Take-Away with Sam Oches Nation's Restaurant News

In this episode of Take-Away with Sam Oches, Sam talks with Ryan Ostrom, CMO for Jack in the Box. Recently named to NRN’s Power List of marketers and influencers, Ryan has been the driving force behind Jack in the Box’s CRAVED strategy, in which the brand focuses on being cultural, relevant, authentic, visible, easy, and distinctive to the guest. He joined the podcast to talk about that strategy and explains how the brand has leaned into its quirky personality, particularly with social media influencers. 
In this conversation, you’ll find out why:
You can’t afford to waste your marketingMarketing shouldn’t interrupt the conversation with the guest but be a part of itInfluencer marketing must be authentic, not scriptedNiche influencers provide a more natural opportunity to connect with communitiesSocial media is a great place to be edgy, but it must be authentic to your brand
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 Kate Finley, founder and CEO of Belle Communication, a PR and social media firm that is particularly focused on influencer campaigns. Kate joined the podcast to talk about influencer marketing and how restaurants can properly tap into this creative community in an authentic and profitable way.
In this conversation, you’ll find out why:
You should consider investing more in influencer relations than influencer marketingInfluencers aren’t just here to talk about your new productYou need some clear KPIs with your influencer strategySize doesn’t always matter with influencer audiencesInfluencers are creatives, so don’t box yourself in too much 
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 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.