Take-Away with Sam Oches Nation's Restaurant News

In this episode of Take-Away with Sam Oches, Sam talks with Chip Graeter, head of retail operations for Graeter’s Ice Cream, a 154-year-old creamery out of Cincinnati that has 56 shops in five states. Alongside his brother and cousin, Chip is part of the Graeter family’s fourth generation to lead this iconic brand, and he joined the podcast to share some of the secrets to sustaining a family business for such a long time.
In this conversation, you’ll find out why:
Family businesses need smart people from outside the business to help Retail could be a smarter growth path than franchising You don’t have to sacrifice your quality standards to growKids can help you unlock brand longevityA long-lasting business requires constant reinvestment 
Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

In this episode of Take-Away with Sam Oches, Sam turns the reins over to NRN executive editor Alicia Kelso, who spoke in-person with Yum Brands’ Chief Equity, Inclusion & Belonging Officer, James Fripp. Alicia was in Dallas for the annual Women’s Foodservice Forum Leadership Conference and had a chance to connect in person with James to discuss Yum’s diversity, equity and inclusion efforts, its work to accomplish gender parity, and how the company is developing people at what is the largest restaurant company in the world.
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 Nick Pihakis, founder and CEO of Pihakis Restaurant Group, a Birmingham, Ala.-based portfolio with six distinct concepts. That includes Rodney Scott’s BBQ, with the renowned pitmaster out of Charleston, S.C., and most recently Joyland, a fast casual concept in partnership with James Beard Award winning chef Sean Brock. Nick joined the podcast to talk about solving an important restaurant equation: how restaurants that are laser focused on high-quality foods can scale without diluting the brand or the menu.  
In this conversation, you’ll find out why:
An obsessive commitment to efficiency is key to scaling high-quality conceptsYour opening staff should be the best-trained staff you’ll ever haveThe restaurant business is just a math equationPeople make placesOperators must decide whether off-premises business is worth lowering quality standardsA diverse portfolio of concepts can help you maximize impact with guests
Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

In this encore episode of Take-Away with Sam Oches, Sam reshares a conversation with Lauren Fernandez, founder and CEO of the investment firm Full Course. Lauren joined Sam in person last summer to share her tips for emerging brands looking to secure capital and her thoughts on how to get more women and minorities involved in foodservice leadership. If you enjoy this conversation, you’ll have a chance to connect directly with Lauren and other investors at NRN’s Investment Summit, part of the CREATE event this October in Nashville; visit create.nrn.com for more details.
In this conversation, you’ll find out why:
Training in your restaurants gives you a foundation to know what the brand needsServant leaders don’t talk about doing the work — they just do the work Leaders should seize the moment to invest in themselvesMost American restaurants are independents who just need resources to get to the next levelGlobal fast casuals are the category to bet on You never know where the next best idea for your brand is going to come fromIf you’re looking for capital, prepare by having clean books and a clear purpose
Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

Washington, D.C.-based company &pizza is known for being an unconventional brand, from its oblong pies with quirky toppings, to its texting-only “Pizza Plug” hotline and political messaging. Although the emerging brand was once a significant part of the foodservice cultural zeitgeist (cofounder Michael Lastoria was named to NRN’s 2021 Power List), the company has been fairly quiet for a couple of years.
As it turns out, &pizza has been brewing up some changes behind closed doors, including the company’s first CEO transition, from Lastoria to newcomer former Rave Restaurant Group COO and executive vice president, Mike Burns. Now, “we’re back,” Burns said, as &pizza is ready to take on a new era of growth and opportunity (including franchising), while rekindling that rebellious streak that made &pizza stand out from the rest of the growing fast-casual pizza sector.
Burns joined the latest episode of Take-Away with Sam Oches, guest hosted this week by NRN senior editor Joanna Fantozzi, to talk about why he was drawn to the brand, the significant digital technology changes coming to &pizza, and why customers will want to consider getting an ampersand (&) tattoo soon.
In this conversation, you’ll learn more about:
Why it’s important to find a fitting successor when you step back from a founder roleWhy &pizza made the shift from in-house-built technology to an outsourced tech stackHow to make sure you don’t outgrow your technology capabilitiesHow to make a digital rewards program stand out (Hint: it starts with naming your loyalty program, “The Dead Presidents Club”)How to maintain a unique, plucky, startup-like spirit, even when you have sizable development plans in the works

In this episode of Take-Away with Sam Oches, Sam talks with Andrew Pudalov, founder and CEO of Rush Bowls, a Boulder, Colorado based concept that has grown to about 50 locations across the country, leaning into Andrew’s knowledge of national distribution channels and his tight control of supply relationships to streamline the growth process. He joined the podcast to talk about how a retail partnership with Whole Foods gave him a crash course in national distribution and how he pivoted to franchising after his copacker closed up shop.
In this conversation, you’ll find out why:
Dayparts are shifting, and some brands are better suited to meet the momentTexture is as important as flavor when exploring innovation True customization isn’t possible if you’re not making foods from scratch Tight control of your supply relationships will ease expansionYou need to strictly police and enforce your brand standards with franchisees You should consider developing a store prototype for employees with disabilities
Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.