Take-Away with Sam Oches

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]. 

In this episode of Take-Away with Sam Oches, Sam talks with Tony Pham and Rich Reyes, the cofounders of Mecha Noodle Bar, a full-service Asian concept based in Connecticut that has grown to 10 locations around the country. The childhood friends have scaled this brand with an Asian soul food menu of ramen, pho, and bao served in a relaxed, modern setting, and they joined the podcast to share how their friendship has been key to their success and why giving back to their communities has boosted their recruitment and retention.

In this conversation, you’ll find out why:

• A successful business needs a little intellect and a little instinct
• No matter your product or concept, consumers appreciate a great experience 
• Some restaurants come together like magic
• You should make sure you have a restaurant before you have a business
• It pays to invest in people who invest in themselves
• The best way to give back is if you build it into your business model

Register for CREATE — for free! — at 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 Candace Nelson, an entrepreneur, investor, author, and media personality best known for founding Sprinkles Cupcakes. Candace is keynoting NRN’s CREATE Event for Emerging Restaurateurs this October 9, where Sam will interview her on the CREATE stage about her life as an entrepreneur and restaurateur. In this podcast, you’ll get just a small taste of that interview as they explore her journey from the finance world to cupcakes to pizza.

In this conversation, you’ll find out why:

• You capture guests’ attention by flying in the face of expectation 
• The life of an entrepreneur shows leaders what they’re made of
• You don’t have to fly a rocket to the moon to be a successful entrepreneur
• You should secure proof of concept before you raise capital to grow
• There’s plenty more to learn from Candace at CREATE this October!

Register for CREATE — for free! — at 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 Dave Colebrook, president of LSR and Emerging Brands with the Canadian restaurant company Recipe. Dave oversees the franchise New York Fries, a brand that was born in New York in 1983 but primarily grew across Canada before reentering the U.S. earlier this year. Dave joined the podcast to talk about how this brand plans to reconquer its original homeland and why malls are its real estate sweet spot.

In this conversation, you’ll find out why:

• Malls are not dead
• Sampling is the perfect marketing for high foot traffic destinations
• Speed of service is everything in busy destinations
• A strong product plus good economics helps a brand transcend borders 

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

In this episode of Take-Away with Sam Oches, Sam talks with Andy Diamond, president of Angry Crab Shack. This full-service franchise based in Arizona has 24 locations open and is growing across the U.S. and the U.K. It’s a seafood boil concept where experience is everything, and Andy joined the podcast to talk about how they keep that experience fresh and exciting, plus how the efficiencies of their kitchen and menu help them with labor and growth.

In this conversation, you’ll find out why:

• Your restaurant should be like a punch in the face
• The younger generations should be a critical consideration in your innovation
• A great restaurant experience is the perfect franchise advertisement 
• International growth is heating up 

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

In this episode of Take-Away with Sam Oches, Sam talks with Peter Frey, chief brand officer at Sonny’s BBQ, a Florida-based concept that has grown to nearly 100 locations after more than 50 years in business. Sonny’s recently announced a new brand campaign called “It’s Always Sonny’s Here,” which is meant to reflect the easy-living vibe the brand tries to create. Peter joined the podcast to discuss the new campaign and how it’s setting the brand up for not just traffic growth, but also franchise growth. 

In this conversation, you’ll find out why:

• Sometimes craftsmanship should trump innovation
• Fast-casual service has major benefits, but risks being too transactional in nature
• General manager development puts you in the ideal position to succeed
• Restaurants are as much about unplugging as they are about nourishment
• Legacy brands have permission to innovate with technology and ordering

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

In this episode of Take-Away with Sam Oches, Sam talks with Jodi Boyce, chief marketing officer for Teriyaki Madness. This 155-unit fast casual serving made to order bowls recently launched a new curbside pickup platform called Mad Dash that is designed to boost guest frequency. Jodi joined the podcast to talk about the newfound potential in curbside pickup and how it’s helping Teriyaki Madness avoid discounting as it looks to drive more traffic to stores.

In this conversation, you’ll find out why:

• Curbside is a perfectly suitable alternative to drive-thru
• Technology makes curbside far faster and more efficient than drive thru
• If you can’t beat third-party delivery players, at least take share from them
• Catering is another underappreciated off-premises channel 
• You shouldn’t pull a Bed Bath & Beyond with your discounting  
• Frequency, not discounting, is the right tool to help you weather economic woes

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