In this special bonus episode of Take-Away with Sam Oches, Sam talks with Jamal Rasoully, founder and CEO of The Halal Shack. The two sat down at IFMA’s COEX conference in Austin, Texas, to discuss the challenges within the college and university foodservice market, where Jamal is building a mini empire.

In this episode of Take-Away with Sam Oches, Sam talks with Josh Halpern, CEO of Big Chicken, the fast-casual chicken chain founded by basketball legend Shaquille O’Neal. He talks about how integral O’Neal is to the Big Chicken business, how the company is diversifying its growth model through nontraditional locations and how they’re being very intentional with the business model to avoid excess spending.

In this conversation — recorded live at COEX in Austin, Texas — you’ll find out why: 

• A high-profile person is a great way to get your brand attention, but your food has to seal the deal
• A celebrity can open a lot of doors for growth — especially if they’re very involved
• Franchisees aren’t just an extension of your brand; they’re also your customer
• Acting with purpose can protect you from waste
• Communication is key to staying ahead of whatever comes next with supply chain 

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

In this special bonus episode of Take-Away with Sam Oches, Sam talks with Nick Vojnovic, president and majority partner with Little Greek Fresh Grill. The two sat down at IFMA’s COEX conference in Austin, Texas, to discuss the challenges facing restaurant operators today, including labor, supply chain and inflation.

In this episode of Take-Away with Sam Oches, Sam talks with Paul Damico, CEO of Dallas-based fast-casual franchise Fuzzy’s Taco Shop. He talks about the potential he saw in the brand when he joined 8 months ago, the strategy he’s using to double its store count in the next four years and the holding company he helped launch, Experiential Brands, that aims to acquire other exciting concepts.

 In this conversation — filmed live at COEX in Austin, Texas — you’ll find out why: 

• There’s pent-up demand from franchisees who want to diversify their portfolios
• The future holds a lot of opportunity for experiential brands
• Labor is getting better but there’s still a problem with overtime
• Put the customer to work to find some labor efficiencies
• The consumer is more forgiving than usual when it comes to the modifications you have to make because of labor and supply chain 

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

In this episode of Take-Away with Sam Oches, Sam talks with Sofia Deleon, founder of Philadelphia based fast casual El Merkury. This two-unit concept serving Central American foods like pupusas and tostadas has been scrappy and creative during the pandemic, managing to expand even in the midst of crisis. Sofia talks about how she’s navigated the many challenges facing restaurants, including labor, supply chain and inflation, and about how she’s planting seeds now for growth in the future.

In this conversation, you’ll find out why: 

• You should find some common ground with your customers if the menu is new to them
• In this off-premises world, it pays to make your menu more travel-friendly
• A commissary model could help fuel growth, particularly into small-footprint locations
• Everyone is raising prices, and your customers will probably forgive you for it 
• Unique store extensions can be great billboards for growth

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

In this episode of Take-Away with Sam Oches, Sam talks with Chris Birkinshaw, CEO of Chicago-based Aloha Poke. This emerging fast casual with 18 locations to date and plans for 8 more openings this year is leaning into its very simple business model to attract franchisees who want to expand their portfolios, and Chris has a lot to say about how franchisors can simplify their businesses and maximize the efficiency of everything they do on the path to success.

In this conversation, you’ll find out why: 

• The poke category has staying power — with the right pieces in place
• In franchising, the simpler the better
• Everything on your menu should have a purpose
• The key to your future success is owning the relationship with your guest 

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

In this episode of Take-Away with Sam Oches, Sam talks with Chris Smith, owner and CEO of Zunzi’s. The Georgia-based sandwich concept features global flavors and launched a new bar-centric business model, Zunzibar, that creates a unique experience for the fast-casual industry. Zunzi’s is now franchising across the Southeast, and Chris, a former Five Guys franchisee, discusses how the cross-section of both convenience and experience —plus an emphasis on hospitality — are key to making the business a success.

In this conversation, you’ll find out why: 

• You should go all in on the aspects of your business where there’s brand equity
• You can win the marketplace if you elicit a feeling from your customers
• Bar service can be a win even for fast casuals
• The restaurant business sucks, and any way you can fix it creates value for your stakeholders 
• You can’t pay someone enough to be in the restaurant business; you have to give them something more
• A simple, streamlined menu will allow you to focus on your experience

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

In this episode of Take-Away with Sam Oches, Sam talks with AJ Kumaran, co-CEO of chicken-finger giant Raising Cane’s. The brand is opening its 600th location and has plans for 100 more this year, and Kumaran shares how the company has managed to sustain its growth momentum while navigating all of the challenges of the past two years.

 In this conversation, you’ll find out why: 

• Showing your appreciation for your team members can go along away
• You should train your teams well in advance of growth
• The human touch still counts for something
• There’s nowhere to hide from inflation                    

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

In this episode of Take-Away with Sam Oches, Sam talks with Scott Deviney, president and CEO of Chicken Salad Chick. The 200-plus-unit fast casual franchise offers a unique product with interesting scaling opportunities, and Scott shares how the brand leverages those opportunities for incremental growth.

In this conversation, you’ll find out why: 

• Selling your product in bulk taps into multiple of your customers’ need states
• A grab-and-go version of your product opens up many new points of distribution
• You should know your core demographic’s lifestyle and put your brand where they are
• Packaging is as much about branding as it is portability
• Your hospitality in off-premises channels can make up for the lack of an experience your guest would get from dining 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 Bettina Stern, the cofounder of Chaia Tacos. Chaia is a Washington, D.C.- based fast casual serving plant-based tacos out of three D.C.-area locations, and Bettina joins to talk about how she and her business partner Suzanne Simon have managed to navigate the last two years as a trendy emerging lifestyle brand planning to scale.

In this conversation, you’ll find out why: 

• It pays to catch a wave.
• The power to change minds and win customers starts with delicious food.
• Emerging brands in cities have unique opportunity big brands don’t have.
• The commissary kitchen model provides a lot of flexibility for growth.
• Local restaurant communities should be collaborative in this difficult season.

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