Take-Away with Sam Oches

In this episode of Take-Away with Sam Oches, Sam talks with Pat Conlin, president of Wayback Burgers, a better-burger franchise with roughly 150 locations here in the U.S. Like everyone else in this industry, Wayback Burgers is leaning into its marketing efforts to generate traffic, and it’s found some fun and creative solutions that have engaged its local communities and driven some of its best sales days. Pat joined the podcast to talk about why marketing around things like food holidays has become such a boon for Wayback Burgers and how the company taps into its franchise community to drum up some of its best marketing ideas. 

In this conversation, you’ll find out why:

• If quality can’t be a differentiator, then service must be
• Bogus holidays are low-hanging fruit for your marketing efforts
• Engaging kids in your marketing — and even your R&D — is a win-win
• Guest acquisition is a churn you have to constantly work on 
• The smallest marketing touches can make a big difference

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

In this episode of Take-Away with Sam Oches, Sam talks with Carl Comeaux, CEO of Crust Pizza Co., a 30-unit pizza franchise based outside of Houston. Carl has been an entrepreneur since he was a teenager and was part of the team who cofounded Main Squeeze Juice Co. back in 2017. Now as CEO of Crust, Carl is tasked with scaling this pizza brand that serves Chicago-style thin-crust pizza with a hybrid service model that thrives both with dine-in and to-go business. He joined the podcast to talk about how his knack for entrepreneurialism has given him a unique viewpoint as CEO of the business and how the partners are creatively positioning Crust as they prepare to scale it across the Southeast. 

In this conversation, you’ll find out why:

• Scalable requires simple 
• Pizza doesn’t have to be dine-in or off-premises exclusive
• The Pizza Hut of yesteryear made an impression on younger consumers
• Developing your own proprietary tech is a value add for your whole system
• The more you give, the more you receive

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

In this episode of Take-Away with Sam Oches, Sam talks with Jeni’s Splendid Ice Creams CEO Stacy Peterson and director of innovation Beth Stallings. Jeni’s has made a name for itself with incredibly creative and indulgent ice cream flavors, including a seasonal rotation that gives the company a chance to take some big swings with flavor profiles. Sam joined Stacy and Beth in person at a scoop shop in Columbus, Ohio, to sample the new holiday collection and discuss Jeni’s approach to R&D. 

In this conversation, you’ll find out why:

• Seasonal menu innovation is a baked-in marketing strategy
• Timing is everything in menu R&D
• Food is closely linked to memory and has the ability to transport guests
• You should think both big and small with new product development 

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

In this episode of Take-Away with Sam Oches, Sam talks with Nicolas Jammet, cofounderand chief concept officer for Sweetgreen, the fast casual that has been changing customer perception of healthy and locally sourced ingredients since 2007. Sweetgreen has been a touchpoint for fast-casual innovation since its early days and has especially been seen as a tech innovator. But it’s spent the past few years refocusing the narrative on its menu innovation and the quality of its sourcing. Nicolas joined the podcast to talk about how Sweetgreen has leaned more into the story of its food as it approaches 250 locations in 22 states. 

In this conversation, you’ll find out why:

• The evolving nature of convenience is affecting menu innovation
• With proper planning, restaurants can scale farmer relationships and their potential
• There is opportunity in the story of your food 
• Your ingredients and your suppliers are worth celebrating 
• Technology may enable innovation, but it’s food that your customers are coming for
• Automated kitchen equipment should complement the food quality 
• The great American food brands find the right balance of accessibility and craveability

This conversation is brought to you by 86 Repairs, a restaurant equipment repair and maintenance solution built for operators. Be sure to stick around for the bonus conversation with 86 Repairs CEO Daniel Estrada, who joined Sam to talk about why the old way of managing repairs and maintenance is broken, and how there is a huge opportunity to improve margins by optimizing R&M. 

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

In this episode of Take-Away with Sam Oches, Sam talks with Paul Macaluso, CEO of Another Broken Egg Café, a breakfast, brunch, and lunch franchise with 100-plus locations. Another Broken Egg aims to stand out from a crowded family dining segment with a creative, New Orleans-inspired menu, and Paul joined the podcast to talk about its new lunch menu and how Another Broken Egg’s innovation is both maximizing its existing business and widening its opportunity to draw customers new and old.  

In this conversation, you’ll find out why:

• Daypart expansion is a potential traffic driver 
• Squeezing more out of your busiest periods is an efficient way to grow
• Weekends and weekdays provide different but equally valuable customer bases
• Seasonal menus are a fast way to stand out from competitors

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 Knudsen, cofounder and CEO of Ziggi’s Coffee, a Colorado-based franchise that is closing in on 100 locations. Brandon started Ziggi’s with his wife Camrin in 2004 after convincing her to drop out of college and move to Colorado with him to start a business. They spent 12 years experiencing all of the hardships of running a business, grinding their way to 6 locations before franchising Ziggi’s. Brandon joined the podcast to talk about how that experience helps the Knudsen’s excel at being franchisors and how Ziggi’s is standing out in an increasingly crowded coffee category.  

In this conversation, you’ll find out why:

• Hard work does not go unnoticed
• Partnerships aren’t for everyone 
• Some of the best ideas come when you’re backed into a corner
• Customers sometimes come for the relationship, not the product
• Every restaurant brand should see growth as a marathon, not a sprint 
• Even hot markets with lots of competition have pockets of opportunity 
• The grind of entrepreneurship is a great precursor to being a franchisor

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

In this episode of Take-Away with Sam Oches, Sam talks with Amir Mostafavi, founder and CEO of South Block, a Washington, D.C.-based juice, smoothie, and bowl concept with 17 locations. Amir has been grinding as an entrepreneur for 20 years, and earlier this year his hustle paid off, as South Block secured an investment with Savory Fund to expand initially on the East Coast. He joined the podcast to share his entrepreneurial journey, how he’s tackled the many challenges along the way, and why people on the proverbial “block” are so important to the brand’s success. 

In this conversation, you’ll find out why:

• You should get involved in activities where your guest is involved
• Sometimes the simplest rules are the most important
• Being a little bit naïve can be great for your business
• Your ability to quickly adopt new items can trend-proof your business 
• Your culture will never be 100% perfect, but you can work on improving it 100% of the time
• It’s important to celebrate all of your brand’s wins 

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

In this episode of Take-Away with Sam Oches, Sam talks with Erin Wade, founder of Homeroom, an Oakland-based mac ’n’ cheese concept with three locations. Erin released a book called “The Mac & Cheese Millionaire: Building a Better Business by Thinking Outside the Box,” which details her journey going from lawyer to restaurant entrepreneur and how she and her team achieved a more collaborative and meaningful work environment. She joined the podcast to talk about the book and a color-coded system that has helped protect her employees from harassment.

In this conversation, you’ll find out why:

• Great experiences don’t cost more to create, they just require caring more
• A better working environment leads to better restaurant performance
• Harassment from your customers may be a bigger problem than you think
• You owe it to your employees to protect them from harassment and abuse
• If you want to build a strong culture, start with trust

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

In this episode of Take-Away with Sam Oches, Sam talks with Andrew Smith, cofounder and managing partner of Savory Fund, a Utah-based private equity firm that counts 10 emerging restaurant brands in its portfolio. Andrew joined the podcast to discuss the state of restaurant investing and the upcoming Investment Summit in Nashville, plus whether now is a good time to raise money and what founders must do as they prep their brands for a raise.  

In this conversation, you’ll find out why:

• It’s better to be a speed boat in tumultuous waters than a cruise ship
• When raising money, you have to date around
• You shouldn’t try to time the market when you’re raising money
• Make sure your foundation is strong before you raise money
• Cut loose any anchors on your speedboat before you hit the throttle

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

In this episode of Take-Away with Sam Oches, Sam talks with Denise Tran, founder and CEO of Bun Mee, a Vietnamese fast casual with four locations in the San Francisco Bay Area. Bun Mee has been around since 2011, and now after 13 years — and many important lessons — it’s ready to grow through franchising. Denise joined the podcast to talk about what it’s like to launch a business selling food most people haven’t heard of and how she’s much stronger having navigated the difficult operating environment that is San Francisco. 

In this conversation, you’ll find out why:

• Customers may not understand your product — and that’s OK
• Airport locations are tough work, but well worth the effort 
• If you can succeed in a tough operating environment, you can succeed most anywhere
• Having your house in order can help you through crises 
• There is no perfect time to grow

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