Extra Serving: A restaurant industry podcast

Domino’s revs up Pizza Tracker, McDonald’s sees modest bump from Big Arch, and Noodles & Co. explores ramen

Mon, 30 Mar 2026 16:15:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Domino’s updates to its Pizza Tracker app, McDonald’s modest traffic bump from the Big Arch, and Noodles & Co.’s terrific Q4 performance. First up is Domino’s, which updated its Pizza Tracker app, which allows customers to see the progress of their pizza order. The updates allow customers to get much more granular on the process, including the ability to see when the pizza goes into the oven and when the driver is out for delivery. Sam and Alicia discuss the update and how Domino’s is pushing the envelope on tech innovation even when it’s in a position of strength as the No. 1 pizza chain by far. Next they discuss traffic numbers for McDonald’s, which show only a modest bump following the release of the Big Arch burger. Alicia makes the case that a slight bump in traffic is still great news for the Golden Arches, and she and Sam discuss how the premium burger is really a margin play for McDonald’s. They then tackle Noodles & Company, which has been on a sales roller coaster the past few years and recently was threatened with being de-listed from Nasdaq. The fast casual impressed with 6.6% comp sales growth in Q4, and Sam and Alicia discuss what that could mean for the brand, which also announced that it would explore adding ramen to the menu. Finally, it’s the Quick Fire segment, where Sam and Alicia swiftly tackle additional headlines from the week. This week, that included Wendy’s chicken sandwich upgrades, Chipotle’s popular tattoo promo, DoorDash’s fuel incentives for drivers, and Sweetgreen’s flurry of menu updates.

For more on these stories:

Domino’s updates its pizza tracker to provide more order details

McDonald’s Big Arch provides a modest traffic bump

Noodles & Company considers ramen menu

Burger King takes a page from Domino’s, Darden keeps defying odds, and Fat Brands gets a lifeline

Mon, 23 Mar 2026 00:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Burger King’s new ad campaign, Darden’s impressive sales performance, and Fat Brands’ lifeline in the midst of its bankruptcy proceedings. First up is Burger King, which introduced a new advertisement during the Oscars ceremony that crowned its customers as the new “king." The ad, narrated by president Tom Curtis, acknowledges that Burger King had lost its way over the years and lost sight of what its guests really wanted from the brand. The campaign harkens back to Domino’s 2010 campaign in which it claimed that its pizza “sucked.” Curtis and Restaurant Brands International executive chairman J. Patrick Doyle were each with Domino’s at that time and seem to be ripping a page right from its playbook in an attempt to jump start Burger King’s performance. Sam and Alicia discuss the new campaign and whether they think it could help the chain capture market share from McDonald’s and Wendy’s. Next up is Darden, which reported consolidated same-store sales growth of 4.2% in its most recent quarter. Most impressive was the company’s LongHorn Steakhouse brand, which registered 7.2% same-store sales growth. What seems to be going right for Darden — and does it suggest anything more broadly about the full-service sector? Sam and Alicia discuss. Then they tackle the Fat Brands saga, the latest episode of which includes CEO Andy Wiederhorn stepping aside as the portfolio company navigates through Ch. 11 bankruptcy proceedings. What should the restaurant industry learn from this mess? Finally, Sam and Alicia introduce a new segment, Quick Fire, where they swiftly tackle additional headlines from the week, which this week included Maggiano’s turnaround strategy, CAVA’s first Ohio location, Chipotle’s cilantro lime sauce, and Raising Cane’s 1,000th location.

For more on these stories:

Burger King crowns its guests as the ‘New King’

Darden Restaurants' sales continue to grow FAT Brands CEO Andy Wiederhorn steps down during remainder of bankruptcy process

Taco Bell’s new menu reveal, gas prices’ threat to restaurants, and Starbucks’ loyalty update

Mon, 16 Mar 2026 00:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Taco Bell’s big menu announcement, the impact that surging gas prices could have on restaurants’ recovery, and Starbucks’ overhaul of its massively popular loyalty program. First up is Taco Bell, which hosted its annual Live Mas Live event in Hollywood earlier this month, introducing at least 14 new menu items that will debut this year. Alicia attended the event and can finally share details, including the scope of the new menu introductions, which lean especially into snacks, desserts, and beverages. Next they talk about Wendy’s and Pizza Hut both announcing that they would hire customers who can provide feedback on their menus — following in the footsteps of Taco Bell and Burger King, which similarly embraced customer feedback for the sake of improving product offerings. Sam and Alicia discuss the novel strategy, which brings a lot of risk along with potential reward. Could this be the first step for Wendy’s and Pizza Hut in jumpstarting their floundering businesses? Gas prices are up next; Sam and Alicia discuss the fact that war in Iran is driving up the cost of gasoline, and they explore what kind of effect that could have on a restaurant industry that has already been struggling against a difficult economy. What can operators do to protect against customers potentially pulling back on restaurant spend? Finally, Sam and Alicia tackle Starbucks’ controversial new loyalty update, which angered customers when it shifted to a new tiered model. Why might this backfire on the coffee giant?

For more on these stories:

Taco Bell’s Live Más Live goes Hollywood

Wendy’s and Pizza Hut look for momentum from consumer input

Rising gas prices could disrupt restaurant sales recovery

McDonald’s Big Arch controversy, Cracker Barrel’s sales woes, and alarming data about closures

Mon, 09 Mar 2026 06:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including that McDonald’s CEO video, Cracker Barrel’s ongoing sales woes, and new data that shows red flags for full-service restaurants. First up is the Big Arch video controversy, in which McDonald’s CEO Chris Kempczinski was skewered for posting a video of himself eating the brand’s new burger that came across as inauthentic to many. Sam and Alicia discuss the response from consumers and competitors alike, noting how many brands — Burger King specifically — raced to capitalize on the faux pas. Was this a mistake from McDonald’s, or could it be that no news is bad news? Next up is Cracker Barrel, which reported that same store sales in its most recent quarter fell 7.1% as the brand continues to fight its way back from its own controversy last summer, when it reversed a controversial rebrand. Cracker Barrel claims there are reasons to be optimistic; do Sam and Alicia agree? Then they tackle a new report from Black Box Intelligence, which noted that 9% of full-service restaurants are at risk of closing in 2026. Sam and Alicia break down the numbers and why they think restaurateurs could indeed be at risk of failing this year. Finally, we share a conversation between managing editor Leigh Anne Zinsmeister and Darren Spicer, who just sold his Clutch Coffee brand to Dutch Bros.

For more on these stories:

Big Arch, big buzz: McDonald’s turns viral moment into marketing opportunity

Cracker Barrel sees slow improvement despite continued traffic slump in Q2

9% of full-service restaurants are at risk for closure in 2026

McDonald’s ‘Big’ new menu item, Domino’s pizza dominance, and a fast casual’s no-good-very-bad quarter

Mon, 02 Mar 2026 04:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including McDonald’s Big Arch Burger coming to the U.S., Domino’s incredible dominance over its pizza competitors, and Sweetgreen’s disastrous fourth quarter. First up is McDonald’s, which announced that its Big Arch Burger — which has tested internationally since 2024 — would come to the U.S. starting March 3. Sam and Alicia discuss the premium burger, with Alicia explaining how the new item fulfills a barbell strategy for the brand, and Sam wondering how it differs from past McDonald’s failures like the Arch Deluxe and Angus burgers. Next they dive into last week’s earnings, starting with the pizza category. Domino’s reported another strong quarter, reassuring anyone who thought the pizza category as a whole might be faltering. Sam and Alicia talk about Domino’s market share gains in pizza and how it’s doing so well while competitors Pizza Hut and Papa Johns are floundering; in fact, Papa Johns reported this week that sales were down 5% in the latest quarter, and that it would close 300 underperforming locations. What’s going on in pizza? They then move their attention to the full-service side of the industry, where casual dining stalwarts like Applebee’s, BJ’s, Red Robin, and Outback mostly had good news report, while family dining brands like First Watch and IHOP dispelled notions that the category was suffering from customers cutting back on their breakfast and brunch spend. Could there be sustained momentum in full-service dining? Sam and Alicia break it down. Finally, in this week’s “extra serving” portion of the episode, managing editor Leigh Anne Zinsmeister joins to talk about results from leading fast-casual brands, including CAVA and Shake Shack, which enjoyed positive results, and Sweetgreen, which had a disastrous quarter with sales down 11.5%.

For more on these stories:

McDonald’s is bringing its Big Arch Burger to the U.S.

Domino’s defies industry-wide consumer spending slowdown with 3.7% Q4 same-store sales growth

Sweetgreen moves with ‘urgency’ as same-store sales plummet 11.5%

Moving to the 'burbs: Why BondSt chef Marc Spitzer opened a new spot in Roslyn, NY

Fri, 27 Feb 2026 10:50:00 -0400

After commuting from Long Island for decades as a partner and longtime chef at BondSt in New York City, Marc Spitzer was considering opening a restaurant in Long Island near where he grew up and lived. He teamed up with Noam Shemel, a real estate investor and Long Island native who had a deep understanding of the area, particularly the affluent North Shore. Their first venture is Okaru, a sophisticated Japanese spot housed in a large historic home in Roslyn, which aims to meet the expectations of a new generation of suburban diners. While the pandemic pushed many city dwellers and chefs across the country to decamp for the suburbs, they brought their dining expectations with them, Spitzer and Shemel said. Through Okaru and their hospitality firm, Northern & Main, Spitzer and Shemel aim to meet and exceed those expectations. Okaru and Spitzer discuss the changing Long Island dining scene and why chefs are planting a flag in the suburbs, with guest host Gloria Dawson, another Long Island native.

Burger King’s president on speed dial, Wingstop’s sales hit a wall, and LTOs aren’t working like they used to

Mon, 23 Feb 2026 10:35:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Burger King’s president’s invitation to guests to give him a call, Wingstop’s first negative sales year in two decades, and why limited-time offers don’t seem to work quite as well as they used to. First up is Burger King, which is enjoying some sales momentum as it doubles down on its Whopper platform. President Tom Curtis announced that he would spend four hours a day responding to texts and calls from customers on a dedicated line, demonstrating the chain’s commitment to improving around guest feedback. Sam and Alicia discuss the ambitious plan, which has earned positive feedback from around the industry and could further fuel Burger King’s momentum. Next up is burger competitor Jack in the Box, which had yet another bad quarter, with same-store sales declining 6.7%. Why is this value chain struggling so mightily even when consumers are looking for budget-conscious offerings? Sam and Alicia dig into the chain’s woes, which could include its limited-time offer strategy. In fact, according to Alicia’s recent reporting, LTOs may not be working like they used to for restaurant chains. She and Sam unpack why that could be. Next they talk about Wingstop, which saw its same-store sales decline 3.3% in 2025 — its first such decline in 20 years. Alicia explains the steps the company plans to take to reverse fortunes in 2026, including roll out of its Smart Kitchen operation, which helps cut service times. Finally, they talk about two casual-dining heavyweights that are slogging through a softer consumer environment: Texas Roadhouse and The Cheesecake Factory. While Texas Roadhouse’s sales were up last quarter, its profitability was down as the company contends with historic beef prices. Meanwhile, The Cheesecake Factory saw its sales comps decline by 2.2%. Is there anything to learn about the full-service category in this news? Sam and Alicia break it down.

For more on these stories:

Burger King president Tom Curtis to take calls from customers

Wingstop eyes growth despite another quarter of same-store sales decline

Texas Roadhouse continues to navigate high beef costs

Wendy’s brutal sales, McDonald’s big momentum, and Dutch Bros' infinite runway

Tue, 17 Feb 2026 12:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Wendy’s huge sales plunge, McDonald’s impressive momentum, and Dutch Bros’ ongoing surge in sales and unit growth. First up is Wendy’s, which reported that its Q4 same-store sales dropped a whopping 11%, while 2025 sales were down 8%. While Wendy’s expected sales to be negative, this result was worse than anyone could have predicted, and Sam and Alicia discuss why the chain seems to be floundering so badly. Could McDonald’s be to blame? They discuss the Golden Arches next, as the No. 1 restaurant chain impressed in its own fourth quarter with same-store sales growth approaching 7%. That included its highest sales day on record with its popular Grinch Meal roll out. Why is McDonald’s doing so well where Wendy’s is not? Speaking of major fast-food burger chains, Sam and Alicia tackle Restaurant Brands International next, as the conglomerate reported positive sales for Burger King in the most recent quarter. BK seems to be gaining momentum particularly by doubling down on its flagship Whopper product while also marketing more toward families. What lessons could there be for Wendy’s in that direction? In the “extra serving” portion of the episode, senior editor Joanna Fantozzi joins to talk about Dutch Bros, which reported another eye-popping quarter and which is well on its way to having 2,029 locations by 2029 (it has just under 1,000 units to go). Finally, we share a conversation between senior food and beverage editor Bret Thorn and Omar Arambula, culinary director of Bravo Italian Kitchen and Brio Italian Grille.

For more on these stories:

Wendy’s takes sharp U-turn back to its core business

Marketing and value fuel McDonald’s strong Q4

Dutch Bros drives Q4 momentum with 7.7% same-store sales growth and rising brand penetration

Chipotle’s in a funk, Taco Bell cannot be stopped, and snacks are all the rage

Mon, 09 Feb 2026 10:50:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Chipotle’s negative sales year, Taco Bell’s ongoing dominance, and the incredible growth in snacks. First up is Chipotle, which last week reported that its same-store sales declined 1.7% in 2025. CEO Scott Boatwright introduced a “Recipe for Growth” plan that has five steps to get the brand back in black, but the company also issued guidance for the year that shows it expects sales to be flat. Sam and Alicia discuss the unsurprising results and whether they think Chipotle’s plan for growth — which includes increased usage of limited-time offers and demonstrating the brand’s value proposition — will help reverse its fortunes. Next up is Yum Brands, which had mostly good results: Taco Bell continues to dominate in the QSR category, with its same-store sales up 7% in the latest quarter and evidence that it’s taking market share from just about every other corner of the restaurant industry. Meanwhile, KFC enjoyed 1% growth — signs, perhaps, that its turnaround plan is working. Sam and Alicia discuss those positive results, but also dig into the myriad issues over at Pizza Hut, which saw sales decline last year and plans to close 250 units in the first half of this year. Finally, the editors turn their attention to snacks, which are enjoying a renaissance across the restaurant space and could drive continued disruption at brands big and small.

For more on these stories:

Chipotle unveils plan to ‘accelerate growth’ after another negative quarter

Taco Bell is taking market share from just about everywhere

Pizza Hut is closing 250 U.S. locations in the first half of 2026

Philadelphia-based chef Tyler Akin on the benefits of hotel dining

Fri, 06 Feb 2026 07:00:00 -0400

Chef Tyler Akin has a long and impressive bio. Earlier in his career, he worked at Zahav in Philadelphia and Mini Bar and Komi in D.C. More recently, he opened Bastia in Philadelphia's Hotel Anna & Bel, which helped solidify his role in redefining hotel dining. But a lot is going on behind the scenes with Akin. Many of his projects he describes as "white label," meaning he's brought on to create a signature dish, design a kitchen, or consult on food costs. Or he's hired to open a new restaurant, from hiring to menu development and branding. Tyler discusses how he juggles these projects and what he's looking for next with guest host Gloria Dawson.

Chili’s secret ingredient, Starbucks’ solid quarter, and lessons from the Fat Brands debacle

Mon, 02 Feb 2026 14:55:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Chili’s continued sales growth, Starbucks’ solid quarter, and Fat Brands’ bankruptcy. First up is Chili’s, which reported its 19th consecutive quarter of same-store sales growth. Sam and Alicia break down the remarkable performance and how the company has positioned itself for continued growth, not just flash-in-the-pan success. Sam shares notes on his sit-down interview last week with CEO Kevin Hochman and what he learned about the executive’s approach to business at Chili’s that continues to resonate nearly four years after he took the job. Next Sam and Alicia tackle Starbucks, which reported positive sales and traffic growth in the most recent quarter, declaring in the meantime that “Starbucks is back.” Senior editor Joanna Fantozzi joins to share her insights from the company’s investor day, in which CEO Brian Niccol shared more about the investments the company has made in its turnaround and why he believes true success can’t be measured until 2028. Finally, Joanna details her long-term reporting on Fat Brands, which filed for Ch. 11 bankruptcy protection last week. She, Sam, and Alicia discuss the lessons restaurant operators should glean from the Fat Brands debacle, which includes franchisee lawsuits, unpaid vendors, and enormous bonuses paid to executives.

For more on these stories:

Chili’s posts 19th straight quarter of same-store sales growth

Starbucks delivers 4% global sales growth as turnaround plan gains momentum

FAT Brands and Twin Hospitality file for Ch. 11 bankruptcy

Restaurant closures, casual-dining value offerings, and a fast-casual chain’s big aim

Mon, 26 Jan 2026 16:47:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including expectations for fourth-quarter earnings, casual-dining value roll-outs, and a regional chain with plans to go national. First up is a look ahead at fourth-quarter earnings, which kick off in earnest this week with Starbucks and Brinker. What should we expect to learn from the results? Sam and Alicia lay out their expectations. That could include some tough news from some chains, as a number of restaurant companies — including Torchy’s, Joe’s Crab Shack, and Peet’s Coffee — recently announced store closures. Sam and Alicia unpack that news and the reality that the U.S. restaurant scene is oversaturated, meaning we could see more closures throughout the year. Next they shout out friend of the pod Kelli Valade, the former Denny’s CEO who just took the same role at the Women’s Foodservice Forum. Sam and Alicia share their thoughts on why Kelli is perfect for the job. Then they tackle casual-dining value programs, which ramped up this week with new deals from brands like Red Robin, Kura Sushi, Ford’s Garage, and Red Lobster. Why are these full-service chains suddenly turning to value — and how can they successfully promote deals while not destroying profitability? Finally, in the extra serving portion of the episode, managing editor Leigh Anne Zinsmeister joins to talk about news from regional restaurant chains — including a fast-casual salad concept that plans to become a national chain with its new strategic plan.

For more on these stories:

Peet’s Coffee to close dozens of locations this month

Red Robin is launching a 6-item value menu

Just Salad expects to be one of the largest restaurant chains in the U.S.

2026’s dim prospects, Chipotle’s undesirable milestone, and the state of the value wars

Tue, 20 Jan 2026 12:03:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including expert predictions for 2026, Chipotle’s negative year, and the ongoing value wars. First up is 2026 predictions, specifically as it relates to the economy; Sam and Alicia both traveled to Florida last week for separate conferences where they heard more about 2026 expectations. The short version? It doesn’t look great — but maybe it won’t get worse? They break down the economic factors impacting restaurants and how operators can protect their businesses from yet another down year. Next up are Alicia’s insights from the ICR event in Orlando, where she spoke with two brands who were looking to buck the trend in 2026: Jersey Mike’s and TGI Friday’s. She shares exclusive thoughts from her conversations and how exactly these two brands — which have been on different trajectories the past few years — plan to grow. Then Sam and Alicia discuss Chipotle, which announced that it expected 2025 to be its first-ever negative sales year on record. Could CEO Scott Boatwright be on the hot seat? The sudden departure of chief brand officer Chris Brandt suggests the company is ready to shake things up to get back to growth. Sam and Alicia explore what this could mean for Chipotle. Finally, in the extra serving portion of the episode, senior food and beverage editor Bret Thorn joins to discuss recent value offerings from around the restaurant industry, including major evolution at Taco Bell and Wendy’s. He then shares a conversation he recently had with Chickie’s & Pete’s head chef Brendan Mullan.

For more on these stories:

Navigating lingering uncertainty: Insights from the ICR Conference

Chipotle faces first same-store sales decline in over 20 years

Taco Bell launches $3 Luxe Value Menu

Chick-fil-A’s biggest marketing campaign ever, plus ominous signs for regional chains

Mon, 12 Jan 2026 11:58:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including the surge in marketing and value deals from restaurant chains, Chick-fil-A’s biggest marketing campaign ever, and red flags from smaller, regional chains across the U.S. First up is marketing news from across the restaurant industry, as 2026 has already seen high-profile chains like Chipotle push new marketing programs designed to drum up business. These programs include a lot of value deals, and Sam and Alicia discuss the dangers of restaurants pushing too hard into discounting and marketing partnerships, and how it can distract companies from excelling at their core offering. Next up is Chick-fil-A, which is celebrating the 80th anniversary of its original restaurant Dwarf House by rolling out its biggest marketing campaign ever. Alicia, who recently toured Chick-fil-A headquarters in Atlanta, walks through the scope of the campaign and she and Sam talk about how these efforts further solidify Chick-fil-A as a leader in the space. Finally, managing editor Leigh Anne Zinsmeister joins for the “extra serving” portion of the episode to talk about regional restaurant chains and recent closures — from Salad & Go and Houlihan’s, among others — as well as bankruptcies from Compass Coffee and Taste of Belgium.

For more on these stories:

Chipotle continues its marketing barrage, this time with EA Sports

Chick-fil-A is doubling down on its family-focused experiences

Salad and Go to exit Texas and Oklahoma as it closes 32 restaurants

5 restaurant resolutions for 2026, plus the explosion in protein and implosion of Sprinkles

Mon, 05 Jan 2026 16:11:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including the rise in protein menus across the restaurant industry and the news that Sprinkles Cupcakes had shuttered. They also offer their five resolutions for the restaurant industry in 2026. First up is protein, which is surging on menus as more consumers embrace high-protein diets. From Chipotle to CAVA and Shake Shack to Dunkin’, major chains are rolling out new menu items and in some cases entire menus dedicated to protein. Sam and Alicia discuss the trend and what it says about the broader health movement going on in the U.S. Speaking of which, one of the OGs of the 2000s cupcake craze appears to have shuttered its doors; Sam and Alicia unpack the news that Sprinkles Cupcakes was no more. Could this be a sign that hyper-focused concepts serving a limited menu could be a thing of the past? Or is it a broader indictment of the treat industry? Finally, Sam and Alicia offer their five resolutions for the restaurant industry in 2026, from improving four-wall economics to enhancing the hospitality experience.

For more on these stories:

Chipotle launches a High Protein Menu

Sprinkles has closed all its locations

Panera unveils strategic plan to ‘return to its apex’

Building a culture of hospitality and growth with Cameron Mitchell's Katie Laudick

Fri, 19 Dec 2025 14:21:00 -0400

Katie Laudick perfectly encapsulates Cameron Mitchell's Restaurants' growth-from-within philosophy. She worked her way up from server and HR intern to become the company's chief people officer. She now helps to hire, train, and maintain the company's culture throughout the restaurant group's 6,000 employees and over 70 restaurants, which include Ocean Prime, Del Mar, and Hudson 29. Katie tells guest host Gloria Dawson that a big part of that growth mindset actually stems from Cameron Mitchell's signature 'Yes is the Answer! What is the Question?' philosophy that extends not just to guests but to employees, too.

Cracker Barrel’s sales tumble, Sweetgreen’s value play, plus 2026 trends to watch

Mon, 15 Dec 2025 15:26:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Cracker Barrel’s post-logo-change sales slump, Sweetgreen’s introduction of a $10 value bowl, and restaurant trend expectations for the year ahead. First up is Cracker Barrel, which continues to reel after its rebrand and logo change from earlier in the year. Sam and Alicia discuss the latest earnings from Cracker Barrel, which included a sharp decline in traffic and sales. How might Cracker Barrel return to growth? And what can other restaurant chains learn from this whole ordeal? Next up is Sweetgreen, which is also suffering from traffic and sales declines and just announced a new $10 Harvest Bowl LTO — the fast-casual salad chain's first value offer. Sam and Alicia talk about the implications for Sweetgreen and the broader fast-casual category, which has lost momentum in 2025 as consumer behaviors shift. Then they tackle 2026 trends, and particularly a report from Yum! Brands that outlined how the restaurant company expects younger consumers to dine in the year ahead. Sam and Alicia analyze the data and offer their own expectations for what 2026 might hold for restaurants. Finally, senior food and beverage editor Bret Thorn sits down with McAlister’s Deli president and chief brand officer Danielle Porto Parra and GoTo Foods corporate executive chef Brock Peek to discuss big changes to the McAlister’s menu.

For more on these stories:

Cracker Barrel doubles down on Southern heritage, adds kids’ meal toys amid sales slump

Sweetgreen tackles value perception problem with $10 LTO bowl

Yum Brands trend report shows younger consumers want control of their dining experience

Drew Nieporent reflects on decades in the restaurant industry

Fri, 12 Dec 2025 16:23:00 -0400

If you regularly dined out in New York City over the last 40 years, you've probably eaten at one of Drew Nieporent's restaurants. He opened nearly 40 of them, mostly in New York. His most well-known restaurant is, of course, Nobu, the restaurant that started the global sushi franchise. However, earlier on, there was Montrachet, a groundbreaking spot in Tribeca that maintained its three-star rating from The New York Times for 21 years. That restaurant location later opened as Bâtard, earning three stars from The Times and two from the Michelin Guide. Then there's Tribeca Grill, which, like Nobu, he opened with partner Robert De Niro, as well as the chef Nobu Matsuhisa. Drew recently looked back on his long and storied career in his book, I'm Not Trying to Be Difficult: Stories from the Restaurant Trenches, which he wrote with food writer Jamie Feldmar. Just as in his book, Drew is candid in his discussion with guest host Gloria Dawson, which touches on everything from the role of the restaurateur to why most reviews no longer matter much and what to look for in a business partner.

McDonald’s Christmas miracle, Subway’s sub flub, and the power of simplicity

Mon, 08 Dec 2025 16:37:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including McDonald’s big win with its Grinch Meal, Subway’s controversial Sub Club revamp, and the trend of restaurant companies pushing more for menu simplicity. First up is McDonald’s new Grinch Meal release, which came with either a Big Mac or 10-piece McNugget, plus “Grinch Salt” McShaker Fries and collectible socks. The promotion, which launched Dec. 2, has been so popular that markets are starting to sell out. Sam and Alicia discuss the promotion and why it struck a chord with consumers. Next up is Subway, which revamped its Sub Club with a deal that offers a free footlong for every three purchased. Franchisees aren’t happy about the deal, which they said hurts profitability. Sam and Alicia are inclined to agree, and break down why a deal like this is tough for Subway of all chains. Then they dig into a story Alicia recently wrote about menu simplicity and why several companies are beginning to pull back after years of innovations and LTOs. Could we be seeing some decision fatigue among consumers especially? Finally, managing editor Leigh Anne Zinsmeister interviews Vishal Patel, cofounder at Tacoria Mexican Street Kitchen.

For more on these stories:

McDonald’s brings McShaker Fries to the U.S.

Subway franchisees say the chain's new loyalty program is too aggressive

Why simplicity matters more than ever for restaurants

Burger King’s marketing shift, Gen Alpha’s dominance, and some not-so-great traffic data

Mon, 01 Dec 2025 16:34:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Burger King’s menu and marketing shifts, Gen Alpha’s growing importance, and the latest data on fast-food and fast-casual traffic. First up is Burger King, which is rolling out a new campaign — including four new menu items — tied to the film “The SpongeBob Movie: The Search for Squarepants.” The brand also stated its intention to double down on beef where its competitors are pushing further into chicken. What to make of these moves? Sam and Alicia share their thoughts on Burger King’s play for broader demographics and how it could signal a big evolution for the third-largest burger QSR chain. Speaking of demographics, Sam and Alicia next tackle Gen Alpha and how restaurant chains are making a play for their business with promotions tied to trends like “6-7.” Find out why it’s never too soon to build a strategy for the next generation — but also why restaurant companies must be smart of how they connect with younger customers, particularly on digital platforms like social media. Finally, Sam and Alicia discuss new data that suggests quick-service and fast-casual traffic is expected to be slow for the next several months. How might chains react to this reality — and what can they do to differentiate in a “sea of sameness”?

For more on these stories:

SpongeBob menu part of Burger King's new marketing strategy

Restaurant brands start speaking Gen Alpha’s language

The fast-casual category is losing steam

Panera’s plan to reclaim dominance, Jack in the Box’s big struggles, and public chains go private

Mon, 24 Nov 2025 12:42:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Panera Bread’s plan to reclaim its fast-casual dominance, Jack in the Box’s brutal sales report, and Topgolf’s sale to a private-equity group. First up is Panera, a chain that is considered one of the OGs of fast casual but which has had unremarkable sales growth for at least a decade. New CEO Paul Carbone acknowledged that the chain’s apex was between 2005 and 2011 and laid out a plan for reclaiming that superiority in the coming years. Sam and Alicia discuss the turnaround plan and how Panera can climb to the top of a much more crowded fast-casual field. Next up is Jack in the Box, which endured a brutal 7.4% sales slide in the most recent quarter and which itself has laid out a plan for turning things around. Sam and Alicia sense a trend! Indeed, many restaurant companies have fessed up that things aren’t going to plan and that a change is needed. Why is this the case? And what can restaurants do to return to former glory? Sam and Alicia have ideas. Finally they turn their attention to Topgolf, 60% of which was acquired by private-equity firm Leonard Green for $1.1 billion. The deal takes Topgolf private, which could help the eatertainment concept deal with its own struggles. It isn’t the first restaurant chain to go from public to private this year — Denny’s and Potbelly were also acquired by private companies — and it may not be the last, as rumors swirl that chains like Pizza Hut and Noodles & Co. could be acquisition targets. What do Sam and Alicia make of this movement? Find out on the latest episode of Extra Serving.

For more on these stories:

Panera unveils strategic plan to ‘return to its apex’

Jack in the Box charts its recovery after a tough year

Topgolf sold to private equity firm for $1.1 billion

What to expect of beverages in 2026, Starbucks’ merch controversy, and full service explores value

Mon, 17 Nov 2025 14:48:00 -0400

On this week’s Extra Serving, NRN editor in chief SamOches and executive editor Alicia Kelso discuss the latest restaurant industry news, including (yes, more) updates on beverages and what could happen to the category in 2026, plus the barista strike and “Bearista” bonanza at Starbucks. First, Alicia offers her recap of the recent Restaurant Finance & Development Conference (RFDC), where she says investors seem to be more realistic about the economy and turning their eye toward four-wall growth rather than unit expansion. Then they move the conversation to beverages, discussing what we can expect from the category in 2026. Will it get even crazier? (Short answer: Yes.) Next up is Starbucks, which can’t seem to avoid the headlines lately. That included a barista strike at dozens of locations, which did not seem to disrupt the company’s Red Cup Day but did seem to suggest more issues to address with employees. Meanwhile, the company launched a new “Bearista” beverage container that sold out so quickly that many customers are growling about it online. Is this much ado about nothing or an indication of the company’s continued struggle to reassert itself as the dominant coffee player? Sam and Alicia discuss. Then Alicia weighs in on value offerings from full-service companies and how they could further build momentum particularly among casual-dining chains. Finally, catch an interview between senior food and beverage editor Bret Thorn and North Italia’s beverage director, Jon Baer.

For more on these stories:

Was this 2025’s craziest restaurant news week yet? Breaking down all the M&A, earnings news

Mon, 10 Nov 2025 10:10:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news — and wow was there a lot of it, from M&A moves to a glut of meaningful earnings reports. They start with the M&A headlines, exploring the Denny’s acquisition, Starbucks’ sale of its China business, and Yum’s strategic review of Pizza Hut. What do these moves mean for each respective chain? Sam and Alicia break it down. Then they dive into all of the quarterly earnings reports from the week, of which, by their count, there were 20. That includes a look at casual dining — generally faring positively, with good results from Dine Brands, Texas Roadhouse, and Bloomin’ — as well as fast casual (middling results from CAVA and Wingstop and a disastrous showing by Sweetgreen) and QSR (big winners in Taco Bell and KFC, poor showings from Wendy’s and Pizza Hut). Sam and Alicia talk about the big-picture implications of the quarter and what we might expect from these leading restaurant chains going forward.

For more on these stories:

Denny’s acquired by group of investors for approximately $620 million

Yum Brands exploring potential sale of Pizza Hut

Wendy’s to close hundreds of U.S. restaurants

Chili’s wows once more while Chipotle struggles and everyone else turns to beverages

Sun, 02 Nov 2025 14:50:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including earnings reports from Chili’s, Chipotle, Starbucks, Shake Shack, and more, plus all the beverage news that’s fit to podcast and a roundup of new menu items with senior food and beverage editor Bret Thorn. First up is a recap of the week’s earnings, which included great results from Chili’s, Shake Shack, and Burger King, not-so-great results from Chipotle, and some pretty meh results from Starbucks. Are there any trends to deduce from the winners and losers? Sam and Alicia come up with a few. Next up, they talk about — what else — beverage news! That’s right, the whole industry is gaga for beverages, and this week saw the opening of Chick-fil-A’s new beverage-focused concept Daybright, Dunkin’s push toward more cold and afternoon-focused beverages, and the news that Flynn Restaurant Group would franchise 7-Brew. How much more beverage news can two podcast hosts sustain? Sam and Alicia find out. Finally, senior food and beverage editor Bret Thorn joins to talk about new menu trends he’s excited about, and about that one time he went viral in a TikTok video.

For more on these stories:

How Chili’s plans to continue its momentum

Chipotle plans to double down on value messaging to win back consumers

Burger King’s focus on its signature Whopper pays off

Big Mamma's Victor Lugger on bringing restaurant payments into the 21st century

Fri, 31 Oct 2025 16:19:00 -0400

The pandemic might have pushed Victor Lugger to create a payment app, but he argues that paying at restaurants has always been a bit broken. Asking for a check. Handing diners a printed piece of paper. Going back and forth with a credit card. “It seems insane,” Victor Lugger, the co-founder of Big Mamma restaurant group and the app Sunday, told guest host Gloria Dawson. He discusses why he was inspired to change the payment process and when his Europe-based restaurant group is heading to the states.

Starbucks’ plans for AI, how the AWS outage hurt restaurants, and why Q3 could be bad

Mon, 27 Oct 2025 11:52:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Starbucks’ plans for AI, how the AWS outage hurt restaurants, and why Q3 is shaping up to be a tough one for restaurant sales. First up is Starbucks, which continues to look for a buyer for its China business and which is now officially testing its heralded assistant store manager program. The big news, though, was that CEO Brian Niccol shared at the recent Dreamforce conference that Starbucks’ AI capabilities could soon help the company start preparing guest orders before they’re even placed. Sam and Alicia discuss this potential and whether or not it’s what consumers really want from their favorite foodservice businesses. Next up, they talk about the Amazon Web Services outage that occurred last Monday and how badly it affected restaurants. Services such as DoorDash and Toast were unable to process orders, while apps from companies like McDonald’s and Starbucks were also disrupted. How can the industry learn from this event and prepare for future technology disruptions? Sam and Alicia break it down. Finally, public restaurant companies are preparing to share their third-quarter performance, and many experts are predicting some gloomy results. What does this suggest about the state of the restaurant industry and consumer?

For more on these stories:

Starbucks might be able to predict your coffee order in the future

The AWS outage left many restaurants scrambling

What to expect from Q3 earnings reports

Jack in the Box gives up on Del Taco, guests get deal fatigue, and Domino’s crushes Q3

Tue, 21 Oct 2025 16:02:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Jack in the Box’s sale of Del Taco, new data that shows consumers are getting deal fatigue from QSR brands, and Domino’s third quarter sales that were up more than 5%. First up is Jack in the Box, which only three years ago purchased Del Taco for nearly $600 million and yet this month sold the taco chain for a mere $115 million. Sam and Alicia discuss what might have gone wrong and why the partnering of those two brands could have been a case of bad timing (among other things). Next up, they talk about a new study that shows how the fast food category is the only restaurant segment that lost traffic in August. Could the problem be deal fatigue? Sam and Alicia talk about how consumers have become better with value perception and why traditional deals might not be cutting it anymore. Then they shift their focus once again to Domino’s Pizza, a company that could be proving the deal fatigue theory wrong. Domino’s reported its third-quarter earnings last week, with same-store sales up 5.2% on the strength of deals like its $9.99 Best Deal Ever. Find out what’s going right at Domino’s — but why that pizza chain is also sounding the alarms about what could be around the corner. Finally, we share an interview between senior food and beverage editor Bret Thorn and Andy Seiple, corporate executive chef at Firebirds Wood Fired Grill.

For more on these stories:

Jack in the Box selling Del Taco for $115M

QSR’s traffic woes may be driven by deal fatigue

Domino’s leans on discounting as same-store sales grow 5.2%

Domino’s big refresh, Wendy’s strategic shift, and McDonald’s Snack Wrap struggles

Mon, 13 Oct 2025 11:42:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Domino’s brand refresh, Wendy’s new strategic plan, and McDonald’s Snack Wrap struggles. First up is Domino’s, which refreshed its branding with new colors, a new font, and even its first-ever jingle, recorded by Grammy-nominated musician Shaboozey. Sam and Alicia discuss this refresh and how it differs from the big rebrand at Cracker Barrel. How can restaurant chains successfully update their brands without alienizing loyal customers? Domino’s offers a case study. Next up is Wendy’s, which needs a refresh of its own and announced Project Fresh, a strategic plan designed in conjunction with marketing consultant (and former Yum! Brands CEO) Greg Creed. The plan hopes to revitalize Wendy’s brand and accelerate profitability, but in the wake of the company’s volatility — including the departure of short-tenured CEO Kirk Tanner — does Wendy’s need more action than talk? Then they shift their focus to Wendy’s competitor, McDonald’s, which maybe didn’t get the lift from Snack Wraps that it expected. Data from Placer.ai shows that McDonald’s enjoyed a brief boost from the wraps, but visits fell each week after that and lagged the overall category. Sam and Alicia discuss the bigger issue with restaurants and why new products aren’t always the silver bullet that companies hope them to be. Finally, managing editor Leigh Anne Zinsmeister joins the podcast to discuss the recent spate of bankruptcies and why it seems that several small and regional chains in particular have been forced to file.

For more on these stories:

Domino’s Pizza announces major brand refresh, with help from Shaboozey

Wendy’s announces brand revitalization plan called Project Fresh

McDonald’s Snack Wrap hasn’t impacted traffic much

Loyalty program innovations, value deals galore, and the chicken wars heat up

Mon, 06 Oct 2025 16:53:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including innovations in loyalty programs, new value deal launches, and how non-chicken brands are crashing the chicken party. First up is news around loyalty programs; McDonald’s is connecting its famed Monopoly game to its loyalty program, while Krystal is launching its first loyalty effort in nearly a century of existence. Sam and Alicia discuss the latest advancements in loyalty and how it’s helping to support value messaging in this difficult economy. Speaking of value, they also tackle the recent Circana report that showed demand for value at a 50-year high. How can restaurants meet that demand without falling into a discounting pit they can’t climb out of? Finally, they discuss recent data that showed non-chicken brands using chicken innovation to steal market share from chicken chains. What does this suggest about the state of chicken in the industry — and chains’ innovation efforts more broadly?

For more on these stories:

McDonald’s adds digital aspect to Monopoly

Restaurant customers are seeking deals at the highest rate in 50 years

Chicken spending jumps 2 points in the QSR category

How chef Marjorie Meek-Bradley of The View creates a menu that is straightforward yet delicious

Fri, 03 Oct 2025 10:29:00 -0400

For executive chef Marjorie Meek-Bradley, the draw of The View wasn’t the novelty of the rotating restaurant or the history behind the space. It was the new owners — Union Square Hospitality Group. The restaurant group reopened the historic restaurant earlier this year. Before her role at The View, Meek-Bradley spent time at restaurants in Northern California, New York City, and D.C., including stints at Bouchon, Per Se, and with STARR Restaurants at St. Anselm and Pastis. In an interview with guest host Gloria Dawson, Meek-Bradley describes how she created a menu that blends nostalgia, sustainability, and her experiences to create straightforward, delicious, and deceptively simple dishes.

Chick-fil-A joins the beverage bandwagon, plus a whole lot of restaurant closures

Mon, 29 Sep 2025 14:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Chick-fil-A’s planned beverage concept, Starbucks’ layoffs, and a plethora of store closures. First up is Chick-fil-A, which announced that it would open a new concept called Daybright in Atlanta, serving specialty coffees, smoothies, juices, and more. It’s not too surprising considering the ongoing beverage boom — which has also included McDonald’s and Taco Bell rolling out distinct beverage-focused concepts — but is it sensible for Chick-fil-A? Sam and Alicia think so — find out why. Next they talk about Starbucks, which surprised just about everybody when it announced it would be laying off around 900 corporate employees — on the heels of the 1,100 it let go earlier this year — while also closing hundreds of North America locations. Is the sky falling at Starbucks? Sam and Alicia puzzle out this complex news and what it could mean for CEO Brian Niccol’s plan for the future. Finally they address the flood of restaurant closures, which not only includes Starbucks but also smaller concepts like Iron Hill and Craveworthy-owned Hot Chicken Takeover, both of which closed up shop on their entire systems. Are these unique instances or could they be part of something much bigger?

For more on these stories:

Chick-fil-A is opening a beverage concept called Daybright

Starbucks announces more layoffs, plans to close 1% of North America stores

Craveworthy Brands’ Hot Chicken Takeover closes all locations

Cracker Barrel’s results are in, Olive Garden shrinks its portions, and Starbucks is getting sued

Mon, 22 Sep 2025 13:32:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Cracker Barrel’s sales results from its eventful quarter, Olive Garden’s big bet on small portions, and Starbucks employees’ lawsuit against the company. First up is Cracker Barrel, which reported a sales increase in its most recent quarter — but also a drastic traffic decrease. All of this was against the backdrop of the company’s rebrand and new logo, which were met with such disdain from customers that the company reverted to its old logo and store design. Sam and Alicia discuss what could be next for Cracker Barrel and what other companies should learn from the company’s rebranding moves. They also touch on another casual brand that had a tough quarter: Dave & Buster’s. The company’s new CEO is pinning the blame on the former regime, but could something bigger be at play in the eatertainment category? Next they talk about Darden, which reported impressive sales growth across its portfolio, including over 5% growth for its two flagship brands: Olive Garden and LongHorn Steakhouse. Sam and Alicia consider what Darden is doing right when compared with other casual chains like Cracker Barrel and Dave & Buster’s. They also drill down on Olive Garden, which announced a new value play that includes smaller portions for a lower price point. Then they shift the conversation to Starbucks, which is being sued by some of its employees for the new dress code instituted by CEO Brian Niccol. What’s at stake for Starbucks in the new policy — and restaurant employees more broadly? Finally, Sam and Alicia talk about recent restaurant closures, including from Salad & Go and Maple Street Biscuit Company.

For more on these stories:

Cracker Barrel says traffic is down, but loyalty signups are up since rebranding controversy

Olive Garden tests smaller portions and prices

Starbucks employees sue the company over new dress code

How Chef India Doris weaves her identity and experience into NYC's Markette

Fri, 19 Sep 2025 14:39:00 -0400

India Doris traveled the world, soaking up knowledge and culinary skills from a young age. She “grew up” in the restaurant world at a time when fine dining meant French. But when it came time to open her own fine dining restaurant — Markette in New York City — she made sure the menu, and the vibes, were all her. Her menu blends her Caribbean roots and her time cooking in England, France, and Spain, as well as for the late chef James Kent in New York. At her restaurant she mixes a high-end formal dining room with house music and quirky nods to her autobiography. In her conversation with guest host Gloria Dawson, India shares the inspiration behind her famous peri peri chicken, why it’s so important to champion her kitchen team, and the inside story behind the evolution of her restaurant identity, which included changing the restaurant’s name.

Yum’s exec shake-up, Potbelly’s acquisition, and inflation warning signs

Mon, 15 Sep 2025 13:53:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Yum Brands’ C-suite shake-up, RaceTrac’s Potbelly acquisition, and concerning data on inflation and jobs. First up is Yum Brands, which announced a shake-up of the C-suite that included adding a new title for Taco Bell CEO Sean Tresvant plus the exit of chief digital and technology officer Joe Park. What does this mean for the biggest restaurant company in the world — especially after Taco Bell recently had such high-profile issues with its AI ordering tech? Next they talk about the surprising acquisition of Potbelly by convenience store chain RaceTrac. Sam and Alicia weigh in on what this means from a competition standpoint — more and more C-stores are competing with fresh foodservice — plus what it could mean for the broader M&A landscape. Then they talk about new data showing weak job growth plus rising inflation, particularly among full-service restaurants. Can we make any conclusions about these numbers and where they suggest the industry is going? Sam and Alicia discuss. Finally, we share a conversation between senior food and beverage editor Bret Thorn and WOWorks’ vice president of culinary, Cole Thompson.

For more on these stories:

Yum Brands shakes up C-suite before Chris Turner takes over as CEO

Potbelly acquired by c-store company RaceTrac

Restaurants are a bright spot amid a slow jobs report

Taco Bell’s AI glitches, Starbucks enjoys its best week ever, and McDonald’s draws a line in the sand

Mon, 08 Sep 2025 12:31:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Taco Bell’s plans for voice AI in the drive thru, Starbucks’ best week ever, McDonald’s issue with tipped wages, and M&A activity heating up. First up is Taco Bell, which found itself in headlines when a viral video showed its voice AI glitching when a customer tried to order thousands of cups of water. While it was a prank, it called out the unreliability of some AI today, and Sam and Alicia discuss what it could mean for customer-facing AI at restaurants. Next they talk about Starbucks, which had some AI news of its own: It rolled out an inventory management tool that will benefit its operators. The coffee giant also announced that it had enjoyed its best sales week ever after the annual Pumpkin Spice Latte launch. Sam and Alicia break down these headlines and what they mean for Starbucks. Then they tackle the news that McDonald’s was parting ways with the National Restaurant Association over a dispute about the sub-minimum wage; the Golden Arches has drawn a line in the sand and claims the sub-minimum wage is making labor competition unfair between quick and full serve restaurants. Could this be the first domino to fall in a bigger industry-wide tipping conversation? Managing editor Leigh Anne Zinsmeister then joins for the extra serving portion of the episode to talk about recent merger and acquisition news, including Freddy’s acquisition and the rumors of other chains that could be up for sale. Finally, we share a conversation between senior food and beverage editor Bret Thorn and Original ChopShop’s Kyle Frederick.

For more on these stories:

Taco Bell is adjusting its Voice AI plans

Starbucks rolls out AI-based inventory counting technology

McDonald’s splits with National Restaurant Association over tip policy

Founding Farmers' Dan Simons on advocating for farmers and employees

Fri, 05 Sep 2025 17:05:00 -0400

Dan Simons, Founding Farmers co-founder, opened his first restaurant in 2008 before terms like sustainability and farm-to-table were commonplace on menus. Today the farmer-owned restaurant continues to help set the standards for how a mission-driven company can meet the needs of farmers, guests, and employees. Speaking to guest host Gloria Dawson, Dan discusses how everything from the Black Lives Matters movement to awareness of menopause in the workplace are restaurant issues.

Taylor Swift engagement mania, NFL promo deals, and the future of veganism

Mon, 01 Sep 2025 12:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso start by talking about the biggest story in the restaurant industry — Taylor Swift’s engagement to Travis Kelce, of course. Indeed, the news captured the attention of not just Swifties but also nearly every brand in America, as companies rushed to meme-ify the engagement or otherwise ride its coattails. Alicia shares why being part of the pop-culture conversation in this way is table stakes for restaurant marketers.

Next they turn their attention to football, as college football and the NFL grab the attention of millions of Americans in the coming weeks. Countless restaurant chains are tapping into the power of football to promote their businesses, and Sam and Alicia discuss the potential that these partnerships bring operators — and why restaurants don’t have to break the bank on a deal with a team or athlete.

After a brief discussion on both new value deals — Chipotle offering a family bundle! — and new beverage innovation — McDonald’s bringing CosMc’s products to regular stores! — senior food and beverage editor Bret Thorn joins for the extra serving, talking about Eleven Madison Park’s decision to bring meat back to the menu and what it means for the future of veganism.

Finally, we turn to an interview between managing editor Leigh Anne Zinsmeister and Amie Kromis, VP of DEI at Essity. They talk about why hygiene is such an important part of the restaurant experience.

For more on these stories:

McDonald’s scores with value, Chipotle takes to the skies, and Cracker Barrel becomes a lightning rod

Mon, 25 Aug 2025 12:43:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso tackle a noisy week for restaurants, including McDonald’s value moves, Chipotle’s drone delivery, and the national uproar around Cracker Barrel. First up is McDonald’s, which is driving buzz with a number of menu moves, including two special meal deals — the nostalgic McDonaldland Meal and the BTS Happy Meal — plus the announcement that it would reduce prices on combo meals. Sam and Alicia share how these moves are driving traffic momentum at McDonald’s and why they’re a smart value play in a tough economic season. Next they discuss Chipotle’s drone delivery test, in which it’s partnering with Zipline to deliver meals in a Dallas suburb. We’ve been hearing about drone delivery for years now, but it’s failed to take off in a big way; could Chipotle’s entry into the space further legitimize the service method? Sam and Alicia share their opinions. Speaking of opinions, most Americans have one about Cracker Barrel’s new logo, which the company announced last week. Sam and Alicia wade into the hot water to discuss the reaction, which has included cruel and inappropriate comments directed at CEO Julie Felss Masino. Learn more about the controversy and why the restaurant industry must use this opportunity to demonstrate leadership in hospitality.

Puzzling over restaurants’ strange Q2, featuring CAVA, Red Robin, Chili’s, and more

Mon, 18 Aug 2025 11:48:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso try to dissect 2025’s bizarre second quarter and the flashing warning signs that the industry sees in consumer behavior. First up is an analysis of CAVA, which was once a sure-fire success but which experienced a more or less flat quarter, sending its stock price plummeting. Combined with the struggles at Chipotle and Sweetgreen, fast casual is suddenly showing signs of weakness — but why? Sam and Alicia discuss. Next they drill deeper into consumer behavior and the “choppiness” that restaurant executives see in their performance. What exactly do consumers seem to want in their restaurant experiences today? And what other headwinds should operators expect in 2025? Oh and then there’s Chili’s, the runaway success story of 2025; Sam and Alicia talk about yet another huge quarter at the Brinker brand, which is proving to be a case study in successfully revamping a company’s operations and marketing. Finally, tune in to a conversation between senior food and beverage editor Bret Thorn and John Karangis, vice president of culinary at Shake Shack.

For more on these stories:

CAVA struggles to compete with its beef launch from 2024

Restaurant companies sound the alarm on consumer behavior

Chili’s ends third year of turnaround with 23.7% same-store sales growth in 4Q

What to learn from a crazy earnings week, including results from McDonald’s, Applebee’s, Wendy’s, and more

Mon, 11 Aug 2025 15:49:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the whopping 18 companies that reported earnings last week, from the good (McDonald’s, Applebee’s, Dutch Bros, Taco Bell, and BJ’s) to the bad (Pizza Hut and KFC) to the very bad (Wendy’s, Jack in the Box, and Sweetgreen). Alicia connects the dots on how the companies that are focusing on their core menu items are thriving, while those that are innovating at a more rapid pace are actually creating too much noise for their customers. Sam and Alicia also talk about the fact that casual dining seems to be performing better by comparison, while limited service is struggling to find a foothold — even in an increasingly value-conscious world. Plus, they discuss the headwinds that continue to face the industry and how there’s no signs of a quick turnaround for those brands that are struggling. Finally, tune in to a conversation between managing editor Leigh Anne Zinsmeister and Michael Keller, CEO of Jeremiah’s Italian Ice.

For more on these stories:

Promotional, value efforts drive McDonald's recovery

Wendy’s looks to simplify its marketing calendar

Yum Brands starts to yield benefits from its tech stack

Wingstop’s high-tech success, Shake Shack’s plans to support growth, and what’s going wrong at Starbucks

Mon, 04 Aug 2025 12:47:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Wingstop’s latest quarterly earnings, which may have seemed disappointing — same-store sales were down 1.9% — but are actually impressive when you consider the fact that it’s compared with a 28.7% growth from the same time period a year ago. Sam and Alicia discuss what’s been key to that success, including the chain’s smart kitchen technology that has improved speed and accuracy at the brand. Then they shift their attention to Shake Shack, which reported 1.8% same-store sales growth last quarter, the 18th consecutive quarter of comparable growth. Learn more about the company’s marketing and menu innovation plans as it ramps up its unit expansion — which should include 90 new units this year. On this week’s extra serving portion of the podcast, senior editor Joanna Fantozzi joins to talk about Starbucks, which experienced its sixth straight quarter of declining sales. Could it be that the changes instituted by CEO Brian Niccol aren’t working? Joanna, Sam, and Alicia discuss. Finally, tune in to a conversation between managing editor Leigh Anne ZInsmeister and Via 313 president Kiplan Welsch, held in person at the recent National Restaurant Association Show.

For more on these stories:

Wingstop’s smart kitchen improves speed and sales, executives say

Shake Shack to accelerate restaurant openings

Starbucks reports sixth straight quarter of declining same-store sales

Domino’s earnings success, Chipotle’s value problem, and McDonald’s new beverage plan

Mon, 28 Jul 2025 12:21:00 -0400

On this week’s Extra Serving, NRN executive editor Alicia Kelso and managing editor Leigh Anne Zinsmeister discuss the beginnings of earnings season. Domino’s numbers were better than we’ve come to expect from the pizza chain as they claw back market share. What’s the secret, and can it continue? Next, they talk about Chipotle’s earnings, which were grimmer: That brand saw a same-store sales decline for the second quarter in a row. But Alicia, our team’s Chipotle expert, is more bothered by the traffic numbers. Can the chain turn things around? Then, they delve into the details of McDonald’s beverage plan: The chain will roll out a test at more than 500 locations in September. In the wake of its short-lived CosMc’s brand, McDonald’s hopes to take its learnings and find more success in existing stores. Suffice to say that Alicia and Leigh Anne are very excited about the possibilities. Finally, tune in to a conversation between senior editor Ron Ruggless and City Barbeque’s chief brand officer Annica Conrad, conducted at the National Restaurant Association Show.

Don’t forget to register for CREATE: The Event for Emerging Restaurateurs, where you can see Kevin Bacon live and learn from our Hot Concept Award winners.

For more on these stories:

KFC’s comeback plan, McDonald’s Snack Wrap boom, and a peek at Chili’s marketing strategy

Mon, 21 Jul 2025 11:48:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss KFC’s new comeback campaign, which includes a mad-looking Colonel Sanders and an invitation for guests to share their input (plus free chicken). KFC has been in need of a comeback for a while; could this finally be the plan that works? Next they talk about McDonald’s Snack Wrap launch, which reportedly led to a 15% spike in traffic on launch day. While this is a big win for McDonald’s, Sam and Alicia temper their expectations for how this could perform for McDonald’s in the long run. They then dive into a variety of value deals that rolled out in the past week — including Planet Hollywood’s 1991 pricing plan, Taco Bell’s $3 Luxe Value Menu, and Wendy’s offer of free fries and Frostys — and wrap up with a look at what restaurant leaders should expect from Q2 earnings season. Finally, tune in to a conversation between senior food and beverage editor Bret Thorn and Chili’s chief marketing officer George Felix.

Oh, and you can see Kevin Bacon live this year at CREATE: The Event for Emerging Restaurateurs.

For more on these stories:

KFC is asking fans to help it mount a comeback

McDonald’s Snack Wrap comes out of the gate hot

Taco Bell is testing a Luxe Value Menu with items for $3 or less

The pizza value wars heat up, Burger King innovates with the Whopper, and TV ads are important again

Mon, 14 Jul 2025 15:54:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss how pizza chains like Domino’s, Little Caesars, and Pizza Hut are increasingly turning to value deals to get customers’ attention. It’s no surprise in a year when so many other restaurant chains are leveraging value, but what does it signify about where pizza is headed — especially now that virtually all other restaurants are offering delivery? Next they talk about Burger King’s Whopper by You platform, which invites guests to suggest Whopper builds. Sam and Alicia think it’s a smart campaign; not only can Burger King learn plenty about its customers, but it can also engage them in fun ways that lean into the chain’s “Have It Your Way” slogan. Learn more about the program and how Sam and Alicia think it could give a boost to a lethargic burger category. Next they discuss new data that shows how Red Lobster and Taco Bell are two chains with the most effective TV ad campaigns. What does this suggest about the future of restaurant marketing and how restaurants can get in front of potential guests? Finally, tune in to a conversation between managing editor Leigh Anne Zinsmeister and South Block founder and CEO Amir Mostafavi, held in person at the recent National Restaurant Association Show.

Oh, and you can see Kevin Bacon live this year at CREATE: The Event for Emerging Restaurateurs.

For more on these stories:

Pizza industry bets on value meals and promotions to win back customers

Burger King will launch a ‘Whopper by You’ platform

Red Lobster and Taco Bell had the most effective TV ads in the first half of 2025

How the Big Beautiful Bill affects restaurants, new menu R&D gets exclusive, and what to know about falling traffic

Mon, 07 Jul 2025 16:12:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso unpack the Trump Administration’s ‘Big Beautiful Bill,’ which cleared the House on Thursday and was signed into law by President Trump on Friday. What should restaurant leaders know about the bill and how it affects their business? Sam and Alicia break it down. Next they discuss new menu items from across the industry — particularly those created in collaboration with other companies. For example, Potbelly released Hot Pepper chips in collaboration with Zapp’s, while Buffalo Wild Wings is the exclusive destination for a limited time to check out Heinz’s new smoky chipotle honey mustard sauce, created alongside the hip-hop producer Mustard. Find out why these kinds of partnerships make business sense. They also delve into the active world of McDonald’s menu innovation, which recently included the new Double Burger, Blueberry & Creme Pie, and Spicy McMuffin. Could these new items help to reverse the Golden Arches’ fortunes? Next they discuss recent data that illustrates the extent to which consumers are pulling back on their spend at restaurants — and how the data suggests that value menus are not the solution restaurants want them to be. Finally, tune in to a conversation between senior editor Joanna Fantozzi and White Castle vice president of marketing and public relations Jamie Richardson, held in person at the recent National Restaurant Association Show.

For more on these stories:

Senate version of Trump’s tax bill passes with ‘No Tax on Tips’ and business income deduction

McDonald’s is adding a Spicy McMuffin to its breakfast lineup

Buffalo Wild Wings mixes Mountain Dew with beer in limited-time offer

Consumer spending at small restaurants slowed in June

Taco Bell’s beverage bet, McDonald’s and Krispy Kreme split, and immigration raids’ impact on sales

Mon, 30 Jun 2025 16:55:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Taco Bell’s announcement that it would expand its Live Mas Café platform to an additional 30 locations before the end of the year — and eventually to all U.S. locations. The test at a San Diego location has been so successful that Taco Bell expects beverage could be a $5 billion platform by 2030. So what does that mean for the beverage boom across the industry? Sam and Alicia break it down. Next they discuss the amicable split between McDonald’s and Krispy Kreme, which launched in 2022 as the doughnut chain sought to leverage McDonald’s 13,000-plus locations as access points for its goods. Sam and Alicia discuss why the partnership was ultimately a failure, and why restaurants should consider prioritizing quality over access on their growth journeys. Then they talk about recent data from Black Box Intelligence that showed that businesses serving large immigrant populations are experiencing sales and traffic declines, citing fears of the Trump administration’s mass deportation campaign. Finally, tune in to a conversation between managing editor Leigh Anne Zinsmeister and Applebee’s executive director of off-premises Vicki Hormann, held in person at the recent National Restaurant Association Show.

For more on these stories:

Taco Bell expands its Live Más Café concept en route to $5 billion beverage goal

The McDonald’s/Krispy Kreme partnership is over

Restaurants experience traffic, sales declines in markets with large Hispanic populations

The most satisfying restaurant chains, Darden’s impressive results, and what to make of MAHA

Mon, 23 Jun 2025 14:17:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest American Customer Satisfaction Index, which once again named Chick-fil-A and Texas Roadhouse as the top fast-food and full-service chains according to guest satisfaction. What do this year’s rankings say about the state of the restaurant industry — and how brands can keep guests satisfied in a challenging economy? They also talk about Darden’s performance in its most recent quarter, which was mostly filled with good news — particularly the 6.9% same-store sales growth for Olive Garden and 6.7% growth for LongHorn Steakhouse. What is working for Darden? And why should casual-dining operators be encouraged by the news? Sam and Alicia then chat about the news that Starbucks CEO Brian Niccol had met with U.S. Health and Human Services Secretary Robert F. Kennedy Jr. about the so-called “Make America Healthy Again” (MAHA) movement and how Starbucks could play a role. Get some perspective from Sam and Alicia on why the restaurant industry should be paying close attention to MAHA and the broader trend toward healthy eating. Finally, we share another conversation with one of our recent Power List honorees: Michelle Hook, CFO of Portillo’s, who spoke with senior editor Joanna Fantozzi.

For more on these stories:

Chick-fil-A and Texas Roadhouse once again have the most satisfied customers

Darden promotion helps Olive Garden hit record sales

Starbucks CEO Brian Niccol met with Secretary Kennedy to discuss health and wellness commitment

Chicken, beverage, value: Updates on the 3 biggest restaurant trends of the year

Mon, 16 Jun 2025 17:58:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the three biggest trends of 2025: chicken, beverages, and value deals. First up is chicken, as they talk about Taco Bell’s new Crispy Chicken Tacos and Burritos, Culver’s new chicken lineup, and Chick-fil-A’s two new sandwich tests. As major chains pile on the surge in chicken offerings, how can we expect the trend to evolve going forward? Then they discuss the beverage trend, and specifically soda, where chains are developing proprietary flavors and dirty soda variations. Sam and Alicia see this as a great way for restaurants big and small to stand out in an increasingly competitive field. Speaking of the competition, the two segue into a conversation on value meals and how brands are flooding the market with deals. Does the data suggest this is what consumers want? On this week’s extra serving portion of the podcast, senior F&B editor Bret Thorn joins to talk about Starbucks’ three-day Leadership Experience 2025, a gathering of 14,000 store managers in Las Vegas that revealed some of the coffee giant’s strategy for the future. Finally, we share a conversation between Bret and Another Broken Egg VP of culinary and beverage Joel Reynders.

For more on these stories:

Taco Bell is launching a Crispy Chicken Taco and Burrito

Wendy’s adds Powerade drinks to Coca-Cola Freestyle lineup

More consumers than ever are searching for restaurants with lower price points

Starbucks to hire assistant managers for most restaurants

Popeyes’ fires first shot in chicken wrap wars, Sweetgreen seasons things up, and Dave’s gets the big money

Mon, 09 Jun 2025 14:22:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Popeyes’ new Chicken Wraps, which come in three varieties and appear to be a direct shot at McDonald’s, which is preparing to re-release its Snack Wraps. Have the Chicken Sandwich Wars suddenly become the Chicken Wrap Wars? Sam and Alicia discuss the trend and why we could see a tsunami of wrap activity in the coming year. Then they discuss Sweetgreen’s announcement that it would return to seasonal menus and LTOs, a strategy it shelved last year when it launched a steak protein and more hot dishes. Find out why they think this kind of seasonal strategy — powered by local and regionally sourced ingredients — could become more popular with restaurants around the U.S. Finally, managing editor Leigh Anne Zinsmeister joins for the extra serving portion of the episode to discuss Dave’s Hot Chicken and the (official) announcement that it had been acquired by Roark Capital. Does this news validate hot chicken as a category that is here to stay?

For more on these stories:

Popeyes has launched a new chicken wraps category

Sweetgreen goes back to a seasonal menu strategy to drive frequency

Dave’s Hot Chicken acquired by Roark Capital

CosMc’s is kaput, Red Robin shows signs of life, and the summer of value is here

Mon, 02 Jun 2025 14:06:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss McDonald’s announcement that it would shutter its CosMc’s locations after barely a year and a half in business. Is CosMc’s a massive failure for the company, or did McDonald’s get everything it needed out of its sister concept? Sam and Alicia debate. Then they discuss Red Robin’s surprising first-quarter results, which saw the casual-dining burger chain’s sales grow by 3.1%. What does this say about the broader casual category — and what the consumer might want from it? Finally, they talk about value deals across the restaurant industry and how chains are increasingly leaning into value propositions to drive traffic. But here’s the kicker, as Sam and Alicia discuss: It doesn’t seem like value is so much about a price point as it is a comprehensive experience.

For more on these stories:

McDonald’s will shutter its CosMc’s concept

Red Robin’s Q1 results illustrate a comeback plan coming to fruition

Eatertainment brands launch summer promotions

Darden closures, McDonald’s late-night hours, and Portillo’s smaller footprint

Tue, 27 May 2025 09:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso share their thoughts on the recent National Restaurant Association Show, the biggest restaurant event in the world that’s held each year in Chicago. Their perspective? Expect more innovation around beverages, personalization, and AI. Then they discuss Darden’s announcement that it would shutter two Seasons 52 locations on the heels of announcing that 15 Bahama Breeze units would close. Is something wrong at Darden or is this just following the trend of other companies course-correcting in a difficult season? Next they talk about McDonald’s new late-night hours, which includes much of its system staying open until midnight or later. That follows the announcement that McDonald’s would hire 375,000 more employees — clearly beefing up the workforce as it prepares to accommodate the shifting consumer behavior around dayparts. Finally, Sam and Alicia talk about Portillo’s intent to expand more into nontraditional locations, starting with a new unit in the Dallas-Fort Worth airport. Find out why they think this is a smart move for the Chicago-based hot dog chain.

For more on these stories:

Darden shutters two Seasons 52 locations in addition to Bahama Breeze closures

McDonald’s expands late-night hours at most of its restaurants

Portillo’s plans smaller locations at Dallas-Fort Worth Airport and in The Villages, Fla.

CAVA is crushing, Luckin Coffee is officially stateside, and ‘uncertainty’ is the word of the year

Mon, 19 May 2025 13:43:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso talk about the trend of international brands growing into the U.S., which included the first U.S. opening of Luckin Coffee last week (the Chinese coffee chain has 23,000 locations globally). Will Luckin, tea concept Chagee, and other international brands like Jollibee find success with U.S. consumers even as domestic brands struggle? Then they discuss two significant earnings reports from the week: CAVA, which continues to defy the odds with a 10.8% sales increase, and Jack in the Box, which joined fellow burger chains on the struggle bus with a 4.4% sales drop. What can we learn about the state of the American restaurant industry based on these results? Then they talk about the word of the year, “uncertainty,” which has been brought up by dozens of restaurant executives during earnings season just two quarters after barely registering a blip. What’s with all the uncertainty, and is there reason for hope? Finally, we share a conversation between senior food and beverage editor Bret Thorn and Brad Bergaus, corporate chef and director of menu innovation at Taco John’s.

For more on these stories:

Starbucks China rival Luckin Coffee to make U.S. debut in New York City

Jack in the Box doubles down on digital strategy despite Q2 losses

Consumer uncertainty weighs heavy on Chipotle’s Q1

Jollibee launches its franchising program in the U.S.

The problem with breakfast, some surprising restaurant success, and DoorDash’s global conquest

Mon, 12 May 2025 14:11:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso recap another week of Q1 earnings reports. This week brought more optimistic news than last, with companies like Burger King, Noodles & Co., and Dine Brands reporting better than expected (albeit in some cases still negative) results. First, though, Sam and Alicia explore breakfast and family dining chains, several of which are struggling to maintain the momentum that the morning daypart had built the past few years. First Watch and Denny’s both reported negative results, while Krispy Kreme’s revenues plummeted by 15%, leading to a pause of its distribution relationship with McDonald’s. Is this all a product of the shaky economy or are consumers pulling back on their breakfast spend in particular? Sam and Alicia discuss. Senior editor Joanna Fantozzi then joins for this week’s extra serving to talk about DoorDash’s two recent acquisitions — Deliveroo and SevenRooms — and what they suggest about the direction that the third-party delivery platform might be heading. Finally, we share an interview between managing editor Leigh Anne Zinsmeister and Layne’s Chicken Fingers CEO Garrett Reed.

For more on these stories:

Noodles & Company to close more restaurants although sales and traffic are improving

Denny’s meets ‘challenging start to the year’ with aggressive BOGO deal

Krispy Kreme pauses McDonald’s rollout amid slower-than-expected demand

DoorDash expands global reach with $3.9B Deliveroo, $1.2B SevenRooms acquisitions

The good, the bad, and the ugly of restaurants’ Q1 performance

Mon, 05 May 2025 12:42:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso recap the week in Q1 earnings reports, which saw results from companies like Yum Brands, Brinker, McDonald’s, Starbucks, and Wendy’s. They start with the bad: Many chains, including McDonald’s, Wendy’s, and Starbucks, experienced negative sales and traffic as consumers tightened their belts in a shaky economy. In particular, McDonald’s reported that it was losing not just low-income consumers, but also middle-income consumers as well. Sam and Alicia talk about this fact and why it could be a major warning sign to the entire industry. Then they talk about the good: Chili’s continued to crush (31.6% comp sales growth) while Taco Bell similarly had smooth sailing with 9% sales growth. How do these companies continue to flourish while so many others suffer? Sam and Alicia debate. Finally, managing editor Leigh Anne Zinsmeister joins for this week’s extra serving to talk about Culver’s hiring of new CEO Julie Fussner and how restaurants can develop a stronger talent pipeline with more female representation.

For more on these stories:

McDonald’s experiences its largest sales decline since the pandemic

Wendy’s executives see consumer pressure persisting through year

Chili’s continues to streamline operations as volumes increase

Taco Bell is on a roll with a 9% same-store sales increase in Q1

Get to Know a Nonprofit, Episode 4: Giving Kitchen

Wed, 30 Apr 2025 14:42:00 -0400

Throughout the month of April, Extra Serving is bringing you a new bonus content series: Get to Know a Nonprofit, highlighting nonprofit organizations that either benefit members of the restaurant industry or actively work through the restaurant industry to benefit others.

Next up in Get to Know a Nonprofit is Giving Kitchen, a nonprofit that provides emergency assistance for foodservice workers through financial support and a network of community resources. Giving Kitchen started in Atlanta in 2013 with Chef Ryan Hidinger, who turned to his restaurant employers for support when he was diagnosed with stage-four terminal cancer. The Atlanta restaurant community rallied around Ryan in his time of need, raising funds to support Ryan and his wife, Jen Hidinger-Kendrick, while he received treatment. Ryan tragically passed away from his cancer, but Jen carried on the torch through Giving Kitchen, which has expanded to the rest of the country in the decade-plus since Ryan’s passing.

Jen joined the podcast to share more about how foodservice employees can find support from Giving Kitchen, and how restaurant leaders can participate in this much-needed cause.

To learn more about Giving Kitchen or to get involved, visit www.givingkitchen.org.

Chipotle’s surprising sales, Jersey Mike’s big CEO change, and McDonald’s new menu item

Mon, 28 Apr 2025 13:02:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Chipotle first-quarter earnings, in which both sales and traffic were down. Considering Chipotle’s incredible success since the early days of the pandemic, the results — largely influenced by a volatile consumer season marred by bad weather events, wildfires, rampant sickness, and political uncertainty — present a warning sign to the rest of the industry, according to Sam and Alicia. Then they discuss Jack in the Box’s announcement that it was exploring strategic alternatives for Del Taco, a brand that it purchased just three years ago. Could the chain have buyer’s remorse? They also talk about Jersey Mike’s announcement that it would hire former Salad & Go and Wingstop CEO Charlie Morrison for its chief executive position. Find out why Sam and Alicia think this is such a slam-dunk hire. Finally, senior food and beverage editor Bret Thorn then joins for this week’s extra serving to talk about McDonald’s new permanent menu item — McCrispy Strips — and why they’re such a big deal.

For more on these stories:

Chipotle’s plan to recover from a tough Q1: More marketing, hospitality

Jack in the Box plans 150 to 200 closures and sale of Del Taco brand

Jersey Mike’s names Charlie Morrison CEO

McDonald’s is introducing McCrispy Strips in early May

Starbucks’ dress code, Red Robin’s bottomless burgers, and top chain performance trends

Mon, 21 Apr 2025 11:53:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Starbucks’ new uniform policy, which calls for neutral-color clothing that lets the brand’s signature green apron stand out. Employees aren’t happy about the change, but could it be another smart step in the turnaround process kicked off by new CEO Brian Niccol? Then they discuss Red Robin’s new Bottomless Burger Pass, a limited promotion that, for just $20, gives customers a burger every day for a month. The pass was so in demand that it crashed Red Robin’s website, and Sam and Alicia talk about how this could be a smart marketing strategy. They also talk about Applebee’s, which last year did its own pass — a Date Night Pass — that was equally as in demand but couldn’t spur enough momentum for the chain to enjoy sales growth. Now Applebee’s has lost CMO Joel Yashinsky, who left for the same position at Burger King U.S. and Canada. So what’s next for Applebee’s? Senior editor Joanna Fantozzi joins for this week’s extra serving to talk about Technomic’s Top 500, which illustrates some interesting trends among the biggest chains in the U.S. Finally, we share an interview between senior food and beverage editor Bret Thorn and Walk-On’s senior director of culinary John Hagen.

For more on these stories:

Starbucks updates dress code to focus on green apron

Red Robin’s website crashes under the weight of Bottomless Burger Pass demand

Burger King names Joel Yashinsky as CMO for the U.S. and Canada

Technomic Top 500 notes sales slowdown

Get to Know a Nonprofit, Episode 3: National Restaurant Association Educational Foundation

Fri, 18 Apr 2025 16:16:00 -0400

Next up in Get to Know a Nonprofit is the National Restaurant Association Educational Foundation, or NRAEF, which is the nonprofit arm of the association that empowers people from all backgrounds with the training and education they need to secure a better future in the foodservice and hospitality industries.

Rob Gifford, president of the NRAEF, joined NRN editor in chief Sam Oches on the podcast to share more about the foundation, its impact, and how restaurant operators can not only get involved, but also how they can benefit from the organization’s myriad programs.

For more information on NRAEF, visit chooserestaurants.org.

Introducing the Power List, Biglari makes El Pollo his next target, and the status of inflation

Fri, 11 Apr 2025 16:40:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the 2025 Power List, which features 52 of the most powerful women in foodservice. They explain why a list such as this is still necessary in closing the gender parity gap within foodservice leadership, and how these 52 women provide a model for women in the development pipeline across the industry. Then they discuss one of the brands with multiple members on the Power List: El Pollo Loco, which has recently become a target of Sardar Biglari, an investor who has previously acquired Steak ‘n’ Shake and attempted to acquire Cracker Barrel. They also talk about the Consumer Price Index and up-to-date inflation data, discussing what it all means for restaurant operators. And in this week’s extra serving, managing editor Leigh Anne Zinsmeister joins to talk about recent executive changes, which most recently included the president of Subway North America stepping down from his position. Finally, we share an interview between Leigh Anne and Abby Taylor, founder of Playa Bowls.

For more on these stories:

The 2025 Power List: Women in Foodservice

Biglari Capital offers to acquire El Pollo Loco

Overall inflation cools in March, but menu prices remain stubbornly high

Get to Know a Nonprofit, Episode 2: Alex’s Lemonade Stand Foundation

Thu, 10 Apr 2025 13:00:00 -0400

Next up in Get to Know a Nonprofit is Alex’s Lemonade Stand Foundation (ALSF), the largest independent charity dedicated to childhood cancer research and family support in the U.S. The foundation has raised more than $300 million since it was founded in 2005, funding more than 1,500 cutting-edge research projects at nearly 150 institutions in North America and Europe.

ALSF was initially founded by Alex Scott, who was just shy of 1 when she was diagnosed with neuroblastoma and 4 when she hosted her first lemonade stand to raise funds for cancer research. When Alex passed away at the age of 8, she had raised more than $1 million. Alex’s mom and ALSF co-executive director Liz Scott joined the podcast to share more about Alex, the foundation, and how restaurants in particular are the perfect partners to support Alex’s Lemonade Stand Foundation.

To learn more about Alex’s Lemonade Stand Foundation or to get involved, visit www.alexslemonade.org email Liz Scott at liz@alexslemonade.org.

Hooters’ bankruptcy, Yum’s CEO to retire, and what to know about tariffs

Mon, 07 Apr 2025 15:32:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Hooters’ bankruptcy filing and the fact that it would be entirely franchised moving into the future — with leadership from the original founders. What can Hooters due to become relevant to the U.S. customer again? Then they discuss Yum Brands’ announcement that CEO David Gibbs would retire in 2026, opening up a coveted position at the largest restaurant company in the world. That leads into a conversation about the tariffs that President Trump has put in place on global trade partners, which will undoubtedly have an effect on restaurant companies. And in this week’s extra serving, senior food and beverage editor Bret Thorn joins to talk about Technomic’s updated Ignite data, which reveals performance among the biggest chains in America in 2024. Finally, we share an excerpt of an interview between Bret and three powerhouse leaders at Shake Shack — CFO Katie Fogertey, COO Stephanie Sentell, and chief growth officer Steph So — as a preview to this year’s Power List, which has the theme Women in Foodservice.

For more on these stories:

Hooters files for Chapter 11 bankruptcy

Yum Brands CEO David Gibbs will retire in early 2026

The restaurant industry responds to President Trump’s sweeping new tariffs

Get to Know a Nonprofit, Episode 1: Share Our Strength’s No Kid Hungry

Thu, 03 Apr 2025 15:54:00 -0400

First up in Get to Know a Nonprofit is Share Our Strength and its No Kid Hungry campaign. One in five U.S. kids is at risk of hunger, and this organization is raising funds to fight food insecurity and ensure that every child has access to nutritious food. Sara Jamshidi, Sr. Director of Corporate Partnerships Development for Share Our Strength, joins the podcast to talk about the impact that the No Kid Hungry campaign has made and how operators can join the fight against childhood hunger.

To learn more about Share Our Strength’s No Kid Hungry or to get involved, visit nokidhungry.org or email Jamshidi at sjamshidi@strength.org

McDonald’s beats Starbucks in key metric and more restaurant chains hit retail shelves

Mon, 31 Mar 2025 13:09:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the recent report that McDonald’s had surpassed Starbucks in global brand valuation. After an eight-year run at the top, Starbucks’ valuation declined 36% last year to drop it to No. 2, and Sam and Alicia talk about the significance of this change and some other surprises in the top 10 most valuable restaurant companies. Then they discuss Dutch Bros’ decision to enter the consumer packaged goods space by putting its ground coffee on retail shelves. This move follows other chains entering the retail category, and Sam and Alicia talk about how this could be influenced by consumers pulling back on restaurant spending due to inflation. Next up is the continued struggles of casual-dining chains, which was put in sharp relief by Bar Louie’s decision to file for chapter 11 bankruptcy protection. Is this a bad sign for the full-service category? And in this week’s extra serving, senior editor Joanna Fantozzi joins to talk about Panera’s announcement that interim CEO Paul Carbone would lose the “interim” tag and lead the brand into the future — a future that seems to be driven less by quality and more by value and convenience.

For more on these stories:

McDonald’s passes Starbucks as the world’s most valuable restaurant brand

Dutch Bros coffee is coming to the grocery aisle soon

Bar Louie files for Chapter 11 bankruptcy protection

Panera Brands promotes interim CEO Paul Carbone to permanent CEO

Yum’s big AI innovation, red flags with consumer sentiment, and Darden’s reason for optimism

Mon, 24 Mar 2025 11:55:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso start by talking about Alicia’s recent trip to Atlanta, where she visited Zaxby’s headquarters and learned about how the fast-casual chain is preparing for a big growth push; stay tuned for Alicia’s story in the coming weeks. Then they discuss Yum’s partnership with Nvidia, which will fuel the restaurant company’s push into artificial intelligence. They also talk about plummeting consumer sentiment and what it could mean for restaurant chains in 2025. And in this week’s extra serving, managing editor Leigh Anne Zinsmeister joins to talk about Darden’s most recent earnings report, where the full-service giant is expressing optimism even as most casual-dining chains struggle.

For more on these stories:

Yum Brands partners with Nvidia to accelerate AI technologies across its global system

Darden tests Uber Direct delivery at Cheddar’s Scratch Kitchen

More consumers are trimming their restaurant budgets than they were last year

McDonald’s plan to beat back competitors, Starbucks’ plan to become a coffeeshop again

Mon, 17 Mar 2025 12:03:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso start by talking about the 5-year anniversary of the Covid-19 pandemic and reflect on how much the restaurant industry has changed in those five years. Then they discuss McDonald’s new Restaurant Experience Team and how it’s designed to push back against rising competitors by bringing new ideas to market faster, particularly in the beef, chicken, and beverage/dessert categories. They also talk about Starbucks’ intention to reinvest in its status as a “third place,” which includes a new prototype that has more booths, couches, outdoor seating, and power outlets. And in this week’s extra serving, senior editor Bret Thorn joins to talk about some big new menu launches, including whole new menus from Walk-On’s Sports Bistreaux and Noodles & Company.

For more on these stories:

McDonald’s has created teams focused on beef, chicken, and beverage categories to better compete with ‘specialists’

Starbucks offers first look at new coffeehouse store designs

Walk-On’s Sports Bistreaux rolls out new menu

Noodles & Company rolls out long-anticipated new menu

Taco Bell’s cult-like following, Wendy’s big growth plans, and chains slashing menus

Mon, 10 Mar 2025 11:17:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Alicia’s time at Taco Bell’s Live Mas Live event in New York City, where company leaders announced that they would double their menu rollouts in 2025. Sam and Alicia discuss the rarefied air that Taco Bell occupies, where it’s built a cult-like following among younger consumers and can continue to leverage new menu items to build incredible momentum. They also talk about four companies that reported sales results this week: three that turned in a positive performance (Cracker Barrel, Potbelly, El Pollo Loco) and one that did not (Dine Brands). And they tackle Alicia’s recent story on all of the chains that are cutting SKUs from their kitchens, including Starbucks, Papa Johns, and Einstein Bros. In this week’s extra serving, senior editor Ron Ruggless joins to talk about Wendy’s announcement that it planned to add another 1,000 locations, targeting international growth in particular while also appealing to more young and Hispanic consumers. Finally, we share an interview between managing editor Leigh Anne Zinsmeister and Pizza Guys president and CEO Shapour Nejad.

For more on these stories:

Taco Bell is doubling the pace of its menu innovations this year

Several restaurant chains are reducing the size of their pantries

Cracker Barrel’s comeback continues as same-store sales grow 4.7%

Wendy’s expects to grow to more than 8,000 units by 2028

How CAVA, Domino’s, Jack in the Box, Red Robin, and more fared in the latest quarter

Mon, 03 Mar 2025 12:26:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss sales results from several prominent restaurant companies, including Domino’s, CAVA, Sweetgreen, Jack in the Box, and more. With some outliers, both for good (CAVA) and bad (Krispy Kreme), restaurants were relatively stagnant in both sales and traffic, and many companies are reporting that customers are becoming increasingly cautious with their restaurant spend as consumer confidence plummets. Sam and Alicia discuss the factors at play and how restaurants can turn things around in the months ahead. In this week’s extra serving, managing editor Leigh Anne Zinsmeister joins to talk about the Women’s Foodservice Forum Leadership Conference, which she and Alicia just attended in Dallas. Find out why this event is so helpful for restaurant leaders of all walks. Finally, we share an interview between Alicia and Einstein Bros Bagels CEO Jessica DePetro on how the brand plans to conquer the breakfast daypart.

Relevant links:

NRN’s Women in Foodservice content

Women’s Foodservice Forum

For more on these stories:

CAVA’s traffic grew by nearly 16% in the fourth quarter

Red Robin plans to close dozens of underperforming restaurants

Domino’s looks to expand 3rd-party delivery

Einstein Bros Bagels is ready to conquer the breakfast daypart

KFC’s move to Texas, the mirage of sales growth, new menu items from Taco Bell and more

Mon, 24 Feb 2025 15:50:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss KFC’s announcement that it would move its U.S. headquarters from Louisville, Ky., to Plano, Texas. The news is personal for Louisville-based Alicia, who shares the dismay of many from around the industry who think it’s a mistake to take Kentucky Fried Chicken out of Kentucky. Plus they talk about recent earnings reports from brands like Texas Roadhouse, Shake Shack, Wingstop, and The Cheesecake Factory, all of whom enjoyed positive sales — but with some caveats. In this week’s extra serving, senior F&B editor Bret Thorn joins to talk about new menu items from around the industry, including Taco Bell’s Birthday Cake Churro and the mash-up menu at the first hybrid IHOP/Applebee’s. Finally, we share an interview between senior F&B editor Bret Thorn and TOUS les JOURS beverage specialist Alex Hager.

For more on these stories:

What happens when Kentucky Fried Chicken leaves Kentucky?

How Texas Roadhouse is managing higher volumes

How Dine Brands created an Applebee’s/IHOP mashup menu

Dutch Bros’ torrid pace, McDonald’s bumpy road, low-income consumers tighten belts

Mon, 17 Feb 2025 20:56:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss recent earnings reports from major restaurant companies, results of which have so far been a mixed bag. First up is Dutch Bros, which just crossed the 1,000-unit mark and enjoyed massive sales growth in 2024. Could its ceiling be even higher than the 4,000-unit goal it set for itself? On the other hand there’s McDonald’s, where sales have continued to be sluggish in the wake of its E. coli outbreak in the fall. Could the real issue be low-income consumers, who seem to be pulling back on restaurant spending in the midst of economic turmoil? Sam and Alicia discuss. In this week’s extra serving, senior editor Joanna Fantozzi joins to talk about the recent National Restaurant Association State of the Industry report, which found that operators aren’t entirely satisfied with their technology investments. Finally, we share an interview between senior F&B editor Bret Thorn and Marco’s Pizza’s director of culinary innovation, Kathleen Kennedy.

For more on these stories:

How Dutch Bros wins with customization, connection, and speed

McDonald’s still has some work to do to recover from its E. coli outbreak

The restaurant industry’s challenge this year is to win back lower-income consumers

Chipotle’s winning ways, Yum’s new AI division, and restaurant growth in 2025

Mon, 10 Feb 2025 14:19:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the news that Dine Brands is laying off 9% of its corporate workforce as Applebee’s and IHOP continue to languish with stagnant sales and traffic. How might these chains capture some momentum like full-service peer Chili’s? Plus, Chipotle reported positive sales and transaction growth in Q4; Sam and Alicia talk about the keys to its impressive performance and how CEO Scott Boatwright has maintained consistent growth in his first few months on the job. And the National Restaurant Association released its annual State of the Industry report, noting that foodservice establishments could cross $1.5 trillion in sales in 2025. In this week’s extra serving, Restaurant Business editor in chief Jonathan Maze joins to talk about Yum Brands, which just announced Byte by Yum, an AI-powered division aimed at achieving tech efficiencies across Taco Bell, KFC, Pizza Hut, and Habit Burger. Finally, Sam shares an interview he recently had with Roberto Espinosa, founder of Tacodeli, a taco fast casual based in Austin that has 14 locations around Texas.

For more on these stories:

Chipotle’s priorities include modernizing the kitchen and being ‘guest obsessed’

IHOP, Applebee’s parent company confirms corporate layoffs

Yum Brands has created an AI-powered platform to house all of its technology solutions

The restaurant industry is projected to reach $1.5 trillion in sales this year

Chili’s eye-popping results, Chuck E. Cheese rebound, and exciting new menu collabs

Mon, 03 Feb 2025 17:02:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the never-ending news cycle that is Starbucks, where new CEO Brian Niccol has welcomed some familiar faces into the executive suite and instituted several operational changes designed to improve sales and traffic. Plus they talk about Chili’s, which announced a staggering 31.4% same-store sales increase in its most recent quarter, the direct result of massively popular campaigns like the Triple Dipper appetizer and the company’s commitment to social media influencer marketing. And Chuck E. Cheese seems to be reaping the rewards of a $350 million turnaround investment; what does this mean for the future of eatertainment? In this week’s extra serving, senior food and beverage editor Bret Thorn joins to talk about new menu items around the industry, particularly collaborations between organizations like Wendy’s and Girl Scouts with the Thin Mint Frosty. Finally, hear from more experts at the recent ICR Conference in Orlando, as senior editor Joanna Fantozzi shares some insights from executives at Dutch Bros, Shake Shack, and Cracker Barrel.

For more on these stories:

Starbucks announces more executive changes ahead of earnings call

Chili’s 31.4% same-store sales increase in Q2 allows for investments

Chuck E. Cheese reaps the rewards of its investments

New loyalty programs, Starbucks’ layoffs, Hot ‘n Now’s resurrection campaign

Mon, 27 Jan 2025 16:07:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the news that Hot ‘n Now — a Michigan-based burger quick serve that once had 150 locations but is now down to just one — is planning to jumpstart growth again, spearheaded by a developer who plans to use modular build-outs. In the wake of the news that Chi-Chi’s and Steak & Ale would also be resurrected, could we be seeing a wave of nostalgia for once-dormant brands? Plus, they talk about new and improved loyalty programs from restaurants like Portillo’s, Potbelly, Red Robin, and Denny’s, and how loyalty plays a role in restaurant companies’ ongoing efforts to jumpstart traffic. Speaking of Denny’s, Sam and Alicia chat about the family dining chain’s announcement that it planned to return to net new unit growth in 2026 after closing 150 underperforming locations; while 150 closed locations may sound like a lot, Sam and Alicia share why they think this could be a positive move for Denny’s. And in this week’s extra serving, senior editor Joanna Fantozzi joins to talk about Starbucks’ announcement that it would lay off a number of corporate employees. Finally, hear from executives at ICR about their growth strategies in 2025.

For more on these stories:

Hot ‘n Now is planning a comeback this year

ICR takeaways: Efficiency, value adjustments, smaller boxes, cautious optimism

Denny’s plans to get back to net unit growth by 2026

Starbucks CEO Brian Niccol foreshadows possible layoffs

Shake Shack’s big growth goals, Papa Johns’ course correction, Twin Peaks’ IPO

Fri, 17 Jan 2025 16:45:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the biggest headlines coming out of the ICR Conference, which was held last week in Orlando. First they talk about Papa Johns, whose CEO, Todd Penegor, said the company would leverage local-store marketing, tech investments, and menu innovation to turn sales around. Next up is Shake Shack, which is aiming to nearly quadruple its store count through smaller boxes and drive thrus, according to CEO Rob Lynch. Then they talk about Portillo’s, which energized shareholders by committing to more growth in its restaurant of the future. Finally, in this week’s extra serving, senior editor Ron Rugglessjoins to talk about Twin Peaks and its plan to file its IPO on January 30.

For more on these stories:

Papa Johns CEO looks to address past missteps with a back-to-basics strategy

Shake Shack quadruples target footprint to 1,500 stores

Portillo’s plan to drive traffic includes computer vision, loyalty

On cusp of IPO, Twin Peaks CEO shares how sports bar chain has redefined category

Why M&A is picking up, McDonald's reworks big policy, KFC aims to transform

Mon, 13 Jan 2025 12:01:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss McDonald's announcement that it would walk back its official DEI policy, and why restaurants still must aim to diversify their talent pipelines. Plus they talk about KFC and its transformation plan; will this finally bring momentum the brand so desperately needs? Finally, managing editor Leigh Anne Zinsmeister joins for this week’s extra serving to discuss how merger and acquisition activity is already building in 2025, and what that means for smaller regional brands in particular.

Two early trends for 2025, Noodles & Co.’s struggles, and the potential in breakfast

Mon, 06 Jan 2025 12:34:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss two trends that have already made themselves known in the early days of 2025: value menus and beverage innovation. How might these two trends influence the restaurant industry in the year ahead? And how can restaurants put value menus to work for them without getting stuck with discounted prices? Plus they discuss Noodles & Co., which received a warning from NASDAQ that it would be delisted if it could not get its stock price above $1 per share. Find out what Alicia and Sam think is the brand’s biggest problem. Finally, senior editor Joanna Fantozzi joins for this week’s extra serving to discuss White Castle’s French Toast Sliders and what role breakfast might play in restaurant growth this year.

For more on these stories:

Del Taco rings in the New Year with new value offerings

Noodles & Company receives delisting warning

White Castle brings French Toast Sliders back in the New Year

KFC’s new tenders brand, Darden’s impressive performance, PizzaExpress’s plans for the U.S.

Fri, 20 Dec 2024 14:24:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss KFC’s new Saucy concept, a spinoff brand opening in Orlando that is built around chicken tenders plus a wide variety of sauces and beverages. Why might KFC be going in this direction? And why are so many legacy chains launching spinoff concepts? Plus they discuss the biggest headlines of 2024’s second half and the announcement from major U.K. pizza chain PizzaExpress that it plans to grow in the U.S. Finally, managing editor Leigh Anne Zinsmeister joins for this week’s extra serving to discuss Darden’s earnings report that shows positive sales for four of its casual-dining chains. Does this point to optimism in the casual-dining category?

For more on these stories:

Stream the Holiday Drinked-In Live with Ron Ruggless and the NRN Editorial Team

KFC is introducing a new tenders-focused concept called Saucy

Taco Bell’s new beverage concept, Papa Johns turnaround plan, and Starbucks’ better benefits

Mon, 16 Dec 2024 16:31:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Taco Bell’s new Live Mas Café, a beverage-focused prototype that follows McDonald’s CosMc’s concept as well as the boom in drive-thru coffee chains like Dutch Bros and 7 Brew. Will this prove to be a fruitful direction in a beverage-crazed world or a distraction from the core business model? Plus, Papa Johns and new CEO Todd Penegor have developed a blueprint for how that pizza chain hopes to turn its struggling sales around; Sam and Alicia talk about the challenge ahead for Papa Johns as it faces stiff competition from other pizza players. And in this week’s extra serving, senior editor Joanna Fantozzi joins to talk about Starbucks’ announcement that it would improve benefits for employees, including doubling parental leave. Finally, we share a conversation between NRN senior F&B editor Bret Thorn and Iron Hill’s corporate executive chef Brendan Mullan.

Chi-Chi’s resurrection, Pizza Hut’s drive thru, and a Top 500 preview

Mon, 09 Dec 2024 13:08:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the news that Michael McDermott, son of Chi-Chi’s founder Marno McDermott, plans to resurrect the Tex-Mex casual chain more than 20 years after it closed its last location. Will consumers be eager to embrace it? Plus, Alicia got a preview of Technomic’s Top 500 showcasing the 500 biggest restaurant chains in America based on 2024 sales, and she and Sam talk about some major shake-ups in the top 10. Finally, in this week’s extra serving, senior editor Ron Ruggless joins to talk about Portillo’s “Restaurant of the Future” and Pizza Hut’s new drive-thru prototype.

Subway’s CEO transition, catering’s potential, and consumer trends in 2025

Mon, 02 Dec 2024 12:19:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Subway’s announcement that CEO John Chidsey would retire and be replaced on an interim basis by Carrie Walsh, the company’s president of Europe, Middle East, and Africa. While Chidsey has accomplished plenty in his five years at the helm, Subway continues to struggle in a more competitive sandwich category; Sam and Alicia talk about where the sandwich giant could go under new leadership, how its franchise relations are key to growth, and how value might play a role in Subway’s direction. They also tackle catering and how the service channel could help restaurants big and small improve their profitability in the year ahead. Finally, in this week’s extra serving, managing editor Leigh Anne Zinsmeister joins to talk about how consumer behavior could change in 2025 — and how restaurants could respond in their operations and marketing.

The Jersey Mike’s acquisition, McDonald’s new value meal, and food trends for 2025

Mon, 25 Nov 2024 07:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Blackstone’s acquisition of Jersey Mike’s. The brand’s founder and CEO Peter Cancro claimed it was still in the “early innings” of growth, so what should we expect from this sandwich player going forward? Plus, McDonald’s has had a busy couple of weeks, playing both offense (debuting the McValue menu, offering a jug of McRib sauce for sale) and defense (paying roughly $100 million to move past its E. coli outbreak, suffering from espresso machine outages). How might this affect performance at the Golden Arches? And other major chains are rolling out new marketing campaigns, from Shake Shack’s partnership with Delta Airlines to Pizza Hut’s rollout of a tomato wine; Sam and Alicia talk about why these campaigns can have an impact on business in the long run. Finally, in this week’s extra serving, senior food and beverage editor Bret Thorn joins to talk about trends to watch for in 2025, from algae oil to oysters to martinis.

CAVA’s massive success, Wonder’s acquisition of Grubhub, and some good news for full service

Mon, 18 Nov 2024 17:15:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss CAVA’s massive third-quarter success, which included a same-store sales increase of 18.1% and 12.9% traffic growth. What is the limit for this fast-casual Mediterranean leader? Plus, learn more about Wonder’s acquisition of Grubhub and the one-stop-shop it appears to be building for food delivery. And in this week’s extra serving, managing editor Leigh Anne Zinsmeister joins Sam and Alicia to talk about why there may be some optimism for full-service brands like Red Lobster, Cracker Barrel, and Applebee’s. Finally, get to know Crisp & Green chief culinary officer Bill Fairbanks, who talked with NRN’s senior F&B editor, Bret Thorn.

The election’s impact on the restaurant industry and a recap of third quarter earnings

Mon, 11 Nov 2024 11:41:00 -0400

In this week’s episode of Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso recap the presidential election and how president-elect Donald Trump’s policies could potentially impact the restaurant industry. They also take a look at some down ballot legislation in certain states, such as minimum wage increases and tipped wages. Also, third quarter earnings are now largely behind us and the editors discuss themes that emerged from public restaurant companies’ performances – the good, the bad, and the ugly – and what things look like now early in the fourth quarter. Finally, senior editor Ron Ruggless joins the conversation to add his two cents from earnings coverage, including performances from Red Robin, Dutch Bros, and Sweetgreen.

Chipotle’s global plans, Chili’s shocking success, and a chat with the founder of a surging BBQ chain

Mon, 04 Nov 2024 09:42:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss third-quarter earnings reports from some of the biggest restaurant chains in America. Learn more about how McDonald’s is faring in the midst of an E. coli outbreak, why Wendy’s is closing 140 locations, how Chipotle plans to become a global powerhouse, how Chili’s is bucking the trend among its full-service peers, and more. Plus, Sam has a conversation with City Barbeque founder Rick Malir, who shares some of the valuable lessons he’s picked up over the chain’s 25 years.

McDonald’s E. coli outbreak, Starbucks’ performance woes, and Mo’Bettahs acquisition

Mon, 28 Oct 2024 12:00:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the E. coli outbreak at McDonald’s, which was traced to the onions on its Quarter Pounders. As the fallout reverberates around the restaurant industry, Sam and Alicia recount how past food-borne illnesses have affected companies like Jack in the Box, Chipotle, and Chi-Chi’s. Plus, they talk about the acquisition of Mo’Bettahs by a partnership between two separate private equity groups — and what it says about how emerging brands can leverage private equity for growth. And senior editor Joanna Fantozzi joins for this week’s extra serving to discuss Starbucks’ announcement ahead of its earnings report that both same-store sales and traffic are down significantly. How will CEO Brian Niccol get the company back on track?

Chipotle’s latest investments, KFC’s tenders, and Red Robin’s activist investor

Mon, 21 Oct 2024 12:27:00 -0400

In this week’s episode of Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Chipotle’s latest investments from its $100 million Cultivate Next fund, which included an AI supply chain firm as well as the fast-casual Mediterranean concept Brassica. Find out why they’re bullish on the Brassica investment despite Chipotle’s spotty history developing other concepts. Plus, KFC debuted new Original Recipe Tenders in a bid to compete with rising chicken competitors like Raising Cane’s, and Sam and Alicia talk about whether this will help KFC or if there are bigger issues that are hurting the company’s performance. Finally, managing editor Leigh Anne Zinsmeister joins for this week’s extra serving to discuss the two activist investors who recently bought into Red Robin, and how they might influence the company that is in the midst of a comeback plan.

Reflecting on CREATE, the McDonald’s/Krispy Kreme expansion, and SpongeBob SquarePants taking over menus

Mon, 14 Oct 2024 13:10:00 -0400

In this week’s episode of Extra Serving, NRN editor in chief Sam and executive editor Alicia Kelso recap the CREATE and Investment Summit events, which brought emerging restaurateurs together in Nashville to network, exchange ideas, and explore financing opportunities. Plus, the McDonald’s/Krispy Kreme partnership is expanding to Chicago this week with a goal of becoming nationwide by the end of 2026. The partnership began in Alicia’s home market of Louisville, Ky., and she has thoughts on the bigger rollout. The two editors discuss some silver linings appearing in the restaurant industry amid an otherwise challenging year, including the pricing gap between grocery stores and restaurant menus shrinking a bit and a robust jobs report. Finally, senior food and beverage editor Bret Thorn joins the discussion to explain why there are suddenly so many restaurants featuring SpongeBob SquarePants-themed menu items.

For more on the Investment Summit, check out this recap. For more on the Krispy Kreme and McDonald’s partnership, click here. And to understand the SpongeBob menu proliferation, click here.

McDonald’s Chicken Big Mac, Subway’s new unit goal, and who’s winning the value wars

Mon, 07 Oct 2024 11:09:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss McDonald’s announcement that it would offer the Chicken Big Mac for a limited time. Will it resonate with younger guests and find a place on the permanent menu? They also dig into Subway’s goal to open 10,000 locations internationally and whether a company that has closed thousands of locations in just a few years domestically can successfully reverse its fortunes and build momentum overseas. And managing editor Leigh Anne Zinsmeister joins for this week’s extra serving to discuss value meals, how fast-casual and casual chains may be winning the value wars, and whether slashing prices can successfully kick-start traffic and revenue growth.

Raising Cane’s big goal, Texas Roadhouse’s culture, and third-party delivery performance

Mon, 30 Sep 2024 12:48:00 -0400

In this week’s episode of Extra Serving, NRN editor in chief Sam and executive editor Alicia Kelso discuss Raising Cane’s recent team event in Cancun, Mexico, where founder Todd Graves outlined his goal for Raising Cane’s to become a top 10 restaurant chain with more than $10 billion in sales. Plus, Sam and Alicia discuss their visit to Texas Roadhouse’s support center in Louisville, Ky., where they were reporting for the upcoming Brand Icon story. Then senior editor Joanna Fantozzi joins for this week’s extra serving to dive deeper into the recent Third-Party Delivery Study, discussing the difference in performance among the third-party platforms, the opportunity for the platforms to improve, and how chains, independents, and c-stores compare in delivery speed of service, order accuracy, and more.

For more on the Third-Party Delivery Study, check out Joanna’s story on the report’s clear winner and Alicia’s feature on the difference in experience among chains, indies, and c-stores.

If you want attend the CREATE event for emerging restaurateurs in Nashville for free, click here.

Chipotle’s automation, Olive Garden delivers, and insights from a food tech conference

Mon, 23 Sep 2024 12:46:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Chipotle’s investment in automated kitchen equipment, including the Autocado and Augmented Makeline. How does this equipment improve the Chipotle operation and help it achieve its goal of 7,000 restaurants? Plus, they discuss Olive Garden’s decision to finally use third-party delivery and the results of Intouch Insight’s Third-Party Delivery Study. Then senior editor Joanna Fantozzi joins for this week’s extra serving to discuss her insights from the FSTEC conference in Dallas. Finally, senior editor Bret Thorn interviews Carissa Newton, vice president of marketing at Cunningham Restaurant Group, one of the 125 groups recently featured on NRN’s Top Restaurant Groups report.

McDonald’s value menu, Brian Niccol’s letter, and plant-based goes bust

Mon, 16 Sep 2024 12:15:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the fact that restaurant menu prices are still inching upward even as supermarket prices are essentially flat. That leads them to discuss McDonald’s $5 meal deal and the risk that major chains take when discounting their way out of negative traffic trends. Plus, Brian Niccol is officially the CEO of Starbucks and he outlined his first priorities in an open letter. Will this blueprint work for the coffee giant? And senior editor Ron Ruggless joins for this week’s extra serving to discuss the recent news that Kevin Hart’s plant-based concept, Hart House, has closed up shop.

Fall menu trends, NFL players turned restaurateurs, and eatertainment’s struggles

Mon, 09 Sep 2024 12:41:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss all of the NFL players who have gone on to become restaurateurs, plus the recent news from Topgolf and Pinstripes that suggests the eatertainment category may not be riding as high as it once was. Then senior food and beverage editor Bret Thorn joins to talk about this year’s fall menu trends — which, of course, includes pumpkin spice everything, but also apple, smoke, and much more.

Shake Shack’s bump in the road, CEO shake-ups, and the future of dynamic pricing

Fri, 30 Aug 2024 15:24:00 -0400

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the recent Prosper Forum in Amelia Island, Fla., plus the several CEO changes from across the restaurant industry. They also cover Shake Shack’s store closures, whether the better-burger trend has hit a bump in the road, and how Subway is clawing back from the $5 Footlong deal. Finally, for this week’s extra serving, senior editor Joanna Fantozzi joins to share her thoughts on dynamic pricing and whether it has a future in the restaurant space.

Chick-fil-A’s new elevated drive thru gives us a glimpse at the future

Mon, 26 Aug 2024 12:03:00 -0400

Welcome to a new and improved Extra Serving! This week, we’re introducing a new format where NRN editor in chief Sam Oches and executive editor Alicia Kelso talk about the biggest headlines of the week before rolling into the “extra serving” portion of the episode, where they welcome a colleague to the show to go deeper on a story.

This week, Sam and Alicia talk about Chick-fil-A’s new elevated drive thru, KFC’s struggles, Burger King’s deal with Walmart, and CAVA’s incredible second quarter. Plus, in this week’s extra serving, managing editor Leigh Anne Zinsmeister joins to talk about one of the fastest growing restaurant chains in the U.S.: KPOT Korean BBQ & Hot Pot. Finally, don’t miss Alicia’s interview with Chick-fil-A’s executive director of restaurant design Jonathan Reed, who offers more details on the chain’s incredible new drive thru.

Breaking down Starbucks' hire of Chipotle CEO Brian Niccol

Mon, 19 Aug 2024 15:03:00 -0400

This week on Extra Serving, editors Alicia Kelso, Joanna Fantozzi, and Sam Oches discuss the shocking news from last week that Starbucks would hire Chipotle CEO Brian Niccol for its chief executive role. What does this mean for the future at Starbucks? Find out in this conversation. Then, NRN's senior food and beverage editor Bret Thorn sits down with brothers Zane and Brandon Hunt of fast-casual pizza chain Via 313.

Philz stands out in a coffee-heavy market

Fri, 09 Aug 2024 13:49:00 -0400

This week on Extra Serving, a podcast from Nation’s Restaurant News, managing editor Leigh Anne Zinsmeister sat down with Mahesh Sadarangani and Andi Trindle Mersch of Philz Coffee.

Philz Coffee has been thriving in California for more than 20 years, and now it’s ready for more. With 70 locations as of the end of 2023, 64 of which are in the chain’s home state (the other six are in Chicago), the company wants to take its cult following and custom coffee blends to even more consumers.

Sadarangani, CEO, and Trindle Mersch, vice president of coffee operations and sustainability, talked about what makes Philz special, from the coffee itself to the hospitality from not only baristas but also executives. They also hint at special things in the brand’s future, including a possible expansion.

Listen to this episode of Extra Serving above.

A restaurant veteran on the state of franchising

Mon, 05 Aug 2024 08:33:00 -0400

This week on Extra Serving, a podcast from Nation’s Restaurant News, editor-in-chief Sam Oches sits down with Lynette McKee, senior vice president of franchising for Potbelly Sandwich Works. Lynette is an industry franchising veteran who worked with Checkers, Dunkin’, and more before joining Potbelly last year.

In this interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, Lynette shares her thoughts on the state of restaurant franchising and the opportunity she saw in the lagacy sandwich chain that is Potbelly.

The state of the industry, according to this Mediterranean fast casual leader

Sun, 28 Jul 2024 09:53:00 -0400

This week on Extra Serving, a podcast from Nation’s Restaurant News, editor-in-chief Sam Oches sits down with Little Greek president and majority partner Nick Vojnovic. Nick is an industry veteran who was previously president of Beef ‘O’ Brady’s for many years, but since 2011 has been scaling the Mediterranean fast casual Little Greek.

In this interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, Nick shares his thoughts on the headwinds and tailwinds facing restaurant operators today.

How Just Salad innovates around sustainability

Mon, 22 Jul 2024 15:46:00 -0400

This week on Extra Serving, a podcast from Nation’s Restaurants News, editor-in-chief Sam Oches sits down with Just Salad supply chain and sustainability manager Alex Harden to talk about the brand’s innovation around sustainable operations and packaging.

This interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, uncovers why Just Salad is so committed to sustainable operations, how it’s successfully rolled out platforms like reuseable bowls and menu carbon labeling, and how it markets those efforts to customers at its nearly 80 locations.

How a restaurant acquisition impacts culinary and supply chain

Fri, 12 Jul 2024 15:19:00 -0400

This week on Extra Serving, a podcast from Nation’s Restaurant News, senior food and beverage editor Bret Thorn sat down with Becca McIntyre, VP of culinary and supply chain at Craveworthy Brands.

Craveworthy has been on a tear lately, adding Untamed Brands, parent company of Taim Mediterranean Kitchen and Hot Chicken Takeover, to its robust portfolio in May of this year. The restaurant group, founded just last year, owns over a dozen restaurants, including legacies, emerging concepts, and virtual brands. McIntyre described the company as “such a melting pot of where flavors belong.”

Thorn and McIntyre talked about how these acquisitions impact the culinary side of the business, including how she approaches any changes she may want to make to menus. The also talked about consumers’ price sensitivity, among other things.

How restaurants benefit from strategic tech integrations

Thu, 11 Jul 2024 12:03:00 -0400

In this special bonus episode of Extra Serving, a podcast from Nation’s Restaurant News, editor-in-chief Sam Oches sits down with colleague Jonathan Maze, editor-in-chief of Restaurant Business, to debrief their time at the National Restaurant Association Show.

From THC drinks to snacks, there was plenty of food and beverage to discuss, but the editors were clear on one thing: technology investment remains critical.

Technology in the restaurant industry can feel overly theoretical when operators talk about artificial intelligence, data, and the like. But the exhibition halls of the National Restaurant Show were full of practical case studies for how tech companies, often working together through tech stack integrations, are saving restaurants time and money, enabling them to scale.

One such partnership is the CAKE point-of-sale system by Mad Mobile and the DAVO sales tax solution developed by Avalara. Bryon Kunkel of Mad Mobile and Cristine Vickery of Avalara spoke with Oches to explain how the hardware and software create automation to maximize a foodservice operator’s return on investment.

Through its integration with CAKE, the DAVO application pulls the day’s transactions for each restaurant and automates the calculation of sales tax due to state and federal agencies and the depositing of those funds into a withholding account, so that taxes are paid on time. The benefits go beyond mitigating the risk of tax penalties, the executives said, including significant time given back to the operator by replacing a tedious manual process with automation.

How Smokey Mo’s TX BBQ plans to become the ‘best neighborhood barbecue in Texas’

Fri, 05 Jul 2024 15:11:00 -0400

This week on Extra Serving, a podcast from Nation’s Restaurant News, we’re sharing a recent conversation between NRN senior editor Joanna Fantozzi, and Smokey Mo’s president Craig Haley.

Smokey Mo’s is an emerging fast-casual barbecue chain with 19 locations and counting in the state of Texas, and according to Craig, the brand is on a quest to be “the best neighborhood barbecue in Texas.”

According to Technomic, Smokey Mo’s grew sales by more than 10% in 2023 as the chain clocked nearly 6% unit growth, with more already coming in 2024.

How Sam ‘the Cooking Guy’ Zien became a content creator before social media even existed

Fri, 28 Jun 2024 16:37:00 -0400

This week on Extra Serving, a podcast from Nation’s Restaurant News, we’re sharing the first of many conversations we had with restaurant experts in Chicago at the National Restaurant Association Show this spring.

As always, the Show was widely attended by vendors, operators, and — luckily for all who now get to enjoy this conversation — social-media stars.

Today, we’re sharing a chat between our editor-in-chief Sam Oches and Sam “the Cooking Guy” Zien. Sam the Cooking Guy attended his first-ever restaurant show to receive NRN’s MenuMasters Award for Digital Innovation, so he sat down to talk about why his intended travel channel never came to be, why he keeps his content simple and straightforward, and how he translated social media work to operating restaurants in San Diego’s Little Italy.

Enjoy the conversation, and keep coming back for more tidbits and insights from Chicago.

CKE Restaurants CMO Jennifer Tate on free burgers, influencer marketing, and separating the Carl’s Jr. and Hardee’s brands

Tue, 25 Jun 2024 06:00:00 -0400

On this bonus episode of Extra Serving, a podcast from Nation’s Restaurant News, we’re sharing a conversation between senior editor Bret Thorn and CKE Restaurants chief marketing officer Jennifer Tate.

You may recall that back in April, we here at NRN published our annual Power List, highlighting 25 restaurant marketers who are creatively reaching guests leveraging the creator economy, and 25 social-media influencers creating innovative food content.

Tate was one of the marketers on that list. She and Thorn talked back in the spring, touching on the company’s free-burger Super Bowl campaign, brand separation between longtime twins Carl’s Jr. and Hardee’s, and, of course, influencer marketing.

Enjoy their conversation, and don’t forget to check out last week’s conversation between senior editor Ron Ruggless and Wendy’s global director of social media and digital engagement Kristin Tormey. We’ll be back on Friday with a regular episode of Extra Serving.

NRN Top 500: What’s up with pizza and dessert restaurants?

Fri, 21 Jun 2024 12:00:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, editors Leigh Anne Zinsmeister and Sam Oches do a deep dive into the 2024 Technomic Top 500 data.

Last week, we had a downer of a conversation about casual-dining unit retrenchment, so today we mixed it up by highlight some positive unit growth data. You might expect the largest chains to have an advantage when it comes to opening new locations, but unit growth was robust at the opposite end of the Top 500. Small chains saw truly massive expansion, so we talk about why that is and how you can harness it for yourself.

Then, we talked about the pizza players battling for share in a stagnant segment. Growth was minimal for the biggest restaurants, with clear winners and losers among smaller brands. And finally, we set out to answer a question posed by senior editor Joanna Fantozzi: Is there a dessert bubble? Nearly one-third of dessert concepts had negative unit growth last year.

Stick around for a conversation between executive editor Alicia Kelso and Dine Brands CEO John Peyton from when Kelso recently visited the Dine headquarters in Pasadena, Calif.

How Wendy’s does influencer marketing

Tue, 18 Jun 2024 06:00:00 -0400

This week and next, we’re bringing you conversations with those marketers as they share their stories and tips.

Today, we’re highlighting Kristin Tormey, global director of social media and digital engagement at Wendy’s, who chatted with our senior editor Ron Ruggles. They talk about Wendy’s classic “Where’s the Beef” campaign, friendships versus sponsorships, the brand’s Roast Day, and how to truly understand your consumer.

Enjoy the conversation, and come back next week to hear from another member of the 2024 Nation’s Restaurant News Power List.

A big week for menu innovation with new items at KFC, Krispy Kreme, and Taco Bell

Fri, 14 Jun 2024 12:00:00 -0400

This week on Extra Serving, a podcast from Nation’s Restaurant News, NRN editors Leigh Anne Zinsmeister and Sam Oches talk all things menu innovation. The week saw a new sauce at KFC, doughnut holes at Krispy Kreme, and Limonada Freeze at Taco Bell. The editors talk through why all of these updates make sense, and how restaurant operators can make menu changes with big operational shifts.

Then, the editors pivot to something more depressing: restaurant closures. The Technomic Top 500 revealed some depressing data, with 33% of ranked chains closing net units in 2023, and the onslaught doesn’t seem to have slowed. Everyone in the industry has heard some loud opinions about restaurants’ “death knell” and “apocalypse.” Are these declarations overblown?

Stick around to hear a recent conversation between senior food and beverage editor Bret Thorn and Ascent Hospitality’s VP of menu innovation Mindy Armstrong. They talk about menus at the company’s two family-dining chains — Perkins and Huddle House — including some “crazy” updates to cinnamon rolls.

The Top 500, Rubio’s bankruptcy, and Cracker Barrel’s rebrand

Fri, 07 Jun 2024 11:02:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister, and Alicia Kelso discussed the Top 500 chains in the country.

This week, NRN released its Top 500 report and the editors got into some of the nitty gritty from the past year’s financials and some trends they have noticed.

The editors also talked about Rubio’s, which declared bankruptcy for the second time in four years this week. The fast-casual Mexican chain has been struggling for years but closed almost 50 stores late last week in California, blaming the new minimum wage in the state. Rubio’s, alongside fellow bankrupt restaurant Red Lobster, has been struggling for years. This bankruptcy was not surprising, but what does this mean for the future of restaurant finance? Should the industry expect more bankruptcies this year?

Also, the editors talked about another struggling brand: Cracker Barrel. The casual-dining chain has been struggling and its financial struggles haven’t been helped by the impact of the pandemic and now inflation. Cracker Barrel brought on a new CEO in Julie Felss Masino in 2023, and many are hoping the Taco Bell veteran will have a part in turning around the traditional American restaurant. But is it too hard to operate a traditional American restaurant in the modern era?

This week’s interview is Ingrid Martinez, VP of marketing at Norms Restaurants.

Consumers' interests in pricing, discounting

Fri, 31 May 2024 14:30:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Alicia Kelso, and Joanna Fantozzi discussed the state of the consumer.

There have been many conversations over the past few months about what consumers wants, what they consider “value” in an industry that’s seen prices rise substantially over the past five years.

Quick-service brands like McDonald’s and Burger King have announced plans for $5 meals. Jack in the Box is planning a $4 menu.

Meanwhile, casual-dining brands like Chili’s and Applebee’s are emphasizing their value propositions in advertisements.

Amid these changes, there have been multiple studies that show consumers are not only noticing the changes but are turning away from QSRs all together. Some consider fast food a luxury, while others are trading up to fast casual as the price difference closes.

So, how can restaurants address this consumer’s needs?

Red Lobster’s bankruptcy and whether flashy marketing moves can work

Fri, 24 May 2024 14:33:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister spoke about Red Lobster’s bankruptcy.

It may be the biggest news of the week, but it’s also the least surprising: Red Lobster has declared Chapter 11 bankruptcy. In court documents, Red Lobster CEO Jonathan Tibus said that Red Lobster’s seafood supplier, Thai Union, which is also its largest shareholder, may have had corporate mismanagement and possible shady dealings. A filled with rumor and speculation has, as we found out through court documents, become quite complicated and dramatic.

Read more about Red Lobster’s demise from Bret Thorn:

· It wasn’t just ‘Ultimate Endless Shrimp’ that drove Red Lobster to bankruptcy

Also, the NRN editors once again spoke about marketing. Reminiscent of IHOP’s IHOb move a few years ago, BurgerFi changed its name to ChickenFi this week to promote its new chicken sandwiches. While it may seem silly, the name change worked for IHOP and led them to sell four times as many burgers. Will it work for BurgerFi and chicken sandwiches?

For some of our editors’ thoughts on the National Restaurant Association Show, check out these episodes of First Bite:

· Joanna Fantozzi on the tech scene

· Alicia Kelso on the labor picture

This week’s guest is Sherif Mityas, CEO of Brix Holdings.

Brand activations, Cheesecake Factory earnings, and the future of QSR with low-income consumers

Fri, 17 May 2024 12:00:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister, and Ron Ruggless spoke about brand activations.

This week, the writers took a break from earnings because frankly they’re all exhausted. NRN senior editor Ron Ruggless is on the pod this week and he talked about his recent experience with North Italia in Miami. He was there for a brand activation at the Formula One Grand Prix and spoke with the brand’s marketing director about where it’s going next.

That led the writers to the only earnings content this week, Cheesecake Factory. It’s perfect since Cheesecake Factory purchased North Italia’s owner Fox Restaurant Concepts in 2019 and has since been trying to fold the brands into its larger strategy. During this quarterly earnings call, executives announced another Fox Restaurant concepts brand, Flower Child, would join the company’s supply chain.

Finally, the writers talked about where quick service stands. They have seen the impact of pricing at McDonald’s on consumers, something that has pushed many to fast-casual brands instead. Many brands are struggling to gain traffic from low-income consumers who say they want to dine out more. For QSRs, that’s a large part of their business. What can they do to win customers back? Is it as simple as fixing the value equation?

This week’s guest is Garrett Kern, VP of strategy and culinary at Portillo's.

Bonus: Leaders from Chick-fil-A, Chili’s, and Taco Bell talk about their careers and the future of the industry

Wed, 15 May 2024 15:59:00 -0400

This week on a bonus episode of Extra Serving, a podcast by Nation’s Restaurant News, there are three interviews with restaurant executives to fill your feed.

First is an interview with Erick McReynolds, VP of diversity, equity, and inclusion at Chick-fil-A. McReynolds has been in his post since 2021 and has been with the Atlanta-based chicken chain since 2007. Chick-fil-A has long been known for its Christian founding and had an image of being exclusionary. That has been debunked by Chick-fil-A’s support of both LGBTQ+ causes as well as Black-owned businesses and charities over the years. McReynolds, who has faced conservative backlash for his position, spoke with NRN executive editor Alicia Kelso about the role of DEI in Chick-fil-A’s future.

Then, Candace Watkins, director of operations at Chili’s, spoke with NRN’s senior editor Joanna Fantozzi about mentorship. Chili’s has seen success where some of its other casual-dining peers haven’t. In 2023, the chain saw an increase in sales and unit count, according to Technomic Ignite data while competitors lost both units and revenue. For over a year, Chili’s has been focused on value-based messaging which has become especially important in this economic environment. The chain is seeing the results. Fantozzi and Watkins also spoke about how Watkins was able to move up in her career.

Finally, the president of international and North America at Taco Bell, Scott Mezvinsky, joined Kelso to discuss the future of the brand. Mezvinsky has been with Taco Bell’s parent company Yum Brands for over 20 years, working in the finance departments at KFC both domestically and internationally. Mezvinsky, known in the franchise community as a leader, newly oversees Taco Bell’s international division, which is picking up the development pace. Prior to his current role, he was chief strategy and financial officer at Taco Bell, making him the right fit for the new expansion, something he and Kelso spoke about during their conversation.

Quarterly earnings from Texas Roadhouse, El Pollo Loco, Bloomin’ Brands, and more

Fri, 10 May 2024 12:44:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister continued to speak about this quarter’s earnings.

Since the editors last gathered for the pod, several companies have reported, including Bloomin’ Brands, El Pollo Loco, and Texas Roadhouse.

The editors mentioned Texas Roadhouse last week, anticipating the brand’s positive returns, and that’s exactly what was reported. The chain saw 4% traffic growth, slightly less than at Chipotle, and same-store sales growth of almost 8% across the system.

Much like KFC, Wendy’s is looking to its international market for help during this rough financial time.

Meanwhile, Shake Shack and El Pollo Loco are investing heavily in kiosks and seeing returns.

And much like the editors talked about last week, speed of service is key for many brands, and that includes family-dining chains. First Watch is now investing in technology to speed up service time for customers.

This week, there are three interviews from the Restaurant Leadership Conference, with executives from Dave’s Hot Chicken, Newk’s Eatery, and Union Square Hospitality Group.

Earnings calls from Yum Brands, Starbucks, Wingstop, and more restaurants

Fri, 03 May 2024 13:33:00 -0400

It’s earnings season, and the editors will be talking about it a lot over the next few weeks. So far, the outlook is mixed.

Brands like KFC and Pizza Hut have taken a big fall, while Wingstop and Chipotle are seeing big gains.

McDonald’s also had a tough quarter. While still up, the chain saw its value player status fall even further.

Starbucks also had a hard quarter. It experienced a decrease in same-store sales for the first time since the pandemic, as did Yum Brands as a whole.

Catch up on NRN’s earnings stories:

· Chipotle

· McDonald’s

· Texas Roadhouse

· FAT Brands

· Wendy’s

· Shake Shack

· Wingstop

· Starbucks

· Yum Brands

· Denny’s

· RBI

· Brinker International

· Domino’s Pizza

There’s also been a bit of interesting news to come out of earnings season. We finally have an idea of how California’s AB 1228 is impacting restaurants. Denny’s reported this week that the minimum wage increase helped retention at the family-dining chain because of strategies the brand has implemented previously while also not raising the minimum wage for its workers.

This week’s interview is Anne Mejia, senior VP of brand development for Mellow Mushroom.

For more on Mellow Mushroom’s rebrand, read the articles below.

· Mellow Mushroom kicks off its largest-ever rebrand

· A look at some of Mellow Mushroom’s new branding elements

Restaurant bankruptcies, Tropical Smoothie Cafe’s sale, and Chipotle’s impressive quarter

Fri, 26 Apr 2024 14:11:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Alicia Kelso talked about the state of the financial market in the industry.

While some brands are thriving, there are plenty of others that have been struggling. Many have either declared bankruptcy or are rumored to be. Tijuana Flats and Oberweis Dairy both declared Chapter 11 this week and the rumors behind Red Lobster are strong amid its new CEO. There’s also the Boston Market saga.

Next, the editors talked about the sale of Tropical Smoothie Cafe. Rumors began in December 2023 that the brand could be sold for $2 billion, and that’s just what happened. Blackstone, the private equity company that was rumored to be buying Jersey Mike’s, bought the smoothie chain for that exact amount on Wednesday. This is the first big sale of 2024; are we heading for a big year?

The editors were initially going to talk about the Starbucks Supreme Court case but ran out of time. Here’s a link to an episode of First Bite featuring Joanna Fantozzi, who detailed exactly what the case means for Starbucks and unions at large.

This week’s guest is Skye Anderson, president of global business services at McDonald’s.

Food trends, influencer marketing, and Red Lobster’s future

Fri, 19 Apr 2024 15:56:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Bret Thorn spoke about food trends.

Senior food and beverage editor Thorn spoke about the latest food trends at chains and independents. Throughout the week on First Bite, Thorn covered some of the latest trends, including the “swicy” combination and the rise in sauces. The team gets into some other trends on the episode.

Check out the episodes of First Bite here:

· Adding this to your restaurant menu can boost sales with Gen Z

· Analyzing the ‘swicy’ trend on restaurant menus

Next, the team talked about how celebrities — and now influencers — are changing the landscape of restaurant marketing. While those partnerships are far from new, it seems like the industry has been hitting the gas. With the influencer economy, such partnerships have become more accessible for smaller brands.

Finally, the team talked about music and restaurants. Applebee’s campaign with Walker Hayes in 2021 was a success and now it seems like Red Lobster is trying to emulate the success, for much less money. Is this low-hanging fruit for the struggling brand, and is it culturally relevant?

This week’s guest is Chris Eichfeld, director of supply chain for District Taco.

Be sure to stay tuned here for the upcoming Power List.

Learn more about MenuMasters and the winners here.

Two female C-suite leaders discuss mentorship, finding a place in leadership, and how to make restaurants better

Fri, 12 Apr 2024 12:00:00 -0400

This week on Extra Serving, we have a special episode featuring two women in C-suite restaurant roles that aren’t typically held by women: finance and technology.

There are two interviews with female executives, recorded last month during the Women’s Foodservice Forum Leadership Conference, that cover everything from how they’ve achieved success in their career to mentoring to what it means to be a woman in the industry.

First is a conversation between NRN senior editor Joanna Fantozzi and Kate Jaspon, chief financial officer at Inspire Brands. Jaspon began her career at KPMG LLP, the international financial services corporation, culminating in a role as senior manager, in which she supported both public and private companies as an auditor. There, she worked with Dunkin’ before it was acquired by Inspire Brands. That led her to her position at Dunkin’, where she served as CFO before transitioning to CFO at Inspire Brands after the acquisition in 2020.

Then, NRN executive editor Alicia Kelso spoke with Shannon Garcia, global chief operating and digital & technology officer at Pizza Hut Global. Garcia had experience at Starbucks as the senior vice president of US Business before joining Yum Brands-owned Pizza Hut in 2022. Garcia has a long resume, beginning in 1999 when she began 16 years at casual-dining company Darden. She left that company in 2015 as senior vice president of US Business.

Listen to the episode wherever you get your podcasts.

Restaurant tech, California’s minimum wage, and the James Beard Awards

Fri, 05 Apr 2024 13:39:00 -0400

On this week’s episode of Extra Serving, a Nation’s Restaurant News podcast, NRN editors Holly Petre, Bret Thorn, and Joanna Fantozzi spoke about how restaurants are reacting to the introduction of AB 1228 in California.

The bill, which went into effect on April 1, raised the minimum wage for fast-food workers to $20 an hour. Several restaurant and franchise groups prepared for the raise by laying off workers — mostly delivery drivers — while others are responding now quietly. People have noticed that chains like Chipotle raised prices in California by over 5% without saying anything. How will customers and the industry react?

Also, restaurant tech seems to be having a tough time. On Wednesday, delivery company Waitr filed for Chapter 7 bankruptcy after several years of bad decisions and a changing landscape. On the other side of tech, restaurants have been experiencing more and more outages, sometimes because of the myriad programs they use to get by. One of Fantozzi’s predictions for 2024 was a consolidation of restaurant tech, and this week showed that that is happening, or needs to happen.

Plus, NRN’s senior food and beverage editor Thorn gave his thoughts on the new James Beard Awards nomination process.

This week’s guest is Ken Priest, CFO of Rise Southern Biscuits & Righteous Chicken.

Food trends and the McDonald’s and Krispy Kreme deal

Fri, 29 Mar 2024 12:00:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Leigh Anne Zinsmeister and Bret Thorn discussed food trends.

NRN’s resident food trend expert, senior food and beverage editor Thorn, talked about what’s going on in drinks, pizza, snacks, and more. He covered what’s hot in the industry now and what you should be looking out for in the R&D pipeline.

Then, the editors talked about McDonald’s and Krispy Kreme’s deal. The fast-food giant officially inked a deal to sell Krispy Kreme donuts in all of its stores starting in 2026. As Krispy Kreme has been shuttering its own units, what does this mean for the donut brand? Will we see other top 10 chains begin to build out their snack offerings with partnerships as well?

The DEI pipeline in restaurants, the metaverse, and wings

Fri, 22 Mar 2024 16:25:00 -0400

This week, on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister, and Alicia Kelso spoke about the slew of female CEOs that were appointed this week. In an industry that’s flooded with white male CEOs, seeing several female leaders in one month is unusual, let alone one week. That’s contrasted with companies like Yum Brands and Starbucks pulling back on DEI goals after threats from conservative groups armed with lawyers. Is this the end of the pipeline for women and people of color in the restaurant industry C-suite?

Next, the editors talked about a blast from the past with the metaverse. Two years ago, you couldn’t read a single story that didn’t mention the metaverse and that’s all but gone away in the past several months. This week, Starbucks announced it would be ending its beta test of Odyssey, signaling the conclusion of the most in-depth metaverse test in the restaurant industry. What’s the new marketing and technology trend now that we’ve moved on from the metaverse?

Finally, the editors talked about wings. Chains like Applebee’s and Popeyes are focusing on their wing offerings, which is no surprise because Americans love wings. But are these larger companies trying to ride on Wingstop’s coattails, or are they trying to compete?

This week’s interview is Marshall Scarborough, Bojangles’ vice president of menu and culinary innovation.

The rise in snack items, Florida’s delivery law, and McDonald’s attempt to return to its value player status

Fri, 15 Mar 2024 12:48:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister talked about a new law in Florida that could impact third-party delivery services across the country.

The Florida State Senate last week passed a bill that would protect restaurants and consumers from third-party delivery companies by requiring the possibility of communication between customers and the restaurants directly, rather than just via the delivery app. The bill also requires delivery apps to get permission from restaurants before arranging food pickups, and gives restaurants the right to request that they be removed from the app’s database. The bill is heading to the governor for final approval.

We’ve seen the rise in the snack and mid-afternoon daypart over the past few years, but restaurants have ramped up their offerings to compete with a group of new and specialty restaurants that are capitalizing on this consumer shift. Brands like Dutch Bros and Crumbl have done a great job meeting consumers’ growing needs, but big chains are noticing and making a play at that same business. McDonald’s recently introduced CosMc’s, Taco Bell unveiled its Churro Chillers, and brands like Subway and Potbelly have added six packs of their well-known cookies.

On the company’s last earnings call, McDonald’s CEO Chris Kempczinski remarked that the chain has been losing market share with low-income consumers. This may be because the biggest brand in the world had to increase prices as inflation has gone up over the past few years. But consumers have noticed, and no longer view the chain as the value player it once was. One of the ways the brand is trying to retain that customer is by introducing bundling and a $4 and under price point.

NRN editors discuss the latest restaurant beverage trend, and what’s going on behind the scenes at Panera Bread

Fri, 08 Mar 2024 12:06:00 -0400

On this week’s episode of Extra Serving, a podcast by Nation’s Restaurant News, managing editor Leigh Anne Zinsmeister, editor-in-chief Sam Oches, and senior food and beverage editor Bret Thorn talk about the latest drink trend sweeping the nation. Adding cream to sodas is not a new concept, but in their current form, dirty sodas certainly feel new and exciting and they’re trending in large part thanks to Utah-based Swig. The editors talk about why.

Then, they turn their attention to Panera Bread. Last week, the company unveiled what executives call its “biggest menu transformation in history,” but there may be more than meets the eye. The editors talk about some other changes going on behind the scenes at the brand, and why they’re not all good news.

Finally, Oches talks about the Restaurant Leadership Conference, coming up in April.

BONUS: The can’t-miss restaurant industry event right around the corner

Wed, 06 Mar 2024 17:03:00 -0400

In this special episode of Extra Serving, NRN editor-in-chief Sam Oches talks with Chris Keating, EVP of Conferences for NRN parent Informa Foodservice. Sam and Chris talk about the upcoming Restaurant Leadership Conference (RLC), held April 14-17 in Phoenix, and why restaurant leaders should plan to attend this influential annual event. Chris shares more details on RLC’s program and speakers, how attendees can get the most out of the event, and why he’s particularly excited for keynoter Martha Stewart.

CAVA, Applebee’s, IHOP, and that viral Wendy’s pricing comment

Fri, 01 Mar 2024 12:32:00 -0400

This week on the Extra Serving podcast, Nation’s Restaurant News editors Holly Petre, Alicia Kelso, and Joanna Fantozzi spoke about what feels like the longest earnings season ever.

CAVA reported early this week, and showed that it’s still possible to have double-digit traffic gains in this economic environment. The brand, which went public in June 2023, has now seen three straight quarters of same-store sales gains. CEO Brett Schulman admitted that it’s partly due to the “IPO halo effect,” as he called it, but that it’s also a testament to the fast-casual Mediterranean category’s popularity. CAVA remains the only Mediterranean concept with over 300 units.

On the full-service side, it’s a tale of two brands. Dine Brands, the parent to Applebee’s and IHOP, is leaning hard into marketing and loyalty apps while trying to grow once again. The chains have both introduced interesting new food items while embracing discounting. Cracker Barrel, which has been struggling for a few years, has just introduced its loyalty program and is looking for a way to modernize the “old-fashioned” brand.

Shifting away from earnings, there’s the story that made the most waves this week in consumer news. Wendy’s new CEO Kirk Tanner said during the company’s earnings call that the chain would be experimenting with dynamic pricing with their new digital menu boards. Consumer media picked up the story and called it surge pricing, alerting everyone, that the chain could be raising prices at peak times. Tanner had to release a statement saying that wasn’t what was happening.

This week’s interview is the founder and director of business development at Fluffy Fluffy, Benson Lau.

Wingstop, Texas Roadhouse, GoTo Foods, and how Apple Vision Pro will impact the industry

Fri, 23 Feb 2024 20:24:00 -0400

This week, we’re going to be talking about some outliers. During the first half of earnings season, we have an idea of what the industry looks like and the results are not great. Most companies are seeing positive same-store sales in the low single digits. Except for Texas Roadhouse and Wingstop. The two brands on very different ends of the spectrum both saw higher than average sales growth with Wingstop seeing over 20% same-store sales growth. And Texas Roadhouse? It’s expected to surpass Olive Garden and Applebee’s very soon.

Also, we’re going to be talking about the new Focus Brands which this week rebranded as GoTo Foods. The new name is based on the company’s reputation as the “go-to choice” in the restaurant industry. The company said that this is meant to signal a new stage of growth which is saying something after the brand’s past few years. While signing over 1,000 franchisees last year, executives said they’re not done growing the portfolio.

Finally, we’re going to be talking about the future of technology. Apple made waves when it introduced the Apple Vision Pro and now some restaurant companies are investing in technology to join in on the trend. Crumbl has already worked on a way to allow customers to order via the headsets. Will this investment in the technology fizzle out for restaurants the same way the metaverse did?

This week’s guest is Liz Matthews, chief food innovation officer at Taco Bell.

Taco Bell’s new menu items and restaurant industry financial rumors about Inspire Brands and Flynn Group

Fri, 16 Feb 2024 12:00:00 -0400

What’s up with Taco Bell? It released over a dozen new menu items in a futuristic display in Las Vegas and some of the items are wacky while others make sense for the brand. We’re also talking about some financial rumors on this week’s episode of the pod. Check it out.

Chipotle’s big numbers, the future of beef, and Valentine’s Day promotions

Fri, 09 Feb 2024 14:29:00 -0400

This week, the earnings conversation will focus on Chipotle, which saw massive gains during the fourth quarter. The fast-casual chain bucked all trends with a same-store sales increase of 8.4% with a 7.4% increase in transactions compared to a 1.6% decline industrywide. The editors talked about how Chipotle has managed to exceed both analyst and industry expectations and what this means for the future of Chipotle as it looks to have 7,000 restaurants shortly.

Then, the editors talked about the future of burgers. Several chains have revamped their burger offerings within the past few months, maybe as a reaction to chicken overtaking much of the beef business these past few years. The biggest name on the list we compiled was McDonald’s. When the chain introduced its “best burgers ever” and rolled it out systemwide in January, it was a big statement considering the chain was built on its burger. Will this help some of these brands that have been struggling? And will it bring consumers back to beef?

Finally, NRN’s editor-in-chief Oches talked about two of our big projects: Burger Showdown and Breakout Brands.

This week, you’ll hear an exclusive conversation between Oches and Robert Byrne of Technomic. They dove deep into America’s Favorite Chains.

Earnings season predictions and Starbucks’ pace in the industry

Fri, 02 Feb 2024 17:52:00 -0400

What will this earnings season tell us about the industry? After what appeared to be a successful holiday season for restaurants, should we be seeing huge gains? In this episode, NRN editors give their predictions and what they’re looking out for over the next month as chains start to report in earnest.

Chipotle’s marketing to Gen Z, Applebee’s Date Night Pass, and America’s Favorite Chains

Fri, 26 Jan 2024 16:30:00 -0400

How is Chipotle marketing to Gen Z ahead of its busiest time of the year? Why are some customers labeling Applebee’s latest marketing promotion a “scam”? Find out more about these stories plus hear from the NRN team about America’s Favorite Chains.

Check out America’s Favorite Chains here >>

Get caught up on the LinkedIn Live explaining the data behind the report >>

The Carrols and Burger King deal, how the joint employer rule will impact restaurants

Fri, 19 Jan 2024 14:52:00 -0400

This week some huge news dropped: Burger King is acquiring its largest franchisee, Carrols Restaurant Group. What does this mean for Burger King? Plus, the joint employer rule is threatening the independence of franchisees but possibly to the benefit of workers. Who will win? Stay tuned to find out.

Capitalizing on virality and trends and Domino’s delivery future

Fri, 12 Jan 2024 12:00:00 -0400

Want to know why the recent Stanley cup by Starbucks collaboration went viral? Or how CPG is changing in the industry? Tune in to this week's episode of Extra Serving.

Pizza Hut layoffs, rising minimum wage, Pinstripes’ public offering, and Tropical Smoothie Cafe’s possible sale

Fri, 05 Jan 2024 14:26:00 -0400

What can you expect from California’s new minimum wage bill? According to Pizza Hut franchisees, the possible end to in-house delivery. Plus, hear what a possible sale for Tropical Smoothie Cafe could mean for the growing brand and how the IPO market is shaping up in 2024.

Chick-fil-A being open on Sundays, Chuck E. Cheese’s possible sale, and Olive Garden’s appeal

Fri, 22 Dec 2023 12:00:00 -0400

Could Chick-fil-A possibly ever be open on Sundays? Find out that and more including why Olive Garden has a generational appeal and how Chuck E. Cheese is planning a turnaround on this week’s episode of Extra Serving.

Specialty beverages, CosMc’s, and the future of Boston Market

Fri, 15 Dec 2023 12:00:00 -0400

Do you want to know the latest trend in restaurants or how McDonald’s is expanding its reach? Listen to this week’s episode of Extra Serving to hear what the NRN editors think about hot button issues in the industry.

Gen Z’s love of McDonald’s, Panera’s possible IPO and Starbucks’ holiday slump

Fri, 08 Dec 2023 12:00:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister spoke about Gen Z’s preferences.

According to a new survey by dcdx titled Gen Z’s Top 25 Most Magnetic Brands, Gen Z is a fan of limited-service restaurants, with three brands on the list. Topping that list was McDonald’s, which jumped six spots from last year due to its Grimace promotions, the most popular of which was the Grimace shake, which spurred a TikTok trend. We’ve talked about it before, but what does Gen Z really want from its restaurant brands?

Also, Panera is in the news for a few reasons. First, the chain may be finally ready to file its IPO. After some C-suite leadership changes earlier this year, along with layoffs to slim down, the fast-casual brand may be ready to file its IPO in the first quarter of 2024. However, that’s not all. Panera has come under fire for its charged lemonade, which has allegedly led to two deaths so far. Will this impact the company’s future IPO?

And finally, Starbucks may be gearing up for the holidays, but if Red Cup Day was any example, the company should be expecting softer than normal sales. The quick service chain saw a 32% increase in sales on Red Cup Day this year, down from an 81% increase the year before. Analysts are predicting the chain, which has seen record traffic and sales over the past few years, should be expecting a softer holiday season.

Jack in the Box’s future, California’s minimum-wage bill and social-media listening

Fri, 01 Dec 2023 12:00:00 -0400

What’s going to happen to restaurants when the California minimum wage bill sets in? Hear about that, plus how Jack in the Box is setting itself up for success, and why it’s important to pay attention to social media.

Hear from two emerging operators on the challenges and triumphs of running restaurants

Wed, 22 Nov 2023 11:19:00 -0400

We’re coming at you a bit early this week with our episode of Extra Serving because of the holiday, but we didn’t want to leave you hanging. This week is a special episode because we’re bringing you two interviews with emerging restaurateurs. You’ll hear from Mehdi Zarhloul, CEO and founder of Crazy Pita, and Zandrique Harrold, director of operations for Milk & Honey.

These two emerging brand leasers were at CREATE: The Experience in Palm Springs, and since it’s chilly in many parts of the country this week, we thought we’d bring you an episode that harkens back to the warmth of Palm Springs.

Crazy Pita is a four-unit brand based in Las Vegas that specializes in fast-casual Mediterranean food. This emerging brand just opened in Texas and has plans for more stores.

Milk & Honey was a 2023 Hot Concept winner. It began as a single unit café before garnering the attention of Warren Thompson of Thompson Hospitality Group — and the rest is history.

Check out these two emerging restaurateurs and we’ll be back next week for a regular episode.

Restaurant tipping fatigue, Burger King franchisee bankruptcies, and the next phase of chicken

Fri, 17 Nov 2023 12:00:00 -0400

Want to know what’s up with Burger King franchisees declaring bankruptcy? Or why restaurant customers are experiencing tipping fatigue? Find out those and more on the future of chicken on today’s episode.

Earnings from CAVA, Chipotle, Shake Shack, and more

Fri, 10 Nov 2023 12:00:00 -0400

This week, on the Extra Serving podcast, NRN editors Holly Petre, Sam Oches, Leigh Anne Zinsmeister, and Alicia Kelso continued their discussion of earnings season.

After the barrage of earnings last week, this week seems calm in comparison, but the NRN editors saw several interesting chains report and are starting to get more color on the season as a whole.

Traffic remains a big throughline of earnings season, and this week we saw CAVA buck all trends and post 7.8% increases in traffic while maintaining profitability.

On the other hand, Sweetgreen is yet to become a profitable company several years after it debuted on the stock market.

At some brands, name recognition is the number one priority. Dutch Bros is aiming to become a household name by quintupling its unit count over the next few years, and El Pollo Loco is trying to be a national brand again.

The NRN editors also talked about Shake Shack, The Cheesecake Factory, Noodles & Company, Bloomin’ Brands, and RBI. As Alicia Kelso says, stay tuned.

This week’s interview is Blaze Pizza CEO Beto Guajardo.

The first half of earnings season

Fri, 03 Nov 2023 14:08:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister and Joanna Fantozzi talked about earnings season.

A slew of restaurant companies have reported, and we’re here to talk about them. These chains span from McDonald’s to Starbucks to Cheesecake Factory to BJ’s. One throughline we’ve seen is that traffic numbers are down. McDonald’s, the bellwether, showed a slight dip in traffic throughout the quarter while standouts Starbucks, Wendy’s, Chipotle, and Texas Roadhouse bucked that trend during the first part of earnings season.

Many brands saw double-digit sales, increases including McDonald’s and Taco Bell, while others such as BJ’s, Dine Brands, and Brinker are looking to boost sales and traffic.

Wingstop is set to launch a new technology platform in the next quarter, putting the technologically savvy brand ahead of the curve.

What are the other big themes of this earnings season? Listen to find out.

This week’s guests are Lauren Fernandez, founder of Full Course and Sahil Raman, co-founder of RASA.

Discounts at McDonald’s and Domino’s, and how KFC is appealing to Gen Z and Alpha

Fri, 27 Oct 2023 11:55:00 -0400

This week, on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about discounting.

McDonald’s was in the news this week for not one but two stories. First, the chain revealed it would be giving fries away on Fridays to customers who purchase anything over $1 on the chain’s mobile app. How far can McDonald’s go with its deals? Also, the chain is making its McFlurry more sustainable. The spoon used for the treat will now be the same spoon it uses for its sundaes.

Also, KFC is embracing boneless chicken. To reach out to Gen Z and Alpha, boneless chicken is the way to go. Following the debut of the chicken chain’s first nuggets, KFC is trying out different tenders. The chicken sandwich wars seem to be evolving as Gen Z and Gen Alpha’s tastes evolve and they become the generations with the most spending power.

Finally, the editors talked about another brand offering discounts. This time, it’s Domino’s. The pizza brand is offering customers with student loan debt a free pizza. The chain is giving away $1 million in free pizza only to the more than 44 million people with student loans who have lost discretionary income due to loan repayment restarting.

This week’s guest is G.J. Hart, CEO of Red Robin Gourmet Burgers.

The surge in late-night and why the chicken sandwich wars got spicy

Fri, 20 Oct 2023 15:03:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister and Joanna Fantozzi discussed the changing daypart — again.

While there was a steep decline in traffic during the late-night daypart three years ago, several brands have decided to hone in on it over the past few weeks. From White Castle to Chipotle, brands are gearing up for a burst to the late-night segment. Between merch launches and promotions, restaurant brands are itching to bring people back for late-night eats.

The NRN editors also talked about the chicken sandwich wars. They are back, this time with Popeyes bringing out a new version of its sandwich, using TRUFF truffle hot sauce. This marks a step into spicier territory for Popeyes which has been experimenting with spicy food with the launch of ghost pepper wings earlier this year. What’s the future of the chicken sandwich wars?

This week’s interview is Justin Rosenberg, the founder and CEO of Honeygrow.

Teens’ favorite restaurants and the changing daypart

Fri, 13 Oct 2023 12:00:00 -0400

This week on Extra Serving, a Nation’s Restaurant News podcast, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about teens’ spending habits.

The latest Piper Sandler survey was published earlier this week. The results from the survey let brands know what’s resonating with teens, with the average age of survey respondents being about 15. These members of Generations Z and Alpha are leaning on different brands than in the past, with Raising Cane’s jumping into the Top 5 for the first time, overtaking stalwarts like Chipotle and Taco Bell. What can we learn from teens?

Next, the editors talked about dayparts. Three years ago, everyone was lamenting the fact that breakfast is around 10 a.m., not 8 a.m. like it was for so many years. Breakfast sales suffered. They’ve mostly evened out, but the evolved breakfast times have stuck, along with earlier dinner times. Are consumers ever returning to old habits?

This week’s interview is Clay Dover, CEO of the emerging chain Velvet Taco.

How three emerging restaurant operators are finding wins

Fri, 06 Oct 2023 12:00:00 -0400

Hi and welcome to Extra Serving, a Nation’s Restaurant News podcast. I’m your host, Holly Petre. Today is a very special episode. You won’t hear a conversation between me and my cohosts. Instead, you’ll hear three dynamic interviews with some of the restaurant executives who were at CREATE: The Experience this week in Palm Springs, Calif. If you weren’t able to make it this year, we’re going to Nashville next October for another epic few days of learning from your industry peers.

Today, you’ll hear from Jeff Chandler, CEO of Hopdoddy Burger Bar; Tracy Kim, CEO of Dig; and Michael Jong, chief operating officer of Hawkers. The three will discuss what it’s like running a growing business and finding success.

What do these three have in common? They’re all emerging regional restaurant brands looking to grow. If you want to tell us about your emerging brand, you can e-mail me at holly.petre@informa.com.

FAT Brands’ latest acquisition, Panera Brands’ possible IPO and the Top 500

Fri, 29 Sep 2023 14:32:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister and Joanna Fantozzi spoke about new acquisitions.

FAT Brands has made another acquisition. The company acquired Smokey Bones, the BBQ casual-dining concept, for $30 million. This comes in the wake of legal troubles for FAT Brands’ former CEO and board member Andy Wiederhorn. FAT Brands made a name for itself over the past few years when it acquired four companies in 2021. Last year, FAT Brands acquired Nestle Toll House Café, and this is the first acquisition since then. What does this mean for FAT Brands? Are they getting back into the market?

Next, the NRN editors talked about Panera Brands. The company, owner of Caribou Coffee, Einstein Bros Coffee and Panera Bread, has appointed two new members to its board ahead of its highly anticipated IPO launch. Many think this executive shake-up, in the wake of the chain’s new CEO who was named to the position this year, is one of the final steps in Panera Brands going public. What can these two executives bring to the table?

Finally, the NRN editors dove into the Top 500. We’ve been pouring through the data to give you segmented data on restaurants. Now it’s time to talk about it.

This week’s interview is with Frances Allen, CEO of Checkers and Rally’s.

Taco Bell and Hopdoddy Burger Bar menu trends and Boston Market’s decline

Fri, 22 Sep 2023 14:30:00 -0400

This week on Extra Serving, a Nation’s Restaurant News podcast, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about menu trends.

Taco Bell has been experimenting with partner Mountain Dew for a few new products in test. One is a gelato made with Mountain Dew, and another is an energy drink in collaboration with the soda company. On the other side, Hopdoddy Burger Bar is introducing regenerative beef to its restaurants.

Elsewhere, Boston Market is still in the news. The chain has seen its fair share of trouble recently between labor violations and its owner Jay Pandya’s track record, but 27 units that were closed in New Jersey have reopened. Boston Market may be headed for bankruptcy, and the editors discussed what that could mean.

This week’s guest is Carissa De Santis, chief technology officer of Brix Holdings.

Celebrity partnerships and Hot Concepts and CREATORS winners

Fri, 15 Sep 2023 12:00:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about celebrity partnerships.

This week alone there have been several celebrity food deals, from Ben Affleck and Ice Spice partnering with Dunkin’ to Sweetgreen making a bowl with Reneé Rapp. While celebrity partnerships are nothing new, it seems like there are more of them than ever before — and they’re working. McDonald’s has cited its Famous Orders campaigns as a traffic booster, while Krispy Kreme’s traffic jumped during the chain’s 4-day promotion with influencer Hailey Bieber. Are chains looking for traffic boosts, or is this just where the pendulum is swinging?

Finally, the NRN editors talked about our Hot Concepts launch and CREATORS announcement. This week we announced our Hot Concepts and CREATORS winners, and you’ll hear a bit more about them later on in the episode.

This week’s guest is IHOP’s head chef Arthur Carl II.

Chick-fil-A mobile lanes, Toast's new CEO and Taco Tuesday

Fri, 08 Sep 2023 14:50:00 -0400

This week, on the Extra Serving podcast, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about Chick-fil-A’s mobile order pick up lanes.

This week, Chick-fil-A announced it would be upping its number of mobile drive-thru lanes. Chick-fil-A has had a tough time opening new units because towns and cities know what it means for them: lots of traffic and disruptions. These new mobile lanes, having been through a successful test, could take the pressure off municipalities that have had to work around the long lines at Chick-fil-A drive-thrus.

Also, Toast got a new CEO this week. In light of the 99-cent fee controversy of earlier this summer, the company is seemingly rebranding from the C-suite down. What does this mean for the restaurant technology brand and is this just smoke and mirrors?

Finally, Taco Bell is taking Taco Tuesday to the next level. After Taco John’s was “bullied” into giving up their rights to the phrase, Taco Bell is inviting 20,000 Mexican restaurants across the country to participate in the biggest Taco Tuesday celebration ever. Is part of this to cover the fact that Taco Bell was painted in a bad light amid its tactics to win the war against Taco John’s?

This week’s guest is Mark Eason, former Firebirds Wood Fired Grill CEO and current Hickory Tavern CEO.

TikTok for recruiting, Chipotle’s child labor violations and Panera’s menu

Fri, 01 Sep 2023 12:00:00 -0400

This week on the Extra Serving podcast, Nation’s Restaurant News editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about TikTok for recruitment.

Many chains have used TikTok for marketing, but now Chipotle is going in a new direction — using TikTok for hiring. The brand is looking to add several thousand employees through this campaign. Will it work?

In more Chipotle news, though not as positive, the fast-casual brand had to pay more than $300,000 over child labor law violations in Washington D.C. This isn’t the first labor violation for the restaurant industry; in fact, it seems like there are more of these suits than usual from McDonald’s as well. What does it mean for the industry that these fines keep coming up?

Finally, in non-Chipotle news, Panera is allegedly trimming its menu by 30 items. This news came from a TikTok created by a current employee who alerted followers that 30 items — including some popular ones — were leaving the menu. Panera did not confirm the number, but did tell NRN it was trimming the menu. Why is the brand trimming the menu? Is it in preparation to go public?

This week’s interview is Kelli Alldredge, president of Chicken N Pickle.

Subway’s official sale, catering and the next big thing in restaurant design

Fri, 25 Aug 2023 12:40:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, Leigh Anne Zinsmeister and Alicia Kelso discussed the news of Subway’s buyer.

The sandwich brand will be purchased by Roark Capital Group for an undisclosed price, though the Wall Street Journal reported earlier this week that the price tag was $9.6 billion. Roark, which also invests in sandwich chains Jimmy John’s, Arby’s, Schlotzsky’s and McAlister’s Deli, and other large chains such as Dunkin’, was one of the leading bidders for the quick-service chain all along. What does it mean that their portfolio now has five sandwich brands and what’s the future of Subway?

Next, the NRN editors talked about modular restaurants. With the ongoing supply chain crisis, brands are having a hard time building new units. That’s where modular builds come into play. We’ve seen chains like Taco Bell play around with the modular unit but there is a slew of emerging chains embracing this model for quick and efficient growth.

Finally, the editors talked about catering. Catering took a huge hit three years ago and that made sense, because no one was in offices anymore. Now, as offices tempt their employees to return with free food, the category seems to be on an epic rise.

This week’s interview is Jodi Boyce, chief marketing officer of Teriyaki Madness.

CAVA’s first quarterly earnings and It’s Just Wings

Fri, 18 Aug 2023 16:05:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about the tail end of earnings season with the highly anticipated first report from CAVA.

The fast-casual restaurant brand rose to fame with its impressive debut on the stock market late last month and has been riding high since then, according to its earnings. The growing brand is planning massive expansion over the next few years and has seen sales jump year-over-year. More importantly, CAVA reached profitability in its first quarter as a publicly traded company. What does this mean for the future of the brand, and is it the next Chipotle amid comparisons from investors?

Also, the NRN editors talked about virtual brands. After the demise of MrBeast last week, there appears to be some hope for the virtual brand industry. Brinker, which closed its virtual brand Maggiano’s Italian Classics in May, has decided to add items from its virtual brand It’s Just Wings to Chili’s menus. Do virtual brands have more of an edge when they’re tied to a restaurant brand?

This week’s guest is David Cox, the corporate executive chef of Norms.

Major themes from the Q2 restaurant earnings season

Fri, 11 Aug 2023 12:00:00 -0400

On this week’s episode of Extra Serving, a Nation’s Restaurant News podcast, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about themes in this month’s earnings.

One of the major themes was a desire to grow traffic. While that may seem obvious, this quarter overlapped a quarter last year that was semi-normal, so the year-over-year traffic numbers are relatively evened out. How are brands pursuing traffic increases?

Also, the NRN editors noticed that everyone is trying to grow — exponentially. Last quarter, Chipotle announced it was trying to double its store count to 7,000. That came before a quarter where Burger King announced it was also going after more store openings, and the king of them all, McDonald’s, is trying to grow in the U.S.

This week’s interview is from our LinkedIn Live series DrinkedIn Live. This show is hosted by senior editor Ron Ruggless once a month. The episode you’re about to hear features Jeff Carcara, CEO of the casual-dining chain Sixty Vines, and John Olney, head winemaker and chief operating officer at Ridge Vineyards.

Earnings from major restaurant brands, ChatGPT and MrBeast Burgers

Fri, 04 Aug 2023 13:24:00 -0400

On this week’s episode of Extra Serving, a podcast by Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister and Joanna Fantozzi spoke about the latest in Q2 earnings.

As executive editor Alicia Kelso so eloquently put it in a piece she wrote last week, earnings season is like Christmas for the industry. A time to figure out how certain LTO campaigns worked for the major restaurant companies. This week, several big chains reported, including Starbucks, Papa Johns, Wingstop and Yum Brands. What are the themes the editors noticed and what do these results mean?

Also, the editors talked about MrBeast Burgers. The crown jewel of the virtual restaurant industry has had some consistency problems documented on social media. As a result of these claims, MrBeast himself wants to divest from the company and is taking action to have his name removed from the concept. Is this the death knell for the virtual restaurant industry?

Finally, the editors talked about the future of ChatGPT and generative AI in restaurants. Technology expert Fantozzi explained how companies are using the technology and some implications on labor in the future.

This week’s guest is Mark Wolok, VP of business development at Savvy Sliders.

Earnings season and Chick-fil-A’s new prototypes

Fri, 28 Jul 2023 13:12:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister talked about earnings season.

Earnings season has just begun. The editors talked about the trends they expect to see throughout the industry as well as what they’re looking for from certain brands. Chipotle, McDonald’s, Subway, Domino’s and Sweetgreen all reported this week. The editors will give you the rundown on what they’re expecting to see in Q2 earnings.

Also, the editors talked about Chick-fil-A’s new prototypes. One new prototype looks a lot like the Taco Bell Defy location, which was a massive success for that brand. The other is a walk-up concept like Chipotle’s walk-up windows across the country. Will Chick-fil-A be able to get away with the same kind of publicity as Taco Bell, and how will the walk-up windows affect customers’ experience?

This week’s guests are Kat and Landon Eckles of Clean Juice.

Restaurants’ marketing initiatives and Toast removing its controversial fee

Fri, 21 Jul 2023 12:00:00 -0400

This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, Leigh Anne Zinsmeister and Alicia Kelso spoke about the latest trend in restaurants.

A few years ago, we were talking about Sweetgreen and Wingstop — both brands that viewed themselves as tech companies first and restaurant companies second. Now, there’s a new trend across restaurants as they become more marketing companies that sell food, rather than restaurants with good marketing teams. Chipotle Mexican Grill, McDonald’s and Taco Bell have all been named by Rolling Stone among the top 20 marketers across the country and across industries. So, what earned them this title, and how are restaurants acting like marketing companies?

Also, technology vendor Toast, which unveiled an extremely controversial fee last month, has walked back that policy. The fee was 99 cents on any orders of $10 or more, and the fee was charged straight to the customer rather than to the restaurant. Restaurants had no option to take the fee on themselves, and thought it would deter customers from buying from them. The fee has now been removed from Toast’s system. What does it mean that the company is listening to its customers, and what does it hold for the future of the tech company?

This week’s interview is Brian Sullivan, VP of culinary for Red Robin Gourmet Burgers & Brews.

McDonald’s, Chipotle’s automation and Domino’s foray into third-party deliver

Fri, 14 Jul 2023 12:38:00 -0400

This week on the Extra Serving podcast, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about Chipotle’s foray into automation. Though the company hasn’t shied away from automation in the past, and competitors like Sweetgreen have gone all in on technology, Chipotle’s latest move to automate its guacamole production is a step forward.

Also, the editors talked about McDonald’s and its McCafé line. The chain has discontinued its McCafé bakery line. What prompted the chain with the largest portion of the breakfast segment to make this move?

Finally, the editors talked about Domino’s, which has taken the next step into delivery – a step no one thought they would take. The pizza chain is finally partnering with a third-party delivery aggregator. What does this mean for the chain?

This week, you’ll hear a conversation between Sam Oches and Mark Brandau about the Top 500.

Cell-cultivated meat and Subway’s revamp

Fri, 07 Jul 2023 12:54:00 -0400

On this week’s episode of Extra Serving, a production of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about the introduction of cell-cultivated meat.

Last week, news came out that both the USDA and FDA had approved two different brands of cell-cultivated meat for sale in the U.S., and this week, famous chefs Dominique Crenn and José Andres have used the cell-cultivated chicken in their restaurants. So, what do the NRN editors think of this new advancement in the food space? You’ll find out.

Meanwhile, during its sale process, Subway is continuing a revamp that started several years ago and included the move away from customization with the chain’s Subway Series menu. This time, Subway is introducing meat slicers at 20,000 U.S. restaurants and adding new sandwiches to the line using the sliced meats. What does it mean that Subway is continuing to improve amid a possible sale?

This week’s guest is Spike Mendelsohn, co-founder of PLNT Burger.