In this special episode of Take-Away with Sam Oches, NRN’s editor-in-chief talks with Tom Cindric, president of the National Restaurant Association Show. This year’s Show is held at Chicago’s McCormick Place this May 18-21, and Tom shares more about why restaurant leaders should attend this annual event, what’s new at the Show this year, how attendees can optimize their time in Chicago, and much more.
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 inf...
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 marketing Influencers aren’...
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 pe...
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 ...
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 ...
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 CRE...
Washington, D.C.-based company &pizza is known for being an unconventional brand, from its oblong pies with quirky toppings, to its texting-only “Pizza Plug” hotline and political messaging. Although the emerging brand was once a significant part of the foodservice cultural zeitgeist (cofounder Michael Lastoria was named to NRN’s 2021 Power List), the company has been fairly quiet for a couple of years. As it turns out, &pizza has been brewing up some changes behind closed doors, includi...
In this episode of Take-Away with Sam Oches, Sam talks with Andrew Pudalov, founder and CEO of Rush Bowls, a Boulder, Colorado based concept that has grown to about 50 locations across the country, leaning into Andrew’s knowledge of national distribution channels and his tight control of supply relationships to streamline the growth process. He joined the podcast to talk about how a retail partnership with Whole Foods gave him a crash course in national distribution and how he pivoted to franchi...
In this special episode of Take-Away, NRN editor-in-chief Sam Oches talks with Chris Keating, EVP of Conferences for NRN parent Informa Foodservice. Sam and Chris talk about the upcoming Restaurant Leadership Conference (RLC), held April 14-17 in Phoenix, and why restaurant leaders should plan to attend this influential annual event. Chris shares more details on RLC’s program and speakers, how attendees can get the most out of the event, and why he’s particularly excited for keynoter Martha Stew...
In this episode of Take-Away with Sam Oches, Sam talks with Susan Taylor and Noah Burgess, the CEO and director of R&D for Juice It Up, a Southern California-based juice, smoothie and bowl concept with about 90 locations in four states. Juice It Up was one of originators of this booming category of juice concepts that are introducing the U.S. to a wide range of superfood and functional ingredients, and Susan and Noah joined the podcast to talk about how the concept is making both a business ...
In this episode of Take-Away with Sam Oches, Sam talks with Daniella Senior, founder and CEO of Colada Shop, a fast-casual brand based in Washington D.C. that’s rooted in coffee, cocktails and Cuba. This Latin-inspired, 6-unit all-day café offers a little something for everybody, and Daniella joined the podcast to talk about the lessons she learned working with industry icons Eric Ripert and Jose Andres and how she’s providing a high-quality, impactful experience both for her guests and for her ...
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, par...
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 th...
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 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...
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 automoti...
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...
In this episode of Take-Away with Sam Oches, Sam talks with Farrah Scott, the CEO of Trapper’s Sushi Co., a full-service sushi joint based in Washington state that has grown to 15 locations across three states. Farrah started as a server at Trapper’s 11 years ago and worked her way up to the chief executive role. Trapper’s has a long track record of developing its employees, and Farrah joined the podcast to talk about Trapper’s ambitious employee ownership goal and how it has built an infrastruc...
In this episode of Take-Away with Sam Oches, Sam talks with Clay Walker, the president of Gott’s Roadside, a burger joint celebrating 25 years serving Northern California consumers and tourists alike with a “wine country picnic experience.” Now with eight locations, Gott’s specializes in high-quality burgers, sandwiches, salads, and hot dogs alongside an impressive lineup of wines and beers, all of it in a casual, counter service setting that’s as much outside as it is in. Clay joined the podcas...
In this episode of Take-Away with Sam Oches, Sam talks with Joel Yashinsky, chief marketing officer of Applebee’s Neighborhood Grill + Bar, the casual chain that does north of $4 billion in sales at more than 1,500 locations around the country annually. As CMO, Joel’s job is to plug Applebee’s into the cultural moment, and he joined the podcast to talk about that work, how Applebee’s has sustained its marketing momentum and why authenticity is so crucial to success in their messaging. In this co...
In this episode of Take-Away with Sam Oches, Sam talks with Natalia Franco, chief marketing officer at Church’s Texas Chicken. This iconic chain is over 70 years old but is now in the midst of a major brand turnaround, and Natalia was recently brought in by CEO Joe Guith to help lead those efforts on the marketing front. Natalia has been a part of other brand turnarounds in the restaurant industry, including at McAlister’s, California Pizza Kitchen, and Burger King, and she joined the podcast to...
In this episode of Take-Away with Sam Oches, Sam talks with Rian McCartan, CEO of the drive-thru only soda fountain chain Swig. This Utah based concept has 59 locations in seven states and hundreds more in the pipeline, and it’s preparing to conquer the U.S. as essentially a category of one. Rian joined the podcast to talk about how the brand plans to capitalize on essentially infinite runway and how it manages to do the unthinkable: work with both of the soda titans, Coca-Cola and Pepsi. In thi...
In this episode of Take-Away with Sam Oches, Sam talks with Lauren Coulter, cofounder of Biscuit Belly, a breakfast concept out of Louisville, Ky., that has grown to nine locations serving a high-quality menu of biscuit sandwiches and other morning staples out of a fast-casual setting. Lauren joined the podcast to talk about the entrepreneurial spirit underlying everything she and cofounder husband Chad Coulter do with the business, and how the brand’s catering program in particular is helping B...
In this episode of Take-Away with Sam Oches, Sam talks with Thomas McNaughton and Ryan Pollnow, co-executive chefs and partners at Flour + Water Hospitality Group, a San Francisco-based operation dishing upscale pizzas and pastas across multiple concepts and even a CPG line. Their newest venture, Flour + Water Pizzeria, is a 4,000 square foot space with a full-service pizzeria, a dough production facility, and a quick-service pizza shop slinging pies through takeout and delivery — a model that t...
In this episode of Take-Away with Sam Oches, Sam talks with Mike Cunningham, founder and CEO of Cunningham Restaurant Group. This group is based in Indianapolis and has 42 locations across Indiana, Ohio and Kentucky, making it one of the top 10 biggest independent restaurant groups in the country. Mike joined the podcast to talk about how his knack for creativity drove him to scaling across so many different concepts and how he’s designing an infrastructure that ensures consistency across the gr...
In this episode of Take-Away with Sam Oches, Sam talks with Chris Westcott, CEO of Iron Hill Brewery & Restaurant, a full-service operation with 21 locations across five states. Iron Hill has been offering craft beers and scratch cooking now for 27 years, but recently overhauled its menu with 30 new dishes as it refines its post-pandemic operation to better create a high-quality experience. Chris joined the podcast to talk about how Iron Hill is tapping into the potential of both its brewery...
In this episode of Take-Away with Sam Oches, Sam talks with Stephen Loftis and Christine Lorusso, the chief brand officer and senior director of digital marketing, respectively, of Firebirds Wood Fired Grill, a polished casual concept based in Charlotte, N.C., with 56 units across 20 states. Firebirds is in the midst of a major digital transformation as it looks to appeal to all generations and develop stronger customer loyalty, and Stephen and Christine joined the podcast to offer a peek behind...
In this episode of Take-Away with Sam Oches, Sam talks with Jason Berry, co-owner alongside his husband Michael Reginbogin of the Washington D.C. based restaurant group KNEAD Hospitality + Design, which today has 20 locations across 10 concepts, including Succotash and Mi Vida. KNEAD is another group finding incredible efficiencies and economies of scale through a broad portfolio of restaurant concepts, but part of the secret to its success is the attention to detail it gives each one of its bra...
In this episode of Take-Away with Sam Oches, Sam talks with Claudia Lezcano, CEO of Fuku, the chicken-sandwich fast casual founded by chef David Chang that is now expanding primarily through sporting venues. Fuku about 30 stadium and arena locations across the country, including at Madison Square Garden in New York, Hard Rock Stadium in Miami, and T-Mobile Arena in Las Vegas. Claudia, whose past experience includes marketing roles with Burger King and Church’s Chicken, as well as with the Miami ...
