Extra Serving

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 CEO transition, Papa Johns' big retail play, and results from the most recent Top 500. First up is Jack in the Box, which replaced CEO Lance Tucker after just over a year on the job with interim CEO Mark King — former CEO of Taco Bell. Sam and Alicia share whether they're surprised by this move and discuss what King may need to do to get Jack in the Box back on track. Next they tackle Papa Johns, which has made several moves lately, from testing drone delivery to partnering with the “Toy Story” franchise to providing a home for stranded Spirit Airlines loyalty points. This week it also announced that it would roll out its signature garlic sauce to retail shelves. Will this sway loyal fans — or cannibalize restaurant sales? Sam and Alicia discuss. They then turn their attention to the most recent Technomic Top 500, which reveals sales and unit count information for the 500 biggest chains in the U.S. Sam and Alicia unpack the results, and particularly performance in the pizza, burger, and chicken categories. Which brands and categories won in 2025 — and which are on the fence? Listen to find out. Finally, we share an interview between senior food and beverage editor Bret Thorn and Naya head of R&D Khalfani Coicou.For more on these stories:Jack in the Box names Mark King interim CEOPapa Johns' signature garlic sauce will hit retail shelvesThe Top 500 RestaurantsSubscribe to Technomic Ignite by clicking here.

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Inspire Brands' plans to go public plus earnings results from 18 currently public restaurant companies. First up is the news that Inspire had filed documents with the SEC to go public — a move that Sam and Alicia have anticipated for a few years, yet nevertheless feels huge for a restaurant industry that has been fairly dormant as far as IPOs are concerned. The editors discuss what this means for Inspire and whether it could nudge other companies to jump into the public markets. Then they take a dive into the crazy spate of restaurant earnings, of which there were 18 over the course of the week. They start with the burger category, where McDonald's, Burger King, and Shake Shack reported positive results, while Wendy's continued a run of negative sales. How are McDonald's and Burger King leveraging operations and marketing to build momentum, while Wendy's keeps taking the hits? Sam and Alicia break it down. Next they move into the full-service sector, where it's mostly good news, as Texas Roadhouse, BJ's, and First Watch continue to thrive while Applebee's and Bloomin' Brands are showing signs of life. Why does casual dinging in particular seem to be succeeding in the midst of this economy? Sam and Alicia discuss. They then dig into other brands that reported this week, including Noodles & Co. and El Pollo Loco — both of which wowed with their results — plus Sweetgreen, which posted a staggering -12.8% sales drop the same week it introduced wraps to the menu. Finally, we share an interview between managing editor Leigh Anne Zinsmeister and Jeff's Bagel Run cofounders Jeff and Danielle Perera, recorded live at Restaurant Leadership Conference.For more on these stories: Dunkin' owner Inspire Brands files documents for an IPOBurger King's sales surge while Popeyes strugglesTexas Roadhouse sprints to best same-store sales since '24

The biggest foodservice event in the western hemisphere is right around the corner, and Extra Serving is offering a first-hand look at what's in store. That's right, the annual National Restaurant Association Show is coming up this May 16-19 in Chicago, and for regular attendees and newcomers alike we've got the tips that will help you maximize your time at the show. Join Nation's Restaurant News editor-in-chief Sam Oches and the Show's senior vice president Lisa Malikow as they discuss new additions to this year's show, can't-miss offsite events, and advice for getting the most out of the nation's largest restaurant show. Not registered yet? Click here to register and visit Informa's booth (#6100) to meet the NRN team.

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 latest earnings results from Chipotle, Starbucks, Taco Bell, Domino's, Chili's, and Wingstop. First up is Chipotle, which earned positive same-store sales (albeit ever so slightly) after a negative 2025. Even more noteworthy: a quarter of all transactions included a protein add-on. Sam and Alicia discuss the results and why Chipotle should be bullish on the rest of the year. Next up is Starbucks, which impressed with 7.1% same-store sales growth in the latest quarter. CEO Brian Niccol declared that the company was putting the “turn” in “turnaround,” as the results are the culmination of nearly two years' worth of changes that the coffee giant has made to get back to growth. Sam and Alicia dive into the results and how they set Starbucks up in the ever-crowded beverage category. They then speed through several other companies' results — including Chili's, Taco Bell, KFC, and Domino's — before jumping into a conversation on Wingstop, which disappointed with an 8.7% same-store sales decline. The company blamed the results on inclement weather events and a cautious consumer, but if that's the case, why are other chains turning out positive results? Sam and Alicia attempt to answer the question. Finally, in the Quick Fire portion of the episode, they tackle Papa Johns' new AI assistant, Subway's first-ever value menu, and Sweetgreen's familiar “Faces of the Farm” campaign.For more on these stories:Chipotle swings positive after a tough 2025Starbucks' sales improve in a 'milestone' quarterWingstop's Q1 hammered by weather, consumer pressures

On the surface, Defined Hospitality's restaurants might not seem to have much in common. The Philadelphia-based restaurant group's operations include Kalaya, a southern Thai restaurant from Chef Nok Suntaranon; Pizzeria Beddia, a specialty pie spot from Chef Joe Beddia; Suraya, a spacious Lebanese café and market; and Picnic, a restaurant and wine store housed in a converted brewery and known for its rotisserie chicken. The team tends to be inspired either by a chef they're excited to work with and give a bigger platform to, like Nok and Joe, or by a unique space they can envision a restaurant in, and, importantly, don't want to see torn down. In a conversation with guest host Gloria Dawson, the Defined Hospitality founders, Nick Kennedy, Al Lucas, and Greg Root, discuss their inspirations, core principles, and their love for Fishtown, the Philadelphia neighborhood where many of their restaurants are based.

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' new Nashville office, McDonald's unit-count surge, and Little Caesars' new drone delivery test. First up is Starbucks, which announced two initiatives last week: a $100 million new office in Nashville that helps it establish a stronger East Coast presence, and a new scheduled ordering tool that will help customers be more precise with their orders. Sam and Alicia break down these headlines and try to fit them into the broader puzzle that is Brian Niccol's plan for Starbucks. Next up is McDonald's, which grew its U.S. store count by 149 last year — the largest jump since 2002. Alicia explains why this is significant news, and she and Sam summarize the impressive momentum that the Golden Arches has built for itself in the past two years. They then turn to Little Caesars, which is testing drone delivery with Flytrex. With so many drone tests in the past five years but little to show for it, are we sure this is the direction Little Caesars should be going? Sam and Alicia break it down and explain why this particular test could be different. Finally, in the Quick Fire portion of the episode, they tackle Wendy's seven new menu items, Chipotle's sustainability report and Honey Chicken release, and Steak 'n' Shake's new Chief MAHA Officer role.For more on these stories:Starbucks will soon let you plan your pickup timesMcDonald's added a lot of new U.S. restaurants in 2025Little Caesars deploys high-capacity drone delivery

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso sit down at the Restaurant Leadership Conference to discuss the latest restaurant news, including Starbucks and Little Caesars partnering with ChatGPT, McDonald's upgrading its beverage menu, and Red Lobster bringing back Endless Shrimp. First up is the news of Starbucks and Little Caesars partnering with ChatGPT, which they each plan to use to enhance customers' ordering capabilities. Sam and Alicia discuss whether consumers are wanting this level of AI involvement, and what this suggests about the future of restaurant AI. Next up is McDonald's new beverage menu, which includes Refreshers and crafted sodas, including dirty sodas. How might this impact the broader beverage trend in restaurants? Sam and Alicia break it down. Next is Red Lobster, which announced that it is bringing back its Endless Shrimp promotion. Does that make sense for a company that filed for bankruptcy largely because of that promotion? Sam and Alicia discuss. Then they cover breaking news that Jersey Mike's announced plans to go public. How significant could its IPO be? Finally, we share a conversation between senior food and beverage editor Bret Thorn and Noodles & Co. head chef Tina Massey. For more on these stories: https://www.nrn.com/restaurant-finance/jersey-mike-s-files-confidential-ipo-documentshttps://www.nrn.com/beverage-trends/mcdonald-s-is-coming-out-with-refreshers-and-crafted-sodas-next-monthhttps://www.nrn.com/quick-service/little-caesars-has-launched-an-app-in-chatgpt-to-help-with-ordershttps://www.restaurantbusinessonline.com/financing/red-lobsters-comeback-has-yet-materialize

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 wild 2025 sales figures, Chili's position on the casual-dining leaderboard, and Taco Bell's Crispy Chicken Nuggets with Diablo Dust. First up is Chick-fil-A, which released its latest Franchise Disclosure Document detailing 5.2% sales growth in 2025. Sam and Alicia discuss that figure and how — despite growth being slower than the previous year — it's still a massive win for the chicken chain, which enjoys AUVs similar to casual and fine-dining chains. They then pivot to the extra serving portion of the episode, where managing editor Leigh Anne Zinsmeister joins to discuss developments from several regional restaurant chains, including Huey Magoo's, Bonrue Bakery, and Tijuana Flats. Next Sam and Alicia discuss Chili's 2025 performance, which, according to Technomic Ignite data, propelled the chain to the No. 2 position among casual-dining chains, surpassing Olive Garden. While it may not seem like a big deal, Sam and Alicia explore the significance of the move and how the full-service side of the industry seems to be dividing into the haves and have nots. Finally, they tackle Taco Bell's new roll out of its Crispy Chicken Nuggets with Diablo Dust, a menu item that follows a restaurant industry trend leveraging spices and seasonings as a flavor enhancer. Alicia — who tried the new nuggets at Taco Bell's Live Mas Live event in Hollywood — explains why this is a natural progression from the trend in sauces. For more on these stories: Chick-fil-A's unit volumes hit a ceilingChili's is now the second-largest U.S. casual-dining chain Taco Bell heats up its Crispy Chicken Nuggets with a layer of Diablo Dust

After working front-of-the-house roles at fine dining restaurants in New York City like Carbone, Baboo, and the Grill, Adam Reiner has seen all sorts of dining behavior. He'd like to help improve the dining experience for both diners and restaurants. His book "The New Rules of Dining Out" explores how diners can be active participants in the dining experience and start to see themselves as partners, not just patrons. It is both an obvious idea and a radical one. Of course, diners play a role in their dining experience, but many modern hospitality guides, like those from Will Guidara and Danny Meyer, put so much of the responsibility on the restaurant. Through his book and his conversation with guest host Gloria Dawson, Reiner argues that diners need a better understanding of how restaurants work and should stop having unrealistic expectations for a meal out. Books like “Unreasonable Hospitality” and “Setting the Table” spread “this idea that restaurants should be these life-changing experiences,” Reiner said. “Restaurants shouldn't be life-changing experiences; they should be life-affirming experiences. If we've gotten to the point where life-affirming isn't enough, then that's to me where there's a problem.”

On this week's Extra Serving, NRN executive editor Alicia Kelso and managing editor Leigh Anne Zinsmeister discuss the latest restaurant industry news, including workforce news at Starbucks and Burger King (along with the monthly jobs report), another potentially game-changing value move at McDonald's, and major tech updates at Shake Shack. First up is the labor market. The March jobs report showed a slight improvement, with the industry rebounding from February's losses, but is there enough momentum heading into summer? Burger King seems to think so: It's going on a hiring spree, expressing an “immediate need” for 60,000 new employees amidst the success of its “Reclaim the Flame” initiative. And Starbucks is hoping for stronger retention with a new bonus structure for baristas, who can now earn up to $1200 extra per year, among other changes. Will it be enough to stave off unions? Alicia and Leigh Anne discuss. Then they turn to McDonald's, which just shared more details on its new $3 McValue menu launching later this month, intensifying the value wars that began almost two years ago. How low can restaurants really afford to go? Then they talk about Shake Shack's Project Catalyst, a major tech overhaul including its first loyalty program, AI tools, and modernized kitchen systems as it barrels toward a goal of 1,500 units. In the Quick Fire segment, Alicia and Leigh Anne tackle additional headlines, including Papa Johns' new sandwich offerings, 7 Brew's campus expansion, and chains joining the 1,000-unit club. For more on these stories:Restaurants claw back some of the jobs lost in FebruaryMcDonald's Under $3 Menu includes at least 10 itemsShake Shack unveils a new tech strategy to drive more growth

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 detailsMcDonald's Big Arch provides a modest traffic bumpNoodles & Company considers ramen menu

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 growFAT Brands CEO Andy Wiederhorn steps down during remainder of bankruptcy process

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 HollywoodWendy's and Pizza Hut look for momentum from consumer inputRising gas prices could disrupt restaurant sales recovery

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 opportunityCracker Barrel sees slow improvement despite continued traffic slump in Q29% of full-service restaurants are at risk for closure in 2026

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 growthSweetgreen moves with ‘urgency' as same-store sales plummet 11.5%

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.

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 customersWingstop eyes growth despite another quarter of same-store sales declineTexas Roadhouse continues to navigate high beef costs

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 businessMarketing and value fuel McDonald's strong Q4Dutch Bros drives Q4 momentum with 7.7% same-store sales growth and rising brand penetration

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 quarterTaco Bell is taking market share from just about everywherePizza Hut is closing 250 U.S. locations in the first half of 2026

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.

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 growthStarbucks delivers 4% global sales growth as turnaround plan gains momentumFAT Brands and Twin Hospitality file for Ch. 11 bankruptcy

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 monthRed Robin is launching a 6-item value menuJust Salad expects to be one of the largest restaurant chains in the U.S.

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 ConferenceChipotle faces first same-store sales decline in over 20 yearsTaco Bell launches $3 Luxe Value Menu

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 SportsChick-fil-A is doubling down on its family-focused experiencesSalad and Go to exit Texas and Oklahoma as it closes 32 restaurants

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 MenuSprinkles has closed all its locationsPanera unveils strategic plan to ‘return to its apex'

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.

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 slumpSweetgreen tackles value perception problem with $10 LTO bowlYum Brands trend report shows younger consumers want control of their dining experience

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.

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 aggressiveWhy simplicity matters more than ever for restaurants

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 strategyRestaurant brands start speaking Gen Alpha's languageThe fast-casual category is losing steam

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 yearTopgolf sold to private equity firm for $1.1 billion

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: Why beverages will be even bigger in 2026Starbucks responds to the sold-out Bearista cup — a surprise viral merch momentHow the full-service category is redefining value

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 millionYum Brands exploring potential sale of Pizza HutWendy's to close hundreds of U.S. restaurants

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 momentumChipotle plans to double down on value messaging to win back consumersBurger King's focus on its signature Whopper pays off

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.

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 futureThe AWS outage left many restaurants scramblingWhat to expect from Q3 earnings reports

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 $115MQSR's traffic woes may be driven by deal fatigueDomino's leans on discounting as same-store sales grow 5.2%

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 ShaboozeyWendy's announces brand revitalization plan called Project FreshMcDonald's Snack Wrap hasn't impacted traffic much

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 MonopolyRestaurant customers are seeking deals at the highest rate in 50 yearsChicken spending jumps 2 points in the QSR category

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.

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 DaybrightStarbucks announces more layoffs, plans to close 1% of North America storesCraveworthy Brands' Hot Chicken Takeover closes all locations

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 controversyOlive Garden tests smaller portions and pricesStarbucks employees sue the company over new dress code

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.

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 CEOPotbelly acquired by c-store company RaceTracRestaurants are a bright spot amid a slow jobs report

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 plansStarbucks rolls out AI-based inventory counting technologyMcDonald's splits with National Restaurant Association over tip policy

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.

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: Taylor Swift and Travis Kelce's engagement inspires restaurant promotionsWingstop partners with NFL's Cam Ward for meal dealEleven Madison Park is serving meat again — what that says about veganism

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.

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 2024Restaurant companies sound the alarm on consumer behaviorChili's ends third year of turnaround with 23.7% same-store sales growth in 4Q

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 recoveryWendy's looks to simplify its marketing calendarYum Brands starts to yield benefits from its tech stack

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 sayShake Shack to accelerate restaurant openingsStarbucks reports sixth straight quarter of declining same-store sales