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Sam Oches

Experience-Driven Fast Casual Takes a Cue from Full Service

Aside from service format, one big difference between traditional fast casuals and full-service concepts has always been the amount of time guests spend in the restaurant. Whereas full-service restaurants necessitate a significant period spent in the dining room, fast casuals are generally more concerned about throughput—getting customers in and out.

Chicago's Classic Diner with a Food-Hall Twist

Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts. And chefs and other full-service professionals are taking advantage of the trend, leveraging food-hall space to kick the tires of the quick-service segment and try out either limited versions of their full-service menus or big ideas they’ve developed over the years.

This is the Future of Restaurant Portfolios

High-caliber chefs are known to build sizable empires with multiple fine-dining concepts, and they are increasingly adding fast casuals to the mix. Chef-entrepreneurs like Tom Colicchio, José Andrés, and Sam Fox, who have opened multiple full-service concepts all over the country, are now exploring hybrid opportunities with ’Wichcraft, Beefsteak, and Flower Child, respectively.

15 Austin Restaurants That Could Be The Next Big Thing

Because covering the national foodservice industry requires plenty of national travel, I've found myself in some pretty far-flung food destinations across the country, from Idaho's potato fields to Iowa's amber waves of grain, and from Maine's lobster boats to the fishing docks of Alaska's Aleutian Islands (and seemingly every major city in between).

When the Fast Casual Model Doesn't Work

Fast-casual and hybrid restaurants have become undeniably attractive to chefs who are looking to expand their portfolios or establish a business venture with legs to grow. But the leap into a counter-service format isn’t so simple as nixing a waitstaff.

The Hybrid Model of Success

The lines between restaurant categories used to be distinct; customers could choose among quick-service, casual-dining, and fine-dining restaurants with clear expectations for what each experience might hold.

Welcome to a New FSR Online Experience!

Dear dedicated FSR reader,Welcome to a fresh online FSR experience! I’m excited to introduce you to, our new digital home for FSR magazine and your one-stop-shop for foodservice news and insights.

Equipment Extravaganza

Wednesday, February 18 6–8 p.m. | Kick-Off Party Thursday, February 19 9 a.m. to 5 p.m. | Show Floor Open Friday, February 20 9 a.m. to 5 p.m. | Show Floor Open Saturday, February 21 9 a.m. to 3 p.

Resurrecting the Gulf

Say “Gulf Coast” these days, and two things likely come to folks’ minds: hurricanes and the BP oil spill. But many in the Gulf are hoping Americans, particularly restaurant operators and chefs, will soon think about something else: seafood.