a higher ticket average, it’s clearly resonating with guests; according to the most recent Technomic Top 500, Mendocino Farms grew sales by about 20% last year to around $300 million, with AUVs coming in at $3.76 million. Sam first sat down with Alicia live at the Restaurant Leadership Conference, and later virtually with Kevin, to talk about Mendo’s unique guest experience, how they’re building guest loyalty in markets new and old, and why they’re both optimistic for the future of fast casual.In this conversation, you’ll find out why:You should take the quality of your experience seriously — but not much elseThere is an opportunity in the market for full service quality with fast casual service and priceBrands don’t have to change, but they do have to evolveLifestyle brands are alive and well and capturing guest loyalty with key differentiatorsEven when your sales are positive, question how you can get betterVisually appealing food invites customers to do the marketing for youHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.Mentioned in this episode:Create 2026https://informaconnect.com/create/?utm_source=skot&utm_medium=radio&utm_campaign=create26
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  Whataburger CEO Debbie Stroud on the benefits of leading like a family 19.05.2026 57p

  In this episode of Take-Away with Sam Oches, Sam talks with Debbie Stroud, CEO of Whataburger, a 76-year-old company that now has more than 1,000 locations across 17 states. Debbie spent more than 30 years as an executive at McDonald’s and Starbucks before joining Whataburger in 2023 as COO. She was named CEO in 2025, and she’s earned a reputation as a warm and personable leader who is often found in restaurants listening to team members about how the company can improve. That’s a great fit for Whataburger, which is still partially owned by its founding family and which calls its 50,000-plus team members “family members.” Sam recently sat down with Debbie in a brand-new location outside Raleigh, NC, for an episode of the Signature Series, powered by The Coca-Cola Company, and talked about how she’s setting the tone for a family-like company culture — and about how Whataburger is tapping into its rabid fan base to expand its footprint.In this conversation, you’ll find out why:An aligned team empowered to do the work can accomplish great thingsLeaders create the conditions for successData tells a story — and it should guide your decision makingBrands should embrace the authentic relationship their guests have with themCuriosity plus diversified experience makes for a strong future leaderHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  84 Hospitality founder Rachel Cope on 5 elements that go into a great restaurant experience 13.05.2026 1ó

  In this episode of Take-Away with Sam Oches, Sam talks with Rachel Cope, founder and CEO of 84 Hospitality, which has four concepts in its portfolio, including the eight-unit Empire Slice House. Rachel — who NRN recently named to the Power List of restaurant founders, and who was also named a 2026 James Beard Award Semifinalist for Outstanding Restaurateur — opened the first Empire in 2013, and every restaurant that she’s opened since has been imbued with the five things she’s passionate about: people, art, music, booze, and of course food. In fact, 84 Hospitality is so committed to the atmosphere of their restaurants that they don’t even call them restaurants; they call them “hangouts,” because their main goal is for customers to enjoy themselves on site and plug into their community. Rachel joined the podcast to talk about the details that go into a great restaurant atmosphere — from a curated music playlist to free prosecco pours — and about how she’s positioning Empire Slice House and its counter service offshoot, Empire Slice Shop, to be a major growth opportunity.In this conversation, you’ll find out why:The best leaders figure out how to adapt to their situationA carefully tailored restaurant atmosphere can be the difference between a good time and a great timeCreativity must be balanced with practicalityQuirky real estate is a great characteristic — until you need to scaleThe restaurant industry must resist becoming too transactionalHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Future restaurant trends to watch, according to this global expert 05.05.2026 34p

  In this episode of Take-Away with Sam Oches, Sam talks with Rafael LaRue, the chief creative officer for global foodservice consultant Livit and its sister company, Fast Fine Restaurant Group. Rafael and his partners have a fascinating perspective because they study the industry at the global level, and not only do they consult on everything from guest experience and architecture to interior design, culinary, and operations, but they also put their advice into practice through their portfolio of restaurants. Sam and Rafael talked in person at the Restaurant Leadership Conference last month in Scottsdale about growing trends from around the world that are soon to influence the U.S. restaurant industry. In this conversation, you’ll find out why:There is no one-size-fits-all approach to developing conceptsAI lets GMs and employees focus solely on guestsAI can create one-of-a-kind restaurant experiences Gen Alpha is the algorithm generation — and could totally disrupt restaurants Authenticity will continue to win the day Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Honeygrow’s founder on the brand reset that sparked consistent growth 28.04.2026 21p

  In this episode of Take-Away with Sam Oches, Sam talks with Justin Rosenberg, founder of Honeygrow, a Philadelphia based stir-fry brand. The first Honeygrow opened back in the fast-casual boom of 2012, and much like his fast-casual peers at that time, Justin quickly scaled the business into major urban markets like New York, Boston, and Chicago. But the brand found itself mired in some bad leases, and Justin realized he needed to close some locations and double down on brand excellence in order for Honeygrow to meet its full potential. Today, Honeygrow has 76 locations, and Justin and his team have created a model that ensures continuous growth in cities both big and small. Justin and Sam sat down in person at last week’s Restaurant Leadership Conference in Scottsdale to recap a session they did on the mainstage, in which they covered Honeygrow’s early brand reset and how it’s developing loyal fans in cities that aren’t always on restaurants’ radars.In this conversation, you’ll find out why:Potentially strong AUVs should not fool you into bad leasesYou shouldn’t reinvent the wheel if the wheel keeps spinningThere are no bad teams; only bad leadersFast casual has a copy-cat problemHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Layne’s Chicken Fingers CEO on the incredible runway for chicken chains 21.04.2026 50p

  In this episode of Take-Away with Sam Oches, Sam talks with Garrett Reed, CEO of Layne’s Chicken Fingers, a Texas-based fast casual that had 40 units at the beginning of this year but plans to double that count by the end of the year — with projections showing it could have more than 500 locations open by 2029. Garrett and his partners acquired Layne’s from founder Mike Layne in 2017 and took three years to develop the model, building out a support team at headquarters and the right infrastructure that would ensure franchisee profitability. With all that work done, Layne’s is now stepping on the accelerator and finding success even as countless other chicken chains race across the country. Garrett joined the podcast to talk about how he thinks the chicken category will shake out in the coming years — and why he thinks there’s room for 4,000 Layne’s units in the U.S. alone.In this conversation, you’ll find out why:When introducing franchising, take your time and stress test the modelBy ensuring franchisee profitability, you can ensure future growthA dose of humility can rev up your business’s growthThere’s plenty of runway left for chicken — but quality and culture will determine the winners and losersHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  FB Society CEO Jack Gibbons on the recipe for developing a successful new restaurant 14.04.2026 37p

  In this episode of Take-Away with Sam Oches, Sam talks with Jack Gibbons, CEO of FB Society, a Dallas-based hospitality group known for founding chains like Twin Peaks and Velvet Taco — both of which it has since sold — as well as current portfolio concepts Sixty Vines, Whiskey Cake, and Mexican Sugar, among others. As a sort of restaurant incubator, FB Society has spent the past couple of decades developing something of a recipe for successful new concepts, and as a cofounder of those concepts, Jack has discovered how founders serve as a secret ingredient to restaurant success. NRN named Jack to the just released Power List, which this year recognizes 34 restaurant founders who are improving the industry through their creative power, and Jack joined the podcast to talk about why founders can help differentiate a growing concept and why it’s important to him to pass lessons down to future restaurant leaders.In this conversation, you’ll find out why:New brand development isn’t formulaic, but it can be standardizedYour customers will tell you what your secret sauce is“Founder mode” offers an extra lever for some brands to navigate growth challengesRestaurant leaders risk sewing confusion when they don’t filter their ideasYou can’t change the world without taking some risksHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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  Chili’s CEO, pt 2: Kevin Hochman on the key ingredients to brand transformation 07.04.2026 1ó 12p

  In this episode of Take-Away with Sam Oches, Sam talks once again with Kevin Hochman, president and CEO of Brinker International, parent company to Chili’s Grill & Bar. Today’s episode is part two of a conversation Sam recently had with Kevin in a Dallas area Chili’s as part of the Signature Series, powered by The Coca-Cola Company. (Check out part one of the conversation here.) This week, Sam and Kevin get in the weeds on how Chili’s has transformed into the hottest thing going in foodservice, with Kevin laying out very plainly what it took to jumpstart the brand and go from roughly $3 million AUVs to nearly $5 million in the span of three years.In this conversation, you’ll find out why:Quick wins help give brand turnarounds some momentumYou should prove your employees wrong by taking their feedback seriouslyThere are no quick fixes in the restaurant industryBehaviors trump metrics when measuring successIt’s OK to make mistakes, but not OK not to learn from themPrepare today for the opportunity waiting for you tomorrowGreat operations plus great marketing equals unstoppable successHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.Check out more information on this years Menu Masters: https://menumastersevent.com/?utm_source=skot&utm_medium=radio&utm_campaign=mm26&utm_content=podcast