17 episodes

Hosted by NRN editor in chief Sam Oches, Take-Away will feature 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 week, Take-Away with Sam Oches will share a candid one-on-one interview along with Oches’ Take-Away — 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 Sam Oches

    • Business
    • 5.0 • 7 Ratings

Hosted by NRN editor in chief Sam Oches, Take-Away will feature 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 week, Take-Away with Sam Oches will share a candid one-on-one interview along with Oches’ Take-Away — 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.

    Amy’s Drive Thru founders Rachel & Andy Berliner

    Amy’s Drive Thru founders Rachel & Andy Berliner

    In this episode of Take-Away with Sam Oches, Sam talks with the cofounders of prepared-meal brand Amy’s Kitchen and four-unit Amy’s Drive Thru, an all vegetarian quick serve based in Northern California that has plans for 25-30 locations in the next five years.
    In this conversation, you’ll find out why: 

    You should never underestimate your big ideas — or those from customers
    In this off-premises and digital forward era, you shouldn’t discount the power of your on-site environment
    The vegetarian movement has incredible potential in the off-premises boom, particularly when paired with a message of sustainability
    You should hire people who know how to take your big ideas to the next level

     Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 
     

    • 42 min
    Chill-N Nitrogen Ice Cream CEO David Leonardo

    Chill-N Nitrogen Ice Cream CEO David Leonardo

    In this episode of Take-Away with Sam Oches, Sam talks with David Leonardo, CEO of emerging dessert franchise Chill-N Nitrogen Ice Cream, which is leveraging a streamlined business model and entrepreneurial franchisees to double in size in the coming year.
    In this conversation, you’ll find out why: 

    Automation is key to improving unit economics
    Emerging concepts must carefully choose which technologies are worth their time and resources
    Your existing customers are a great place to start when you launch a franchise program
    When you’re a startup franchise, you need entrepreneurial franchisees who can problem solve
    Franchising could be due for a boom thanks to COVID-19 

    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    • 46 min
    Gong Cha Americas CEO Einar Gustafsson

    Gong Cha Americas CEO Einar Gustafsson

    In this episode of Take-Away with Sam Oches, Sam talks with Einar Gustafsson, CEO of Gong Cha Americas. Gong Cha is a booming bubble tea brand that came out of Taiwan, has its global headquarters in London, and is preparing for explosive growth across the U.S., serving a distinctive product that is still new to the vast majority of Americans but which could totally disrupt the beverage category.
    In this conversation, you’ll find out why: 

    There is incredible opportunity in the beverage category
    Just because an item is new to potential customers now doesn’t mean it can’t be huge down the road
    Simplicity and flexibility of your operation are everything if you’re in growth mode 

    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    • 32 min
    Subway President Trevor Haynes

    Subway President Trevor Haynes

    In this episode of Take-Away with Sam Oches, Sam talks with Trevor Haynes, president, North America, of Subway, the global sandwich franchise that recently launched its biggest menu update in brand history, Eat Fresh Refresh. 
    In this conversation, you’ll find out why: 

    Major new initiatives are a great way to excite not just your customer base, but also your franchisees and store operators
    You don’t have to start from scratch when you’re looking to rejuvenate your brand
    The bigger you get, the more important is consistency in your messaging and values
    Legacy brands should conduct market optimization that ensures their units are best positioned to thrive in today’s consumer marketplace

    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    • 37 min
    Burgerville CEO Jill Taylor

    Burgerville CEO Jill Taylor

    In this episode of Take-Away with Sam Oches, Sam talks with Jill Taylor, the CEO of Burgerville, a 40-unit regional burger chain based in Oregon and Washington State that is celebrating its 60th anniversary this year — but is still at the leading edge of innovation when it comes to employee support and sustainability.
    In this conversation, you’ll find out why: 

    Restaurants should consider taking their sustainability efforts up a notch by becoming regenerative
    When it comes to sustainability, it helps to remember that we are all in this together
    Local sourcing could be the answer to many of our supply chain issues
    You should treat your team not as employees with jobs, but as people training for a vocation
    Investing in the quality of your product, your people, and your planet can indeed be profitable

    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    Luke’s Lobster founder Luke Holden

    Luke’s Lobster founder Luke Holden

    In this episode of Take-Away with Sam Oches, Sam talks with Luke Holden, founder and CEO of Luke’s Lobster, a seafood fast casual that has a vertically integrated supply chain — the company owns the entire distribution process from the moment the lobster comes off the boat to the moment it’s served in Luke’s brick and mortar shacks. 
    In this conversation, you’ll find out why: 

    You should invest in your supply chain’s success
    In the midst of supply chain challenges, consider that you can make long-term gains through short-term pains
    In a season of complete disruption, you can create long-term value
    You shouldn’t count out urban areas for growth
    Being vulnerable as a leader can help you problem solve and build culture

    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. 

    • 43 min

Customer Reviews

5.0 out of 5
7 Ratings

7 Ratings

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