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.
38episodes
Episodes
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A legacy barbecue chain finds the sweet spot between innovation and tradition
Aug 6, 2024Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Peter Frey, chief brand officer at Sonny’s BBQ, a Florida-based concept that has grown to nearly 100 locations after more than 50 years in business. Sonny’s recently announced a new brand campaign called “It’s Always Sonny’s Here,” which is meant to reflect the easy-living vibe the brand tries to create. Peter joined the podcast to discuss the new campaign and how it’s setting the brand up for not just traffic growth, but also franchise growth. In this conversation, you’ll find out why:Sometimes craftsmanship should trump innovationFast-casual service has major benefits, but risks being too transactional in natureGeneral manager development puts you in the ideal position to succeedRestaurants are as much about unplugging as they are about nourishmentLegacy brands have permission to innovate with technology and ordering Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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Why curbside pickup deserves more love
Jul 30, 2024Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Jodi Boyce, chief marketing officer for Teriyaki Madness. This 155-unit fast casual serving made to order bowls recently launched a new curbside pickup platform called Mad Dash that is designed to boost guest frequency. Jodi joined the podcast to talk about the newfound potential in curbside pickup and how it’s helping Teriyaki Madness avoid discounting as it looks to drive more traffic to stores.In this conversation, you’ll find out why:Curbside is a perfectly suitable alternative to drive-thruTechnology makes curbside far faster and more efficient than drive thruIf you can’t beat third-party delivery players, at least take share from themCatering is another underappreciated off-premises channel You shouldn’t pull a Bed Bath & Beyond with your discounting Frequency, not discounting, is the right tool to help you weather economic woes Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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With his 4th chicken chain, Andy Howard ‘saved the best for last’
Jul 16, 2024Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Andy Howard, president and CEO of Huey Magoo’s. This chicken-tender fast casual based in Florida recently opened its 66th location and is quickly franchising around the country. Andy was a part of the team that took Wingstop from about 80 stores to 600 before he discovered and bought Huey Magoo’s, and he joined the podcast to share the story of Huey Magoo’s incredible success and what it takes to stand out in the very busy and very popular chicken category. In this conversation, you’ll find out why:A killer tagline can help you stand tall among competitorsNew store prototypes can unlock access to new potential franchiseesTo excel in this industry, you need to be good student of itJust like Goldilocks, your menu shouldn’t be too simple or too difficult, but just rightHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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ICYMI: How Maria Rivera is driving incredible growth at Smalls Sliders
Jun 28, 2024Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam re-shares a conversation he had with Maria Rivera, CEO of Smalls Sliders, on a visit to her office in Atlanta last summer. Smalls has enjoyed incredible success since this interview first aired, and NRN is excited to announce that Maria will join Smalls and Walk-On's founder Brandon Landry, as well as Morven Groves of 10 Point Capital, for the keynote conversation at NRN's Investment Summit this Oct. 8-9 in Nashville. If you're the founder or leader of an emerging restaurant chain looking for capital resources to grow, join us at the Investment Summit and CREATE in Nashville by registering for free at create.nrn.com.Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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Why Robert Irvine, star of ‘Restaurant Impossible,’ is a big believer in new technology
May 30, 2024Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with chef Robert Irvine, host of the TV show “Restaurant Impossible,” owner of multiple restaurant concepts, and all-around food entrepreneur and innovator. Robert and Sam sat down at the recent National Restaurant Association Show in Chicago to discuss his leadership style, his thoughts on the state of the foodservice industry, and his recent investments in restaurant technology.In this conversation, you’ll find out why:A strict but empathetic leadership style creates a productive, loyal working environment You’ll get better results when you drop your ego and listen to people Technology solutions allow operators to reallocate their spend on labor Consumer adoption of technology gives restaurants permission to innovate Once inflation cools, the restaurant industry should be able to springboard into the futureHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
Transcribe →Two marketing experts teach us how to build an influencer campaign
May 9, 2024Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Dan Bejmuk, CEO and cofounder of the marketing firm Dreambox, and Lena Katz, principal creative with Variable Content. Dan and Lena each work closely with social media influencers, and Dan shares some thoughts on why restaurants should consider influencer marketing, plus some do’s and don’ts in building a campaign, then Lena gets really in the weeds on how business owners can construct an influencer campaign. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
Transcribe →Why you should attend the biggest restaurant event in the U.S.
May 6, 2024Tap to summarizeIn 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.
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Jack in the Box and the secret to marketing magic
May 2, 2024Tap to summarizeIn 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 influencers. In this conversation, you’ll find out why:You can’t afford to waste your marketingMarketing shouldn’t interrupt the conversation with the guest but be a part of itInfluencer marketing must be authentic, not scriptedNiche influencers provide a more natural opportunity to connect with communitiesSocial media is a great place to be edgy, but it must be authentic to your brandHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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How social media influencers can help your restaurant
Apr 26, 2024Tap to summarizeIn 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 marketingInfluencers aren’t just here to talk about your new productYou need some clear KPIs with your influencer strategySize doesn’t always matter with influencer audiencesInfluencers are creatives, so don’t box yourself in too much Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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Why this 154-year-old family ice cream business still makes its product by hand
Apr 18, 2024Tap to summarizeIn 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 people from outside the business to help Retail could be a smarter growth path than franchising You don’t have to sacrifice your quality standards to growKids can help you unlock brand longevityA long-lasting business requires constant reinvestment Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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