In this episode of Take-Away with Sam Oches, Sam talks with chef Robert Irvine, host of the TV show “Restaurant Impossible,” owner of multiple restaurant concepts, and all-around food entrepreneur and innovator. Robert and Sam sat down at the recent National Restaurant Association Show in Chicago to discuss his leadership style, his thoughts on the state of the foodservice industry, and his recent investments in restaurant technology.

In this conversation, you’ll find out why:

• A strict but empathetic leadership style creates a productive, loyal working environment 
• You’ll get better results when you drop your ego and listen to people 
• Technology solutions allow operators to reallocate their spend on labor 
• Consumer adoption of technology gives restaurants permission to innovate 
• Once inflation cools, the restaurant industry should be able to springboard into the future

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 Isaacs, president of Brixx Wood Fired Pizza, a 20-unit, full-service pizza concept out of Charlotte, N.C. Scott is a restaurant industry veteran, including 25 years spent at Darden, and he’s been tasked with bringing new energy and momentum to this 26-year-old concept. Scott joined the podcast to talk about the state of full-service pizza and how Brixx leans into food, service, and atmosphere as part of its value equation.  

In this conversation, you’ll find out why:

• Smart operations plus healthy finances equal a strong brand 
• All we’re going to talk about this year is value, value, value
• You should raise prices because you have to, not because you can
• The next generation might have a different definition of value and you need to adapt
• Food, service, and atmosphere are three critical ingredients to loyalty

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

In this episode of Take-Away with Sam Oches, Sam first talks with Elisia Flores, CEO of L&L Hawaiian BBQ, and then Beto Guajardo, CEO of Blaze Pizza, in person at the Restaurant Leadership Conference in Phoenix. These two CEOs get to the heart of what it takes to be the leader of a restaurant brand at a time when the challenges are many and the change is frequent, and they share their strategies for capitalizing on opportunities in the marketplace. 

In this conversation, you’ll find out why:

• Global flavor profiles are on the rise 
• Leaders of franchise businesses live to fulfil others’ American dreams
• You need to find a balance between the bells and whistles and the things customers loved you for in the first place 
• Expect fast-casual pizza to be a big player in the value wars
• There is opportunity in leaning into your headwinds

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

In this episode of Take-Away with Sam Oches, Sam talks with Dan Bejmuk, CEO and cofounder of the marketing firm Dreambox, and Lena Katz, principal creative with Variable Content. Dan and Lena each work closely with social media influencers, and Dan shares some thoughts on why restaurants should consider influencer marketing, plus some do’s and don’ts in building a campaign, then Lena gets really in the weeds on how business owners can construct an influencer campaign. 

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

In this special episode of Take-Away with Sam Oches, NRN’s editor-in-chief talks with Tom Cindric, president of the National Restaurant Association Show. This year’s Show is held at Chicago’s McCormick Place this May 18-21, and Tom shares more about why restaurant leaders should attend this annual event, what’s new at the Show this year, how attendees can optimize their time in Chicago, and much more.

In this episode of Take-Away with Sam Oches, Sam talks with Ryan Ostrom, CMO for Jack in the Box. Recently named to NRN’s Power List of marketers and influencers, Ryan has been the driving force behind Jack in the Box’s CRAVED strategy, in which the brand focuses on being cultural, relevant, authentic, visible, easy, and distinctive to the guest. He joined the podcast to talk about that strategy and explains how the brand has leaned into its quirky personality, particularly with social media influencers. 

In this conversation, you’ll find out why:

• You can’t afford to waste your marketing
• Marketing shouldn’t interrupt the conversation with the guest but be a part of it
• Influencer marketing must be authentic, not scripted
• Niche influencers provide a more natural opportunity to connect with communities
• Social media is a great place to be edgy, but it must be authentic to your brand

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

In this episode of Take-Away with Sam Oches, Sam talks with Kate Finley, founder and CEO of Belle Communication, a PR and social media firm that is particularly focused on influencer campaigns. Kate joined the podcast to talk about influencer marketing and how restaurants can properly tap into this creative community in an authentic and profitable way.

In this conversation, you’ll find out why:

• You should consider investing more in influencer relations than influencer marketing
• Influencers aren’t just here to talk about your new product
• You need some clear KPIs with your influencer strategy
• Size doesn’t always matter with influencer audiences
• Influencers are creatives, so don’t box yourself in too much 

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

In this episode of Take-Away with Sam Oches, Sam talks with Chip Graeter, head of retail operations for Graeter’s Ice Cream, a 154-year-old creamery out of Cincinnati that has 56 shops in five states. Alongside his brother and cousin, Chip is part of the Graeter family’s fourth generation to lead this iconic brand, and he joined the podcast to share some of the secrets to sustaining a family business for such a long time.

In this conversation, you’ll find out why:

• Family businesses need smart people from outside the business to help 
• Retail could be a smarter growth path than franchising 
• You don’t have to sacrifice your quality standards to grow
• Kids can help you unlock brand longevity
• A long-lasting business requires constant reinvestment 

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

In this episode of Take-Away with Sam Oches, Sam turns the reins over to NRN executive editor Alicia Kelso, who spoke in-person with Yum Brands’ Chief Equity, Inclusion & Belonging Officer, James Fripp. Alicia was in Dallas for the annual Women’s Foodservice Forum Leadership Conference and had a chance to connect in person with James to discuss Yum’s diversity, equity and inclusion efforts, its work to accomplish gender parity, and how the company is developing people at what is the largest restaurant company in the world.

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

In this episode of Take-Away with Sam Oches, Sam talks with Nick Pihakis, founder and CEO of Pihakis Restaurant Group, a Birmingham, Ala.-based portfolio with six distinct concepts. That includes Rodney Scott’s BBQ, with the renowned pitmaster out of Charleston, S.C., and most recently Joyland, a fast casual concept in partnership with James Beard Award winning chef Sean Brock. Nick joined the podcast to talk about solving an important restaurant equation: how restaurants that are laser focused on high-quality foods can scale without diluting the brand or the menu.  

In this conversation, you’ll find out why:

• An obsessive commitment to efficiency is key to scaling high-quality concepts
• Your opening staff should be the best-trained staff you’ll ever have
• The restaurant business is just a math equation
• People make places
• Operators must decide whether off-premises business is worth lowering quality standards
• A diverse portfolio of concepts can help you maximize impact with guests

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