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]. 

In this episode of Take-Away with Sam Oches, Sam talks with Charley Shin, founder and CEO of Columbus, Ohio-based Gosh Enterprises, which counts Charleys Philly Steaks, Bibibop Asian Grill and Lennys Grill & Subs among its portfolio. Charley talks about the brand’s nontraditional growth strategy and how that’s evolved, plus he shares why he thinks Bibibop could be even bigger than the 700-unit Charleys.

In this conversation, you’ll find out why:

• Succeeding as a restaurateur starts with quality and presentation
• Cook in front of your customers to enhance the quality perception
• If at first you don’t succeed, try, try again — and again, and again, and again, and again, and again, and again
• A nontraditional growth strategy is great to tap into captive audiences, but once you’ve built affinity with guests, consider spreading your wings
• Even if your first act is massively successful, it may not be your last
• You must find ways to stay relevant among fast-changing consumer dynamics

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

In this episode of Take-Away with Sam Oches, Sam talks with Golden Corral president and CEO Lance Trenary about how Golden Corral has defied critics who left it for dead, how the brand is modernizing its model, and how it’s diversifying its service channels to meet the customers where they are at.

In this conversation, you’ll find out why:

• You shouldn’t take your critics seriously — use their criticism as fuel
• Focus your energy on problems you can control
• COVID exposed the “soft underbelly” of your business, and that’s where you should continue to drive innovation
• New business models are an opportunity for both new markets and new operating partners
• The value equation is more important than ever as inflation rages
• Your comeback can be better than your setback

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

In this episode of Take-Away with Sam Oches, Sam talks with Larry White, owner of 6-unit fast casual Lo-Lo’s Chicken & Waffles, plus Brunch & Sip and Monroe’s Hot Chicken, all based in Phoenix. Larry talks about his aspirations for national growth and the challenges standing in his way, plus his process for recruiting people, how he’s crafting a unique experience that draws people from all across the country, and his plans for re-creating that experience in communities across America.

In this conversation, you’ll find out why: 

• Big ideas can come from meager beginnings
• If your menu keeps getting bigger, consider opening another concept
• When you grow, grow with people who share your passion and vision for your brand
• People are the biggest hurdle to growth today
• Destination restaurants have to appeal to tourists and locals alike

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

In this episode of Take-Away with Sam Oches, Sam talks with David Rawnsley, president and CFO at Southern California-based smoothie, juice and bowl brand Robeks. David has the unique perspective of being both an executive and a franchisee at Robeks, and shares how that position has provided an opportunity to advance the brand with both sides of the franchise equation in lock step.

In this conversation, you’ll find out why: 

• Decisions made at the corporate level have effects on franchisees that are not always easy to see
• Franchisees’ perception of their corporate team is often reality — for better or worse
• Leading by influence rather than by command and control is generally more effective
• The digital revolution allows for incremental sales that improve your unit economics
• The increase in AUVs is leading to the real estate squeeze

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

In this episode of Take-Away with Sam Oches, Sam talks with Hanson Li, founder of Chinese takeout concept Lazy Susan, which launched last year. Hanson talks about how he was inspired by his father to open the Domino’s of Chinese takeout concepts, the potential for Chinese food in the U.S., and the so-called e-commerce-ification of the restaurant industry.

In this conversation, you’ll find out why: 

• A takeout-specific restaurant allows you emphasize better cooking and packaging for that kind of service
• In designing a takeout concept, focus on simplicity and crowd favorites
• Even if Chinese food in America isn’t totally authentic, there is a real identity to it
• Customer expectations have been forever changed because of e-commerce — and everyone, including independents and high-end restaurants, is effected
• Smarter use of technology is allowing emerging concepts to scale faster than ever before

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

In this episode of Take-Away with Sam Oches, Sam talks with Steve Heeley, CEO of Pokeworks, the leading premium fast-casual poke concept in the U.S. with nearly 70 locations. Steve joined the podcast to talk about the brand’s growth potential, plus what it means to be a premium leader of a category, how to capture Gen Z’s attention, and how COVID has changed expansion strategies for brands like Pokeworks.

In this conversation, you’ll find out why: 

• Younger generations don’t want their parents’ fast casual
• You should meet Gen Z where they live and engage with them there
• Younger customers expect a frictionless experience — and if you don’t provide, they will move on
• Your franchise partners must understand their marketplace 

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

In this episode of Take-Away with Sam Oches, Sam talks with Imran Sheikh, the cofounder and CEO of Milkshake Concepts, a Dallas-based hospitality group with a portfolio of elevated and casual dining restaurant concepts. Milkshake is now expanding into Nashville with both new and existing concepts, and Sam chats with Imran about new concept development, scaling experiential concepts, and what convenience really means in today’s post-pandemic climate.

In this conversation, you’ll find out why: 

• If you’re in new concept development, turn yourself into a restaurant addict
• The right concept has the power to transform a neighborhood
• The little details from beginning to end of a guest’s visit turn your concept into an experiential one
• Just like with your kids, your different concepts can’t have a one size fits all approach
• To keep ahead in the competitive real estate market, you’ve got to focus on being an extraordinary operator

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 Morris, CEO of food hall developer and operator The Food Hall Co., which operates sprawling properties like Legacy Hall in Dallas and Assembly Food Hall in Nashville. He discusses how food halls have emerged from the pandemic, how they serve as a food and culture hub for their markets, and how they can continue to expand considering the challenges of finding great real estate today.

In this conversation, you’ll find out why: 

• Food halls are a good option for operators who don’t want to think about build-out, maintenance, and other administrative duties
• Food halls’ success is dependent upon everyone finding something they can enjoy
• People are social creatures, and food halls could stand to benefit the most from that post-COVID
• Food halls’ adaptability make them perfect for most any market
• Constant evolution is key to bringing guests back to food halls, but more in programming than stalls

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

In this episode of Take-Away with Sam Oches, we debut a new monthly episode, The 50, in which Sam and Nation’s Restaurant News managing editor Leigh Anne Zinsmeister round up the major headlines of the month from the 50 biggest restaurant companies in the country.

In this conversation, you’ll learn more about April’s headlines, including:

• CEOs of major chains like Red Lobster and Denny’s announcing their departures
• Chipotle’s launch of a $50 million venture fund to invest in “strategically aligned” companies
• Popeyes’ expansion plans, including 200-plus new units in 2022 and an emphasis on double drive thrus
• Taco Bell’s reintroduction of its Mexican Pizza and other new menu items
• Panera’s subscription program, which has expanded to include all beverages

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