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 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.

Take-Away with Sam Oches is a business podcast hosted by Unknown Host, with 0 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts Take-Away with Sam Oches, a business show with 0 episodes published.

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  Take-Away with Sam Oches

  Smalls Sliders, Walk-Ons founder Brandon Landry shares the playbook to a scalable restaurant

  Aug 18, 202653 min

  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 .

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  Take-Away with Sam Oches

  Neon Greens' founder on hydroponics and the need for a better supply chain

  Aug 11, 202658 min

  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 .

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  Take-Away with Sam Oches

  Jollibee's president on the strategies that have helped it to a massive AUV

  Aug 4, 202657 min

  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 .

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  Take-Away with Sam Oches

  FUSIAN’s cofounder on why, 16 years in, it’s time for a brand refresh

  Jul 29, 202653 min

  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 .

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  Take-Away with Sam Oches

  How Panda Express leaders created an Asian cuisine juggernaut

  Jul 21, 202629 min

  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 .

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