In this episode of Take-Away with Sam Oches, Sam talks with Dave Wetzel, president and COO of Farmer Boys. This 100-plus-unit, California-based chain was fast casual before fast casual was fast casual, founded in 1981 around the concepts of high-quality food and “philoxenia,” or making friends with strangers.

In this conversation, you’ll find out why: 

• It pays to remember that we’re all in this together
• It’s important to hold onto your core as you scale and evolve
• Your tech adaptation does not have to be front and center to your guests
• Your innovation should be determined by relevancy to your guest
• Grow how you need to grow, not how you’re expected to grow

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

In this episode of Take-Away with Sam Oches, Sam and managing editor Leigh Anne Zinsmeister sit down at the Women’s Foodservice Forum’s Leadership Conference with two WFF board members and influential industry executives: Panera COO Debbie Roberts & Auntie Anne’s CBO Alisa Gmelich. They discuss their careers, the power of networking, their advice for emerging leaders across the restaurant space and the work that still needs to be done to create a more diverse, equitable and inclusive industry.

In this conversation, you’ll find out why: 

• You shouldn’t underestimate the power of networking
• Self-care is just as important for your professional life as it is your personal 
• You should be cultivating future leaders from inside your organization

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

In this episode of Take-Away with Sam Oches, Sam talks with Kathie Niven, CEO of North Carolina-based breakfast chain Biscuitville. This regional concept has about 70 locations across Virginia and the Carolinas, and it’s planted its flag in high-quality breakfast items served from 6 a.m. through 2 p.m., primarily via drive thrus.

In this conversation, you’ll find out why: 

• You don’t need to be all things to all people at all times
• You shouldn’t underestimate your throughput potential
• Technology is great, but don’t let it distract you from creating a great experience
• You shouldn’t invest in technology for technology’s sake, but make sure it’s solving for something
• In the midst of the labor crisis, a stable management team is priority 

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

In this episode of Take-Away with Sam Oches, Sam talks with the CEO of $11 billion burger chain Wendy’s. Penegor shares how Wendy’s digital strategy is already paying massive dividends across the system and how breakfast — which launched just one week before the beginning of the pandemic in March 2020 — has been key to so much of the brand’s growth.

In this conversation, you’ll find out why: 

• Mobile ordering is a huge win for the major QSRs
• There’s always some white space out there for bigger chains, no matter their reach
• Investing in digital requires a complete ecosystem built around convenience
• The more consumers ordering digitally, the better
• Value’s all relative in the midst of 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 two emerging restaurant leaders out of Austin, Texas: Jae Kim, founder of 8-unit Chi’Lantro BBQ, and Patrick Terry, founder of 23-unit P. Terry’s Burger Stand. Both weigh in on the growing pains of scaling a restaurant business, particularly as they deal with issues like labor, supply chain and inflation.  

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

• If you invest in your people, they will invest in your brand
• If your growth is stalled because of supply chain or inflation, take a look at ghost kitchens
• The digital revolution isn’t for every restaurant
• Price increases should be a last resort — but one you probably have to turn to anyway
• Carefully control your costs in order to keep prices low 

 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 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].