Take-Away with Sam Oches

Nation's Restaurant News
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Take-Away with Sam Oches

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. Red Robin and Wingstop franchisee Mike Axiotis

    2 NGÀY TRƯỚC

    Red Robin and Wingstop franchisee Mike Axiotis

    In this episode of Take-Away with Sam Oches, Sam talks with Mike Axiotis, CEO of Lehigh Valley Restaurant Brands, a Pennsylvania-based franchise group operating Red Robin and Wingstop. Mike has an incredible story of how he worked his way up from being a dishwasher in his uncle’s diner to being the CEO of a 30-unit franchise portfolio, and today he’s leaning into that lifelong expertise both to grow his restaurant company and to serve as a voice on the board of the National Restaurant Association. Mike joined the podcast to talk about how Lehigh Valley Restaurant Brands is thoughtfully expanding its portfolio, why he’s optimistic for 2025, and which issues the National Restaurant Association is particularly focused on for the coming year.     In this conversation, you’ll find out why: In franchising, you’re betting on both the horse and the jockeyYour franchise decisions should account for where the puck is going Consolidation should help the restaurant industry in the coming yearRestaurant associations offer a great resource for growing operations    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    44 phút
  2. Some fun ideas for your next marketing campaign, courtesy Wayback Burgers

    12 THG 11

    Some fun ideas for your next marketing campaign, courtesy Wayback Burgers

    In this episode of Take-Away with Sam Oches, Sam talks with Pat Conlin, president of Wayback Burgers, a better-burger franchise with roughly 150 locations here in the U.S. Like everyone else in this industry, Wayback Burgers is leaning into its marketing efforts to generate traffic, and it’s found some fun and creative solutions that have engaged its local communities and driven some of its best sales days. Pat joined the podcast to talk about why marketing around things like food holidays has become such a boon for Wayback Burgers and how the company taps into its franchise community to drum up some of its best marketing ideas.    In this conversation, you’ll find out why: If quality can’t be a differentiator, then service must beBogus holidays are low-hanging fruit for your marketing effortsEngaging kids in your marketing — and even your R&D — is a win-winGuest acquisition is a churn you have to constantly work on The smallest marketing touches can make a big difference   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    45 phút
  3. How Crust Pizza Co.’s CEO is positioning the franchise for major growth

    6 THG 11

    How Crust Pizza Co.’s CEO is positioning the franchise for major growth

    In this episode of Take-Away with Sam Oches, Sam talks with Carl Comeaux, CEO of Crust Pizza Co., a 30-unit pizza franchise based outside of Houston. Carl has been an entrepreneur since he was a teenager and was part of the team who cofounded Main Squeeze Juice Co. back in 2017. Now as CEO of Crust, Carl is tasked with scaling this pizza brand that serves Chicago-style thin-crust pizza with a hybrid service model that thrives both with dine-in and to-go business. He joined the podcast to talk about how his knack for entrepreneurialism has given him a unique viewpoint as CEO of the business and how the partners are creatively positioning Crust as they prepare to scale it across the Southeast.    In this conversation, you’ll find out why: Scalable requires simple Pizza doesn’t have to be dine-in or off-premises exclusiveThe Pizza Hut of yesteryear made an impression on younger consumersDeveloping your own proprietary tech is a value add for your whole systemThe more you give, the more you receive    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    52 phút
  4. The secret to Jeni’s renowned menu R&D

    29 THG 10

    The secret to Jeni’s renowned menu R&D

    In this episode of Take-Away with Sam Oches, Sam talks with Jeni’s Splendid Ice Creams CEO Stacy Peterson and director of innovation Beth Stallings. Jeni’s has made a name for itself with incredibly creative and indulgent ice cream flavors, including a seasonal rotation that gives the company a chance to take some big swings with flavor profiles. Sam joined Stacy and Beth in person at a scoop shop in Columbus, Ohio, to sample the new holiday collection and discuss Jeni’s approach to R&D.    In this conversation, you’ll find out why: Seasonal menu innovation is a baked-in marketing strategyTiming is everything in menu R&DFood is closely linked to memory and has the ability to transport guestsYou should think both big and small with new product development     Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    37 phút
  5. Sweetgreen falls in love with food again, plus a sneaky way to improve margins

    22 THG 10

    Sweetgreen falls in love with food again, plus a sneaky way to improve margins

    In this episode of Take-Away with Sam Oches, Sam talks with Nicolas Jammet, cofounderand chief concept officer for Sweetgreen, the fast casual that has been changing customer perception of healthy and locally sourced ingredients since 2007. Sweetgreen has been a touchpoint for fast-casual innovation since its early days and has especially been seen as a tech innovator. But it’s spent the past few years refocusing the narrative on its menu innovation and the quality of its sourcing. Nicolas joined the podcast to talk about how Sweetgreen has leaned more into the story of its food as it approaches 250 locations in 22 states.    In this conversation, you’ll find out why: The evolving nature of convenience is affecting menu innovationWith proper planning, restaurants can scale farmer relationships and their potentialThere is opportunity in the story of your food Your ingredients and your suppliers are worth celebrating Technology may enable innovation, but it’s food that your customers are coming forAutomated kitchen equipment should complement the food quality The great American food brands find the right balance of accessibility and craveability   This conversation is brought to you by 86 Repairs, a restaurant equipment repair and maintenance solution built for operators. Be sure to stick around for the bonus conversation with 86 Repairs CEO Daniel Estrada, who joined Sam to talk about why the old way of managing repairs and maintenance is broken, and how there is a huge opportunity to improve margins by optimizing R&M.    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    1 giờ 12 phút
  6. How Another Broken Egg is leaning into R&D to drive traffic

    15 THG 10

    How Another Broken Egg is leaning into R&D to drive traffic

    In this episode of Take-Away with Sam Oches, Sam talks with Paul Macaluso, CEO of Another Broken Egg Café, a breakfast, brunch, and lunch franchise with 100-plus locations. Another Broken Egg aims to stand out from a crowded family dining segment with a creative, New Orleans-inspired menu, and Paul joined the podcast to talk about its new lunch menu and how Another Broken Egg’s innovation is both maximizing its existing business and widening its opportunity to draw customers new and old.     In this conversation, you’ll find out why: Daypart expansion is a potential traffic driver Squeezing more out of your busiest periods is an efficient way to growWeekends and weekdays provide different but equally valuable customer basesSeasonal menus are a fast way to stand out from competitors   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    34 phút
  7. How the grind of entrepreneurship helped this couple become great franchisors

    8 THG 10

    How the grind of entrepreneurship helped this couple become great franchisors

    In this episode of Take-Away with Sam Oches, Sam talks with Brandon Knudsen, cofounder and CEO of Ziggi’s Coffee, a Colorado-based franchise that is closing in on 100 locations. Brandon started Ziggi’s with his wife Camrin in 2004 after convincing her to drop out of college and move to Colorado with him to start a business. They spent 12 years experiencing all of the hardships of running a business, grinding their way to 6 locations before franchising Ziggi’s. Brandon joined the podcast to talk about how that experience helps the Knudsen’s excel at being franchisors and how Ziggi’s is standing out in an increasingly crowded coffee category.     In this conversation, you’ll find out why: Hard work does not go unnoticedPartnerships aren’t for everyone Some of the best ideas come when you’re backed into a cornerCustomers sometimes come for the relationship, not the productEvery restaurant brand should see growth as a marathon, not a sprint Even hot markets with lots of competition have pockets of opportunity The grind of entrepreneurship is a great precursor to being a franchisor   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    40 phút
  8. Lessons in entrepreneurship from a DC-based founder who scored a big investment

    1 THG 10

    Lessons in entrepreneurship from a DC-based founder who scored a big investment

    In this episode of Take-Away with Sam Oches, Sam talks with Amir Mostafavi, founder and CEO of South Block, a Washington, D.C.-based juice, smoothie, and bowl concept with 17 locations. Amir has been grinding as an entrepreneur for 20 years, and earlier this year his hustle paid off, as South Block secured an investment with Savory Fund to expand initially on the East Coast. He joined the podcast to share his entrepreneurial journey, how he’s tackled the many challenges along the way, and why people on the proverbial “block” are so important to the brand’s success.    In this conversation, you’ll find out why: You should get involved in activities where your guest is involvedSometimes the simplest rules are the most importantBeing a little bit naïve can be great for your businessYour ability to quickly adopt new items can trend-proof your business Your culture will never be 100% perfect, but you can work on improving it 100% of the timeIt’s important to celebrate all of your brand’s wins    Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

    57 phút
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Giới Thiệu

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.

Thông Tin

  • Nhà sáng tạo
    Nation's Restaurant News
  • Năm hoạt động
    2021 - 2024
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    68
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    © 2021
  • Trang web chương trình
    Take-Away with Sam Oches

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