Take-Away with Sam Oches

CEO Susan Taylor and director of R&D Noah Burgess discuss how the company develops distinctive menu items that resonate with guests.

Founder Daniella Senior shares how the concept is tapping into a broader consumer and employee base by serving more dayparts.

Greenberg shares lessons from his recent book, “Stop the Shift Show: Turn Your Struggling Hourly Workers into a Top-Performing Team.”

Cofounder and CEO Jared Galbut shares how the hybrid business model is helping capture the attention of a wide variety of customers.

Cofounder Amy Hom, formerly of brands like Sweetgreen and Red Robin, shares how professional development for young leaders can reduce restaurant turnover.

CEO Jose Armario shares how the chain’s pared down menu is helping it finally become a national brand.

Chris Dawson has been on the job for only 7 months but has been busy rounding out his C-suite with growth-minded leaders.

Christine Schindler and Rachael Nemeth talk food safety, labor, and how they rise above the industry noise.

Farrah Scott went from server to CEO in 11 years. Now she and founder Trapper O’Keeffe want to turn employees into store owners.

CEO Clay Walker explains how the brand’s pastoral aesthetic and patient approach to growth have helped it become one of Northern California’s favorite destinations.