In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Sam Oches, Editorial Director at Informa's Restaurant & Food Group.
Oches, who started out as a reporter but had never worked in the restaurant space, this past May became the Editorial Director at Informa where they cover restaurants, supermarkets, food management, hospitality news, and recently added podcasts.
Oches talks about how he ended up in the restaurant space saying, “I’m a drummer, I’ve been drumming since I was twelve, I was a musician and you know look when I went to college I wanted to be a journalist. I went to Ohio University, it’s got a great journalism program and look you know at that age everybody wants to be the next you know, great Rolling Stone’s contributor.” Adding, “I was the luckiest man in the world to find a job at a restaurant trade publication which was QSR and a week after I graduated college, I joined the team.”
Oches shares his thoughts on hospitality and says, “I think the best part of my job is the people. I think you know the reason I’m the luckiest man in the world to end up in this industry as you guys well know and this is hospitality. The best part of hospitality is the people and the work you get to do in meeting new people, interesting people and interesting people who have big ideas.”
Frischling asks Oches about the current state of the industry and he says, “I think about the state of the industry is its creativity. I said I got into this industry in the great recession and so I watched firsthand as the fast casual industry emerged back then, added this need to adapt to the state of things back in 2008, 2009, and 2010, you know there was an incredible amount of creativity that came in that season which was primarily I think around culinary and menu and it was this idea that fast casual is going to do something a little bit better.” He adds, “because of the pandemic I think what we’re seeing is that same sense of creativity. But it’s really more oriented around operations and this was obviously by necessity. It was forced innovation that restaurants had to adapt or die and I’ve been just blown away by the flexibility of the industry of restaurant operators to be able to ride with all the changes that have come in the past eighteen months.”
For information , please get in touch with us directly.