Take-Away with Sam Oches

Nation's Restaurant News
  • 4.9 (17)
  • Entrepreneurship
  • Updated Weekly

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.

  1. 3d ago

    Crown Restaurant Group’s founders on scaling your business to a new city

    In this episode of Take-Away with Sam Oches, Sam talks with Anthony and Haley Sitek, the cofounders and co-owners of Crown Restaurant Group, a Cincinnati based group with seven restaurants that earlier this year expanded into a new city: Columbus, Sam's neck of the woods. Anthony and Haley met in culinary school and worked in Chicago and Miami before launching Crown Restaurant Group in Haley’s hometown of Cincinnati in 2018. They’ve since opened roughly one restaurant per year, helping to elevate the food scene in Cincinnati in the process. Now they’re ready to tackle new frontiers. Sam sat down with Anthony and Haley in their first Columbus restaurant, Losanti Steakhouse, to talk about the process of scaling an independent business into new markets. In this conversation, you’ll find out why: Growth might be your most sensible evolution Expansion is as much about your employees as it is revenueCommunity is the core of hospitality The hospitality experience should be more memorable than the food You should treat expansion markets just like you would your homeAdaptability is key to thriving as a restaurateur Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    Crown Restaurant Group’s founders on scaling your business to a new city

  2. Sep 1

    Sbarro’s CEO on how he’s completely reinvigorated the brand

    In this episode of Take-Away with Sam Oches, Sam talks with David Karam, CEO of Sbarro, the New York style pizzeria that is celebrating its 70th anniversary this year. While many think of Sbarro as that mall-based pizza chain from the 80s and 90s, the company has quietly roared back to life over the past decade — culminating in four straight years with 100-plus openings, with the fifth virtually assured this year. A lot of that is thanks to David, who has spent almost his entire life in restaurants. His father was one of the first Wendy’s franchisees, and David followed him into the business, eventually serving as president of Wendy’s from 2008 to 2011. He later took the CEO post at Sbarro and eventually acquired the chain, moving it from New York to Columbus and running it with his sons. Sam sat down with David at Sbarro’s headquarters to talk about how he’s reinvigorated a brand that many had left for dead, what he thinks is wrong with the pizza category today, and how Sbarro has identified opportunity in nontraditional locations. In this conversation, you’ll find out why: You should lean into your customer’s perception of your brandThe opportunity to capitalize on the impulse buy is growingAny rebranding you do must keep one foot solidly in the pastGlobal markets are ripe for franchise growth Delivery crippled the pizza category — and drones could make it worse Consistently great operational execution separates winners from losersMilestones like anniversaries are great opportunities to celebrate with your whole system Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    Sbarro’s CEO on how he’s completely reinvigorated the brand

  3. Aug 25

    Minnie Bird’s cofounder on following in the footsteps of his grandfather, Dave Thomas

    In this episode of Take-Away with Sam Oches, Sam talks with Sean Thomas, cofounder of Minnie Bird, a three-unit fast-casual chicken concept that launched in Chicago two years ago and serves a range of premium chicken items alongside a lineup of dirty sodas, plus free soft serve with every order. Sean has been preparing for this moment his whole life and learned the trade from one of the most renowned restaurateurs of all time: his grandfather, Wendy’s founder Dave Thomas. Indeed, Sean got into the family business at a young age and has spent his career learning the intricacies of restaurant leadership. That’s come in handy not only at Minnie Bird, but also now that he’s also a Wendy’s franchisee. Sean joined the podcast to share some of the most vital tips he picked up from his grandfather and talk about what it means to walk in his shoes as a restaurant entrepreneur. In this conversation, you’ll find out why: Restaurant leadership isn’t given; it’s earnedIf you want to excel in your own restaurant, you should try to learn from the bestFollow the data when designing your conceptBeverages are now a marquee itemNostalgia is extending to branding and design Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    Minnie Bird’s cofounder on following in the footsteps of his grandfather, Dave Thomas

  4. Aug 18

    Smalls Sliders, Walk-Ons founder Brandon Landry shares the playbook to a scalable restaurant

    In this episode of Take-Away with Sam Oches, Sam talks with Brandon Landry, the founder of both Walk-Ons Sports Bistreaux and Smalls Sliders, two restaurant franchises that have each grown to dozens of locations across the country. Walk-Ons, which is a full-service sports bar, was Brandon’s first concept, launched in 2003 as part of a business plan that he hatched while a business student and walk-on basketball player at LSU. The quick-service Smalls came later, in 2018, but already expects to have over 100 locations open by next year, with fast growth possible due to the concept’s modular, pre-fabricated build-out that leverages shipping containers. Brandon joined the podcast to talk about the similarities in growing both Walk-Ons and Smalls, the key ingredients to scaling restaurants no matter the concept, and about how Smalls is adapting to meet franchisees’ evolving needs. In this conversation, you’ll find out why: If you’re opening new units quickly, you must also learn from your mistakes quickly Customers shouldn’t have to work hard to understand your menuThe coffee players are just the tip of the drive-thru icebergGreat concepts start with great people Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    Smalls Sliders, Walk-Ons founder Brandon Landry shares the playbook to a scalable restaurant

  5. Aug 11

    Neon Greens' founder on hydroponics and the need for a better supply chain

    In this episode of Take-Away with Sam Oches, Sam talks with Josh Smith, the founder and owner of Neon Greens, a St. Louis business that opened in 2024 as both a fast-casual salad restaurant and a working farm. The restaurant is attached to a hydroponics operation where Neon Greens grows its greens before sending it to the kitchen via conveyor belt. Not only does this create a great show for guests, but it also provides them with high-quality, hyperlocal produce at a time when food-borne illnesses are making consumers lose trust in the supply chain. Josh joined the podcast to talk about the state of the farm-to-table movement, why our supply chain needs to be decentralized, and why restaurants must have a clear “why” that drives their growth. In this conversation, you’ll find out why: Restaurants are telling a story, and the operator’s conviction in that story determines its successThe supply chain needs to diversify, and hydroponics is just one solution Consumers crave transparency in their relationship with foodEvery menu item has a story, and your employees should know how to tell itThe nexus of quality, value, and experience will drive the future of restaurants Your “why” isn’t just your purpose; it’s your decision-making compassBig, transformative ideas don’t need scale to make an impact Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    Neon Greens' founder on hydroponics and the need for a better supply chain

  6. Aug 4

    Jollibee's president on the strategies that have helped it to a massive AUV

    In this episode of Take-Away with Sam Oches, Sam talks with Maribeth Dela Cruz, president of Jollibee North America, the domestic arm of the Philippines-based brand that has more than 1,700 locations globally and around 100 here in North America. Jollibee is at once familiar and unique for American consumers, as it primarily serves fried chicken — what it calls Chickenjoy — but also a broader menu with more outside the box items like spaghetti, burger steak, and ube pie. That mix of familiarity and novelty is helping Jollibee to expand quickly in the U.S., and not only within Filipino-American communities. It’s also helping Jollibee achieve average unit volumes just shy of $5 million — an incredible number for a QSR in a competitive category. Maribeth joined the podcast to talk about the strategies that have helped Jollibee establish such a strong foothold here in the U.S., and about the ways in which Jollibee leans into its heritage to create a warm, welcoming environment. In this conversation, you’ll find out why: You should plot your growth where you can develop brand ambassadorsThe best path to consumers’ hearts is familiarity with a twist Franchisees must share your hospitality standardsGreat execution leads to great resultsFrom merch to a mascot, your branding can carry appeal far beyond the restaurants Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    Jollibee's president on the strategies that have helped it to a massive AUV

  7. Jul 29

    FUSIAN’s cofounder on why, 16 years in, it’s time for a brand refresh

    In this episode of Take-Away with Sam Oches, Sam talks with Stephan Harman, cofounder and CEO of FUSIAN, a sushi concept based in Columbus, Ohio, that has grown to seven locations over 16 years. FUSIAN is on the cusp of its biggest change yet: A brand refresh in which it’s evolving its entire look and feel as it plans for the next phase of growth. Stephan and Sam sat down in person in Columbus to talk about that brand evolution and how the business has evolved over a decade and a half to better serve its guests. In this conversation, you’ll find out why: Your first location should be a profitable test kitchenThere’s always room for improvement — even with your core productIf your product travels well, consider fewer units in each marketCustomers can make their own decisions around health and wellnessBranding guidelines help you tell your story — and grow into new marketsPeople align with like-minded brands Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    FUSIAN’s cofounder on why, 16 years in, it’s time for a brand refresh

  8. Jul 21

    How Panda Express leaders created an Asian cuisine juggernaut

    In this episode of Take-Away with Sam Oches, Sam talks with Andrea Cherng, chief brand officer at Panda Restaurant Group, parent company of Panda Express, which has more than 2,600 locations in the U.S. that pull in more than $6 billion in sales annually. Andrea has been a part of Panda for pretty much her whole life, as her parents Andrew and Peggy Cherng founded the concept back in 1983 as a quick-serve spinoff of their Panda Inn full-service concept. Today Andrea oversees growth and development at Panda, which includes helping the chain carve out a distinct American-Chinese menu that borrows from China’s eight renowned regional cuisines. NRN just named Panda Express as this year’s Brand Icon winner, and Sam traveled to Panda’s Support Center in Rosemead, CA, to sit down with Andrew, Peggy, and Andrea to learn more about the brand’s balance between its Chinese heritage and its desire to create something wholly original. This is Sam's interview with Andrea, in which you’ll learn more about how an immigrant ethos drives Panda’s growth and how the chain creates valuable experiences both in stores and its digital channels. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    How Panda Express leaders created an Asian cuisine juggernaut
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Ratings & Reviews

4.9
out of 5
17 Ratings

About

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.

Information

  • Creator
    Nation's Restaurant News
  • Years Active
    2021 - 2026
  • Episodes
    162
  • Rating
    Clean
  • Copyright
    © 2021
  • Show Website
    Take-Away with Sam Oches

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