Take-Away with Sam Oches
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Mellow Mushroom’s EVP on transforming the pizza experience
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…
Firebirds CEO Steve Kislow on the tools beyond price that create value
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…
Mendocino Farms CEO and CMO on building the future of fast casual
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…
Whataburger CEO Debbie Stroud on the benefits of leading like a family
In this episode of Take-Away with Sam Oches, Sam talks with Debbie Stroud, CEO of Whataburger, a 76-year-old company that now has more than 1,000 locations across 17 states. Debbie spent more than 30…
84 Hospitality founder Rachel Cope on 5 elements that go into a great restaurant experience
In this episode of Take-Away with Sam Oches, Sam talks with Rachel Cope, founder and CEO of 84 Hospitality, which has four concepts in its portfolio, including the eight-unit Empire Slice House.…
Future restaurant trends to watch, according to this global expert
In this episode of Take-Away with Sam Oches, Sam talks with Rafael LaRue, the chief creative officer for global foodservice consultant Livit and its sister company, Fast Fine Restaurant Group. Rafael…
Honeygrow’s founder on the brand reset that sparked consistent growth
In this episode of Take-Away with Sam Oches, Sam talks with Justin Rosenberg, founder of Honeygrow, a Philadelphia based stir-fry brand. The first Honeygrow opened back in the fast-casual boom of…
Layne’s Chicken Fingers CEO on the incredible runway for chicken chains
In this episode of Take-Away with Sam Oches, Sam talks with Garrett Reed, CEO of Layne’s Chicken Fingers, a Texas-based fast casual that had 40 units at the beginning of this year but plans to double…
FB Society CEO Jack Gibbons on the recipe for developing a successful new restaurant
In this episode of Take-Away with Sam Oches, Sam talks with Jack Gibbons, CEO of FB Society, a Dallas-based hospitality group known for founding chains like Twin Peaks and Velvet Taco — both of which…
Chili’s CEO, pt 2: Kevin Hochman on the key ingredients to brand transformation
In this episode of Take-Away with Sam Oches, Sam talks once again with Kevin Hochman, president and CEO of Brinker International, parent company to Chili’s Grill & Bar. Today’s episode is part…
Chili’s CEO, pt 1: Kevin Hochman on the leadership traits necessary for business success
In this episode of Take-Away with Sam Oches, Sam talks with Kevin Hochman, president and CEO of Brinker International, parent company to Chili’s Grill & Bar. Chili’s has been the buzziest…
Freddy’s CEO on the best way to know how to optimize your restaurants
In this episode of Take-Away with Sam Oches, Sam talks with Chris Dull, CEO at Freddy’s Frozen Custard & Steakburgers, a Wichita, Kansas-based concept that has grown to 600 locations since it…
Counter Service CEO on how he and Steve Ells plan to disrupt sandwich industry
In this episode of Take-Away with Sam Oches, Sam talks with Tom Cortese, CEO of Counter Service, an upscale sandwich concept with four New York City locations. In 2012 Tom cofounded Peloton, a brand…
P.F. Chang’s CEO on how to jumpstart a struggling chain
In this episode of Take-Away with Sam Oches, Sam talks with Jim Mazany, CEO of P.F. Chang’s, a pan-Asian bistro concept that has grown to about 200 locations in 30-plus years. P.F. Chang’s has…
Pineapple Hospitality Group’s founder and head chef on the power of treating guests like family
In this episode of Take-Away with Sam Oches, Sam talks with Jim Rehm, the founder of Pineapple Hospitality Group, alongside vice president of culinary Jessica Tomlinson. Pineapple owns five going on…
National Restaurant Association CEO on what restaurant leaders should expect from 2026
In this episode of Take-Away with Sam Oches, Sam talks with Michelle Korsmo, president and CEO of the National Restaurant Association, an organization that represents hundreds of thousands of…
Sweetfin’s cofounder on why they gave the menu a huge facelift
Are Focused Restaurant Menus Over? Why This Poke Chain Shook Things Up to Win New GuestsIn this episode of Take-Away with Sam Oches, Sam talks with Seth Cohen, cofounder of Sweetfin, a Los Angeles…
The h.wood Group founders on using exclusive experiences to drive business
In this episode of Take-Away with Sam Oches, Sam talks with John Terzian and Brian Toll, cofounders of The h.wood Group, an LA-based hospitality group that owns restaurants like Delilah and Nice Guy…
BONUS: How to work with social media influencers in 2026
In today’s bonus episode, Sam talks with a social media influencer and a marketing expert about the latest trends in restaurant influencer marketing — and what restaurant operators should and…
Ruby Slipper’s cofounder on how it becomes cornerstone for its communities
In this episode of Take-Away with Sam Oches, Sam talks with Jennifer Weishaupt, founder of Ruby Slipper, a breakfast, brunch, and lunch joint that first opened in New Orleans in 2008 and has since…
Frequently Asked Questions
Take-Away with Sam Oches has published 149 episodes since September 2023, covering topics in Business, Entrepreneurship.
Take-Away with Sam Oches is currently highly active with new episodes weekly. Average episode length is 46m.
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