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 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.
In this episode of Take-Away with Sam Oches, Sam talks with Tony Scardino, aka Professor Pizza, and Megumi Robinson, the vice president of services at Belle Communication. Tony is both a restaurant operator and an influencer, having both a pizza shop in Chicago and a sizeable following on social media with his Professor Pizza moniker. Meanwhile, Megumi and Belle Communication have been NRN’s partner on the Influencer Insider series, which you can find at NRN.com and which leverage’s Belle’s Brilli platform to provide insights on tapping into influencers for your restaurant success. Tony and Megumi joined the podcast to talk about the benefits of influencer marketing but especially the unique opportunity that brands have to create their own content.In this conversation, you’ll find out why:In a cutthroat industry, content can be a differentiatorInfluencer partnerships are a must for driving foot trafficRestaurants should prioritize usefulness on social media versus chasing trendsConsumers are excited to go into your restaurants alongside you via social platformsIf you can, document your restaurant journey on social media before you open the doorsWhen it comes to social media, prepare and set yourself up for successCheck out the Influencer Insider here.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 Jeff Fenster, the founder and CEO of Everbowl, an acai bowl concept that has grown to 100 locations in nine years, and which now counts athletes like Jayson Tatum, Drew Brees, and Shaquille O’Neal among its investors. Much of Everbowl’s success can be attributed to Jeff’s knack for disruption in the marketplace, his entrepreneurial mindset, and his intense passion for his business. For example, Jeff started an entire construction company just so he could cut down on build-out costs and build Everbowl stores more quickly. Jeff joined the podcast to talk about how he’s rethinking the standard way restaurateurs scale their businesses and why there’s no replacement for hard work, determination, and love for what you do for a living. In this conversation, you’ll find out why:As a restaurant leader you should be a problem solver, not a problem seekerYour competition isn’t necessarily in your categoryStreamlining your construction process could help you grow fasterEvery restaurant you open will teach you something about location and real estateThe opportunities right in front of you are the catalysts for brand change If you love what you do and work hard toward your goals, you can be unstoppable 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 Pike Howard, the co-owner of Felipe’s Taqueria, a six-unit fast-casual concept out of New Orleans that has prioritized its systems and business model in its nearly 20 years in business as it slowly grows across the South. Pike was a finance guy when his father-in-law pulled him into the Felipe’s business, and that mindset has benefited the company as Pike has helped it develop a strong brand identity, vision, and infrastructure and to resist the urge to grow quickly. Pike joined the podcast to talk about why unit growth has not been as much of a priority as internal growth and how the fast-casual category’s evolution has made hospitality all the more important to today’s consumer. In this conversation, you’ll find out why:Sometimes you need to let guests choose their own adventure in your restaurantGrowth can be a distraction, so set clear growth goals and stick to themRestaurants are a math problem and operators need to know that mathYou have to be honest with your customers when things go badThe data you collect is a relationship building tool Innovating with your beverage program is not a very heavy liftRegister 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 Christine Barone, CEO of Dutch Bros. This is the third edition in our Signature Series, which are conversations with some of the biggest CEOs in the restaurant industry. And there are few companies bigger right now than Dutch Bros, which is turning heads all across the U.S. as it races across the country and redefines the coffee category. Christine was named CEO early in 2024 to steer the brand into its next growth phase, and Sam sat down with her at Dutch Bros’ new headquarters in Tempe, Arizona, to learn more about her leadership style, how she’s bringing lessons from her previous roles at Starbucks and True Food Kitchen into the CEO gig at Dutch Bros, and how the company plans to maintain its cool vibe and strong company culture amid rapid growth. In this conversation, you’ll find out why:You must give every position you have 110%Don’t be afraid to ask for help Sometimes you have to say no to good ideasYour team should have fun while working in your restaurantsTime spent on your infrastructure will pay off down the road as growth Guests want to be a part of your brand even beyond the menu 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 the director of culinary at Chili’s, Brian Paquette, as well as the director of culinary innovation at Wendy’s, Becky Davis. Chili’s and Wendy’s were each winners at NRN’s 2025 MenuMasters Awards, which were hosted in partnership with Ventura Foods and presented during a special gala at the National Restaurant Association Show in Chicago. Brian and Becky were both on hand in Chicago to win their awards, and the next day sat down with Sam in person at the Show to find out more about their menu development process and the keys to developing items that really resonate on social media. (Want to see Kevin Bacon and The Bacon Brothers at our CREATE event for emerging restaurateurs? Register by clicking here.) In this conversation, you’ll find out why:You should continuously explore ways to make your existing menu betterMarketers are key allies to the R&D processSocial media must be a filter through which chefs look at new menu itemsTraditional flavors with a twist are a dependable way to succeed with saucesBrand partnerships bring menu items to life and tap into customer passionHave 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 Larry Ryback, the CEO of Jim ’N Nick’s Community Bar-B-Q, a chain of more than 50 locations across the South that is celebrating 40 years in business with a new store design that is helping to drive double-digit sales growth. The new store prototype takes into account its big growth in off-premises sales and shifts away from a full-service model to what they’re calling fast casual plus, giving customers more control over their experience by having them order at the counter before sitting down and receiving regular table touches from a team member. Larry joined the podcast to talk about what operators should take into account when they’re redesigning their physical footprint and how Jim ’N Nick’s is empowering its guests with the changes to its service. In this conversation, you’ll find out why:Treating your guest as family can be a huge differentiatorMenu bloat leads to irrelevancy among your guestsYour physical footprint must be sized to account for your revenue channelsA restaurant makeover does not need to significantly alter the guest experienceFast casual and casual dining can converge into something high quality yet efficientRegister 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 Shauna Smith, the CEO of Savory Management, the operational arm of the Salt Lake City based private equity group Savory Fund. Savory invests in emerging restaurant concepts like Swig, Via 313, PINCHO, and Mo’Bettahs, and Shauna oversees the operations of these concepts, which includes a team of 65 in-house specialists who support the brand founders and leaders who choose to bring Savory in as equity partners in their businesses. Sam sat down with Shauna at the National Restaurant Association Show in Chicago to check in on the Savory portfolio, how the group is tapping into economies of scale to benefit each of its concepts, and what Shauna sees as the big challenges and opportunities for the remainder of 2025 and beyond. In this conversation, you’ll find out why:Being a part of a restaurant portfolio can give you the operational capacity of a much bigger brandIt pays to have a close network of restaurant operators who are in your shoesCertainty is the enemy of unityConsistency, accuracy, service, and experience all factor into valueOptimism is a survival tactic 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 Curtis Duffy, the James Beard award-winning chef and owner at the Michelin-starred Chicago restaurant Ever — a restaurant that features prominently in the FX show “The Bear.” Curtis has consulted with and cooked for the show, which is starting its fourth season this week. But long before “The Bear,” he was a renowned chef who trained under Charlie Trotter and Grant Achatz before opening the restaurant Grace in Chicago’s West Loop in 2012. Grace closed in 2017 and Curtis opened Ever in 2020, followed by the next-door cocktail lounge After. Curtis recently won NRN’s MenuMasters Innovator Award, and ahead of the ceremony, he joined the podcast to talk about his approach to culinary innovation and what he believes consumers are looking for in their restaurant experiences. In this conversation, you’ll find out why:Restaurants don’t need to be boxed in by cuisine or category Restaurants are art, so why not draw inspiration from other mediumsConsumers are getting pickier, and are looking for memorable experiencesAs more full-service restaurants jump into off-premises business, we must solve for quality 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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