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 [email protected].

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 [email protected].

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 [email protected].

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 [email protected].

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 [email protected].

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 [email protected].

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 [email protected].

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 [email protected].

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 [email protected].

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 sales growth. But to this point Piada’s growth has been slow and deliberate as the company pieces together the right playbook for growth. That playbook is ready, and Lance — whose career included 16 years with Bravo Brio after stops with J. Alexander’s and Hillstone Restaurant Group — is steering the brand into its next growth phase. He joined the podcast to talk about all the little details that go into a great restaurant experience, and about the right way to evolve a restaurant business.

In this conversation, you’ll find out why:

• Your customers will tell you what your star menu item is
• Hospitality is the ingredient that brings customers back
• You should never take the crab out of the crab cakes
• Customization is not for everybody
• You’ve got to earn the right to grow
• A guest’s endorsement is gold — and harder and harder to get

Register for CREATE here: https://informaconnect.com/create/

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