27 episodes

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.

Take-Away with Sam Oches Nation's Restaurant News

    • Business
    • 5.0 • 10 Ratings

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.

    How to get the most out of your hourly employees

    How to get the most out of your hourly employees

    In this episode of Take-Away with Sam Oches, Sam talks with Scott Greenberg, a former restaurant franchisee who is now a speaker and author of multiple books, including the just-released “Stop the Shift Show: Turn Your Struggling Hourly Workers into a Top-Performing Team.” Scott joined the podcast to talk about the state of hourly employees and how restaurant owners and operators can improve their recruitment and retention by paying attention to the wants and needs of their hourly workforce, particularly younger employees.
    In this conversation, you’ll find out why:
    Young people today have more options for work than ever beforeEmployers should embrace their young workers’ connection to social media Personal connections go a long way toward improving retention Managers need better training in how to manage their peopleHumans can be replaced, but humanity cannotThe best organizations have culture by design — not by default
    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    • 45 min
    Meet Bodega: Part fast-casual taqueria, part cocktail lounge

    Meet Bodega: Part fast-casual taqueria, part cocktail lounge

    In this episode of Take-Away with Sam Oches, Sam talks with Jared Galbut, the cofounder and CEO of Bodega Taqueria y Tequila, a Miami-based concept that has grown to 10 locations between South Florida and Chicago over the past decade. Bodega is a fast-casual taqueria in the front and full-service bar and lounge in the back, and Jared joined the podcast to talk about how Bodega is creatively meeting the expectations of a wide variety of customers, and about the potential in alcohol service for the fast-casual industry. 
    In this conversation, you’ll find out why:
    You should consider a calling card for your conceptYour guests all have different ways they choose to experience your brandAlcohol may be an untapped opportunity for many fast casualsA smaller, secondary prototype can help you fill out a marketNontraditional expansion requires careful alignment with other brands and partnersPatience and discipline will pay off as you build your brand
    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    • 47 min
    The restaurant industry needs to invest more in young leaders. Here’s why.

    The restaurant industry needs to invest more in young leaders. Here’s why.

    In this episode of Take-Away with Sam Oches, Sam talks with Amy Hom, a restaurant industry executive whose resume includes stops at brands like Red Robin, Sweetgreen, and Bluestone Lane. These days, a lot of Amy’s attention is on LEAD, the organization she cofounded with other restaurant executives that invests in future restaurant leaders. Amy joined the podcast to talk about LEAD and how the industry can lower turnover, particularly among GMs, if it did a better job investing in young leaders.  
    In this conversation, you’ll find out why:
    By investing in emerging leaders, you can lower turnover Young restaurant leaders need networking and educationThe restaurant industry has a work-life-balance problem Your ability to receive feedback will determine how far you can go in any industryYour mentorship could help unlock the potential of a future restaurant star
    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    • 43 min
    Is Bojangles finally ready to go national? This new strategy could be key

    Is Bojangles finally ready to go national? This new strategy could be key

    In this episode of Take-Away with Sam Oches, Sam talks with Jose Armario, CEO of Bojangles, the beloved North Carolina based franchise specializing in chicken and biscuits. Bojangles has grown to more than 800 locations but historically has struggled to expand beyond its Southeast roots — until now. Jose joined the podcast to talk about how the chain’s pared down menu focused on boneless chicken is helping Bojangles successfully enter new growth markets.
    In this conversation, you’ll find out why:
    Status as a cult-favorite starts with the food Strong execution is the foundation for robust expansionGo where your customers want you to go The adoption of AI requires a careful balancing act People don’t leave companies; they leave managersYou can’t run restaurants from your computer 
    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    • 47 min
    Building a leadership team that can scale your brand

    Building a leadership team that can scale your brand

    In this episode of Take-Away with Sam Oches, Sam talks with Chris Dawson, the CEO of Walk-On’s Sports Bistreaux. This 20-year-old, Baton Rouge, La.-based brand has incredible runway ahead of it, and Chris was brought in as CEO 7 months ago to build out a leadership team and infrastructure that would support franchise development and growth. Chris joined the podcast to talk about the process of building a leadership team and what he learned from several years spent as an executive in the automotive industry.
    In this conversation, you’ll find out why:
    Developing your culinary team is just as important as that of other departmentsThe “all things to all people” approach isn’t dead yetIf you beat customer expectations, you’ll win their loyaltyData is instrumental to moving a business forward A franchisor cannot take lightly the impact they have on franchisees’ livelihoodsThe best leadership team is one that has extensive experience in problem solvingYour leaders will give you 100% professionally if you nurture them personally
    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    • 47 min
    Two start-up leaders talk food safety, labor, and rising above the industry noise

    Two start-up leaders talk food safety, labor, and rising above the industry noise

    In this episode of Take-Away with Sam Oches, Sam talks with Rachael Nemeth, cofounder and CEO of Opus Training, and Christine Schindler, cofounder and CEO of PathSpot. These two companies offer products and services for the restaurant industry: Opus is a training platform for frontline hospitality employees, while PathSpot is a system for restaurants that detects harmful contaminants on the hands of employees. They joined the podcast to share the unique perspective of vendors who are serving the restaurant industry and to discuss how vendors can get the attention of restaurant operators.  
    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    • 28 min

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