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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How Yum Brands is working toward gender parity
Apr 11, 2024Tap to summarizeIn 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 restaurant company in the world.Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
Transcribe →BONUS: The can’t-miss restaurant industry event right around the corner
Mar 12, 2024Tap to summarizeIn 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 Stewart.Want to attend Restaurant Leadership Conference? Visit restaurantleadership.com and click “Request an Invitation.” Contact Sam Oches at sam.oches@informa.com.
Transcribe →How to get the most out of your hourly employees
Feb 24, 2024Tap to summarizeIn 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, particularly younger employees.In this conversation, you’ll find out why:Young people today have more options for work than ever beforeEmployers should embrace their young workers’ connection to social media Personal connections go a long way toward improving retention Managers need better training in how to manage their peopleHumans can be replaced, but humanity cannotThe best organizations have culture by design — not by defaultHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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The restaurant industry needs to invest more in young leaders. Here’s why.
Feb 8, 2024Tap to summarizeIn 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 conversation, you’ll find out why:By investing in emerging leaders, you can lower turnover Young restaurant leaders need networking and educationThe restaurant industry has a work-life-balance problem Your ability to receive feedback will determine how far you can go in any industryYour mentorship could help unlock the potential of a future restaurant starHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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Is Bojangles finally ready to go national? This new strategy could be key
Feb 1, 2024Tap to summarizeIn 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:Status as a cult-favorite starts with the food Strong execution is the foundation for robust expansionGo where your customers want you to go The adoption of AI requires a careful balancing act People don’t leave companies; they leave managersYou can’t run restaurants from your computer Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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Two start-up leaders talk food safety, labor, and rising above the industry noise
Jan 18, 2024Tap to summarizeIn 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 restaurant industry and to discuss how vendors can get the attention of restaurant operators. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
Transcribe →BONUS: A D.C. operator’s wild ride to 9 locations
Sep 20, 2023Tap to summarizeIn this special episode of Take-Away with Sam Oches, Sam talks with Lance London, founder and CEO of The Carolina Kitchen Bar & Grill, a regional chain serving a taste of Southern cuisine in the Washington, D.C. area. Sam sat down with Lance at the recent Prosper Forum in Amelia Island, Florida, to learn more about the Carolina Kitchen story, which is a wild, nearly 30 year ride that is now culminating with Carolina Kitchen expanding from four to nine locations in the next couple of years. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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BONUS: NRA CEO Michelle Korsmo on the ‘4 D’s’ facing operators today
Sep 13, 2023Tap to summarizeIn this episode of Take-Away with Sam Oches, Sam talks with Michelle Korsmo, the CEO of the National Restaurant Association. The Association is the largest advocacy group for restaurants in the U.S. and aside from lobbying on behalf of the industry in the nation’s capital, it also provides a wealth of resources for brands as they look to overcome the myriad challenges facing restaurants today. Michelle and Sam sat down at the recent Prosper Forum in Amelia Island, Fla., to discuss those challenges and how the National Restaurant Association is helping operators fight on multiple fronts. That includes a look at the “4 D’s”: demographics, digital, demand and disruption. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.
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