by Nation's Restaurant News
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 observations about how each leader’s strategy fits within the broader foodservice context and what actionable insights you should be applying to your own business.
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April 15, 2025
<p>In this episode of Take-Away with Sam Oches, Sam talks with Nathan Louer, chief brand officer at Jamba, the legacy smoothie bowl concept that is one of seven brands in the GoTo Foods portfolio. Nathan declares that Jamba is on the comeback trail, and a big part of that comeback is the just-announced new store prototype called Hello Sunshine, which updates the Jamba aesthetic but also the experience leveraging self-order kiosks, digital marketing screens, and streamlined store layouts. It also provides strategic cost efficiencies and financial incentives for franchisees. Nathan joined the podcast to talk about the art of designing a new store prototype and why finding efficiencies isn’t always about drastic change.</p><p> </p><p>In this conversation, you’ll find out why:</p><ul><li>If you’re looking for a refresh, start with your roots</li><li>Even if you go back to your roots, your brand refresh requires newness and innovation</li><li>How you make guests feel is as important as the product they consume</li><li>Great hospitality transcends convenience of an experience </li><li>You can’t go halfway on brand evolution</li><li>Efficiency doesn’t always require blowing the model up for cost savings</li></ul><br/><p> </p><p>Have feedback or ideas for Take-Away? Email Sam at <a href="mailto:[email protected]" rel="noopener noreferrer" target="_blank">[email protected]</a>.</p>
April 8, 2025
<p>In this episode of Take-Away with Sam Oches, Sam talks with Mohammad Faraj, cofounder and chief marketing officer for Talkin’ Tacos, a fast-casual taco joint out of South Florida that has grown to 22 locations in less than five years in operation. Mohammad and his childhood friend Omar Al-Massalkhi opened Talkin’ Tacos as a food truck in the early days of the pandemic, one of the first concepts to bring birria tacos to the east coast. That menu focus plus an early pivot to halal meat helped catapult Talkin’ Tacos to massive success and a quick shift into brick-and-mortar operations. Mohammad joined the podcast to talk about the keys to Talkin’ Tacos’ rapid growth and the role that social media has played in introducing the brand to new markets.</p><p> </p><p>In this conversation, you’ll find out why:</p><ul><li>A small brand change can make a big difference in business</li><li>One influencer can catapult your concept </li><li>Emerging chains must start from scratch in every market they grow into</li><li>Efficient operations allow fast casuals to have casual-quality food without casual prices</li><li>Quality plus efficiency equals coveted profitability </li></ul><br/><p> </p><p>Have feedback or ideas for Take-Away? Email Sam at <a href="mailto:[email protected]" rel="noopener noreferrer" target="_blank">[email protected]</a>.</p>
April 1, 2025
<p>In this special episode of Take-Away — guest-hosted by Restaurant Business editor-in-chief and A Deeper Dive host Jonathan Maze — Bob Vergidis, the founder of pointofsale.cloud, joins to talk about the future of restaurants and restaurant technology and equipment.</p><p>We wanted to talk with Bob simply about the future of restaurant technology and how restaurants can take the next step.</p><p>A lot of technology has been brought into restaurants in the past several years and equipment is more advanced than it’s ever been.</p><p>But how does the restaurant industry take advantage of all this to make the operation of that restaurant better for workers and customers and, of course, the bottom line.</p><p>We discussed how restaurants can do more with the immense data they’re collecting. And we talk about what the restaurant will look like in five years.</p><p>It’s a fascinating conversation on the future of restaurants so check it out. </p><p>For more A Deeper Dive, subscribe on Apple Podcasts and Spotify.</p>
Nation's Restaurant News
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NPR
QSR magazine
Restaurant Business Magazine
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Ben Gilbert and David Rosenthal
Guy Raz | Luminary
Restaurant Business Online
The New York Times
New York Times Opinion
The Wall Street Journal & Gimlet
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All-In Podcast, LLC
Lex Fridman
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