Extra Serving

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 pandemicWendy's executives see consumer pressure persisting through yearChili's continues to streamline operations as volumes increaseTaco Bell is on a roll with a 9% same-store sales increase in Q1

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.

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, hospitalityJack in the Box plans 150 to 200 closures and sale of Del Taco brandJersey Mike's names Charlie Morrison CEOMcDonald's is introducing McCrispy Strips in early May

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 apronRed Robin's website crashes under the weight of Bottomless Burger Pass demandBurger King names Joel Yashinsky as CMO for the U.S. and CanadaTechnomic Top 500 notes sales slowdown

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 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.

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 FoodserviceBiglari Capital offers to acquire El Pollo LocoOverall inflation cools in March, but menu prices remain stubbornly high

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 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.

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 bankruptcyYum Brands CEO David Gibbs will retire in early 2026The restaurant industry responds to President Trump's sweeping new tariffs

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. 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

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 brandDutch Bros coffee is coming to the grocery aisle soonBar Louie files for Chapter 11 bankruptcy protectionPanera Brands promotes interim CEO Paul Carbone to permanent CEO

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 systemDarden tests Uber Direct delivery at Cheddar's Scratch KitchenMore consumers are trimming their restaurant budgets than they were last year

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 menuNoodles & Company rolls out long-anticipated new menu

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 yearSeveral restaurant chains are reducing the size of their pantriesCracker Barrel's comeback continues as same-store sales grow 4.7%Wendy's expects to grow to more than 8,000 units by 2028

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 contentWomen's Foodservice Forum For more on these stories: CAVA's traffic grew by nearly 16% in the fourth quarterRed Robin plans to close dozens of underperforming restaurantsDomino's looks to expand 3rd-party deliveryEinstein Bros Bagels is ready to conquer the breakfast daypart

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 volumesHow Dine Brands created an Applebee's/IHOP mashup menu

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 speedMcDonald's still has some work to do to recover from its E. coli outbreakThe restaurant industry's challenge this year is to win back lower-income consumers

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 layoffsYum Brands has created an AI-powered platform to house all of its technology solutionsThe restaurant industry is projected to reach $1.5 trillion in sales this year

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 callChili's 31.4% same-store sales increase in Q2 allows for investmentsChuck E. Cheese reaps the rewards of its investments

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 yearICR takeaways: Efficiency, value adjustments, smaller boxes, cautious optimismDenny's plans to get back to net unit growth by 2026Starbucks CEO Brian Niccol foreshadows possible layoffs

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 strategyShake Shack quadruples target footprint to 1,500 storesPortillo's plan to drive traffic includes computer vision, loyaltyOn cusp of IPO, Twin Peaks CEO shares how sports bar chain has redefined category

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.

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 offeringsNoodles & Company receives delisting warning White Castle brings French Toast Sliders back in the New Year

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 TeamKFC is introducing a new tenders-focused concept called Saucy

In this episode of Take-Away with Sam Oches, Sam talks with Brooks Schaden, cofounder and co-CEO of Tom's Watch Bar, a sports-bar concept with 13 locations that is capitalizing on the rising demand for more experience entertainment. This brand is out to reinvent the sports-bar category by elevating its food and beverage offering and focusing growth on what Brooks called “gravities of traffic,” notably urban districts with event-oriented foot traffic like arenas, convention centers, and casinos. He joined the podcast to talk about why the old standard for sports bars just doesn't cut it anymore and how Tom's Watch Bar is building its own fan club through a fun and distinct experience. In this conversation, you'll find out why:You don't need to reinvent the wheel to launch a successful conceptCustomers want way more than the local sports team on your TVsThe sports bar customer isn't who you think it isThere is big traffic potential in “gravities of traffic”……but those gravities require a totally different playbook on service, marketing, and opsHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

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.

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.

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.

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.

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.

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.

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.

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?

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.