Take-Away with Sam Oches

Hosted by Nation's Restaurant News

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160

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Aug 2026

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About the show

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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September 1, 20261 hr 13 min

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 assured this year. A lot of that is thanks to David, who has spent almost his entire life in restaurants. His father was one of the first Wendy’s franchisees, and David followed him into the business, eventually serving as president of Wendy’s from 2008 to 2011. He later took the CEO post at Sbarro and eventually acquired the chain, moving it from New York to Columbus and running it with his sons. Sam sat down with David at Sbarro’s headquarters to talk about how he’s reinvigorated a brand that many had left for dead, what he thinks is wrong with the pizza category today, and how Sbarro has identified opportunity in nontraditional locations. In this conversation, you’ll find out why: You should lean into your customer’s perception of your brand The opportunity to capitalize on the impulse buy is growing Any rebranding you do must keep one foot solidly in the past Global markets are ripe for franchise growth Delivery crippled the pizza category — and drones could make it worse Consistently great operational execution separates winners from losers Milestones like anniversaries are great opportunities to celebrate with your whole system Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .

August 25, 202648 min

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 renowned restaurateurs of all time: his grandfather, Wendy’s founder Dave Thomas. Indeed, Sean got into the family business at a young age and has spent his career learning the intricacies of restaurant leadership. That’s come in handy not only at Minnie Bird, but also now that he’s also a Wendy’s franchisee. Sean joined the podcast to share some of the most vital tips he picked up from his grandfather and talk about what it means to walk in his shoes as a restaurant entrepreneur. In this conversation, you’ll find out why: Restaurant leadership isn’t given; it’s earned If you want to excel in your own restaurant, you should try to learn from the best Follow the data when designing your concept Beverages are now a marquee item Nostalgia is extending to branding and design Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .

August 18, 202652 min

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-on basketball player at LSU. The quick-service Smalls came later, in 2018, but already expects to have over 100 locations open by next year, with fast growth possible due to the concept’s modular, pre-fabricated build-out that leverages shipping containers. Brandon joined the podcast to talk about the similarities in growing both Walk-Ons and Smalls, the key ingredients to scaling restaurants no matter the concept, and about how Smalls is adapting to meet franchisees’ evolving needs. In this conversation, you’ll find out why: If you’re opening new units quickly, you must also learn from your mistakes quickly Customers shouldn’t have to work hard to understand your menu The coffee players are just the tip of the drive-thru iceberg Great concepts start with great people Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .

August 11, 202657 min

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, but it also provides them with high-quality, hyperlocal produce at a time when food-borne illnesses are making consumers lose trust in the supply chain. Josh joined the podcast to talk about the state of the farm-to-table movement, why our supply chain needs to be decentralized, and why restaurants must have a clear “why” that drives their growth. In this conversation, you’ll find out why: Restaurants are telling a story, and the operator’s conviction in that story determines its success The supply chain needs to diversify, and hydroponics is just one solution Consumers crave transparency in their relationship with food Every menu item has a story, and your employees should know how to tell it The nexus of quality, value, and experience will drive the future of restaurants Your “why” isn’t just your purpose; it’s your decision-making compass Big, transformative ideas don’t need scale to make an impact Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .

August 4, 202656 min

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 with more outside the box items like spaghetti, burger steak, and ube pie. That mix of familiarity and novelty is helping Jollibee to expand quickly in the U.S., and not only within Filipino-American communities. It’s also helping Jollibee achieve average unit volumes just shy of $5 million — an incredible number for a QSR in a competitive category. Maribeth joined the podcast to talk about the strategies that have helped Jollibee establish such a strong foothold here in the U.S., and about the ways in which Jollibee leans into its heritage to create a warm, welcoming environment. In this conversation, you’ll find out why: You should plot your growth where you can develop brand ambassadors The best path to consumers’ hearts is familiarity with a twist Franchisees must share your hospitality standards Great execution leads to great results From merch to a mascot, your branding can carry appeal far beyond the restaurants Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .

July 29, 202653 min

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 talk about that brand evolution and how the business has evolved over a decade and a half to better serve its guests. In this conversation, you’ll find out why: Your first location should be a profitable test kitchen There’s always room for improvement — even with your core product If your product travels well, consider fewer units in each market Customers can make their own decisions around health and wellness Branding guidelines help you tell your story — and grow into new markets People align with like-minded brands Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .

July 21, 202629 min

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 quick-serve spinoff of their Panda Inn full-service concept. Today Andrea oversees growth and development at Panda, which includes helping the chain carve out a distinct American-Chinese menu that borrows from China’s eight renowned regional cuisines. NRN just named Panda Express as this year’s Brand Icon winner, and Sam traveled to Panda’s Support Center in Rosemead, CA, to sit down with Andrew, Peggy, and Andrea to learn more about the brand’s balance between its Chinese heritage and its desire to create something wholly original. This is Sam's interview with Andrea, in which you’ll learn more about how an immigrant ethos drives Panda’s growth and how the chain creates valuable experiences both in stores and its digital channels. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .

July 14, 202647 min

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 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 goals Register for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .

July 7, 202628 min

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 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 competition Labor 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 thank Register for CREATE here: https://informaconnect.com/create/ Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .

June 30, 202658 min

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 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 areas You should treat your franchisees as the brand partners that they are Area directors are like player coaches who can level up the brand There’s no deadline for ramping up growth An 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 .