Take-Away with Sam Oches Nation's Restaurant News

In this episode of Take-Away with Sam Oches, Sam talks with Heath Nielsen, president of HTeaO, an iced tea franchise that is enjoying incredible growth in its home state of Texas and beyond. HTeaO showed up for the first time on this year’s Technomic Top 500, growing its unit count by 47% in 2023 to 103 locations and climbing to spot No. 442 on the Top 500. Heath joined the podcast to talk about how this upstart tea franchise first got his attention and why he thinks it has so much upside at a time when coffee seems to be king.
In this conversation, you’ll find out why:
Self-service could be a game-changer for the booming beverage categoryDrive-thru-only is not the only growth opportunity for beverageThe PM side of the road is just as important as the AM sideLine extensions are a great way to support franchisees and enter retail spaceEfficiency, innovation the name of the game in beverage — but cost considerations crucial
Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

In this episode of Take-Away with Sam Oches, Sam talks with Robert Thompson, founder and CEO of Joy Trade, an eatertainment platform that has two concepts within its portfolio: Camp Pickle and Jaguar Bolera. Joy Trade is a platform that Robert believes can capitalize on white space in eatertainment through newly developed brands and acquisitions, and he joined the podcast to talk about how the company represents the next growth phase for eatertainment, how consumer trends are shaping the category’s future, and why food and beverage are so crucial to eatertainment’s success.
In this conversation, you’ll find out why:
The redefined nature of work is helping to power the latest eatertainment surgeEatertainment today doesn’t need the activities to excelA diversity of activities will help eatertainment not be a “one-trick pony”The platform model will help eatertainment capitalize on white spacePlatforms are as much about strong leadership as efficiencies of scaleDying malls and big-box stores are key to eatertainment’s growthEatertainment is so much broader than you might think
Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

In this episode of Take-Away with Sam Oches, Sam shares two interviews that he recently conducted in person at the National Restaurant Association Show in Chicago. Both of these leaders are marketers with emerging restaurant businesses looking to make impact for their teams and their brands. First up is Nico Nieto, chief marketing officer at Naf Naf Middle Eastern Grill, a restaurant marketing veteran who is tasked with spreading the word about fast-casual franchise Naf Naf. He shares some tips on marketing an emerging restaurant concept, particularly one with a cuisine that is still fairly unfamiliar to many Americans. After that Sam chats with Jade Hedgeman-Chioke, VP of sales and marketing for Primo Partners, a Ben & Jerry’s franchise in the Southeast. Jade shares more about Primo Partners mission to develop strong business leaders in its pipeline, particularly Black entrepreneurs, and how the company connects that mission to its community. 
 
Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

In this episode of Take-Away with Sam Oches, Sam talks with chef Robert Irvine, host of the TV show “Restaurant Impossible,” owner of multiple restaurant concepts, and all-around food entrepreneur and innovator. Robert and Sam sat down at the recent National Restaurant Association Show in Chicago to discuss his leadership style, his thoughts on the state of the foodservice industry, and his recent investments in restaurant technology.
In this conversation, you’ll find out why:
A strict but empathetic leadership style creates a productive, loyal working environment You’ll get better results when you drop your ego and listen to people Technology solutions allow operators to reallocate their spend on labor Consumer adoption of technology gives restaurants permission to innovate Once inflation cools, the restaurant industry should be able to springboard into the future
Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

In this episode of Take-Away with Sam Oches, Sam talks with Scott Isaacs, president of Brixx Wood Fired Pizza, a 20-unit, full-service pizza concept out of Charlotte, N.C. Scott is a restaurant industry veteran, including 25 years spent at Darden, and he’s been tasked with bringing new energy and momentum to this 26-year-old concept. Scott joined the podcast to talk about the state of full-service pizza and how Brixx leans into food, service, and atmosphere as part of its value equation.  
In this conversation, you’ll find out why:
Smart operations plus healthy finances equal a strong brand All we’re going to talk about this year is value, value, valueYou should raise prices because you have to, not because you canThe next generation might have a different definition of value and you need to adaptFood, service, and atmosphere are three critical ingredients to loyalty
 Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

In this episode of Take-Away with Sam Oches, Sam first talks with Elisia Flores, CEO of L&L Hawaiian BBQ, and then Beto Guajardo, CEO of Blaze Pizza, in person at the Restaurant Leadership Conference in Phoenix. These two CEOs get to the heart of what it takes to be the leader of a restaurant brand at a time when the challenges are many and the change is frequent, and they share their strategies for capitalizing on opportunities in the marketplace. 
In this conversation, you’ll find out why:
Global flavor profiles are on the rise Leaders of franchise businesses live to fulfil others’ American dreamsYou need to find a balance between the bells and whistles and the things customers loved you for in the first place Expect fast-casual pizza to be a big player in the value warsThere is opportunity in leaning into your headwinds
Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.