Take-Away with Sam Oches

In this episode of Take-Away with Sam Oches, Sam talks with John Terzian and Brian Toll, cofounders of The h.wood Group, an LA-based hospitality group that owns restaurants like Delilah and Nice Guy as well as nightclubs like Keys and Poppy. John and Brian first got into the nightclub business back in 2008 and used their extensive network of celebrities and VIPs to establish their clubs as exclusive, see-and-be-seen destinations. Eventually they expanded into restaurants and infused their concepts with the same experiential factor that helps them stand out in busy nightlife scenes like L.A., Las Vegas, Miami, and Nashville. John and Brian joined the podcast to talk about the importance of word-of-mouth marketing when getting a business off the ground, and about the details you can’t miss when designing a restaurant experience.In this conversation, you’ll find out why:You should build your network before you open your doorsWord of mouth buzz is stronger than any other marketingThe less available your business is, the more your community will crave itThe rise of AI will have a corresponding demand for real experiencesLittle details make a big difference in restaurant experiencesHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

In today’s bonus episode, Sam talks with a social media influencer and a marketing expert about the latest trends in restaurant influencer marketing — and what restaurant operators should and shouldn’t do when working with influencers. Kate Finley is the founder and CEO of Belle Communication, a foodservice PR agency with expertise in earned media, influencer relations, creative strategy, and consumer insights. NRN is a partner with Belle on their Brilli platform, which offers unique insights into food influencers and how to leverage them for your business. Kate recruited Jordan Posner, a social media influencer who can be found @midwest_foodfest, to join the podcast to talk about influencer trends that are in the rearview mirror, and trends we should expect to see in 2026.

In this episode of Take-Away with Sam Oches, Sam talks with Jennifer Weishaupt, founder of Ruby Slipper, a breakfast, brunch, and lunch joint that first opened in New Orleans in 2008 and has since grown to 26 locations across the South. Jennifer was inspired to open Ruby Slipper after Hurricane Katrina devastated the city, and the restaurant quickly became a cornerstone of the recovering community. Eighteen years later, Ruby Slipper has turned its family-like atmosphere into a burgeoning multiunit group with a unique menu and devoted fans who’ve grown accustomed to the restaurants’ caring hospitality. The brand recently won the fan vote in NRN’s Breakfast Showdown, and Jennifer joined the podcast to share how Ruby Slipper’s five core traits — being gracious, genuine, neighborly, adaptable, and optimistic — have helped it develop such loyal fans and prepare the way for even more growth.In this conversation, you’ll find out why:Restaurants are an essential building block for sustaining communitiesCustomers can help you guide menu expectationsYou must be very intentional with your core values as you growA sense of place can define your brand — but you must also respect each individual locationHave 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 Cameron Mitchell, founder and CEO of Cameron Mitchell Restaurants, a Columbus, Ohio based group that has 68 restaurants across 20-plus concepts from coast to coast. When Cameron set out to be a restaurateur over three decades ago, before he ever opened a restaurant, he wrote that he wanted to build a company with “great people delivering genuine hospitality,” and that continues to be the mantra driving the renowned hospitality in his group. His flagship brand is Ocean Prime, which is celebrating its 20th anniversary this year and expects to close the year with around $285 million in sales at just 21 locations. Sam sat down with Cameron in Columbus at Mitchell’s Ocean Club — the original Ocean Prime location — to learn more about his philosophy around hospitality and how that has a direct impact on sales.In this conversation, you’ll find out why:Sometimes when a restaurant isn’t working, you just need to start overYou should hone your site selection process over time to nail your perfect locationWhen you accept status quo, things start to go downhillIf you take care of your team, they’ll take care of your guests, who will take care of your companyThe P&L maybe changed, but the demand for fine dining experiences has notHave 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 Chris Tomasso, CEO of First Watch, a daytime café concept with more than 600 locations doing over a billion dollars in sales annually. Chris is coming up on his 20-year anniversary with the brand, having started as CMO back in 2006 and helping late cofounder Ken Pendery build First Watch into a powerhouse over the course of two decades. Chris has become known for his accessibility as a leader; he hand-writes notes to all employees celebrating milestones and eats his lunch in the company break room just like everyone else. But Chris doesn’t think these qualities should be so rare for a CEO; he understands that the actions of a leader resonate throughout a system and ultimately help it succeed as a business. Sam sat down with Chris in a Tampa First Watch location for the latest episode of the Signature Series — powered by the Coca-Cola Company — to learn more about how this shy kid with a journalism degree ultimately became one of the restaurant industry’s most inspiring leadersIn this conversation, you’ll find out why:Good leadership resonates further than you thinkYou either grow with your company or you don’tPeople perform better when they’re not intimidatedTo develop culture, leaders must be aware of everything they say and doRestaurants must avoid “short-termism,” even when it feels like the only optionCareers are like pinballs and you can’t predict where you’ll end upHave 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 Dolf Berle, CEO of Nothing Bundt Cakes, the Dallas-based chain of nearly 800 bakeries that was just named America’s Favorite Chain by Technomic. It wasn’t just the overall winner; it was also best among the top 10 chains in service and hospitality, unit appearance and ambiance, food and beverage, and convenience and takeout, and the No. 1 favorite limited-service brand among millennial consumers. So how do they do it? Dolf, who became CEO in 2023, joined the podcast to share how Nothing Bundt Cakes has built significant momentum over the past couple of years and how it’s capitalizing on moments of positivity and celebration among its guests.In this conversation, you’ll find out why:With unit growth, you should build the airplane before it leaves the runwayConsumers love opportunities to celebrateThe simpler the operation, the more time operators have to engage with the communityYour brand can thrive on the virtuous cycle of positivityHave 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 Stasko Jr., president of Sunny Street Café, a 22-unit franchise based in Columbus, Ohio, that has experienced positive traffic and sales comps even while many of its competitors are struggling. It’s not crazy menu innovation or tech bells and whistles that are driving this success; instead, Sunny Street has simply doubled down on great service and great execution of its core menu items. Sam sat down with Mike in a Columbus Sunny Street location to talk about the state of daytime dining and why breakfast and brunch consumers in particular just want to go somewhere where everybody knows their name.In this conversation, you’ll find out why:Executing on your core menu items is the most important thing you can do with your menuTrying some new things with your core menu is a great way to innovateMeal occasions dictate how people eat — and your menu should accommodateThe ‘Cheers’ experience really makes a differenceHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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.