Take-Away with Sam Oches
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 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.
Episodes
Zaxbys CEO on how growth will help it win in the chicken category
In this episode of Take-Away with Sam Oches, Sam talks with Bernard Acoca, the CEO of Zaxbys, the Georgia based chicken-finger chain that has grown to more than 1,000 U.S. locations bringing in nearly $3 billion in sales. Bernard was in New York City last week to help open Zaxbys newest location there, ushering in the Big Apple as its latest growth market. Zaxbys is very much in growth mode, and w
Concrete Hospitality Group’s founder on lessons from hotel F&B
In this episode of Take-Away with Sam Oches, Sam talks with Jonathan Knudsen, founder and CEO of Concrete Hospitality Group, a New York City based hospitality management group that develops and operates restaurants for hotel brands like Marriott, Hyatt, and more. Jonathan got his start at Starwood Hotels and Resorts after graduating from Johnson & Wales in Rhode Island, and he’s worked in the
Hawaiian Bros CEO on driving growth within the four walls
In this episode of Take-Away with Sam Oches, Sam talks with Scott Ford, the president and CEO of Hawaiian Bros Island Grill, a Kansas City based fast casual franchise serving the signature plate lunch of the Hawaiian islands at more than 80 locations. Scott was a veteran of chains like Applebee’s and Boston Market before joining Hawaiian Bros when it had just three locations, coming alongside the
California Pizza Kitchen’s cofounder on how to build an iconic chain
In this episode of Take-Away with Sam Oches, Sam talks with Rick Rosenfield, cofounder of California Pizza Kitchen, the casual pizza chain that’s been redefining the pizza experience since 1985. You may know CPK as the premium frozen pizza option in your grocery aisle, but the company helped to elevate what was possible in the pizza category back in its heyday of the 80s and 90s; that includes inv
Culver’s CEO on how the beloved chain pulled off 14% sales growth
In this episode of Take-Away with Sam Oches, Sam talks with Julie Fussner, CEO of Culver’s, the beloved Wisconsin-based burger chain that has grown to more than 1,000 locations since Craig Culver opened the first location with his wife and parents in Sauk City, Wisconsin, in 1984. Despite a challenging economy that’s muting growth across the restaurant industry, Culver’s grew its sales by 14.2% in
Crown Restaurant Group’s founders on scaling your business to a new city
In this episode of Take-Away with Sam Oches, Sam talks with Anthony and Haley Sitek, the cofounders and co-owners of Crown Restaurant Group, a Cincinnati based group with seven restaurants that earlier this year expanded into a new city: Columbus, Sam's neck of the woods. Anthony and Haley met in culinary school and worked in Chicago and Miami before launching Crown Restaurant Group in Haley’s hom
Sbarro’s CEO on how he’s completely reinvigorated the brand
In this episode of Take-Away with Sam Oches, Sam talks with David Karam, CEO of Sbarro, the New York style pizzeria that is celebrating its 70th anniversary this year. While many think of Sbarro as that mall-based pizza chain from the 80s and 90s, the company has quietly roared back to life over the past decade — culminating in four straight years with 100-plus openings, with the fifth virtually a
Minnie Bird’s cofounder on following in the footsteps of his grandfather, Dave Thomas
In this episode of Take-Away with Sam Oches, Sam talks with Sean Thomas, cofounder of Minnie Bird, a three-unit fast-casual chicken concept that launched in Chicago two years ago and serves a range of premium chicken items alongside a lineup of dirty sodas, plus free soft serve with every order. Sean has been preparing for this moment his whole life and learned the trade from one of the most renow
Smalls Sliders, Walk-Ons founder Brandon Landry shares the playbook to a scalable restaurant
In this episode of Take-Away with Sam Oches, Sam talks with Brandon Landry, the founder of both Walk-Ons Sports Bistreaux and Smalls Sliders, two restaurant franchises that have each grown to dozens of locations across the country. Walk-Ons, which is a full-service sports bar, was Brandon’s first concept, launched in 2003 as part of a business plan that he hatched while a business student and walk
Neon Greens' founder on hydroponics and the need for a better supply chain
In this episode of Take-Away with Sam Oches, Sam talks with Josh Smith, the founder and owner of Neon Greens, a St. Louis business that opened in 2024 as both a fast-casual salad restaurant and a working farm. The restaurant is attached to a hydroponics operation where Neon Greens grows its greens before sending it to the kitchen via conveyor belt. Not only does this create a great show for guests
Jollibee's president on the strategies that have helped it to a massive AUV
In this episode of Take-Away with Sam Oches, Sam talks with Maribeth Dela Cruz, president of Jollibee North America, the domestic arm of the Philippines-based brand that has more than 1,700 locations globally and around 100 here in North America. Jollibee is at once familiar and unique for American consumers, as it primarily serves fried chicken — what it calls Chickenjoy — but also a broader menu
FUSIAN’s cofounder on why, 16 years in, it’s time for a brand refresh
In this episode of Take-Away with Sam Oches, Sam talks with Stephan Harman, cofounder and CEO of FUSIAN, a sushi concept based in Columbus, Ohio, that has grown to seven locations over 16 years. FUSIAN is on the cusp of its biggest change yet: A brand refresh in which it’s evolving its entire look and feel as it plans for the next phase of growth. Stephan and Sam sat down in person in Columbus to
How Panda Express leaders created an Asian cuisine juggernaut
In this episode of Take-Away with Sam Oches, Sam talks with Andrea Cherng, chief brand officer at Panda Restaurant Group, parent company of Panda Express, which has more than 2,600 locations in the U.S. that pull in more than $6 billion in sales annually. Andrea has been a part of Panda for pretty much her whole life, as her parents Andrew and Peggy Cherng founded the concept back in 1983 as a qui
Black Rock Coffee Bar CEO’s tips on winning in the booming beverage category
In 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
A leading economist on consumer trends, labor, and reasons to be optimistic
In 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
Dog Haus CEO on how unique new franchise model will accelerate growth
In 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
Piada’s co-CEO on why now is the time to grow — 16 years after launch
In 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 s
Everytable’s founder on the keys to keeping prices low
In 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
Mellow Mushroom’s EVP on transforming the pizza experience
In 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 spearhe
Firebirds CEO Steve Kislow on the tools beyond price that create value
In 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 q
Mendocino Farms CEO and CMO on building the future of fast casual
In 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 sett
Whataburger CEO Debbie Stroud on the benefits of leading like a family
In 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
84 Hospitality founder Rachel Cope on 5 elements that go into a great restaurant experience
In 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 ev
Future restaurant trends to watch, according to this global expert
In this episode of Take-Away with Sam Oches, Sam talks with Rafael LaRue, the chief creative officer for global foodservice consultant Livit and its sister company, Fast Fine Restaurant Group. Rafael and his partners have a fascinating perspective because they study the industry at the global level, and not only do they consult on everything from guest experience and architecture to interior desig
Honeygrow’s founder on the brand reset that sparked consistent growth
In this episode of Take-Away with Sam Oches, Sam talks with Justin Rosenberg, founder of Honeygrow, a Philadelphia based stir-fry brand. The first Honeygrow opened back in the fast-casual boom of 2012, and much like his fast-casual peers at that time, Justin quickly scaled the business into major urban markets like New York, Boston, and Chicago. But the brand found itself mired in some bad leases,
Layne’s Chicken Fingers CEO on the incredible runway for chicken chains
In this episode of Take-Away with Sam Oches, Sam talks with Garrett Reed, CEO of Layne’s Chicken Fingers, a Texas-based fast casual that had 40 units at the beginning of this year but plans to double that count by the end of the year — with projections showing it could have more than 500 locations open by 2029. Garrett and his partners acquired Layne’s from founder Mike Layne in 2017 and took thre
FB Society CEO Jack Gibbons on the recipe for developing a successful new restaurant
In this episode of Take-Away with Sam Oches, Sam talks with Jack Gibbons, CEO of FB Society, a Dallas-based hospitality group known for founding chains like Twin Peaks and Velvet Taco — both of which it has since sold — as well as current portfolio concepts Sixty Vines, Whiskey Cake, and Mexican Sugar, among others. As a sort of restaurant incubator, FB Society has spent the past couple of decades
Chili’s CEO, pt 2: Kevin Hochman on the key ingredients to brand transformation
In this episode of Take-Away with Sam Oches, Sam talks once again with Kevin Hochman, president and CEO of Brinker International, parent company to Chili’s Grill & Bar. Today’s episode is part two of a conversation Sam recently had with Kevin in a Dallas area Chili’s as part of the Signature Series, powered by The Coca-Cola Company. (Check out part one of the conversation here.) This week, Sam
Chili’s CEO, pt 1: Kevin Hochman on the leadership traits necessary for business success
In this episode of Take-Away with Sam Oches, Sam talks with Kevin Hochman, president and CEO of Brinker International, parent company to Chili’s Grill & Bar. Chili’s has been the buzziest restaurant chain of the past two or three years, having recorded 19 consecutive quarters of same-store sales growth with help from value deals like its $10.99 3 for Me and viral videos like its mozzarella sti
Freddy’s CEO on the best way to know how to optimize your restaurants
In this episode of Take-Away with Sam Oches, Sam talks with Chris Dull, CEO at Freddy’s Frozen Custard & Steakburgers, a Wichita, Kansas-based concept that has grown to 600 locations since it first opened its doors in 2002. Freddy’s has been consistently growing all around the U.S., partly because it serves a high-quality, uncomplicated menu of burgers, fries, and custard, and partly because o
Counter Service CEO on how he and Steve Ells plan to disrupt sandwich industry
In this episode of Take-Away with Sam Oches, Sam talks with Tom Cortese, CEO of Counter Service, an upscale sandwich concept with four New York City locations. In 2012 Tom cofounded Peloton, a brand that disrupted the fitness industry and has since become a mainstream sensation. His business partner in Counter Service is Chipotle founder Steve Ells, who in 2024 launched a robot-powered plant-based
P.F. Chang’s CEO on how to jumpstart a struggling chain
In this episode of Take-Away with Sam Oches, Sam talks with Jim Mazany, CEO of P.F. Chang’s, a pan-Asian bistro concept that has grown to about 200 locations in 30-plus years. P.F. Chang’s has experienced a lot of turnover in the C-Suite recently, and the business has clearly suffered for it; sales have been trending down the past couple of years. Jim was hired late last year to help lead a turnar
Pineapple Hospitality Group’s founder and head chef on the power of treating guests like family
In this episode of Take-Away with Sam Oches, Sam talks with Jim Rehm, the founder of Pineapple Hospitality Group, alongside vice president of culinary Jessica Tomlinson. Pineapple owns five going on six restaurants in the Tampa area, and the restaurants flourish on homey atmosphere that Jim has been developing over the course of his nearly 50-year career in restaurants. In fact, Jim believes so mu
National Restaurant Association CEO on what restaurant leaders should expect from 2026
In this episode of Take-Away with Sam Oches, Sam talks with Michelle Korsmo, president and CEO of the National Restaurant Association, an organization that represents hundreds of thousands of restaurants at all levels of government. The association issues an annual State of the Industry report every year with in-depth research on how restaurants performed in the prior year, how things are expected
Sweetfin’s cofounder on why they gave the menu a huge facelift
Are Focused Restaurant Menus Over? Why This Poke Chain Shook Things Up to Win New GuestsIn this episode of Take-Away with Sam Oches, Sam talks with Seth Cohen, cofounder of Sweetfin, a Los Angeles based fast casual that launched a decade ago as one of the first players in the poke category. Sweetfin has grown to 15 locations in Southern California, but in order to unlock more growth, the leadershi
The h.wood Group founders on using exclusive experiences to drive business
In this episode of Take-Away with Sam Oches, Sam talks with John Terzian and Brian Toll, cofounders of The h.wood Group, an LA-based hospitality group that owns restaurants like Delilah and Nice Guy as well as nightclubs like Keys and Poppy. John and Brian first got into the nightclub business back in 2008 and used their extensive network of celebrities and VIPs to establish their clubs as exclusi
BONUS: How to work with social media influencers in 2026
In today’s bonus episode, Sam talks with a social media influencer and a marketing expert about the latest trends in restaurant influencer marketing — and what restaurant operators should and shouldn’t do when working with influencers. Kate Finley is the founder and CEO of Belle Communication, a foodservice PR agency with expertise in earned media, influencer relations, creative strategy, and cons
Ruby Slipper’s cofounder on how it becomes cornerstone for its communities
In this episode of Take-Away with Sam Oches, Sam talks with Jennifer Weishaupt, founder of Ruby Slipper, a breakfast, brunch, and lunch joint that first opened in New Orleans in 2008 and has since grown to 26 locations across the South. Jennifer was inspired to open Ruby Slipper after Hurricane Katrina devastated the city, and the restaurant quickly became a cornerstone of the recovering community
Cameron Mitchell on how great hospitality leads to industry-leading AUVs
In this episode of Take-Away with Sam Oches, Sam talks with Cameron Mitchell, founder and CEO of Cameron Mitchell Restaurants, a Columbus, Ohio based group that has 68 restaurants across 20-plus concepts from coast to coast. When Cameron set out to be a restaurateur over three decades ago, before he ever opened a restaurant, he wrote that he wanted to build a company with “great people delivering
First Watch CEO Chris Tomasso on inspiring culture and leadership among your team
In this episode of Take-Away with Sam Oches, Sam talks with Chris Tomasso, CEO of First Watch, a daytime café concept with more than 600 locations doing over a billion dollars in sales annually. Chris is coming up on his 20-year anniversary with the brand, having started as CMO back in 2006 and helping late cofounder Ken Pendery build First Watch into a powerhouse over the course of two decades. C
Nothing Bundt Cakes CEO on how it topped America’s Favorite Chains list two years running
In this episode of Take-Away with Sam Oches, Sam talks with Dolf Berle, CEO of Nothing Bundt Cakes, the Dallas-based chain of nearly 800 bakeries that was just named America’s Favorite Chain by Technomic. It wasn’t just the overall winner; it was also best among the top 10 chains in service and hospitality, unit appearance and ambiance, food and beverage, and convenience and takeout, and the No. 1
Sunny Street Cafe president on nailing the fundamentals of menu, service
In this episode of Take-Away with Sam Oches, Sam talks with Mike Stasko Jr., president of Sunny Street Café, a 22-unit franchise based in Columbus, Ohio, that has experienced positive traffic and sales comps even while many of its competitors are struggling. It’s not crazy menu innovation or tech bells and whistles that are driving this success; instead, Sunny Street has simply doubled down on gre
2026 marketing trends, from food influencers to AI
In this special bonus episode of Take-Away with Sam Oches, Sam talks with Kate Finley, founder and CEO of Belle Communication, a foodservice PR agency with expertise in earned media, influencer relations, creative strategy, and consumer insights. NRN has partnered all year with Belle on their Brilli platform, which offers unique insights into food influencers and how to leverage them for your busi
Chipotle CEO Scott Boatwright on his career, leadership, and goals for the chain
In this episode of Take-Away with Sam Oches, Sam talks with Scott Boatwright, the CEO of Chipotle Mexican Grill. Chipotle, of course, needs no introduction, but to some degree Scott did last year when he was suddenly thrust into the CEO role after his former boss Brian Niccol left for the chief executive job at Starbucks. Scott has spent his whole career in restaurants, spending the bulk of his ea
Roots Natural Kitchen CEO on defying the narrative of the slop bowl
In this episode of Take-Away with Sam Oches, Sam talks with Henry Borgeson, CEO of Roots Natural Kitchen, an 18-unit salad and grain bowl concept that was started by some University of Virginia graduates in Charlottesville a decade ago. The premise was straightforward: make natural food radically accessible to everyday consumers. But history is riddled with examples of restaura
Flynn Group founder Greg Flynn on why he’s finally betting on an emerging chain
In this episode of Take-Away with Sam Oches, Sam talks with Greg Flynn, founder and CEO of Flynn Group, which is the largest franchise operator in the world with eight brands in its portfolio doing about $5 billion in annual sales. Flynn Group has spent the past 25 years partnering with some of the biggest chains in the world, including Applebee’s, Wendy’s, Panera Bread, A
Big Dave’s founder on launching a successful cheesesteak chain out of a gas station
In this episode of Take-Away with Sam Oches, Sam talks with Derrick Hayes, the founder and CEO of Big Dave’s Cheesesteaks, a nine-unit franchise that has plans to become the next big thing in cheesesteaks. A native of West Philadelphia, Derrick opened the first location 11 years ago inside a Dunwoody, Georgia, gas station, turning it into a cult favorite with hours-long lines.
Habit Burger CEO Shannon Hennessy on the need to be quick and nimble in a fast-changing industry
In this episode of Take-Away with Sam Oches, Sam talks with Shannon Hennessy, the CEO of Habit Burger & Grill. The California-based better-burger chain has grown to nearly 400 locations over its 56 years and now, with help from parent company Yum Brands, is plotting coast to coast growth. Shannon joined Habit Burger from sister chain KFC back in 2022 and took over as CEO in
Philz Coffee CEO on the artisanal niche its carving in the category
In this episode of Take-Away with Sam Oches, Sam talks with Mahesh Sadarangani, the CEO of Philz Coffee, an artisanal coffee brand that, for more than 20 years, has committed itself to serving hand-crafted coffee using sustainably sourced beans from around the world. Mahesh arrived at Philz from Wingstop in 2021, and he set out to modernize and optimize the chain while protecti
&pizza CEO Mike Burns on cutting prices and playing the long game
In this episode of Take-Away with Sam Oches, Sam talks with Mike Burns, CEO of &pizza, a fast-casual pizza joint based in Washington D.C. that has grown to 45 locations. &pizza made headlines earlier this year when it announced it would buck the trend and cut its menu prices, offering unlimited free toppings with its $12 personal-sized pizzas rather than charging for to
CAVA CEO Brett Schulman shares the blueprint for the chain’s early growth
In this episode of Take-Away with Sam Oches, Sam talks with Brett Schulman, cofounder and CEO at CAVA, the Mediterranean fast casual concept that has grown to more than 400 locations across the U.S. Brett sat down with Sam during the Investment Summit portion of the recent CREATE Event for Emerging Restaurateurs, where he shared the blueprint for CAVA’s remarkable growth, which
Domino's CEO Russell Weiner on how the company became the No. 1 pizza chain in the world
In this episode of Take-Away with Sam Oches, Sam talks with Russell Weiner, the chief executive officer at Domino’s Pizza, at the company’s headquarters in Ann Arbor, Mich. Russell shares the strategies that have driven Domino’s to become a dominant global leader in pizza, and he reflects on his 17 years with the company, which included what could be the most remarkable brand t
Domino’s CMO Kate Trumbull on the right way to change a brand
In this episode of Take-Away with Sam Oches, Sam talks with Kate Trumbull, EVP and global chief marketing officer at Domino’s Pizza, in person at the chain’s Ann Arbor, Mich., headquarters. She joined the podcast to talk about why Domino’s takes big swings in its marketing, how it crafts its voice in the social media age, and what went into that major brand refresh the company
A chef and social media expert explain the power of chef-generated content
In this episode of Take-Away with Sam Oches, Sam talks with Lars Smith, chef and owner of State of Mind Pub in Palo Alto, Calif., and Abby Hughes, head of growth strategy for Belle Communication. They’ve been tracking the rise of chef content on Instagram and TikTok, and joined the podcast to share their tips both for chefs and foodservice businesses on how to leverage chefs fo
Wild Wing Café CEO on how to navigate through bankruptcy
In this episode of Take-Away with Sam Oches, Sam talks with Mark Cote, CEO of both Wild Wing Café and Back Yard Burgers since 2022. The brands each recently emerged from chapter 11 bankruptcy, and Mark joined the podcast to talk about the filing process, how to prepare for it, what it looks like, and why there’s reason for optimism even when it seems like the sky is falling.&nb
Barry Bagel’s president on scaling a business as a second-generation owner
In this episode of Take-Away with Sam Oches, Sam talks with Mark Greenblatt, president of Barry Bagel, a Toledo, Ohio-based franchise founded by Mark’s dad Barry Greenblatt back in 1972. He joined the podcast to talk about the lessons he picked up working alongside his dad, how he’s learned big lessons from dumb mistakes, and how he’s finding efficiencies in the business without mes
Onigilly’s founder on knowing when it’s time for a brand reset
In this episode of Take-Away with Sam Oches, Sam talks with Koji Kanematsu, founder of Onigilly Japanese Kitchen, a San Francisco based franchise introducing Americans to the rice ball snack onigiri. He joined the podcast to talk about the brand’s humble beginnings as a food cart, how he had to completely rethink his product to adapt to American palates, and how COVID forced him to
Hawkers’ cofounder on averting disaster and scoring a new chance at growth
In this episode of Take-Away with Sam Oches, Sam talks with Kaleb Harrell, cofounder and CEO at Hawkers Asian Street Food, a 15-unit casual chain based in Orlando. Hawkers filed for bankruptcy in September 2024, even though it had been enjoying double-digit year-over-year sales growth. The bankruptcy filing was to protect the brand from an overreaching lender, and after settling that dis
Mooyah’s new president shares tips on how operational excellence drives restaurant success
In this episode of Take-Away with Sam Oches, Sam talks with Michael Meche, president of Mooyah Burgers, Fries and Shakes. Michael has three decades of experience in the restaurant industry, most of that with Papa Johns, where he started as a store employee before working his way up to vice president of franchise operations. He then spent a few years at Capriotti’s and Wing Zone before ta
FiiZ Drinks president Scott Ball on sustaining dirty soda’s momentum
In this episode of Take-Away with Sam Oches, Sam talks with Scott Ball, president of FiiZ Drinks, a specialty soda shop franchise that started in Utah in 2014 and now has more than 70 locations across the U.S. With about 150 locations in the pipeline, FiiZ is capitalizing on the incredible rise in dirty soda’s popularity, but the brand features a wide range of beverages plus food it
Darden CEO Rick Cardenas on how he went from bus boy to the board room of the same company
In this episode of Take-Away with Sam Oches, Sam talks with Rick Cardenas, the CEO of Darden Restaurants. This is the fourth edition in our Signature Series — in partnership with The Coca-Cola Company — which are conversations with some of the biggest CEOs in the restaurant industry. Rick started as a bus boy at Red Lobster when he was 16 years old, and over the course of four decad
Luna Grill’s cofounder and CEO on steps to take ahead of scaling a brand
In this episode of Take-Away with Sam Oches, Sam talks with Sean Pourteymour, the cofounder and executive chairman of Luna Grill, as well as Rich Pinnella, the brand’s CEO. Sean and his wife Maria founded Luna Grill in San Diego back in 2004, and the Mediterranean fast casual started scaling in 2010. By 2019 it had expanded to more than 50 locations between California and Texas, but paus
The restaurant operator who is also a social media influencer
In this episode of Take-Away with Sam Oches, Sam talks with Tony Scardino, aka Professor Pizza, and Megumi Robinson, the vice president of services at Belle Communication. Tony is both a restaurant operator and an influencer, having both a pizza shop in Chicago and a sizeable following on social media with his Professor Pizza moniker. Meanwhile, Megumi and Belle Communication have been N
Everbowl founder Jeff Fenster on disrupting the standard growth model
In this episode of Take-Away with Sam Oches, Sam talks with Jeff Fenster, the founder and CEO of Everbowl, an acai bowl concept that has grown to 100 locations in nine years, and which now counts athletes like Jayson Tatum, Drew Brees, and Shaquille O’Neal among its investors. Much of Everbowl’s success can be attributed to Jeff’s knack for disruption in the marketplace, his entrepreneur
Felipe’s Taqueria co-owner on prioritizing internal growth over unit growth
In this episode of Take-Away with Sam Oches, Sam talks with Pike Howard, the co-owner of Felipe’s Taqueria, a six-unit fast-casual concept out of New Orleans that has prioritized its systems and business model in its nearly 20 years in business as it slowly grows across the South. Pike was a finance guy when his father-in-law pulled him into the Felipe’s business, and that mindset has be
Dutch Bros CEO Christine Barone on leading one of the fastest growing chains in America
In this episode of Take-Away with Sam Oches, Sam talks with Christine Barone, CEO of Dutch Bros. This is the third edition in our Signature Series, which are conversations with some of the biggest CEOs in the restaurant industry. And there are few companies bigger right now than Dutch Bros, which is turning heads all across the U.S. as it races across the country and redefines the coffee
Chili’s, Wendy’s chefs share tips for making menu items pop on social media
In this episode of Take-Away with Sam Oches, Sam talks with the director of culinary at Chili’s, Brian Paquette, as well as the director of culinary innovation at Wendy’s, Becky Davis. Chili’s and Wendy’s were each winners at NRN’s 2025 MenuMasters Awards, which were hosted in partnership with Ventura Foods and presented during a special gala at the National Restaurant Association S
Jim ’N Nick’s CEO Larry Ryback on making the switch from full service to fast casual
In this episode of Take-Away with Sam Oches, Sam talks with Larry Ryback, the CEO of Jim ’N Nick’s Community Bar-B-Q, a chain of more than 50 locations across the South that is celebrating 40 years in business with a new store design that is helping to drive double-digit sales growth. The new store prototype takes into account its big growth in off-premises sales and shifts away from a f
Savory CEO Shauna Smith on the importance of unity, consistency, and optimism in tough times
In this episode of Take-Away with Sam Oches, Sam talks with Shauna Smith, the CEO of Savory Management, the operational arm of the Salt Lake City based private equity group Savory Fund. Savory invests in emerging restaurant concepts like Swig, Via 313, PINCHO, and Mo’Bettahs, and Shauna oversees the operations of these concepts, which includes a team of 65 in-house specialists who support the
Chef from “The Bear” restaurant on creating memorable experiences
In this episode of Take-Away with Sam Oches, Sam talks with Curtis Duffy, the James Beard award-winning chef and owner at the Michelin-starred Chicago restaurant Ever — a restaurant that features prominently in the FX show “The Bear.” Curtis has consulted with and cooked for the show, which is starting its fourth season this week. But long before “The Bear,” he was a renowned chef who tr
Insomnia Cookies’ founder on winning in the booming indulgence category
In this episode of Take-Away with Sam Oches, Sam talks with Seth Berkowitz, the founder and CEO of Insomnia Cookies, the cookie delivery concept that has been around now for 22 years and grown to more than 300 locations in the U.S., helping to carve out an early niche in the so-called “indulgence” category that has been booming the past few years. Insomnia announced that two investors had ste
2 KPOT execs share how experiential dining is key to torrid growth pace
In this episode of Take-Away with Sam Oches, Sam talks with Maggie Farrell and Victor Chow, the VP of marketing and VP of operations for KPOT, the fast-growing Korean barbecue and hot pot chain with a unique, do-it-yourself experience at its core. According to this year’s Technomic Top 500, KPOT grew its location count by 72% in 2024, and its sales by 34%. Already in 2025 it’s opened more tha
Mountain Mike’s CEO on thriving in an off year for pizza
In this episode of Take-Away with Sam Oches, Sam talks with Jim Metevier, CEO of Mountain Mike’s Pizza, a California-based brand with more than 300 locations in 10 states. Pizza as a category had a pretty rough year in 2024, with the major players mostly seeing flat or negative traffic over the prior year. Mountain Mike’s, meanwhile, enjoyed year-over-year sales growth of 5% and unit growth o
(Pt. 2) Denny's CEO Kelli Valade on making the brand "America's diner for today's America"
In part 2 of Sam's interview with Kelli Valade, CEO of Denny’s and Keke’s Breakfast Cafe, he talks with her about the business of Denny’s, its status as “America’s diner,” the potential she saw in the brand when she took the CEO reins in 2022, and her vision for the company going forward. They also talk about Keke’s Breakfast Cafe, the emerging fast-casual brand that Denny’s acquired right about t
Denny’s CEO Kelli Valade on building a successful career by "coloring outside the lines"
In this episode of Take-Away with Sam Oches, Sam talks with Kelli Valade, CEO of Denny’s and Keke’s Breakfast Cafe. This is the second edition in NRN’s new Signature Series, which are conversations with some of the biggest CEOs in the restaurant industry, powered by The Coca-Cola Company. This interview is rolling out in two parts, and in this episode Kelli talks about her career, her le
Pluckers Wing Bar cofounder on how a $12 lunch deal and paid loyalty program drive value
In this episode of Take-Away with Sam Oches, Sam talks with Dave Paul, cofounder of Pluckers Wing Bar, a beloved sports bar concept in Texas with 32 locations in the Lone Star State. Pluckers is celebrating its 30th anniversary this year and has seen plenty of change in the chicken category as competitors like Raising Cane’s, Chick-fil-A, and Wingstop have come to dominate the space
Clutch Coffee CEO Darren Spicer on how to stand out in a crowded category
In this episode of Take-Away with Sam Oches, Sam talks with Darren Spicer, cofounder and CEO of Clutch Coffee, a drive-thru coffee shop that has grown to 15 locations across the Carolinas since debuting in 2018. Darren grew up in Oregon and worked as a broista at Dutch Bros before going into medical device sales, and while he travelled the country for that job, he realized there were par
Taco John’s CEO Heather Neary on recapturing nostalgic customers
In this episode of Take-Away with Sam Oches, Sam talks with Heather Neary, CEO of Taco John’s, in-person at the Restaurant Leadership Conference in Phoenix. Heather took the reins at Taco John’s a little over a year ago, shortly after the brand experienced the bright spotlight of the Taco Tuesday trademark battle with Taco Bell. Her strategy at the chain has been to tap into Taco John’s
Grown founder Shannon Allen on the franchise model that could scale healthy food
In this episode of Take-Away with Sam Oches, Sam talks with Shannon Allen and Zach Cohen, the founder and CFO of the Miami-based fast-casual concept Grown. Shannon opened this concept with her husband, NBA Hall of Famer Ray Allen, in 2016, driven by the fact that their son Walker was diagnosed with type 1 diabetes when he was a toddler and Shannon struggled to find healthy foods served f
Philly Pretzel Factory and the power of bulk orders
In this episode of Take-Away with Sam Oches, Sam talks with Dan DiZio, cofounder and CEO of Philly Pretzel Factory, a Philadelphia-based snack concept with more than 170 locations primarily in the East Coast. Philly Pretzel Factory has achieved broad appeal with its paperclip shaped pretzels and wide variety of dips, and it’s especially found success with its Party Trays, which have been
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