All Episodes
Take-Away with Sam Oches — 145 episodes
84 Hospitality founder Rachel Cope on 5 elements that go into a great restaurant experience
Future restaurant trends to watch, according to this global expert
Honeygrow’s founder on the brand reset that sparked consistent growth
Layne’s Chicken Fingers CEO on the incredible runway for chicken chains
FB Society CEO Jack Gibbons on the recipe for developing a successful new restaurant
Chili’s CEO, pt 2: Kevin Hochman on the key ingredients to brand transformation
Chili’s CEO, pt 1: Kevin Hochman on the leadership traits necessary for business success
Freddy’s CEO on the best way to know how to optimize your restaurants
Counter Service CEO on how he and Steve Ells plan to disrupt sandwich industry
P.F. Chang’s CEO on how to jumpstart a struggling chain
Pineapple Hospitality Group’s founder and head chef on the power of treating guests like family
National Restaurant Association CEO on what restaurant leaders should expect from 2026
Sweetfin’s cofounder on why they gave the menu a huge facelift
The h.wood Group founders on using exclusive experiences to drive business
BONUS: How to work with social media influencers in 2026
Ruby Slipper’s cofounder on how it becomes cornerstone for its communities
Cameron Mitchell on how great hospitality leads to industry-leading AUVs
First Watch CEO Chris Tomasso on inspiring culture and leadership among your team
Nothing Bundt Cakes CEO on how it topped America’s Favorite Chains list two years running
Sunny Street Cafe president on nailing the fundamentals of menu, service
2026 marketing trends, from food influencers to AI
Chipotle CEO Scott Boatwright on his career, leadership, and goals for the chain
Roots Natural Kitchen CEO on defying the narrative of the slop bowl
Flynn Group founder Greg Flynn on why he’s finally betting on an emerging chain
Big Dave’s founder on launching a successful cheesesteak chain out of a gas station
Habit Burger CEO Shannon Hennessy on the need to be quick and nimble in a fast-changing industry
Philz Coffee CEO on the artisanal niche its carving in the category
&pizza CEO Mike Burns on cutting prices and playing the long game
CAVA CEO Brett Schulman shares the blueprint for the chain’s early growth
Domino's CEO Russell Weiner on how the company became the No. 1 pizza chain in the world
Domino’s CMO Kate Trumbull on the right way to change a brand
A chef and social media expert explain the power of chef-generated content
Wild Wing Café CEO on how to navigate through bankruptcy
Barry Bagel’s president on scaling a business as a second-generation owner
Onigilly’s founder on knowing when it’s time for a brand reset
Hawkers’ cofounder on averting disaster and scoring a new chance at growth
Mooyah’s new president shares tips on how operational excellence drives restaurant success
FiiZ Drinks president Scott Ball on sustaining dirty soda’s momentum
Darden CEO Rick Cardenas on how he went from bus boy to the board room of the same company
Luna Grill’s cofounder and CEO on steps to take ahead of scaling a brand
The restaurant operator who is also a social media influencer
Everbowl founder Jeff Fenster on disrupting the standard growth model
Felipe’s Taqueria co-owner on prioritizing internal growth over unit growth
Dutch Bros CEO Christine Barone on leading one of the fastest growing chains in America
Chili’s, Wendy’s chefs share tips for making menu items pop on social media
Jim ’N Nick’s CEO Larry Ryback on making the switch from full service to fast casual
Savory CEO Shauna Smith on the importance of unity, consistency, and optimism in tough times
Chef from “The Bear” restaurant on creating memorable experiences
Insomnia Cookies’ founder on winning in the booming indulgence category
2 KPOT execs share how experiential dining is key to torrid growth pace
Mountain Mike’s CEO on thriving in an off year for pizza
(Pt. 2) Denny's CEO Kelli Valade on making the brand "America's diner for today's America"
Denny’s CEO Kelli Valade on building a successful career by "coloring outside the lines"
Pluckers Wing Bar cofounder on how a $12 lunch deal and paid loyalty program drive value
Clutch Coffee CEO Darren Spicer on how to stand out in a crowded category
Taco John’s CEO Heather Neary on recapturing nostalgic customers
Grown founder Shannon Allen on the franchise model that could scale healthy food
Philly Pretzel Factory and the power of bulk orders
Jamba’s chief brand officer on the art and science of a new store prototype
Talkin’ Tacos’ cofounder on the keys to this South Florida chain’s rapid growth
How restaurants can take advantage of all this technology, with guest host Jonathan Maze
Houston TX Hot Chicken’s Edmond Barseghian on building a restaurant for the social media generation
Tony Roma’s CEO Mina Haque on how her law background is helping the chain’s turnaround
Wendy’s CEO Kirk Tanner on leadership lessons, vision for chain’s growth
Sucré CEO James Vitrano on the challenges of scaling an emerging brand
Currito cofounders Joe and John Lanni on adapting a brand around consumer demand
Wahlburgers CEO Randy Sharpe on building a brand alongside Mark Wahlberg
Sip Fresh founder Sharon Arthofer on building a simple yet innovative franchise
Donatos CEO Kevin King on the intersection of innovation and consistency
Fogo de Chão CEO Barry McGowan on building one of America’s favorite chains
The Granola Bar cofounders on falling forward into growth
Twin Peaks CEO Joe Hummel on taking your brand seriously
Handel’s CEO and CMO on being good stewards of a heritage brand
Tom’s Watch Bar co-CEO Brooks Schaden on elevating the sports bar
Vitality Bowls cofounder Tara Gilad on building a superfood franchise
Texas Roadhouse CEO Jerry Morgan on what makes the brand so iconic
Gastamo Group’s Peter Newlin on building great casual concepts
Red Robin and Wingstop franchisee Mike Axiotis
Some fun ideas for your next marketing campaign, courtesy Wayback Burgers
How Crust Pizza Co.’s CEO is positioning the franchise for major growth
The secret to Jeni’s renowned menu R&D
Sweetgreen falls in love with food again, plus a sneaky way to improve margins
How Another Broken Egg is leaning into R&D to drive traffic
How the grind of entrepreneurship helped this couple become great franchisors
Lessons in entrepreneurship from a DC-based founder who scored a big investment
How this ‘mac ’n’ cheese millionaire’ built a more collaborative work environment
What to know before raising capital to grow
One fast casual’s long, winding road to franchising
How two childhood friends built 10-unit Mecha Noodle Bar
Meet the “Shark Tank” guest judge who built two successful restaurant chains
A Canadian franchise plans to (re)conquer the U.S. — in malls
This seafood chain wants its experience to be like ‘a punch in the face’
A legacy barbecue chain finds the sweet spot between innovation and tradition
Why curbside pickup deserves more love
How this iconic restaurant is storytelling its way to better business
With his 4th chicken chain, Andy Howard ‘saved the best for last’
Why it took 14 years for this trendy fast casual to 'earn the right to grow'
What this Marco's exec learned from his time working at Disney
ICYMI: How Maria Rivera is driving incredible growth at Smalls Sliders
This iced tea franchise offers a unique twist in the booming beverage wars
Could Joy Trade represent the future of the eatertainment category?
How 2 marketers are boosting the missions driving their emerging restaurant businesses
Why Robert Irvine, star of ‘Restaurant Impossible,’ is a big believer in new technology
What value looks like for full-service pizza concepts
L&L Hawaiian BBQ, Blaze Pizza CEOs share strategies for striking while the iron is hot
Two marketing experts teach us how to build an influencer campaign
Why you should attend the biggest restaurant event in the U.S.
Jack in the Box and the secret to marketing magic
How social media influencers can help your restaurant
Why this 154-year-old family ice cream business still makes its product by hand
How Yum Brands is working toward gender parity
How chef Sean Brock + fast casual = success at scale
Meet Lauren Fernandez, the investor supporting small businesses
&pizza gets back to its roots as founder Michael Lastoria passes the reins to new CEO Mike Burns
Why tight control of supply chain and franchise standards have helped Rush Bowls grow
BONUS: The can’t-miss restaurant industry event right around the corner
How one concept makes a business case for its unique menu R&D
This D.C.-based concept is finding lots of opportunity in its all-day cafe
How to get the most out of your hourly employees
Meet Bodega: Part fast-casual taqueria, part cocktail lounge
The restaurant industry needs to invest more in young leaders. Here’s why.
Is Bojangles finally ready to go national? This new strategy could be key
Building a leadership team that can scale your brand
Two start-up leaders talk food safety, labor, and rising above the industry noise
How to turn your employees into future owners and executives
The CEO of a wine country burger chain shares tips for creating emotional connection to guests
The secrets to Applebee’s award-winning marketing campaigns
How to turn your brand around, according to a restaurant marketing veteran
Does this drive-thru chain have infinite runway ahead of it?
A fast-casual breakfast franchise uses catering, local store marketing to build fan base
How to scale high-quality, high-integrity menus
Inside the powerhouse Midwest restaurant group you’ve never heard of
30 new menu items?! A brewery chain revamps its experience to build loyalty
Is it time to rethink your digital marketing strategy?
This restaurant group proves that attention to detail is everything
Why Fuku decided to go all in on sports arenas
How is Portillo’s pulling off $8.5 million-plus AUVs?
How digital marketing is helping Newk’s go ‘Extra’ on rebrand
Why brand merch is your next best way to drive sales
The state of fast casual, according to one of its OGs
BONUS: A D.C. operator’s wild ride to 9 locations
How 3 exciting brands are scaling with innovation, authenticity at their core
BONUS: NRA CEO Michelle Korsmo on the ‘4 D’s’ facing operators today
Jersey Mike’s is the hottest chain in America — and this is the reason why
BONUS: What’s next for restaurant technology?