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Take-Away with Sam Oches

Nation's Restaurant News
Franchising
Entrepreneurship
Social Media Marketing
Restaurant Industry
Influencer Marketing
Domino's Pizza
Community Engagement
Ziggi's Coffee
Customer Engagement
Marketing Strategy
Catering
Philly Pretzel Factory
Healthy Eating
Covid-19
AI and Robotics
Tony Roma's
Beverage Innovation
Customer Experience
Food Service
Nothing Bundt Cakes

Hosted by Nation’s Restaurant News’ editor in chief, Take-Away with Sam Oches features interviews with CEOs and founders of restaurant companies big and small, sharing their stories and ideas for the future but also real, tangible insights for how to innovate in our foodservice future. Each episode of Take-Away with Sam Oches provides key take-aways from Oches’ interviews, with on-the-go observati... more

PublishesWeeklyEpisodes152Founded5 years ago
Number of ListenersCategories
EntrepreneurshipBusiness

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Artwork for Take-Away

Latest Episodes

In this episode of Take-Away with Sam Oches, Sam talks with Michael Montagano, CEO of Dog Haus, a California-based concept serving high-quality burgers, brats, and hot dogs at 60 locations around the country. While Dog Haus has been around now for 16... more

In this episode of Take-Away with Sam Oches, Sam talks with Lance Juhas, co-CEO of Piada Italian Street Food, a Columbus-based Italian fast casual that has grown to 62 locations in 16 years. Piada was founded by Bravo Brio cofounder Chris Doody and i... more

In this episode of Take-Away with Sam Oches, Sam talks with Sam Polk, founder and CEO of Everytable, a health-forward concept that launched a decade ago with the mission of making nutritious meals more affordable, particularly for neighborhoods that ... more

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 states in its 50-plus years in business. Mellow Mush... more

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 states. Steve started as a GM with Firebirds more than... more

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 six states. Mendocino Farms — affectionately known to... more

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 years as an executive at McDonald’s and Starbucks ... more

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. Rachel — who NRN recently named to the Power List of re... more

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Recent Guests

Lance Juhas
Co-CEO of Piada Italian Street Food
Piada Italian Street Food
Episode: Piada’s co-CEO on why now is the time to grow — 16 years after launch
Sam Polk
Founder and CEO of Everytable
Everytable
Episode: Everytable’s founder on the keys to keeping prices low
Ahsan Jiva
Executive Vice President of Strategy and Transformation at Mellow Mushroom
Mellow Mushroom
Episode: Mellow Mushroom’s EVP on transforming the pizza experience
Steve Kislow
CEO, Firebirds Wood Fired Grill
Firebirds Wood Fired Grill
Episode: Firebirds CEO Steve Kislow on the tools beyond price that create value
Kevin Miles
CEO, Mendocino Farms
Mendocino Farms
Episode: Mendocino Farms CEO and CMO on building the future of fast casual
Alicia Mowder
Chief Marketing Officer, Mendocino Farms
Mendocino Farms
Episode: Mendocino Farms CEO and CMO on building the future of fast casual
Debbie Stroud
CEO of Whataburger
Whataburger
Episode: Whataburger CEO Debbie Stroud on the benefits of leading like a family
Rachel Cope
Founder and CEO of 84 Hospitality
84 Hospitality
Episode: 84 Hospitality founder Rachel Cope on 5 elements that go into a great restaurant experience
Rafael LaRue
Chief Creative Officer, Fast Fine Restaurant Group and Livit
Fast Fine Restaurant Group / Livit
Episode: Future restaurant trends to watch, according to this global expert

Host

Sam Oches
Host of the show and editor-in-chief at Nation's Restaurant News, focused on leaders in restaurant brands and growth strategies.

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Talking Points

Recent interactions between the hosts and their guests.

Mellow Mushroom’s EVP on transforming the pizza experience
Q: Why keep dining rooms in a shift toward off-premise?
Dining rooms are essential for human connection and community, and off-premise should complement, not replace, the hospitality and relationship-building that happen in-restaurant.
Mellow Mushroom’s EVP on transforming the pizza experience
Q: How do you balance value with experience in the pizza category?
By offering barbell pricing for beverages and crafting experiences that are memorable beyond price, including unique store environments and family-friendly, experiential touches like plush toys for kids, while maintaining high-quality food and service.
Mellow Mushroom’s EVP on transforming the pizza experience
Q: What can you do now that you couldn't before, especially from a real estate perspective?
The FastFind model allows Mellow Mushroom to enter trade areas with smaller footprints and a consistent experience, enabling growth in markets where a full-size location isn't feasible, while preserving the brand's core identity.
Everytable’s founder on the keys to keeping prices low
Q: How do you envision growth and diversification beyond traditional storefronts?
Growth will come from a mix of retail stores, subscription and group ordering, and large-contract food service like schools and homeless shelters, enabled by a scalable commissary-centric model and a strong franchise network.
Everytable’s founder on the keys to keeping prices low
Q: What did you create with Everytable?
Everytable is a model designed to make healthy from-scratch meals less expensive than fast food by centralizing production, reducing kitchen footprint, and leveraging efficient logistics to keep prices low.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
Professions
Age Range
Household Income
Social Media Reach

Frequently Asked Questions About Take-Away

What is Take-Away about and what kind of topics does it cover?

This show features interviews with CEOs, founders, and senior executives in the restaurant and foodservice space, focusing on growth strategies, brand transformation, operational discipline, and the role of culture and guest experience in scaling concepts. Episodes typically explore how brands differentiate beyond price, leverage technology and data, and balance rapid expansion with maintaining quality and identity. Noteworthy patterns include leadership lessons from turnaround efforts, franchising and unit economics, and how hospitality and community-focused programs drive long-term value. The format often pairs practical takeaways with actionable insights for operators, marketers, and investors looking to navigate a rapidly evolving dinin... more

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Which podcasts are similar to Take-Away?

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1. Extra Serving: A restaurant industry podcast
2. How Leaders Lead with David Novak
3. My First Million
4. A Deeper Dive
5. Founders

How many episodes of Take-Away are there?

Take-Away launched 5 years ago and published 152 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on Take-Away?

Recent guests on Take-Away include:

1. Lance Juhas
2. Sam Polk
3. Ahsan Jiva
4. Steve Kislow
5. Kevin Miles
6. Alicia Mowder
7. Debbie Stroud
8. Rachel Cope

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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