Extra Serving: A restaurant industry podcast

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 

On this week’s Extra Serving, NRN executive editor Alicia Kelso and managing editor Leigh Anne Zinsmeister discuss the beginnings of earnings season. Domino’s numbers were better than we’ve come to expect from the pizza chain as they claw back market share. What’s the secret, and can it continue? Next, they talk about Chipotle’s earnings, which were grimmer: That brand saw a same-store sales decline for the second quarter in a row. But Alicia, our team’s Chipotle expert, is more bothered by the traffic numbers. Can the chain turn things around? Then, they delve into the details of McDonald’s beverage plan: The chain will roll out a test at more than 500 locations in September. In the wake of its short-lived CosMc’s brand, McDonald’s hopes to take its learnings and find more success in existing stores. Suffice to say that Alicia and Leigh Anne are very excited about the possibilities. Finally, tune in to a conversation between senior editor Ron Ruggless and City Barbeque’s chief brand officer Annica Conrad, conducted at the National Restaurant Association Show. Don’t forget to register for CREATE: The Event for Emerging Restaurateurs, where you can see Kevin Bacon live and learn from our Hot Concept Award winners.For more on these stories:Domino’s belated stuffed crust and delivery investments drive 3.4% sales growthChipotle’s CEO doesn’t think the company gets enough credit for its value propositionMcDonald’s plans September beverage test at more than 500 locations

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

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss how pizza chains like Domino’s, Little Caesars, and Pizza Hut are increasingly turning to value deals to get customers’ attention. It’s no surprise in a year when so many other restaurant chains are leveraging value, but what does it signify about where pizza is headed — especially now that virtually all other restaurants are offering delivery? Next they talk about Burger King’s Whopper by You platform, which invites guests to suggest Whopper builds. Sam and Alicia think it’s a smart campaign; not only can Burger King learn plenty about its customers, but it can also engage them in fun ways that lean into the chain’s “Have It Your Way” slogan. Learn more about the program and how Sam and Alicia think it could give a boost to a lethargic burger category. Next they discuss new data that shows how Red Lobster and Taco Bell are two chains with the most effective TV ad campaigns. What does this suggest about the future of restaurant marketing and how restaurants can get in front of potential guests? Finally, tune in to a conversation between managing editor Leigh Anne Zinsmeister and South Block founder and CEO Amir Mostafavi, held in person at the recent National Restaurant Association Show. Oh, and you can see Kevin Bacon live this year at CREATE: The Event for Emerging Restaurateurs.  For more on these stories:  Pizza industry bets on value meals and promotions to win back customersBurger King will launch a ‘Whopper by You’ platformRed Lobster and Taco Bell had the most effective TV ads in the first half of 2025

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso unpack the Trump Administration’s ‘Big Beautiful Bill,’ which cleared the House on Thursday and was signed into law by President Trump on Friday. What should restaurant leaders know about the bill and how it affects their business? Sam and Alicia break it down. Next they discuss new menu items from across the industry — particularly those created in collaboration with other companies. For example, Potbelly released Hot Pepper chips in collaboration with Zapp’s, while Buffalo Wild Wings is the exclusive destination for a limited time to check out Heinz’s new smoky chipotle honey mustard sauce, created alongside the hip-hop producer Mustard. Find out why these kinds of partnerships make business sense. They also delve into the active world of McDonald’s menu innovation, which recently included the new Double Burger, Blueberry & Creme Pie, and Spicy McMuffin. Could these new items help to reverse the Golden Arches’ fortunes? Next they discuss recent data that illustrates the extent to which consumers are pulling back on their spend at restaurants — and how the data suggests that value menus are not the solution restaurants want them to be. Finally, tune in to a conversation between senior editor Joanna Fantozzi and White Castle vice president of marketing and public relations Jamie Richardson, held in person at the recent National Restaurant Association Show. For more on these stories:  Senate version of Trump’s tax bill passes with ‘No Tax on Tips’ and business income deductionMcDonald’s is adding a Spicy McMuffin to its breakfast lineupBuffalo Wild Wings mixes Mountain Dew with beer in limited-time offerConsumer spending at small restaurants slowed in June

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

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

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

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