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

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

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

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

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

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

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

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

In this episode of Take-Away with Sam Oches, Sam talks with Salted CEO Jeff Appelbaum about the company’s work to build and operate so-called digital native restaurant brands, such as its cornerstone concept Moonbowls. Jeff explains what it means to be a digital native restaurant company, how it differs from being a virtual brand, and how the company is inspired by everyone from Chipotle to Warby Parker as it builds the restaurant company of the future.   In this conversation, you’ll find out why:   The major brands of tomorrow have yet to be built If you want to build the brand of tomorrow, start by optimizing it for off premises You don’t need four walls to build a meaningful relationship with customers A digital native brand isn’t so different from what Domino’s has been doing for decades Differentiating your digital brand in a digital world requires good content and great hospitality To develop a great digital brand, you need to find the right tension between uniqueness and accessibility A digital brand can take on a life of its own once you get the flywheel spinning   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Cassie Ghaffar and Sandy Nguyen, the cofounders of the Houston based fast casual Saigon Hustle. The concept just scored $1 million from Savory Fund as part of that firm’s Million Dollar Restaurant Launch and was recognized for its innovative Vietnamese flavors served in a drive-thru format. The business partners joined the podcast to talk about the million-dollar investment, why they wanted to open a drive thru featuring Vietnamese flavors, and what the potential could be for a brand like this.   In this conversation, you’ll find out why: Sometimes you just need to throw yourselves into the deep end to learn how to swim A concept that’s just a little out of the ordinary is better positioned to scale If you’ve got a big idea and you’re not sure how it will resonate in the market, try it out in a ghost kitchen You shouldn’t underestimate the American palate, just consider how you’re selling to them The time is now for global food concepts to scale from coast to coast Hard work pays off   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Farrellynn Wolf, CEO of Kansas based sandwich franchise Goodcents. Farrellynn shares how grab-and-go has become a significant part of the off-premises business, how Goodcents is leaning into its customers’ wants and needs as it further adapts the brand, and why the existing guest is far more valuable than the potential one.   In this conversation, you’ll find out why: Grab-and-go can serve as another off-premises frontier New guests are great, but there’s real potential in getting your existing fans to come more often Landlords need a tenant as much you need some real estate — negotiate as such You won’t grow if your franchisees aren’t engaged in your programs   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.    Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Lauren Bailey, the cofounder and CEO of Upward Projects, an Arizona based restaurant group best known for its cornerstone concept, Postino Wine Café. Lauren joins for a conversation about the highs and lows of her expansion journey, why building a restaurant concept is a lot like being in a band, and what emerging restaurant leaders should and should not do on their own paths toward expansion.  In this conversation, you’ll find out why: Running a restaurant is both an art and a science Your first big challenge as an emerging restaurateur is learning that you can’t be everywhere at every time Forced creativity is vital to the life of an emerging brand leader If you want to maintain that creativity, you have to be intentional about it Think about raising capital when you don’t need money Know what you want to accomplish with your concept — and whether you can do what it takes to get there Don’t waste the gift that is your younger years Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Jason McGowan, the cofounder and CEO of Crumbl Cookies. This treat franchise has experienced explosive growth in the last few years, expanding to 330 locations at the end of 2021 — despite having just opened its first store in 2017. Jason shares the keys to that growth, why the brand is obsessed with its franchisees’ success, and why its laser focus on cookies is so important to elevating the concept.   In this conversation, you’ll find out why: The key to franchise growth is unit economics You should prioritize your existing franchisees’ success over adding more and more franchisees A unique concept to the marketplace helps you score prime real estate A laser focus on your core menu item can establish you as the leader in the space Rapid expansion can be a good thing but only if you have the systems in place to support 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

In this episode of Take-Away with Sam Oches, Sam talks with Jeff Chandler, CEO of HiBar Hospitality Group, parent company to Hopdoddy Burger Bar and Grub. Jeff shares how Hopdoddy adjusted its service model, embraced off premises and made its restaurants more efficient during the pandemic. He also talks about what was behind the decision for Hopdoddy to acquire Grub, which it completed earlier this year, and why acquisitions will continue to be one of the ways it expands in the future.   In this conversation, you’ll find out why:   A “racing in the rain” mentality can get you through every crisis Simply adding digital capabilities to your operation is not enough to improve your experience or efficiencies Just because you’re more of a dine-in and quality-oriented brand doesn’t mean you can’t capitalize on the efficiencies that the QSR industry typically thrives on If you’re having trouble expanding organically because you can’t find the right real estate, considering mergers and acquisitions for growth If you’ve targeted suburbs for growth, get ready to be patient If you build a great team, you can prepare your business for any economic environment we find ourselves in   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Mary Aregoni, founder of the three-unit, Chicago-based concept Saigon Sisters. Mary dreams of Saigon Sisters becoming the Panda Express of Vietnamese food, but it’s been a challenging path and Mary has experienced the ups and downs that are so familiar to emerging restaurateurs. She discusses those challenges, how she’s finding ways to become more efficient in her business model, and what she thinks is the key to scaling a restaurant business.   In this conversation, you’ll find out why: No matter your need, you should constantly fill your labor pipeline In this challenging labor climate, consider how you can outsource some work Emerging operators today need better, faster and cheaper tools to run their businesses more efficiently — which is a great opportunity for tech companies If you want to scale your business, you need to figure out how to have more output with less work Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Charley Shin, founder and CEO of Columbus, Ohio-based Gosh Enterprises, which counts Charleys Philly Steaks, Bibibop Asian Grill and Lennys Grill & Subs among its portfolio. Charley talks about the brand’s nontraditional growth strategy and how that’s evolved, plus he shares why he thinks Bibibop could be even bigger than the 700-unit Charleys.   In this conversation, you’ll find out why: Succeeding as a restaurateur starts with quality and presentation Cook in front of your customers to enhance the quality perception If at first you don’t succeed, try, try again — and again, and again, and again, and again, and again, and again A nontraditional growth strategy is great to tap into captive audiences, but once you’ve built affinity with guests, consider spreading your wings Even if your first act is massively successful, it may not be your last You must find ways to stay relevant among fast-changing consumer dynamics   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Golden Corral president and CEO Lance Trenary about how Golden Corral has defied critics who left it for dead, how the brand is modernizing its model, and how it’s diversifying its service channels to meet the customers where they are at. In this conversation, you’ll find out why: You shouldn’t take your critics seriously — use their criticism as fuel Focus your energy on problems you can control COVID exposed the “soft underbelly” of your business, and that’s where you should continue to drive innovation New business models are an opportunity for both new markets and new operating partners The value equation is more important than ever as inflation rages Your comeback can be better than your setback Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Larry White, owner of 6-unit fast casual Lo-Lo’s Chicken & Waffles, plus Brunch & Sip and Monroe’s Hot Chicken, all based in Phoenix. Larry talks about his aspirations for national growth and the challenges standing in his way, plus his process for recruiting people, how he’s crafting a unique experience that draws people from all across the country, and his plans for re-creating that experience in communities across America. In this conversation, you’ll find out why:  Big ideas can come from meager beginnings If your menu keeps getting bigger, consider opening another concept When you grow, grow with people who share your passion and vision for your brand People are the biggest hurdle to growth today Destination restaurants have to appeal to tourists and locals alike Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with David Rawnsley, president and CFO at Southern California-based smoothie, juice and bowl brand Robeks. David has the unique perspective of being both an executive and a franchisee at Robeks, and shares how that position has provided an opportunity to advance the brand with both sides of the franchise equation in lock step. In this conversation, you’ll find out why:  Decisions made at the corporate level have effects on franchisees that are not always easy to see Franchisees’ perception of their corporate team is often reality — for better or worse Leading by influence rather than by command and control is generally more effective The digital revolution allows for incremental sales that improve your unit economics The increase in AUVs is leading to the real estate squeeze Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Hanson Li, founder of Chinese takeout concept Lazy Susan, which launched last year. Hanson talks about how he was inspired by his father to open the Domino’s of Chinese takeout concepts, the potential for Chinese food in the U.S., and the so-called e-commerce-ification of the restaurant industry.   In this conversation, you’ll find out why:    A takeout-specific restaurant allows you emphasize better cooking and packaging for that kind of service In designing a takeout concept, focus on simplicity and crowd favorites Even if Chinese food in America isn’t totally authentic, there is a real identity to it Customer expectations have been forever changed because of e-commerce — and everyone, including independents and high-end restaurants, is effected Smarter use of technology is allowing emerging concepts to scale faster than ever before   Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices