In this episode of Take-Away with Sam Oches, Sam talks with the cofounders of prepared-meal brand Amy’s Kitchen and four-unit Amy’s Drive Thru, an all vegetarian quick serve based in Northern California that has plans for 25-30 locations in the next five years.

In this conversation, you’ll find out why: 

• You should never underestimate your big ideas — or those from customers
• In this off-premises and digital forward era, you shouldn’t discount the power of your on-site environment
• The vegetarian movement has incredible potential in the off-premises boom, particularly when paired with a message of sustainability
• You should hire people who know how to take your big ideas to the next level

 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 Leonardo, CEO of emerging dessert franchise Chill-N Nitrogen Ice Cream, which is leveraging a streamlined business model and entrepreneurial franchisees to double in size in the coming year.

In this conversation, you’ll find out why: 

• Automation is key to improving unit economics
• Emerging concepts must carefully choose which technologies are worth their time and resources
• Your existing customers are a great place to start when you launch a franchise program
• When you’re a startup franchise, you need entrepreneurial franchisees who can problem solve
• Franchising could be due for a boom thanks to COVID-19 

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

In this episode of Take-Away with Sam Oches, Sam talks with Einar Gustafsson, CEO of Gong Cha Americas. Gong Cha is a booming bubble tea brand that came out of Taiwan, has its global headquarters in London, and is preparing for explosive growth across the U.S., serving a distinctive product that is still new to the vast majority of Americans but which could totally disrupt the beverage category.

In this conversation, you’ll find out why: 

• There is incredible opportunity in the beverage category
• Just because an item is new to potential customers now doesn’t mean it can’t be huge down the road
• Simplicity and flexibility of your operation are everything if you’re in growth mode 

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

In this episode of Take-Away with Sam Oches, Sam talks with Trevor Haynes, president, North America, of Subway, the global sandwich franchise that recently launched its biggest menu update in brand history, Eat Fresh Refresh. 

In this conversation, you’ll find out why: 

• Major new initiatives are a great way to excite not just your customer base, but also your franchisees and store operators
• You don’t have to start from scratch when you’re looking to rejuvenate your brand
• The bigger you get, the more important is consistency in your messaging and values
• Legacy brands should conduct market optimization that ensures their units are best positioned to thrive in today’s consumer 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 Jill Taylor, the CEO of Burgerville, a 40-unit regional burger chain based in Oregon and Washington State that is celebrating its 60th anniversary this year — but is still at the leading edge of innovation when it comes to employee support and sustainability.

In this conversation, you’ll find out why: 

• Restaurants should consider taking their sustainability efforts up a notch by becoming regenerative
• When it comes to sustainability, it helps to remember that we are all in this together
• Local sourcing could be the answer to many of our supply chain issues
• You should treat your team not as employees with jobs, but as people training for a vocation
• Investing in the quality of your product, your people, and your planet can indeed be profitable

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

In this episode of Take-Away with Sam Oches, Sam talks with Luke Holden, founder and CEO of Luke’s Lobster, a seafood fast casual that has a vertically integrated supply chain — the company owns the entire distribution process from the moment the lobster comes off the boat to the moment it’s served in Luke’s brick and mortar shacks. 

In this conversation, you’ll find out why: 

• You should invest in your supply chain’s success
• In the midst of supply chain challenges, consider that you can make long-term gains through short-term pains
• In a season of complete disruption, you can create long-term value
• You shouldn’t count out urban areas for growth
• Being vulnerable as a leader can help you problem solve and build culture

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

In this mini-episode of Take-Away, Sam sits down at CREATE: The Future of Foodservice in Denver with Joe Guith, Category President of Restaurant Brands for FOCUS, previewing his live session at the event. The two talk about digital innovation at McAlister’s Deli, Moe’s Southwest Grill and Schlotzsky’s, how digital tools are affecting the dine-in experience and where these innovations are directing the company into the future.

Visit NRN.com for more information or contact Sam at [email protected].

In this mini-episode of Take-Away, Sam sits down with P.F. Chang’s CEO Damola Adamolekun at CREATE: The Future of Foodservice in Denver, previewing his live session at the event. The two talk about P.F. Chang’s fast-evolving off-premises strategy, the company’s “channel-agnostic” approach to service and the huge potential P.F. Chang’s has for international expansion.

Visit NRN.com for more information or contact Sam at [email protected].

In this episode of Take-Away with Sam Oches, Sam talks with Peter Cancro, founder and CEO of Jersey Mike’s. The national sandwich brand experienced very little disruption during the pandemic; in fact, it opened over 200 locations in 2020, with plans for 250 this year and more than 300 in 2022, making it one of the restaurant industry’s fastest-growing concepts. In this conversation, you’ll find out why: If you’re in expansion mode, you should consider making a full-court press to raise brand awareness among your potential customers Your brand should focus expansion on your existing operators and team members Successful expansion, particularly national expansion, requires a strong infrastructure beyond your franchisees and store employees Your franchisees are your most important asset, and you should treat them accordingly Have feedback or ideas for Take-Away? Email Sam at [email protected]. Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.

In this episode of Take-Away with Sam Oches, Sam talks with John Cappasola, CEO of Del Taco, the 600-unit, California-based Mexican quick serve that has leaned into innovation over the course of the pandemic, from menu development to operational changes to technology upgrades. That includes with its brand-new loyalty program Del Yeah Rewards, which is driving customer frequency while also providing Del Taco with incredible insights into its customer base.

In this conversation, you’ll find out why: 

• Restaurant companies must embed adaptability and nimbleness into their DNA
• Loyalty programs are the next frontier for success
• Developing a successful store prototype of the future will prove to be a winning expansion strategy
• An omnichannel service strategy is key to a convenient experience — particularly for QSRs
• Restaurants should measure their customer satisfaction scores in all manners of the business

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

Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.