Take-Away with Sam Oches

In this episode of Take-Away with Sam Oches, Sam talks with Stephan Harman, cofounder and CEO of FUSIAN, a sushi concept based in Columbus, Ohio, that has grown to seven locations over 16 years. FUSIAN is on the cusp of its biggest change yet: A brand refresh in which it’s evolving its entire look and feel as it plans for the next phase of growth. Stephan and Sam sat down in person in Columbus to talk about that brand evolution and how the business has evolved over a decade and a half to better serve its guests.

In this conversation, you’ll find out why:

• Your first location should be a profitable test kitchen
• There’s always room for improvement — even with your core product
• If your product travels well, consider fewer units in each market
• Customers can make their own decisions around health and wellness
• Branding guidelines help you tell your story — and grow into new markets
• People align with like-minded brands

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

In this episode of Take-Away with Sam Oches, Sam talks with Andrea Cherng, chief brand officer at Panda Restaurant Group, parent company of Panda Express, which has more than 2,600 locations in the U.S. that pull in more than $6 billion in sales annually. Andrea has been a part of Panda for pretty much her whole life, as her parents Andrew and Peggy Cherng founded the concept back in 1983 as a quick-serve spinoff of their Panda Inn full-service concept. Today Andrea oversees growth and development at Panda, which includes helping the chain carve out a distinct American-Chinese menu that borrows from China’s eight renowned regional cuisines. NRN just named Panda Express as this year’s Brand Icon winner, and Sam traveled to Panda’s Support Center in Rosemead, CA, to sit down with Andrew, Peggy, and Andrea to learn more about the brand’s balance between its Chinese heritage and its desire to create something wholly original. This is Sam's interview with Andrea, in which you’ll learn more about how an immigrant ethos drives Panda’s growth and how the chain creates valuable experiences both in stores and its digital channels.

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

In this episode of Take-Away with Sam Oches, Sam talks with Mark Davis, CEO of Black Rock Coffee Bar, a beverage brand that has grown to around 200 locations in seven states in its 18 years. The team at Black Rock believes they have a differentiated model that will help the brand compete nationally against the likes of Dutch Bros, 7 Brew, and Scooter’s. For one, Black Rock has a lobby in more than half of its locations rather than being drive thru only, but also, its investment in engaging and hospitable baristas has generated incredible loyalty to the brand while also keeping turnover extremely low. Mark joined the podcast to talk about what it takes to win in the beverage category today, which menu platforms and dayparts are likely to drive incremental growth in the future, and why going public last year was the right move for Black Rock.

In this conversation, you’ll find out why:

• Build a performance culture if you want to win with hospitality
• Treat your teams like their parents would want you to
• Service could be what separates the good from the great in beverage
• If you plan to go public, make sure your whole team is aligned on the goals

Register for CREATE here: 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 Chad Moutray, Senior Vice President of Research and Chief Economist for the National Restaurant Association, the largest trade organization representing restaurants in the U.S. Chad joined Sam at the National Restaurant Association Show to offer a mid-year review of the restaurant industry, diving into consumer behavior, economic factors impacting the industry, and how labor specifically is challenging operators’ ability to grow.

In this conversation, you’ll find out why:

• In this K-shaped economy, the lower-income consumer is unpredictable
• A holistic approach to restaurant excellence is your best shot at beating the competition
• Labor will continue to put the squeeze on the industry
• Technology can speed up and improve the hiring process
• This is a glass-half-full industry, and innovation is to thank

Register for CREATE here: 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 Michael Montagano, CEO of Dog Haus, a California-based concept serving high-quality burgers, brats, and hot dogs at 60 locations around the country. While Dog Haus has been around now for 16 years and has been franchising for most of that time, the company just launched a unique new Area Director program that will bring in 15 ADs who will help Dog Haus accelerate growth in their designated territories. Those ADs — who are bringing franchise experience from much larger, established brands like Jersey Mike’s and Tropical Smoothie Café — will get equity in the brand as well as a presence on the board as Dog Haus looks to establish a relationship with franchisees that is much deeper than the typical franchise arrangement. Sam sat down with Michael in Dog Haus’s original location in Pasadena, Calif., to learn more about how this new AD program could help Dog Haus grow to 300 locations and beyond, and they even talk about Dog Haus’s unique new beverage relationship with Dr Pepper.

In this conversation, you’ll find out why:

• Franchisees should be experts in their trade areas
• You should treat your franchisees as the brand partners that they are
• Area directors are like player coaches who can level up the brand
• There’s no deadline for ramping up growth
• An experiential concept in a streamlined footprint equals future restaurant success

Register for CREATE here: 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 Lance Juhas, co-CEO of Piada Italian Street Food, a Columbus-based Italian fast casual that has grown to 62 locations in 16 years. Piada was founded by Bravo Brio cofounder Chris Doody and it’s earned a reputation over the years as a great operator with a one-of-a-kind menu — one that’s helped it enjoy 29 straight quarters of same-store sales growth. But to this point Piada’s growth has been slow and deliberate as the company pieces together the right playbook for growth. That playbook is ready, and Lance — whose career included 16 years with Bravo Brio after stops with J. Alexander’s and Hillstone Restaurant Group — is steering the brand into its next growth phase. He joined the podcast to talk about all the little details that go into a great restaurant experience, and about the right way to evolve a restaurant business.

In this conversation, you’ll find out why:

• Your customers will tell you what your star menu item is
• Hospitality is the ingredient that brings customers back
• You should never take the crab out of the crab cakes
• Customization is not for everybody
• You’ve got to earn the right to grow
• A guest’s endorsement is gold — and harder and harder to get

Register for CREATE here: 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 Sam Polk, founder and CEO of Everytable, a health-forward concept that launched a decade ago with the mission of making nutritious meals more affordable, particularly for neighborhoods that lacked access to healthier foods. Everytable made a huge splash when it launched, partly because of its unique pricing model: The brand boasts cheaper prices in lower-income neighborhoods while charging more in higher-income neighborhoods. Key to that strategy is its commissary kitchen model, through which it sources local ingredients to produce healthy grab-and-go dishes that are shipped directly to its 40-plus locations. Sam joined the podcast to talk about how Everytable’s mission has evolved over the last 10 years and about how it’s perfectly positioned to bring healthier foods to lower-income neighborhoods far beyond its California base.

In this conversation, you’ll find out why:

• The healthy food movement has a business model problem
• A streamlined kitchen opens new growth opportunities
• The value equation is a sliding scale that varies customer by customer and city by city
• Mission-driven businesses must have clear alignment with the bottom line
• Community-driven franchisees can be leveraged for more dependable, consistent business

Register for CREATE here: 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 Ahsan Jiva, executive vice president of strategy and transformation at Mellow Mushroom, a brand that’s grown to about 170 locations in 17 states in its 50-plus years in business. Mellow Mushroom has long been a full-service concept with bar service and countercultural vibes, but as part of a three-year transformation that Ahsan is spearheading, it’s rolling out a “fast fine” model that offers some counter service while protecting the core menu and branding that Mellow Mushroom has become known for. Ahsan joined the podcast to talk about the ingredients to that transformation and how the flexible model they’ve designed is empowering franchisees and GMs to take the business to the next level.

In this conversation, you’ll find out why:

• Barbell pricing strategies can extend to beverage
• Consider the fringes of your menu for innovation
• The pizza category may have a use case problem
• Pizza also has an experience problem
• Chains should consider the jam band approach where no two experiences are alike
• No matter how varied your experience is, the brand must be consistent
• The best use for new tech tools is to supercharge your GM

Register for CREATE here: 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 Steve Kislow, CEO of Firebirds Wood Fired Grill, a polished casual chain based in North Carolina that now has nearly 70 locations in 21 states. Steve started as a GM with Firebirds more than 20 years ago before working his way up to the chief executive position, and he has overseen an evolution of the brand that has always protected the quality of its menu and hospitality first and foremost. Firebirds sits on the upscale side of the casual-dining spectrum, but it’s still committed to providing value to all manners of guests, from kids and families to couples on dates to business lunches. Steve joined the podcast to talk about how Firebirds is uniquely connecting with all of these guests and providing a value-driven experience.

In this conversation, you’ll find out why:

• You should embrace evolution, not revolution
• Your branding opportunity begins with your storefront
• Kids are just as ready to engage with your brand as their parents
• Your beverage program demands as much creativity as your food
• Technology can help you ratchet up your hospitality as a differentiator

Register for CREATE here: https://informaconnect.com/create/

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

Mentioned in this episode:

Create 2026

https://informaconnect.com/create/?utm_source=skot&utm_medium=radio&utm_campaign=create26

In this episode of Take-Away with Sam Oches, Sam talks with CEO Kevin Miles and CMO Alicia Mowder of Mendocino Farms, a Los Angeles-based sandwich and salad fast casual with about 100 locations in six states. Mendocino Farms — affectionately known to fans as Mendo — has been around now for over 20 years, and in the course of its history has helped to redefine what is possible in a fast-casual setting. Mendo serves high-quality sandwiches and salads in a counter-service setting, but with an emphasis on dine-in occasions driven by high-touch, friendly service. That experience sits somewhere between traditional fast casual and full service, and while it leads to a higher ticket average, it’s clearly resonating with guests; according to the most recent Technomic Top 500, Mendocino Farms grew sales by about 20% last year to around $300 million, with AUVs coming in at $3.76 million. Sam first sat down with Alicia live at the Restaurant Leadership Conference, and later virtually with Kevin, to talk about Mendo’s unique guest experience, how they’re building guest loyalty in markets new and old, and why they’re both optimistic for the future of fast casual.

In this conversation, you’ll find out why:

• You should take the quality of your experience seriously — but not much else
• There is an opportunity in the market for full service quality with fast casual service and price
• Brands don’t have to change, but they do have to evolve
• Lifestyle brands are alive and well and capturing guest loyalty with key differentiators
• Even when your sales are positive, question how you can get better
• Visually appealing food invites customers to do the marketing for you

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

Mentioned in this episode:

Create 2026

https://informaconnect.com/create/?utm_source=skot&utm_medium=radio&utm_campaign=create26