Sam Oches

Sam Oches is QSR’s editor.
Millennial quick service business leaders change restaurant industry for better.
April 2014

Millennial consumers may be 
affecting foodservice trends 
with their purchasing behavior, but these Millennial business 
leaders, all under 35, are really 
going to shake things up.

Moe's president learned restaurant business working father's catering company.
March 2014

President of Moe’s Southwest Grill

For Chick-fil-A CEO and president Dan Cathy, foodservice is a family operation.
February 2014

President and CEO of Chick-fil-A

January 2014

I was taught by good people that you can capture magic if you’ve got a wonderful place that attracts really good people who believe in what you do. The thing that really gets me is there are about 1,300 Toppers team members out there today, and by and large, those people are highly engaged...

January 2014

Roll tape. Two women behind a cluttered counter smile into the camera, a range of designer outfits framing the wall behind them. They talk of a dream to open a business, a love for their corner of Washington, D.C.

Cut to individual glimpses of two men, one laughing as he sits on an orange...

December 2013

The last decade in quick service was a transformative one. Fast-casual restaurants moved from novel ideas in urban markets to competitive powerhouses with seemingly no ceiling. Health and nutrition became critical filters through which brands vetted their new menu items. And the Great Recession...

November 2013

Millennials. Ever heard of ’em?

October 2013

Since the advent of the modern quick-service drive thru—some would say in the early 1970s, though the idea of a pick-up window has been around for much longer—operators have tinkered with the nuts and bolts to create a drive thru that is as fast, efficient, and pleasant as possible....

September 2013

All Rick and Elise Wetzel wanted was to have some pizza for lunch.

August 2013

In 2012, Chick-fil-A surpassed KFC to become the best-selling chicken chain, Jimmy John’s and Five Guys joined the billion-dollar-brands club, and fast-growing Wingstop and Moe’s Southwest Grill climbed into the limited-service industry’s upper echelon for the first time....

June 2013

Ray White has a problem. The chief foodie and head of product development for Southern California–based Veggie Grill wants to put bacon on his menu.

To the average quick-service operator, this doesn’t seem like a problem at all. But consider that Veggie Grill is an all-vegan...

May 2013

The most powerful woman in the restaurant industry isn’t intimidating, nor is she larger than life. She isn’t cold, tight-lipped, terse, or abrasive. She doesn’t talk down to you. She doesn’t double-book you and cancel at the last second.

Certainly one might expect...

April 2013

There’s been no shortage of foodservice professionals who are striving to do right by their customers in the health department. Whether it’s brands offering healthier menu items or executives practicing what they preach about nutrition, the industry is coming together to bring real...

April 2013

The fish used for McDonald’s Fish McBites and Filet-O-Fish sandwich is not local. Nor is the product used for Long John Silver’s Whitefish Fillet. Same goes for Wendy’s Premium Fish Fillet Sandwich, Jack in the Box’s Fish Sandwich, and Quiznos’ Lobster and Seafood...