Claim OwnershipTake-Away with Sam Oches
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Hosted by Nation’s Restaurant News’ editor in chief, Take-Away with Sam Oches features interviews with CEOs and founders of restaurant companies big and small, sharing their stories and ideas for the future but also real, tangible insights for how to innovate in our foodservice future.
Each episode of Take-Away with Sam Oches provides key take-aways from Oches’ interviews, with on-the-go observations about how each leader’s strategy fits within the broader foodservice context and what actionable insights you should be applying to your own business.
Each episode of Take-Away with Sam Oches provides key take-aways from Oches’ interviews, with on-the-go observations about how each leader’s strategy fits within the broader foodservice context and what actionable insights you should be applying to your own business.
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In this special bonus episode of Take-Away with Sam Oches, Sam talks with Kate Finley, founder and CEO of Belle Communication, a foodservice PR agency with expertise in earned media, influencer relations, creative strategy, and consumer insights. NRN has partnered all year with Belle on their Brilli platform, which offers unique insights into food influencers and how to leverage them for your business. Kate joined the podcast to talk specifically about how marketing evolved in 2025 and what kinds of trends we should expect to see in 2026. Listen in for marketing advice, including more about: The importance of leveraging social media and now artificial intelligence in your marketing efforts How chef partnerships have become opportunities for brands to build trust with guestsWhy authenticity and relatability are still key to any marketing campaign How social media influencers have evolved their tactics, and how restaurants can plan to leverage influencers in the year ahead Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Scott Boatwright, the CEO of Chipotle Mexican Grill. Chipotle, of course, needs no introduction, but to some degree Scott did last year when he was suddenly thrust into the CEO role after his former boss Brian Niccol left for the chief executive job at Starbucks. Scott has spent his whole career in restaurants, spending the bulk of his early years helping turn around Arby’s before joining Chipotle as COO in 2017. The year since Scott was named CEO has been arguably one of the toughest in the company’s history, as it has dealt with flat sales and traffic and an overly saturated fast-casual competitive field. Sam recently sat down with Scott in a Midtown Manhattan Chipotle as part of NRN's Signature Series, powered by The Coca-Cola Company, to learn more about his career, his leadership style, and what he thinks will help Chipotle become a global iconic brand. In this conversation, you’ll find out why:Uncomfortable moments create positive career growthStudy the role you aspire to have Your best shot at winning is to double down on what made you special in the first place Your whole organization has to row in the same direction to get to your destinationAccurately identify your problem before you start chasing solutions CEOs are storytellers as much as they are business leadersHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Henry Borgeson, CEO of Roots Natural Kitchen, an 18-unit salad and grain bowl concept that was started by some University of Virginia graduates in Charlottesville a decade ago. The premise was straightforward: make natural food radically accessible to everyday consumers. But history is riddled with examples of restaurateurs who thought they could improve the quality of fast food ingredients but still ended up failing. Henry joined the podcast to talk about how Roots’ approach is different — from its chef-curated bowls to its fast-moving drive thru to its kids-eat free program — and how the brand is defying the narrative around the so-called slop bowl. In this conversation, you’ll find out why:No matter the quality of your menu, you must keep things simple You should treat your customers like you’ve invited them to your party Younger consumers are natural growth catalysts Digital ordering and customization may have given us so-called slop bowls Better-for-you fast food is possible if volume capacity is high Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Greg Flynn, founder and CEO of Flynn Group, which is the largest franchise operator in the world with eight brands in its portfolio doing about $5 billion in annual sales. Flynn Group has spent the past 25 years partnering with some of the biggest chains in the world, including Applebee’s, Wendy’s, Panera Bread, Arby’s, Taco Bell, and Pizza Hut, but last month it announced that it had entered into a franchise agreement with 7 Brew, marking the first time the organization has partnered with an emerging chain. Greg joined the podcast to discuss why 7 Brew is a good fit for the Flynn Group portfolio and where the volatile marketplace could go from here. In this conversation, you’ll find out why:The most impactful determinant of success is day-to-day operationsTo be a premier franchise operator, you must be people-firstAmerican brands in international markets are like startups with less risk The right promotion at the right time can change an entire brand’s trajectoryThe value offered by full-service brands is resonating with consumers Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Derrick Hayes, the founder and CEO of Big Dave’s Cheesesteaks, a nine-unit franchise that has plans to become the next big thing in cheesesteaks. A native of West Philadelphia, Derrick opened the first location 11 years ago inside a Dunwoody, Georgia, gas station, turning it into a cult favorite with hours-long lines. His big break came when rapper and actress Eve visited Big Dave’s and shared about it on her social channels, catapulting the brand to national renown and the opportunity to franchise. He joined the podcast to talk about the determination and patience that were key to setting Big Dave’s up for success, and about how his marriage to fellow restaurateur Pinky Cole has given him a fresh perspective in scaling a restaurant business.In this conversation, you’ll find out why:Your best chance at success is when you have an underlying purpose Humble beginnings create strong foundations upon which you can build your businessYour big break could come at any moment — and you have to be ready for itPatience is paramount to growing your business the way it deserves Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Shannon Hennessy, the CEO of Habit Burger & Grill. The California-based better-burger chain has grown to nearly 400 locations over its 56 years and now, with help from parent company Yum Brands, is plotting coast to coast growth. Shannon joined Habit Burger from sister chain KFC back in 2022 and took over as CEO in 2023, and she’s overseeing the strategy to “double charge growth.” On the heels of Habit’s Q3 earnings, which showed system sales up 3% and positive same-store sales and traffic, Shannon joined the podcast to talk about creating a fresh experience at Habit Burger as part of that growth, and about how making changes today as a restaurant leader is different even than it was just three to five years ago.In this conversation, you’ll find out why:Your customers have their own unique definition of valueScaling your business requires strength in new areasThe labor line on your P&L should be seen as an investment, not an expenseYou don’t have the luxury of time with brand changes — but you need to be patient with results Restaurant leaders of today must be better gamblers Your corporate and restaurant employees must be aligned as one teamHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Mahesh Sadarangani, the CEO of Philz Coffee, an artisanal coffee brand that, for more than 20 years, has committed itself to serving hand-crafted coffee using sustainably sourced beans from around the world. Mahesh arrived at Philz from Wingstop in 2021, and he set out to modernize and optimize the chain while protecting its quality commitment. He joined the podcast to talk about how Philz manages to obsess over its high-quality coffee even as it adds tools like drive thrus and loyalty programs. In this conversation, you’ll find out why:The coffee category is highly fragmented — which is good news for all of usYour brand’s original values are probably still relevant for your path forwardRestaurant brands need multiple formats to fulfill their potential Even saturated categories are ripe for something outside the boxYour experience defines your relationship with your guest; don’t mess with it too muchHuman connection is alive and well in the restaurant industry Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Mike Burns, CEO of &pizza, a fast-casual pizza joint based in Washington D.C. that has grown to 45 locations. &pizza made headlines earlier this year when it announced it would buck the trend and cut its menu prices, offering unlimited free toppings with its $12 personal-sized pizzas rather than charging for toppings. Mike joined the podcast to share how &pizza is staying profitable with this change and why it’s an especially important strategy as the brand franchises for the first time. In this conversation, you’ll find out why:With operations and marketing tweaks, sleepy brands can come aliveEven in this economy, you have to strategize in years, not months Cutting price today isn’t a gimmick, it’s a volume play Your most important customer is the returning customerBuy the dip on today’s economy Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Brett Schulman, cofounder and CEO at CAVA, the Mediterranean fast casual concept that has grown to more than 400 locations across the U.S. Brett sat down with Sam during the Investment Summit portion of the recent CREATE Event for Emerging Restaurateurs, where he shared the blueprint for CAVA’s remarkable growth, which started back in 2010 as a fast-casual offshoot of a full-service Mediterranean restaurant. In this conversation, you’ll learn more about why you should be patient to find the right investor, why setting expectations early is critical to building a business, and why the things you say no to are more important than things that get a yes. In this conversation, you’ll find out why:If you have a good product, brand, and team, money will find you You should be patient to find an investor who is aligned with your interestsSet your expectations early for the kind of business you hope to build Consider how you can achieve escape velocity within your market Restaurant leadership is a matter of solving the next problem in front of you What you say no to is usually more important than what you say yes toHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Russell Weiner, the chief executive officer at Domino’s Pizza, at the company’s headquarters in Ann Arbor, Mich. Russell shares the strategies that have driven Domino’s to become a dominant global leader in pizza, and he reflects on his 17 years with the company, which included what could be the most remarkable brand transformation in retail history. Sam also talks with Russell about how brand perception can affect product quality, why you have to rethink the KPIs you’re using to measure success, and how a disciplined decision making process can ensure consistent innovation. This is part of NRN’s 2025 Brand Icon package featuring Domino’s and powered by The Coca-Cola Company; for more, click here.In this conversation, you’ll find out why:A singular focus will help you accomplish bigger successYour brand perception is probably affecting your product quality The success of your innovation might not be what you think it is By promoting a fun working atmosphere, you’ll have harder working teams With a disciplined decision-making process, you’ll stay ahead of the gameHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Kate Trumbull, EVP and global chief marketing officer at Domino’s Pizza, in person at the chain’s Ann Arbor, Mich., headquarters. She joined the podcast to talk about why Domino’s takes big swings in its marketing, how it crafts its voice in the social media age, and what went into that major brand refresh the company announced earlier this month. This is part of NRN’s 2025 Brand Icon package featuring Domino’s and powered by The Coca-Cola Company; for more, click here. In this conversation, you’ll find out why:If your marketing doesn’t feel a little risky, then you’re not pushing hard enough Social media audiences need content that is surprising or unexpected Consumers must be a part of the conversation when you make big changesConsumers notice and appreciate even subtle changes to your brandWork on your brand is never finished Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Lars Smith, chef and owner of State of Mind Pub in Palo Alto, Calif., and Abby Hughes, head of growth strategy for Belle Communication. They’ve been tracking the rise of chef content on Instagram and TikTok, and joined the podcast to share their tips both for chefs and foodservice businesses on how to leverage chefs for exposure in the age of social media, and why authenticity is key to any partnership between a brand and a chef. In this conversation, you’ll find out why:The industry continues to turn to social media for menu inspirationThere’s nobody better suited to inspire menu innovation on social media than chefs If you have a particular SKU you’re trying to push, a chef can helpThe best chef partnerships are those that are authentic Most restaurateurs don’t have time for the formal foodservice channels Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Mark Cote, CEO of both Wild Wing Café and Back Yard Burgers since 2022. The brands each recently emerged from chapter 11 bankruptcy, and Mark joined the podcast to talk about the filing process, how to prepare for it, what it looks like, and why there’s reason for optimism even when it seems like the sky is falling. In this conversation, you’ll find out why:If you hire people with your same skill set, you’ll fail miserablyBankruptcy is about the future more than failure Nobody in the bankruptcy process wants you to fail You still have to run a smart business during a bankruptcy filing If you think bankruptcy is in your future, start preparing now Through thick and thin, never lose sight of who you are as a brand Register for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Mark Greenblatt, president of Barry Bagel, a Toledo, Ohio-based franchise founded by Mark’s dad Barry Greenblatt back in 1972. He joined the podcast to talk about the lessons he picked up working alongside his dad, how he’s learned big lessons from dumb mistakes, and how he’s finding efficiencies in the business without messing with the good thing his dad started. In this conversation, you’ll find out why:You should consider the personification of your brand — and lean into it for marketing Brand leaders must lead by example if they expect hard workYour dumbest mistakes are a chance to learn your biggest lessonsA hub-and-spoke growth model gives you great real estate flexibility Catering is a bigger opportunity than you probably realizeRegister for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Koji Kanematsu, founder of Onigilly Japanese Kitchen, a San Francisco based franchise introducing Americans to the rice ball snack onigiri. He joined the podcast to talk about the brand’s humble beginnings as a food cart, how he had to completely rethink his product to adapt to American palates, and how COVID forced him to focus on a new growth strategy — much to the brand’s benefit. In this conversation, you’ll find out why:Great brands can start in the smallest of footprintsManually operating your brand from the start is the best way to know its true potentialIt’s better to adapt your product to the market rather than wait for the other way aroundYou should embrace the opportunity for a brand reset If you believe in your brand, you can’t afford to quitRegister for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Kaleb Harrell, cofounder and CEO at Hawkers Asian Street Food, a 15-unit casual chain based in Orlando. Hawkers filed for bankruptcy in September 2024, even though it had been enjoying double-digit year-over-year sales growth. The bankruptcy filing was to protect the brand from an overreaching lender, and after settling that dispute earlier this year, Hawkers entered into an equity deal with Utah-based Savory Fund. Harrell joined the podcast to explain the bankruptcy decision and share his tips for selecting the right financial partner. In this conversation, you’ll find out why:You should give your guests credit for the details they noticeThere’s no finish line when you’re growing a restaurant brandGreat execution is way more important than fast growthYour financial partner’s values must align with your ownTenacity and perseverance breed successThink through short and long term when choosing a capital partnerIn every great story, the protagonist faces challengesRegister for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Michael Meche, president of Mooyah Burgers, Fries and Shakes. Michael has three decades of experience in the restaurant industry, most of that with Papa Johns, where he started as a store employee before working his way up to vice president of franchise operations. He then spent a few years at Capriotti’s and Wing Zone before taking on his current role earlier this summer. Michael has a passion for operational excellence, particularly as it relates to franchisee success, and he’s bringing that passion to Mooyah, the Dallas-based better-burger brand with around 75 locations. He joined the podcast to talk about his philosophy on great operations, franchise growth, and how to turn a minimum wage job into a career you can be passionate about. In this conversation, you’ll find out why:If you don’t know how to run the restaurant, it’s hard to do anything elseNo matter how fast you scale, don’t forget to grow one restaurant at a time Great operations are what help you beat the restaurant across the streetYou should equip your employees with life-long skillsThe most important thing you can give your team is your timeRegister for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Scott Ball, president of FiiZ Drinks, a specialty soda shop franchise that started in Utah in 2014 and now has more than 70 locations across the U.S. With about 150 locations in the pipeline, FiiZ is capitalizing on the incredible rise in dirty soda’s popularity, but the brand features a wide range of beverages plus food items like cookies, popcorn, pretzels, and cookie dough bites. Scott joined FiiZ about a year ago after spending 17 years as the head of a Dunkin’ franchise, and he recently sat down with Sam in person at a location outside Columbus, Ohio, to talk about the category’s remarkable growth and the keys to sustaining that momentum in ways that past trends could not. In this conversation, you’ll find out why:The secret ingredient to dirty soda’s success is the fun factorThe beverage category is an all-day opportunity Menu customization is not deadNontraditional could be fuel for the ongoing beverage boomThe ability to innovate could make or break beverage brands Register for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Rick Cardenas, the CEO of Darden Restaurants. This is the fourth edition in our Signature Series — in partnership with The Coca-Cola Company — which are conversations with some of the biggest CEOs in the restaurant industry. Rick started as a bus boy at Red Lobster when he was 16 years old, and over the course of four decades he climbed the entire ladder of the company that would become Darden, rising to the chief executive role in May of 2022. He joined the podcast to talk not only about Darden’s growth strategy and the role the company plays in the lives of its loyal customers, but also about his remarkable career and the lessons that restaurant employees of all types can pull from it. In this conversation, you’ll find out why:Every restaurant has employees who have the ability to grow and developThe broader your experience, the better a leader you becomeAs a leader, you either play not to lose or you play to winIf you’re not getting passed over for jobs, then you’re not dreaming big enough As you scale, you should lean into what you knowYou don’t have to sacrifice your values in order to innovateYour employees create your culture, so invest in them accordingly Register for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
In this episode of Take-Away with Sam Oches, Sam talks with Sean Pourteymour, the cofounder and executive chairman of Luna Grill, as well as Rich Pinnella, the brand’s CEO. Sean and his wife Maria founded Luna Grill in San Diego back in 2004, and the Mediterranean fast casual started scaling in 2010. By 2019 it had expanded to more than 50 locations between California and Texas, but paused growth in order to right-size its infrastructure and systems. That included bringing in Rich, who spent more than 20 years at Taco Bell and who was recently promoted to the CEO role as Luna Grill looks to once again ramp up expansion. Sean and Rich joined the podcast to talk about the steps that restaurant companies should take ahead of scaling and how they’ve built a culture designed to win. In this conversation, you’ll find out why:The team that builds a brand from scratch isn’t necessarily the same that can scale itYou should know when it’s time to hit the brakesGrowth can be aggressive and responsible at the same time A great culture drives behaviors that win Competitors in your category aren’t necessarily a bad thingIf you surround yourself with brilliant people, then brilliant things will happen Register for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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