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Sam Oches named Editorial Director, Editor-in-Chief of Nation’s Restaurant News and Restaurant .
Nation’s Restaurant News; Restaurant HospitalityMay 11, 2021 GMT
NEW YORK, May 11, 2021 (GLOBE NEWSWIRE)
Restaurant Hospitality have named Sam Oches new Editorial Director and Editor-in-Chief, effective Monday. Oches will oversee the brands’ editorial missions and digital and community growth moving forward, serving an audience of innovators and decision makers across the restaurant industry.
“In my 12 years covering the foodservice industry, I’ve committed myself to sharing insights and developing community with industry professionals, whether through stories, podcasts, events, or other platforms,” said Oches. “Joining Informa Connect’s Restaurant & Food Group – and such reputable brands as
A long-time restaurant industry thought leader and editor joins the award-winning brands to direct future content
Nation’s Restaurant News and Restaurant Hospitality have named Sam Oches to the role of Editorial Director and Editor in Chief, effective Monday. Oches will oversee the brands’ editorial missions and digital and community growth moving forward, serving an audience of innovators and decision makers across the restaurant industry. In my 12 years covering the foodservice industry, I ve committed myself to sharing insights and developing community with industry professionals, whether through stories, podcasts, events, or other platforms,” said Oches. “Joining Informa s Restaurant Group and such reputable brands as Nation s Restaurant News and Restaurant Hospitality provides an incredible opportunity to take that commitment to the next level. I m looking forward to building off these brands’ profound legacies and finding new ways to create value in the l
Rise Named to QSR Magazine’s Annual 40/40 List
February 1, 2021 · ·
The “Best Dang Biscuit” concept is recognized as ‘the next big thing’ in the quick-service breakfast landscape
Durham, NC (
Rise Southern Biscuits & Righteous Chicken, the nation’s fastest growing biscuits and fried chicken concept, was named to
QSR magazine’s 40/40 List, a signature report produced annually by the leading industry publication. Now in its fifth year, the 40/40 List highlights 40 emerging limited-service restaurant companies with fewer than 40 locations that have potential to become the next big thing.
“The better-breakfast category remains largely untapped, with plenty of space between coffee-and-doughnut concepts and full-service breakfast-and-brunch joints,” says Sam Oches, editorial director of Food News Media, publisher of QSR. “Rise has a great opportunity to fill that void, serving premium breakfast options quickly to customers on the go. There will no dou
February 1, 2021 · ·
New York, NY (
Brooklyn Dumpling Shop, the nation’s fastest growing dumpling automat concept, was named to
QSR magazine’s 40/40 List, a signature report produced annually by the leading industry publication. Now in its fifth year, the 40/40 List highlights 40 emerging limited-service restaurant companies with fewer than 40 locations that have the potential to become the next big thing.
“Brooklyn Dumpling Shop may be the newest concept on this year’s 40/40 List, but it’s also one of the most innovative,” says Sam Oches, editorial director of Food News Media, publisher of
QSR. “Meeting the demands of this pandemic season head-on, Brooklyn Dumpling Shop’s automat style of service is simple yet tech-forward, stripping down the friction between customer and business. We’re betting it’s a model that will catch on and has the opportunity to quickly grow, which is why we’ve included the brand on our 40/40 List.”