Episodios

  • A restaurant trailblazer discusses the power of food to make change

    A restaurant trailblazer discusses the power of food to make change
    Sep 29 2022
    In this episode of Take-Away with Sam Oches, Sam talks with Rohini Dey, the founder of Chicago’s Vermilion restaurant as well as the founder of the foodservice organization Let’s Talk Womxn. Rohini joined the podcast — recorded in person at the Mid America Restaurant Expo in Columbus, Ohio — to talk about the power of food to bring about positive change, and how she’s doing that not only for Indian cuisines, cultures and flavors, but also for the community around her, including her employees and fellow restaurateurs.    In this conversation, you’ll find out why: Global flavors have come a long way — and carry incredible potential in the US You can embrace a trend without pandering to it Surround yourself with people who know how to do what you don’t You have to create the change you want to see Get out of your bubble and connect with a community of like-minded peers   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices
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    55 m
  • 4 restaurant leaders discuss their struggles with labor, supply chain and more

    4 restaurant leaders discuss their struggles with labor, supply chain and more
    Sep 22 2022
    This week is a very special episode of Take-Away, as it is one of our CREATE Conversations — a discussion among restaurant operators at our just-concluded CREATE Live Experience in Denver. We had our podcast booth set up at CREATE and invited folks representing a diversity of concepts and perspectives to join us for spontaneous, roundtable conversations. The leaders who joined not only compared notes on the struggles they’ve faced, but also offered solutions and encouragement to each other along the way.   This CREATE conversation features:   Andre Vener, cofounder of Dog Haus Jason Ganahl, founder of G-Que Barbeque Matthew Guelke, cofounder and CEO of The Plant Café Organic Adam Halberg, CEO of Barcelona Wine Bar   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices
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    35 m
  • What to make of consumer traffic patterns and other trends affecting restaurants

    What to make of consumer traffic patterns and other trends affecting restaurants
    Sep 15 2022
    In this episode of Take-Away with Sam Oches, Sam talks with David Portalatin, senior vice president and food industry advisor at market research firm The NPD Group. David joins the podcast to talk about how restaurants can win over customers even in this inflationary environment, why age is playing a big role in consumer traffic patterns, and which headwinds and tailwinds are affecting the restaurant industry as we head into 2023.   In this conversation, you’ll find out why: Grocery has the upper hand on affordability; restaurants must win on craveability With prices rising, value isn’t what it used to be Experience can be a part of your value equation There’s opportunity in providing for the customer within their own home An aging population is bad news for the restaurant industry The good news is that demand for convenience continues to skyrocket It’s going to get worse before it gets better   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices
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    49 m
  • Why this Detroit-style pizza joint is prioritizing quality, hospitality in an age of delivery

    Why this Detroit-style pizza joint is prioritizing quality, hospitality in an age of delivery
    Sep 8 2022
    In this episode of Take-Away with Sam Oches, Sam talks with Brandon and Zane Hunt, the brothers who cofounded Austin, Texas-based Via 313. This Detroit-style pizza shop has expanded to 10 locations in Texas and Utah, and is proving in an era of fast-casual and delivery giants that a full-service, premium pizza product and experience are still in high demand from customers. The brothers joined the podcast to talk about that fact and how it’s affected their decision making in the midst of inflation and supply chain issues.   In this conversation, you’ll find out why:  Subtle touches can help you root your concept in a place Zigging where others zag will help you carve out a corner of the marketplace Taking care of people will never go out of business Flexibility in your footprint is key to getting the best real estate If people aren’t complaining about your prices, you’re probably too cheap Go straight to your suppliers if you need help with costs   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices
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    50 m
  • How digital natives and virtual food halls are creating the restaurant experience of tomorrow

    How digital natives and virtual food halls are creating the restaurant experience of tomorrow
    Sep 1 2022
    In this episode of Take-Away with Sam Oches, Sam talks with Tiffany Fiedler, cofounder of Underground Food Court, a Washington, D.C. based concept that is part food court and part ghost kitchen, with 5 proprietary brands. The CloudKitchens veteran joined the podcast to talk about the future of ghost kitchens, why they still require a human touch and a heaping dose of transparency, and how virtual restaurant brands will play a role in the broader e-commerce experience of tomorrow.   In this conversation, you’ll find out why:  Digital natives will determine the next phase of ghost-kitchen and virtual-brand growth Trust and transparency are critical for the next wave of virtual brands Even if your brand is completely digital, you should give customers some tangible components Virtual food halls are a great opportunity to incubate the brands of tomorrow The e-commerce world is all melding together — and virtual brands are a big part of it   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices
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    38 m
  • Cheba Hut CEO Marc Torres

    Cheba Hut CEO Marc Torres
    Aug 25 2022
    In this episode of Take-Away with Sam Oches, Sam talks with Marc Torres, CEO of the Colorado-based, marijuana-themed sandwich concept Cheba Hut. Marc joins the podcast to talk about how Cheba Hut embraces that theme without putting anyone off, how its labor requirements are even more stringent than most restaurants, and why it’s so important for companies to let franchisees think outside the box.    In this conversation, you’ll find out why:  If you paddle way out ahead of a trend wave, you can ride it to big things You don’t have to hit your customers over the head with your theme Franchise brands can lean into corporate growth to maintain momentum Let your franchisees color outside the lines a bit Your employees are as much a part of your vibe as your product, décor and branding The interaction with your guest is more important than the transaction   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices
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    46 m
  • Eggs Up Grill CEO Ricky Richardson

    Eggs Up Grill CEO Ricky Richardson
    Aug 18 2022
    In this episode of Take-Away with Sam Oches, Sam talks with Ricky Richardson, CEO of the South Carolina-based breakfast, brunch and lunch concept Eggs Up Grill. Ricky joins the podcast to discuss how the company is differentiating itself in a crowded category, why it’s focused on affordability over value, and how he’s preparing the brand to weather economic volatility.   In this conversation, you’ll find out why:  The breakfast category is following a similar trajectory as casual dining Some of your best ideas will come from your franchisees Your local franchise partners can provide a foundation for your workforce You should focus on affordability over value You can survive economic volatility through an intense focus on your margins Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.    Learn more about your ad choices. Visit megaphone.fm/adchoices
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    37 m
  • PINCHO CEO Otto Othman

    PINCHO CEO Otto Othman
    Aug 11 2022
    In this episode of Take-Away with Sam Oches, Sam talks with Otto Othman, cofounder and CEO of the Miami-based burger and kebab joint PINCHO. Otto goes inside the story of PINCHO and tells us how he’s built a robust tech stack at his emerging brand, how the brand has managed to do its best business during the COVID-19 pandemic, and why he decided to take an injection of capital to fuel PINCHO’s national growth. This is a special episode previewing content from the upcoming CREATE Experience, where Otto will be speaking.     Rather than take-aways, you’ll hear reasons for why you should join us at CREATE, including: Get dynamic insights from marketing genius Bonin Bough Make valuable connections with your industry peers Learn from an incredible speaker lineup Enjoy fast-paced, one on one content Meet the winners of our Hot Concepts and CREATORS Awards Enjoy the incredible food, drinks and vibe of Denver   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices
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    21 m