Podcast
Take-Away with Sam Oches
Hosted by Nation's Restaurant News · EN
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.
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Episodes
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Black Rock Coffee Bar CEO’s tips on winning in the booming beverage category
3d ago00:47:58Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Mark Davis, CEO of Black Rock Coffee Bar, a beverage brand that has grown to around 200 locations in seven states in its 18 years. The team at Black Rock believes they have a differentiated model that will help the brand compete nationally against the likes of Dutch Bros, 7 Brew, and Scooter’s. For one, Black Rock has a lobby in more than half of its locations rather than being drive thru only, but also, its investment in engaging and hospitable baristas has generated incredible loyalty to the brand while also keeping turnover extremely low. Mark joined the podcast to talk about what it takes to win in the beverage category today, which menu platforms and dayparts are likely to drive incremental growth in the future, and why going public last year was the right move for Black Rock.In this conversation, you’ll find out why:Build a performance culture if you want to win with hospitality Treat your teams like their parents would want you to Service could be what separates the good from the great in beverage If you plan to go public, make sure your whole team is aligned on the goalsRegister for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
Transcribe →A leading economist on consumer trends, labor, and reasons to be optimistic
1w ago00:28:58Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Chad Moutray, Senior Vice President of Research and Chief Economist for the National Restaurant Association, the largest trade organization representing restaurants in the U.S. Chad joined Sam at the National Restaurant Association Show to offer a mid-year review of the restaurant industry, diving into consumer behavior, economic factors impacting the industry, and how labor specifically is challenging operators’ ability to grow.In this conversation, you’ll find out why:In this K-shaped economy, the lower-income consumer is unpredictable A holistic approach to restaurant excellence is your best shot at beating the competitionLabor will continue to put the squeeze on the industry Technology can speed up and improve the hiring process This is a glass-half-full industry, and innovation is to thankRegister for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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Dog Haus CEO on how unique new franchise model will accelerate growth
2w ago00:58:34Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Michael Montagano, CEO of Dog Haus, a California-based concept serving high-quality burgers, brats, and hot dogs at 60 locations around the country. While Dog Haus has been around now for 16 years and has been franchising for most of that time, the company just launched a unique new Area Director program that will bring in 15 ADs who will help Dog Haus accelerate growth in their designated territories. Those ADs — who are bringing franchise experience from much larger, established brands like Jersey Mike’s and Tropical Smoothie Café — will get equity in the brand as well as a presence on the board as Dog Haus looks to establish a relationship with franchisees that is much deeper than the typical franchise arrangement. Sam sat down with Michael in Dog Haus’s original location in Pasadena, Calif., to learn more about how this new AD program could help Dog Haus grow to 300 locations and beyond, and they even talk about Dog Haus’s unique new beverage relationship with Dr Pepper. In this conversation, you’ll find out why:Franchisees should be experts in their trade areasYou should treat your franchisees as the brand partners that they areArea directors are like player coaches who can level up the brand There’s no deadline for ramping up growthAn experiential concept in a streamlined footprint equals future restaurant success Register for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
Transcribe →Piada’s co-CEO on why now is the time to grow — 16 years after launch
3w ago01:12:14Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Lance Juhas, co-CEO of Piada Italian Street Food, a Columbus-based Italian fast casual that has grown to 62 locations in 16 years. Piada was founded by Bravo Brio cofounder Chris Doody and it’s earned a reputation over the years as a great operator with a one-of-a-kind menu — one that’s helped it enjoy 29 straight quarters of same-store sales growth. But to this point Piada’s growth has been slow and deliberate as the company pieces together the right playbook for growth. That playbook is ready, and Lance — whose career included 16 years with Bravo Brio after stops with J. Alexander’s and Hillstone Restaurant Group — is steering the brand into its next growth phase. He joined the podcast to talk about all the little details that go into a great restaurant experience, and about the right way to evolve a restaurant business.In this conversation, you’ll find out why:Your customers will tell you what your star menu item is Hospitality is the ingredient that brings customers back You should never take the crab out of the crab cakes Customization is not for everybody You’ve got to earn the right to growA guest’s endorsement is gold — and harder and harder to getRegister for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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Everytable’s founder on the keys to keeping prices low
Jun 1600:54:23Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Sam Polk, founder and CEO of Everytable, a health-forward concept that launched a decade ago with the mission of making nutritious meals more affordable, particularly for neighborhoods that lacked access to healthier foods. Everytable made a huge splash when it launched, partly because of its unique pricing model: The brand boasts cheaper prices in lower-income neighborhoods while charging more in higher-income neighborhoods. Key to that strategy is its commissary kitchen model, through which it sources local ingredients to produce healthy grab-and-go dishes that are shipped directly to its 40-plus locations. Sam joined the podcast to talk about how Everytable’s mission has evolved over the last 10 years and about how it’s perfectly positioned to bring healthier foods to lower-income neighborhoods far beyond its California base. In this conversation, you’ll find out why:The healthy food movement has a business model problem A streamlined kitchen opens new growth opportunities The value equation is a sliding scale that varies customer by customer and city by cityMission-driven businesses must have clear alignment with the bottom lineCommunity-driven franchisees can be leveraged for more dependable, consistent businessRegister for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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Mellow Mushroom’s EVP on transforming the pizza experience
Jun 1001:02:33Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Ahsan Jiva, executive vice president of strategy and transformation at Mellow Mushroom, a brand that’s grown to about 170 locations in 17 states in its 50-plus years in business. Mellow Mushroom has long been a full-service concept with bar service and countercultural vibes, but as part of a three-year transformation that Ahsan is spearheading, it’s rolling out a “fast fine” model that offers some counter service while protecting the core menu and branding that Mellow Mushroom has become known for. Ahsan joined the podcast to talk about the ingredients to that transformation and how the flexible model they’ve designed is empowering franchisees and GMs to take the business to the next level.In this conversation, you’ll find out why:Barbell pricing strategies can extend to beverageConsider the fringes of your menu for innovationThe pizza category may have a use case problemPizza also has an experience problemChains should consider the jam band approach where no two experiences are alikeNo matter how varied your experience is, the brand must be consistentThe best use for new tech tools is to supercharge your GMRegister for CREATE here: https://informaconnect.com/create/Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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Firebirds CEO Steve Kislow on the tools beyond price that create value
Jun 200:58:56Summary readyIn this episode of Take-Away with Sam Oches, Sam talks with Steve Kislow, CEO of Firebirds Wood Fired Grill, a polished casual chain based in North Carolina that now has nearly 70 locations in 21 states. Steve started as a GM with Firebirds more than 20 years ago before working his way up to the chief executive position, and he has overseen an evolution of the brand that has always protected the quality of its menu and hospitality first and foremost. Firebirds sits on the upscale side of the casual-dining spectrum, but it’s still committed to providing value to all manners of guests, from kids and families to couples on dates to business lunches. Steve joined the podcast to talk about how Firebirds is uniquely connecting with all of these guests and providing a value-driven experience.In this conversation, you’ll find out why:You should embrace evolution, not revolutionYour branding opportunity begins with your storefrontKids are just as ready to engage with your brand as their parentsYour beverage program demands as much creativity as your foodTechnology can help you ratchet up your hospitality as a differentiatorRegister for CREATE here: https://informaconnect.com/create/Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.Mentioned in this episode:Create 2026https://informaconnect.com/create/?utm_source=skot&utm_medium=radio&utm_campaign=create26
Summary
Mendocino Farms CEO and CMO on building the future of fast casual
May 2601:11:29Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with CEO Kevin Miles and CMO Alicia Mowder of Mendocino Farms, a Los Angeles-based sandwich and salad fast casual with about 100 locations in six states. Mendocino Farms — affectionately known to fans as Mendo — has been around now for over 20 years, and in the course of its history has helped to redefine what is possible in a fast-casual setting. Mendo serves high-quality sandwiches and salads in a counter-service setting, but with an emphasis on dine-in occasions driven by high-touch, friendly service. That experience sits somewhere between traditional fast casual and full service, and while it leads to a higher ticket average, it’s clearly resonating with guests; according to the most recent Technomic Top 500, Mendocino Farms grew sales by about 20% last year to around $300 million, with AUVs coming in at $3.76 million. Sam first sat down with Alicia live at the Restaurant Leadership Conference, and later virtually with Kevin, to talk about Mendo’s unique guest experience, how they’re building guest loyalty in markets new and old, and why they’re both optimistic for the future of fast casual.In this conversation, you’ll find out why:You should take the quality of your experience seriously — but not much elseThere is an opportunity in the market for full service quality with fast casual service and priceBrands don’t have to change, but they do have to evolveLifestyle brands are alive and well and capturing guest loyalty with key differentiatorsEven when your sales are positive, question how you can get betterVisually appealing food invites customers to do the marketing for youHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.Mentioned in this episode:Create 2026https://informaconnect.com/create/?utm_source=skot&utm_medium=radio&utm_campaign=create26
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Whataburger CEO Debbie Stroud on the benefits of leading like a family
May 1900:57:18Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Debbie Stroud, CEO of Whataburger, a 76-year-old company that now has more than 1,000 locations across 17 states. Debbie spent more than 30 years as an executive at McDonald’s and Starbucks before joining Whataburger in 2023 as COO. She was named CEO in 2025, and she’s earned a reputation as a warm and personable leader who is often found in restaurants listening to team members about how the company can improve. That’s a great fit for Whataburger, which is still partially owned by its founding family and which calls its 50,000-plus team members “family members.” Sam recently sat down with Debbie in a brand-new location outside Raleigh, NC, for an episode of the Signature Series, powered by The Coca-Cola Company, and talked about how she’s setting the tone for a family-like company culture — and about how Whataburger is tapping into its rabid fan base to expand its footprint.In this conversation, you’ll find out why:An aligned team empowered to do the work can accomplish great thingsLeaders create the conditions for successData tells a story — and it should guide your decision makingBrands should embrace the authentic relationship their guests have with themCuriosity plus diversified experience makes for a strong future leaderHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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84 Hospitality founder Rachel Cope on 5 elements that go into a great restaurant experience
May 1301:00:24Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Rachel Cope, founder and CEO of 84 Hospitality, which has four concepts in its portfolio, including the eight-unit Empire Slice House. Rachel — who NRN recently named to the Power List of restaurant founders, and who was also named a 2026 James Beard Award Semifinalist for Outstanding Restaurateur — opened the first Empire in 2013, and every restaurant that she’s opened since has been imbued with the five things she’s passionate about: people, art, music, booze, and of course food. In fact, 84 Hospitality is so committed to the atmosphere of their restaurants that they don’t even call them restaurants; they call them “hangouts,” because their main goal is for customers to enjoy themselves on site and plug into their community. Rachel joined the podcast to talk about the details that go into a great restaurant atmosphere — from a curated music playlist to free prosecco pours — and about how she’s positioning Empire Slice House and its counter service offshoot, Empire Slice Shop, to be a major growth opportunity.In this conversation, you’ll find out why:The best leaders figure out how to adapt to their situationA carefully tailored restaurant atmosphere can be the difference between a good time and a great timeCreativity must be balanced with practicalityQuirky real estate is a great characteristic — until you need to scaleThe restaurant industry must resist becoming too transactionalHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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