Take-Away with Sam Oches
By Nation's Restaurant News
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Category: Entrepreneurship
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Episodes: 146
Description
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.
| Episode | Date |
|---|---|
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Whataburger CEO Debbie Stroud on the benefits of leading like a family
|
May 19, 2026 |
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84 Hospitality founder Rachel Cope on 5 elements that go into a great restaurant experience
|
May 13, 2026 |
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Future restaurant trends to watch, according to this global expert
|
May 05, 2026 |
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Honeygrow’s founder on the brand reset that sparked consistent growth
|
Apr 28, 2026 |
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Layne’s Chicken Fingers CEO on the incredible runway for chicken chains
|
Apr 21, 2026 |
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FB Society CEO Jack Gibbons on the recipe for developing a successful new restaurant
|
Apr 14, 2026 |
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Chili’s CEO, pt 2: Kevin Hochman on the key ingredients to brand transformation
|
Apr 07, 2026 |
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Chili’s CEO, pt 1: Kevin Hochman on the leadership traits necessary for business success
|
Mar 31, 2026 |
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Freddy’s CEO on the best way to know how to optimize your restaurants
|
Mar 24, 2026 |
|
Counter Service CEO on how he and Steve Ells plan to disrupt sandwich industry
|
Mar 17, 2026 |
|
P.F. Chang’s CEO on how to jumpstart a struggling chain
|
Mar 10, 2026 |
|
Pineapple Hospitality Group’s founder and head chef on the power of treating guests like family
|
Mar 03, 2026 |
|
National Restaurant Association CEO on what restaurant leaders should expect from 2026
|
Feb 25, 2026 |
|
Sweetfin’s cofounder on why they gave the menu a huge facelift
|
Feb 18, 2026 |
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The h.wood Group founders on using exclusive experiences to drive business
|
Feb 10, 2026 |
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BONUS: How to work with social media influencers in 2026
|
Feb 06, 2026 |
|
Ruby Slipper’s cofounder on how it becomes cornerstone for its communities
|
Feb 03, 2026 |
|
Cameron Mitchell on how great hospitality leads to industry-leading AUVs
|
Jan 27, 2026 |
|
First Watch CEO Chris Tomasso on inspiring culture and leadership among your team
|
Jan 21, 2026 |
|
Nothing Bundt Cakes CEO on how it topped America’s Favorite Chains list two years running
|
Jan 13, 2026 |
|
Sunny Street Cafe president on nailing the fundamentals of menu, service
|
Jan 06, 2026 |
|
2026 marketing trends, from food influencers to AI
|
Dec 19, 2025 |
|
Chipotle CEO Scott Boatwright on his career, leadership, and goals for the chain
|
Dec 16, 2025 |
|
Roots Natural Kitchen CEO on defying the narrative of the slop bowl
|
Dec 09, 2025 |
|
Flynn Group founder Greg Flynn on why he’s finally betting on an emerging chain
|
Dec 02, 2025 |
|
Big Dave’s founder on launching a successful cheesesteak chain out of a gas station
|
Nov 25, 2025 |
|
Habit Burger CEO Shannon Hennessy on the need to be quick and nimble in a fast-changing industry
|
Nov 18, 2025 |
|
Philz Coffee CEO on the artisanal niche its carving in the category
|
Nov 12, 2025 |
|
&pizza CEO Mike Burns on cutting prices and playing the long game
|
Nov 04, 2025 |
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CAVA CEO Brett Schulman shares the blueprint for the chain’s early growth
|
Oct 28, 2025 |
|
Domino's CEO Russell Weiner on how the company became the No. 1 pizza chain in the world
|
Oct 24, 2025 |
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Domino’s CMO Kate Trumbull on the right way to change a brand
|
Oct 22, 2025 |
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A chef and social media expert explain the power of chef-generated content
|
Oct 14, 2025 |
|
Wild Wing Café CEO on how to navigate through bankruptcy
|
Oct 08, 2025 |
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Barry Bagel’s president on scaling a business as a second-generation owner
|
Oct 01, 2025 |
|
Onigilly’s founder on knowing when it’s time for a brand reset
|
Sep 23, 2025 |
|
Hawkers’ cofounder on averting disaster and scoring a new chance at growth
|
Sep 16, 2025 |
|
Mooyah’s new president shares tips on how operational excellence drives restaurant success
|
Sep 09, 2025 |
|
FiiZ Drinks president Scott Ball on sustaining dirty soda’s momentum
|
Sep 03, 2025 |
|
Darden CEO Rick Cardenas on how he went from bus boy to the board room of the same company
|
Aug 26, 2025 |
|
Luna Grill’s cofounder and CEO on steps to take ahead of scaling a brand
|
Aug 19, 2025 |
|
The restaurant operator who is also a social media influencer
|
Aug 12, 2025 |
|
Everbowl founder Jeff Fenster on disrupting the standard growth model
|
Aug 05, 2025 |
|
Felipe’s Taqueria co-owner on prioritizing internal growth over unit growth
|
Jul 29, 2025 |
|
Dutch Bros CEO Christine Barone on leading one of the fastest growing chains in America
|
Jul 22, 2025 |
|
Chili’s, Wendy’s chefs share tips for making menu items pop on social media
|
Jul 15, 2025 |
|
Jim ’N Nick’s CEO Larry Ryback on making the switch from full service to fast casual
|
Jul 08, 2025 |
|
Savory CEO Shauna Smith on the importance of unity, consistency, and optimism in tough times
|
Jul 01, 2025 |
|
Chef from “The Bear” restaurant on creating memorable experiences
|
Jun 24, 2025 |
|
Insomnia Cookies’ founder on winning in the booming indulgence category
|
Jun 17, 2025 |
|
2 KPOT execs share how experiential dining is key to torrid growth pace
|
Jun 10, 2025 |
|
Mountain Mike’s CEO on thriving in an off year for pizza
|
Jun 03, 2025 |
|
(Pt. 2) Denny's CEO Kelli Valade on making the brand "America's diner for today's America"
|
May 29, 2025 |
|
Denny’s CEO Kelli Valade on building a successful career by "coloring outside the lines"
|
May 27, 2025 |
|
Pluckers Wing Bar cofounder on how a $12 lunch deal and paid loyalty program drive value
|
May 21, 2025 |
|
Clutch Coffee CEO Darren Spicer on how to stand out in a crowded category
|
May 13, 2025 |
|
Taco John’s CEO Heather Neary on recapturing nostalgic customers
|
May 06, 2025 |
|
Grown founder Shannon Allen on the franchise model that could scale healthy food
|
Apr 29, 2025 |
|
Philly Pretzel Factory and the power of bulk orders
|
Apr 22, 2025 |
|
Jamba’s chief brand officer on the art and science of a new store prototype
|
Apr 15, 2025 |
|
Talkin’ Tacos’ cofounder on the keys to this South Florida chain’s rapid growth
|
Apr 08, 2025 |
|
How restaurants can take advantage of all this technology, with guest host Jonathan Maze
|
Apr 01, 2025 |
|
Houston TX Hot Chicken’s Edmond Barseghian on building a restaurant for the social media generation
|
Mar 25, 2025 |
|
Tony Roma’s CEO Mina Haque on how her law background is helping the chain’s turnaround
|
Mar 18, 2025 |
|
Wendy’s CEO Kirk Tanner on leadership lessons, vision for chain’s growth
|
Mar 11, 2025 |
|
Sucré CEO James Vitrano on the challenges of scaling an emerging brand
|
Mar 04, 2025 |
|
Currito cofounders Joe and John Lanni on adapting a brand around consumer demand
|
Feb 25, 2025 |
|
Wahlburgers CEO Randy Sharpe on building a brand alongside Mark Wahlberg
|
Feb 18, 2025 |
|
Sip Fresh founder Sharon Arthofer on building a simple yet innovative franchise
|
Feb 11, 2025 |
|
Donatos CEO Kevin King on the intersection of innovation and consistency
|
Feb 05, 2025 |
|
Fogo de Chão CEO Barry McGowan on building one of America’s favorite chains
|
Jan 28, 2025 |
|
The Granola Bar cofounders on falling forward into growth
|
Jan 21, 2025 |
|
Twin Peaks CEO Joe Hummel on taking your brand seriously
|
Jan 14, 2025 |
|
Handel’s CEO and CMO on being good stewards of a heritage brand
|
Jan 07, 2025 |
|
Tom’s Watch Bar co-CEO Brooks Schaden on elevating the sports bar
|
Dec 17, 2024 |
|
Vitality Bowls cofounder Tara Gilad on building a superfood franchise
|
Dec 10, 2024 |
|
Texas Roadhouse CEO Jerry Morgan on what makes the brand so iconic
|
Dec 03, 2024 |
|
Gastamo Group’s Peter Newlin on building great casual concepts
|
Nov 26, 2024 |
|
Red Robin and Wingstop franchisee Mike Axiotis
|
Nov 19, 2024 |
|
Some fun ideas for your next marketing campaign, courtesy Wayback Burgers
|
Nov 12, 2024 |
|
How Crust Pizza Co.’s CEO is positioning the franchise for major growth
|
Nov 06, 2024 |
|
The secret to Jeni’s renowned menu R&D
|
Oct 29, 2024 |
|
Sweetgreen falls in love with food again, plus a sneaky way to improve margins
|
Oct 22, 2024 |
|
How Another Broken Egg is leaning into R&D to drive traffic
|
Oct 15, 2024 |
|
How the grind of entrepreneurship helped this couple become great franchisors
|
Oct 08, 2024 |
|
Lessons in entrepreneurship from a DC-based founder who scored a big investment
|
Oct 01, 2024 |
|
How this ‘mac ’n’ cheese millionaire’ built a more collaborative work environment
|
Sep 24, 2024 |
|
What to know before raising capital to grow
|
Sep 17, 2024 |
|
One fast casual’s long, winding road to franchising
|
Sep 10, 2024 |
|
How two childhood friends built 10-unit Mecha Noodle Bar
|
Sep 03, 2024 |
|
Meet the “Shark Tank” guest judge who built two successful restaurant chains
|
Aug 27, 2024 |
|
A Canadian franchise plans to (re)conquer the U.S. — in malls
|
Aug 20, 2024 |
|
This seafood chain wants its experience to be like ‘a punch in the face’
|
Aug 14, 2024 |
|
A legacy barbecue chain finds the sweet spot between innovation and tradition
|
Aug 06, 2024 |
|
Why curbside pickup deserves more love
|
Jul 30, 2024 |
|
How this iconic restaurant is storytelling its way to better business
|
Jul 23, 2024 |
|
With his 4th chicken chain, Andy Howard ‘saved the best for last’
|
Jul 16, 2024 |
|
Why it took 14 years for this trendy fast casual to 'earn the right to grow'
|
Jul 10, 2024 |
|
What this Marco's exec learned from his time working at Disney
|
Jul 05, 2024 |
|
ICYMI: How Maria Rivera is driving incredible growth at Smalls Sliders
|
Jun 28, 2024 |
|
This iced tea franchise offers a unique twist in the booming beverage wars
|
Jun 20, 2024 |
|
Could Joy Trade represent the future of the eatertainment category?
|
Jun 13, 2024 |
|
How 2 marketers are boosting the missions driving their emerging restaurant businesses
|
Jun 06, 2024 |
|
Why Robert Irvine, star of ‘Restaurant Impossible,’ is a big believer in new technology
|
May 30, 2024 |
|
What value looks like for full-service pizza concepts
|
May 23, 2024 |
|
L&L Hawaiian BBQ, Blaze Pizza CEOs share strategies for striking while the iron is hot
|
May 16, 2024 |
|
Two marketing experts teach us how to build an influencer campaign
|
May 09, 2024 |
|
Why you should attend the biggest restaurant event in the U.S.
|
May 06, 2024 |
|
Jack in the Box and the secret to marketing magic
|
May 02, 2024 |
|
How social media influencers can help your restaurant
|
Apr 26, 2024 |
|
Why this 154-year-old family ice cream business still makes its product by hand
|
Apr 18, 2024 |
|
How Yum Brands is working toward gender parity
|
Apr 11, 2024 |
|
How chef Sean Brock + fast casual = success at scale
|
Apr 04, 2024 |
|
Meet Lauren Fernandez, the investor supporting small businesses
|
Mar 28, 2024 |
|
&pizza gets back to its roots as founder Michael Lastoria passes the reins to new CEO Mike Burns
|
Mar 21, 2024 |
|
Why tight control of supply chain and franchise standards have helped Rush Bowls grow
|
Mar 14, 2024 |
|
BONUS: The can’t-miss restaurant industry event right around the corner
|
Mar 12, 2024 |
|
How one concept makes a business case for its unique menu R&D
|
Mar 07, 2024 |
|
This D.C.-based concept is finding lots of opportunity in its all-day cafe
|
Feb 29, 2024 |
|
How to get the most out of your hourly employees
|
Feb 24, 2024 |
|
Meet Bodega: Part fast-casual taqueria, part cocktail lounge
|
Feb 15, 2024 |
|
The restaurant industry needs to invest more in young leaders. Here’s why.
|
Feb 08, 2024 |
|
Is Bojangles finally ready to go national? This new strategy could be key
|
Feb 01, 2024 |
|
Building a leadership team that can scale your brand
|
Jan 25, 2024 |
|
Two start-up leaders talk food safety, labor, and rising above the industry noise
|
Jan 18, 2024 |
|
How to turn your employees into future owners and executives
|
Jan 11, 2024 |
|
The CEO of a wine country burger chain shares tips for creating emotional connection to guests
|
Jan 04, 2024 |
|
The secrets to Applebee’s award-winning marketing campaigns
|
Dec 21, 2023 |
|
How to turn your brand around, according to a restaurant marketing veteran
|
Dec 14, 2023 |
|
Does this drive-thru chain have infinite runway ahead of it?
|
Dec 07, 2023 |
|
A fast-casual breakfast franchise uses catering, local store marketing to build fan base
|
Nov 30, 2023 |
|
How to scale high-quality, high-integrity menus
|
Nov 21, 2023 |
|
Inside the powerhouse Midwest restaurant group you’ve never heard of
|
Nov 17, 2023 |
|
30 new menu items?! A brewery chain revamps its experience to build loyalty
|
Nov 09, 2023 |
|
Is it time to rethink your digital marketing strategy?
|
Nov 02, 2023 |
|
This restaurant group proves that attention to detail is everything
|
Oct 26, 2023 |
|
Why Fuku decided to go all in on sports arenas
|
Oct 19, 2023 |
|
How is Portillo’s pulling off $8.5 million-plus AUVs?
|
Oct 12, 2023 |
|
How digital marketing is helping Newk’s go ‘Extra’ on rebrand
|
Oct 05, 2023 |
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Why brand merch is your next best way to drive sales
|
Sep 28, 2023 |
|
The state of fast casual, according to one of its OGs
|
Sep 21, 2023 |
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BONUS: A D.C. operator’s wild ride to 9 locations
|
Sep 20, 2023 |
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How 3 exciting brands are scaling with innovation, authenticity at their core
|
Sep 14, 2023 |
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BONUS: NRA CEO Michelle Korsmo on the ‘4 D’s’ facing operators today
|
Sep 13, 2023 |
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Jersey Mike’s is the hottest chain in America — and this is the reason why
|
Sep 07, 2023 |
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BONUS: What’s next for restaurant technology?
|
Sep 05, 2023 |