In this episode of Take-Away with Sam Oches, Sam talks with Marc Torres, CEO of the Colorado-based, marijuana-themed sandwich concept Cheba Hut. Marc joins the podcast to talk about how Cheba Hut embraces that theme without putting anyone off, how its labor requirements are even more stringent than most restaurants, and why it’s so important for companies to let franchisees think outside the box. 

In this conversation, you’ll find out why: 

• If you paddle way out ahead of a trend wave, you can ride it to big things
• You don’t have to hit your customers over the head with your theme
• Franchise brands can lean into corporate growth to maintain momentum
• Let your franchisees color outside the lines a bit
• Your employees are as much a part of your vibe as your product, décor and branding
• The interaction with your guest is more important than the transaction

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

In this episode of Take-Away with Sam Oches, Sam talks with Ricky Richardson, CEO of the South Carolina-based breakfast, brunch and lunch concept Eggs Up Grill. Ricky joins the podcast to discuss how the company is differentiating itself in a crowded category, why it’s focused on affordability over value, and how he’s preparing the brand to weather economic volatility.

In this conversation, you’ll find out why: 

• The breakfast category is following a similar trajectory as casual dining
• Some of your best ideas will come from your franchisees
• Your local franchise partners can provide a foundation for your workforce
• You should focus on affordability over value
• You can survive economic volatility through an intense focus on your margins

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

In this episode of Take-Away with Sam Oches, Sam talks with Otto Othman, cofounder and CEO of the Miami-based burger and kebab joint PINCHO. Otto goes inside the story of PINCHO and tells us how he’s built a robust tech stack at his emerging brand, how the brand has managed to do its best business during the COVID-19 pandemic, and why he decided to take an injection of capital to fuel PINCHO’s national growth. This is a special episode previewing content from the upcoming CREATE Experience, where Otto will be speaking.  

Rather than take-aways, you’ll hear reasons for why you should join us at CREATE, including:

• Get dynamic insights from marketing genius Bonin Bough
• Make valuable connections with your industry peers
• Learn from an incredible speaker lineup
• Enjoy fast-paced, one on one content
• Meet the winners of our Hot Concepts and CREATORS Awards
• Enjoy the incredible food, drinks and vibe of Denver

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

In this episode of Take-Away with Sam Oches, Sam talks with Salted CEO Jeff Appelbaum about the company’s work to build and operate so-called digital native restaurant brands, such as its cornerstone concept Moonbowls. Jeff explains what it means to be a digital native restaurant company, how it differs from being a virtual brand, and how the company is inspired by everyone from Chipotle to Warby Parker as it builds the restaurant company of the future.

In this conversation, you’ll find out why:

• The major brands of tomorrow have yet to be built
• If you want to build the brand of tomorrow, start by optimizing it for off premises
• You don’t need four walls to build a meaningful relationship with customers
• A digital native brand isn’t so different from what Domino’s has been doing for decades
• Differentiating your digital brand in a digital world requires good content and great hospitality
• To develop a great digital brand, you need to find the right tension between uniqueness and accessibility
• A digital brand can take on a life of its own once you get the flywheel spinning

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

In this episode of Take-Away with Sam Oches, Sam talks with Cassie Ghaffar and Sandy Nguyen, the cofounders of the Houston based fast casual Saigon Hustle. The concept just scored $1 million from Savory Fund as part of that firm’s Million Dollar Restaurant Launch and was recognized for its innovative Vietnamese flavors served in a drive-thru format. The business partners joined the podcast to talk about the million-dollar investment, why they wanted to open a drive thru featuring Vietnamese flavors, and what the potential could be for a brand like this.

In this conversation, you’ll find out why:

• Sometimes you just need to throw yourselves into the deep end to learn how to swim
• A concept that’s just a little out of the ordinary is better positioned to scale
• If you’ve got a big idea and you’re not sure how it will resonate in the market, try it out in a ghost kitchen
• You shouldn’t underestimate the American palate, just consider how you’re selling to them
• The time is now for global food concepts to scale from coast to coast
• Hard work pays off

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

In this episode of Take-Away with Sam Oches, Sam talks with Farrellynn Wolf, CEO of Kansas based sandwich franchise Goodcents. Farrellynn shares how grab-and-go has become a significant part of the off-premises business, how Goodcents is leaning into its customers’ wants and needs as it further adapts the brand, and why the existing guest is far more valuable than the potential one.

In this conversation, you’ll find out why:

• Grab-and-go can serve as another off-premises frontier
• New guests are great, but there’s real potential in getting your existing fans to come more often
• Landlords need a tenant as much you need some real estate — negotiate as such
• You won’t grow if your franchisees aren’t engaged in your programs

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

In this episode of Take-Away with Sam Oches, Sam talks with Lauren Bailey, the cofounder and CEO of Upward Projects, an Arizona based restaurant group best known for its cornerstone concept, Postino Wine Café. Lauren joins for a conversation about the highs and lows of her expansion journey, why building a restaurant concept is a lot like being in a band, and what emerging restaurant leaders should and should not do on their own paths toward expansion. 

In this conversation, you’ll find out why:

• Running a restaurant is both an art and a science
• Your first big challenge as an emerging restaurateur is learning that you can’t be everywhere at every time
• Forced creativity is vital to the life of an emerging brand leader
• If you want to maintain that creativity, you have to be intentional about it
• Think about raising capital when you don’t need money
• Know what you want to accomplish with your concept — and whether you can do what it takes to get there
• Don’t waste the gift that is your younger years

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

In this episode of Take-Away with Sam Oches, Sam talks with Jason McGowan, the cofounder and CEO of Crumbl Cookies. This treat franchise has experienced explosive growth in the last few years, expanding to 330 locations at the end of 2021 — despite having just opened its first store in 2017. Jason shares the keys to that growth, why the brand is obsessed with its franchisees’ success, and why its laser focus on cookies is so important to elevating the concept.

In this conversation, you’ll find out why:

• The key to franchise growth is unit economics
• You should prioritize your existing franchisees’ success over adding more and more franchisees
• A unique concept to the marketplace helps you score prime real estate
• A laser focus on your core menu item can establish you as the leader in the space
• Rapid expansion can be a good thing but only if you have the systems in place to support it

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

In this episode of Take-Away with Sam Oches, Sam talks with Jeff Chandler, CEO of HiBar Hospitality Group, parent company to Hopdoddy Burger Bar and Grub. Jeff shares how Hopdoddy adjusted its service model, embraced off premises and made its restaurants more efficient during the pandemic. He also talks about what was behind the decision for Hopdoddy to acquire Grub, which it completed earlier this year, and why acquisitions will continue to be one of the ways it expands in the future.

In this conversation, you’ll find out why:

• A “racing in the rain” mentality can get you through every crisis
• Simply adding digital capabilities to your operation is not enough to improve your experience or efficiencies
• Just because you’re more of a dine-in and quality-oriented brand doesn’t mean you can’t capitalize on the efficiencies that the QSR industry typically thrives on
• If you’re having trouble expanding organically because you can’t find the right real estate, considering mergers and acquisitions for growth
• If you’ve targeted suburbs for growth, get ready to be patient
• If you build a great team, you can prepare your business for any economic environment we find ourselves in

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

In this episode of Take-Away with Sam Oches, Sam talks with Mary Aregoni, founder of the three-unit, Chicago-based concept Saigon Sisters. Mary dreams of Saigon Sisters becoming the Panda Express of Vietnamese food, but it’s been a challenging path and Mary has experienced the ups and downs that are so familiar to emerging restaurateurs. She discusses those challenges, how she’s finding ways to become more efficient in her business model, and what she thinks is the key to scaling a restaurant business.

In this conversation, you’ll find out why:

• No matter your need, you should constantly fill your labor pipeline
• In this challenging labor climate, consider how you can outsource some work
• Emerging operators today need better, faster and cheaper tools to run their businesses more efficiently — which is a great opportunity for tech companies
• If you want to scale your business, you need to figure out how to have more output with less work

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