In this episode of Take-Away with Sam Oches, Sam talks with Jill Taylor, the CEO of Burgerville, a 40-unit regional burger chain based in Oregon and Washington State that is celebrating its 60th anniversary this year — but is still at the leading edge of innovation when it comes to employee support and sustainability.

In this conversation, you’ll find out why: 

• Restaurants should consider taking their sustainability efforts up a notch by becoming regenerative
• When it comes to sustainability, it helps to remember that we are all in this together
• Local sourcing could be the answer to many of our supply chain issues
• You should treat your team not as employees with jobs, but as people training for a vocation
• Investing in the quality of your product, your people, and your planet can indeed be profitable

Have feedback or ideas for Take-Away? Email Sam at [email protected].