On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Salad and Go closing all of its restaurants and major chains reporting their latest quarterly earnings, from McDonald’s and Burger King to Wendy’s, Texas Roadhouse, Bloomin’ Brands, Dine Brands, Sweetgreen, and more.

First up is the news that Salad and Go had closed all 70 or so of its remaining restaurants while simultaneously filing for Ch. 11 bankruptcy protection. The sudden closure comes just a few years after Salad and Go sold to Volt Investment Holdings and aggressively pursued growth with its value-oriented drive-thru salad concept. Sam and Alicia discuss what went wrong for Salad and Go and what it suggests about other emerging chains pursuing growth.

Next they tackle a very busy week of restaurants earnings, starting with chains that boasted positive sales. That included Texas Roadhouse and Bloomin’ Brands — both of which are proving that consumers are seeking value in the casual steakhouse experience — as well as IHOP, First Watch, Dutch Bros, and El Pollo Loco.

Then they shift their focus to chains that had only a so-so quarter, particularly McDonald’s and Applebee’s. McDonald’s quarter especially was out of character — same-store sales only rose by 0.8% — and the company acknowledged that its marketing initiatives were not executed to their expectation. The result led to McDonald’s USA president Joe Erlinger stepping down and COO Skye Anderson promoted to the position.

Next up, Sam and Alicia dig into the chains that had particularly bad quarters: Popeyes, Portillo’s, Papa Johns, Wendy’s, and Sweetgreen. Wendy’s especially had a brutal quarter, with traffic dropping 12.5%, while Papa Johns continued a streak of negative sales that led to the chain shaking up its marketing leadership. Why are these brands struggling so much? And what should they do to turn things around? Sam and Alicia discuss.

They close on a high note: Burger King posted one of its best quarters in years and surpassed Wendy’s to become the second-largest burger chain by sales. Sam and Alicia examine what is going right for Burger King and why they think it is the best story of the year so far.

For more on these stories:

Burger King’s sales took off last quarter, but Popeyes is in a slump

Dine Brands reports Q2 IHOP outperformance while Applebee’s sees slow improvement

Wendy’s takes steps to fix its brand as sales fall again

Chef Avishar Barua sat down with guest host Gloria Dawson to discuss his Columbus, Ohio, restaurants Agni and Joya’s, what Midwestern food really is, and how he brings humor and value into fine dining. In addition to his restaurants, Avishar makes time for numerous speaking, consulting, and TV engagements. He discusses how these projects outside the restaurant have become a part of doing business as a modern chef and how he makes it all work as a self-described introvert.

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including a flurry of earnings reports that paint a mostly positive picture for restaurants. They kick things off with some encouraging news: Starbucks same-store sales climbed 7.9% in the most recent quarter, including a 4.2% transaction increase, demonstrating real progress in its ongoing turnaround efforts. The coffee giant's results show that CEO Brian Niccol’s plan to reinvest in Starbucks as a third place is working, and Sam and Alicia break down what’s going right — from operational improvements to food innovation to enhanced customer experience — and how Starbucks can build more momentum in a busy coffee category.

They follow that up with a discussion on other restaurant companies that experienced sales growth last quarter, including Chipotle (which posted its best quarter since 2024), Yum Brands (which does not yet factor in the Pizza Hut transaction or cyclospora’s effect on Taco Bell), BJ’s Restaurant & Brewhouse, and The Cheesecake Factory. Then they break down what’s going on at Wingstop, which posted -7.5% sales last quarter, its fifth consecutive quarterly decline.

They next turn their attention to Jersey Mike's and its roller coaster IPO journey; the sandwich chain’s stock dropped 6% on its first day of trading before rebounding in the following days. Sam and Alicia discuss the market conditions affecting the IPO, what this means for Jersey Mike's future, and what it signals about investor sentiment toward restaurant stocks right now. They then wrap up with a Quick Fire round covering additional industry news and trends, including Panera Bread’s HQ move and DoorDash’s exploration of drone delivery.

For more on these stories:

Starbucks stock soars as company’s sales accelerate

Wingstop’s same-store sales hit once again by soft consumer spending

Jersey Mike's raises $1B in a landmark IPO

On this week's Extra Serving, NRN editor in chief Sam Oches and managing editor Leigh Anne Zinsmeister discuss the latest restaurant industry news, including Cracker Barrel's leadership transition, Domino's barely positive sales results, and Noodle & Company's standout performance. They start with the announcement that Dave Deno has been named CEO of Cracker Barrel, replacing Julie Felss Masino, who stepped down nearly a year after Cracker Barrel found itself in hot water for a controversial rebrand that it later scrapped. What does this signal about Cracker Barrel’s strategic direction? And what does it say about diversity in restaurant leadership? Sam and Leigh Anne discuss.

Speaking of Cracker Barrel, Sam and Leigh Anne next dive into M&A activity with the news that Biscuit Belly has acquired Maple Street Biscuit Company from — you guessed it — Cracker Barrel and will convert the locations over the next 18-24 months. Sam and Leigh Anne break down the strategic rationale behind the deal and explore the history of bigger brands acquiring smaller concepts before selling them off.

The conversation then shifts to Domino's latest quarterly earnings, which revealed mixed results that offer important insights into the broader pizza industry landscape. Sam and Leigh Anne dissect the numbers and why investors were still optimistic despite the relatively flat growth. They also discuss what Domino's results suggest about consumer behavior, competitive pressures from both traditional pizza chains and third-party delivery platforms, and where the pizza category should go from here.

Finally, Sam and Leigh Anne spotlight Noodle & Company's impressive quarterly performance; the fast casual’s 10.3% same-store sales growth stood out as a bright spot in an otherwise challenging environment for restaurant brands. They analyze what's driving Noodles' momentum, from operational improvements to menu innovation, including its new ramen lineup.

For more on these stories:

Cracker Barrel names David Deno CEO

Domino’s gets a boost from order count growth in Q2

Noodles & Company raises guidance on strong second quarter

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 origin of the cyclosporiasis outbreak, the troubling rise in bankruptcies and closures, and a wave of new marketing campaigns aimed at winning back customers. They start with some explosive news related to the recent outbreak of cyclosporiasis: Investigators believe the origin of the outbreak was Taylor Farms in Michigan, and specifically iceberg lettuce provided to Taco Bell and potentially other restaurants. The news led to Taco Bell removing lettuce from the menu in select states. The duo breaks down what cyclospora is, how these outbreaks happen in the supply chain, and what this means for both Taylor Farms and Taco Bell as they work to contain the situation and restore consumer confidence. They discuss the broader implications for restaurant food safety protocols and how quickly brands need to respond when these incidents occur.

Next, they tackle a sobering trend that's been accelerating in recent months: the increasing number of restaurant bankruptcies and store closures across the industry. From legacy chains to newer concepts, more brands are filing for bankruptcy protection or announcing significant unit reductions. Sam and Alicia explore the root causes behind this wave of financial distress, including persistent traffic challenges, rising operational costs, and overleveraged balance sheets.

On a more optimistic note, Sam and Alicia then shift their attention to marketing, highlighting new campaigns from several major players including Panera Bread, Pizza Hut, Papa Johns, and Olive Garden. Each brand is taking a different approach to cut through the noise and reconnect with consumers — whether through nostalgia, value messaging, product innovation, or experiential activations. The duo analyzes what's working, what's not, and which campaigns have the best chance of actually driving traffic and sales in an environment where consumers are increasingly selective about where they spend their dining dollars.

They close out with a Quick Fire round covering the latest industry headlines — including Texas Roadhouse’s delivery test, Papa Murphy’s closure of 50 stores, and Chipotle’s first location in Mexico — before turning things over to senior food and beverage editor Bret Thorn, who interviews Shake Shack’s senior director of culinary innovation, Nick Wuest.

For more on these stories:

Taylor Farms lettuce supplied to Taco Bell linked to cyclosporia outbreak

Another big Hardee’s franchisee declares bankruptcy

Panera’s Unlimited Sip Club will no longer be unlimited

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 and Burger King’s new chicken tests, Wonder's potential IPO, and the proliferation of tiered value menus.

They kick things off with product news from two of the biggest players in quick service: McDonald's and Burger King are both exploring new premium chicken products, with Burger King offering two new chicken sandwich LTOs and McDonald’s testing hand-breaded chicken tenders and wings. Sam and Alicia explore what's driving this renewed focus on elevated chicken offerings, how these products fit into each brand's broader menu strategy, and whether premium items can coexist with the value-focused messaging that's dominating the industry right now.

They then shift to the explosion of tiered value menus across the restaurant landscape, from brands like Wendy’s, Taco Bell, and McDonald’s. A Technomic representative believes the marketplace has become too oversaturated, making it harder for brands to break through the noise with a value message. Sam and Alicia discuss whether these promotions are actually driving incremental traffic or simply cannibalizing sales from existing customers, and what this means for brand differentiation in an increasingly crowded field.

Next up, they dig into Kura Sushi's recent earnings report, which revealed negative traffic and sales trends. The conveyor belt sushi chain cited rising gas prices and tariff-related pressures as key factors impacting consumer behavior and operational costs. Sam and Alicia unpack how macroeconomic forces are creating challenges for restaurants like Kura — but also discuss the silver lining that Kura can look to as it grows across the country.

Then they talk about Wonder, the multi-brand delivery concept backed by Marc Lore that is reportedly considering an IPO. Sam and Alicia discuss what makes Wonder's business model unique, whether the public markets are ready for another restaurant IPO after Jersey Mike's recent filing, and what this could signal about investor appetite for innovative restaurant concepts.

They wrap up with a Quick Fire round covering the latest industry buzz and headlines you need to know, including Taco Bell’s increased use of drive-thru AI, Chipotle’s investment in six companies via its Cultivate Next fund, and the lack of women being hired for executive roles. Finally, we share an interview between managing editor Leigh Anne Zinsmeister and The Granola Bar cofounders Julie Mountain and Dana Noorily, recorded in person at the National Restaurant Association Show.

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Jersey Mike’s imminent IPO, the latest jobs report, and a trend in mass restaurant closures. Fresh off an exciting weekend of World Cup action, Sam and Alicia start with the summer of marketing initiatives, which have leaned heavily into the World Cup as well as America’s 250th anniversary and blockbuster movie promotions. Restaurant marketers are just doing their jobs, but are these campaigns breaking through the noise? Sam and Alicia break down some examples and the best ways that brands are connecting with consumers. Next they discuss the latest jobs data, which showed restaurants shedding about 33,000 jobs in June — a concerning statistic considering it’s the first full month of summer. Sam and Alicia walk through the many reasons for this retrenchment in jobs and discuss why it could be bad news for an industry desperate to turn sales and traffic around in 2026. They then shift their attention to restaurant closures, and Alicia shares her recent reporting on how there’s been an uptick in restaurant chains closing a sizable chunk of their systems. What could be to blame? And how should the industry respond to this kind of trend? Sam and Alicia break it down. Then, some positive news: Jersey Mike’s filed its S-1 document in the latest step toward what is anticipated to be a massive IPO. Sam and Alicia talk about why Jersey Mike’s is perfectly positioned for the public markets — and why the best could still yet to be come for the chain. Finally, they close out with a Quick Fire round in which they cover Just Salad’s addition of New York Knicks star Jalen Brunson as equity partner, Red Lobster’s Endless Shrimp-related lawsuit, and El Pollo Loco’s efforts to go national.

For more on these stories:

The restaurant industry helped birth America and is now celebrating its 250th anniversary

Restaurants and bars shed a lot of jobs in June

Jersey Mike’s makes its IPO official

In this week’s episode of Extra Serving, hosts Alicia Kelso and Leigh Anne Zinsmeister dive into the latest developments shaping the restaurant industry. Domino’s Pizza makes headlines as CEO Russell Weiner announces his retirement, leaving big shoes to fill for successor Joe Jordan. The duo discusses the legacy of bold campaigns and market share dominance that defined Weiner’s tenure. Meanwhile, Darden Restaurants continues to impress with a stellar fourth-quarter performance, driven by Longhorn Steakhouse’s record-breaking sales and Olive Garden’s steady growth. How do they stay so dominant while other casual-dining chains suffer? The conversation also explores Starbucks’ innovative new “coffeehouse coach” role, designed to improve customer satisfaction and operational efficiency. Starbucks also announced a new initiative to encourage employees to promote the brand on TikTok. Will it work, or blow up in the company’s face? In the Quick Fire round,Alicia and Leigh Anne discuss Wendy’s meme-ification, Taco Bell’s gamified emotional support taco program, and the industry’s summer hiring outlook.

For more on these stories:

• Russell Weiner to retire as Domino’s CEO

• Surging LongHorn Steakhouse powers growth for Darden

• Starbucks plans to hire thousands of new “coffeehouse coach” roles

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’ sale of Pizza Hut, Jersey Mike’s overtaking of Chick-fil-A in a major consumer sentiment study, and KFC’s announcement that it was entering a new chapter for growth. First up is Pizza Hut, which was officially sold by Yum! Brands in two transactions totaling $2.7 billion. Sam and Alicia discuss the potential future of the brand, and particularly its U.S. business, which was acquired by relatively new private equity firm LongRange Capital. Can Pizza Hut reclaim the loyalty of fans who are nostalgic for its Classic model? Next up they talk about the most recent American Consumer Satisfaction Index, in which Jersey Mike’s came out on top — after 11 years of Chick-fil-A taking the crown. Should Chick-fil-A be worried? Sam and Alicia break down the study and why the data matters (to a point). They then transition to KFC, which announced a new “chapter” in which the company would focus on menu innovation, refreshed branding, and modernized stores. Alicia breaks down all the components of this new chapter, and she and Sam talk about how KFC is well positioned to learn from its global stores here in the U.S. They shift their attention to the increase in store closures — On the Border, for example, is now down to only 6 units — before closing with a Quick Fire round in which they cover Panera Bread’s new bowls and McDonald’s (brief) reintroduction of its beloved Apple Pie.

For more on these stories:

Pizza Hut to be sold to LongRange Capital

Jersey Mike's steals customer satisfaction crown from Chick-fil-A

KFC unveils its 'next chapter'

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 newfound momentum, KFC’s ongoing revitalization, and a menu innovation boom across the industry. First up is Cracker Barrel, which is continuing in its comeback after last year’s controversial rebrand derailed growth. In its most recent quarter, Cracker Barrel experienced a same-store sales decline of 2.6% and traffic decline of 6.7% — not great, but better than expected and enough for the company to raise its guidance for the year. Sam and Alicia discuss why this is good news for Cracker Barrel and how CEO Julie Felss Masino has made the right moves to get this brand back on track. Next they tackle KFC, which has experienced three consecutive quarters of same-store sales growth after seven straight negative quarters. KFC’s U.S. president Catherine Tan-Gillespie spoke with Alicia about the keys to that reversal, and Alicia shares those details on the pod, plus she and Sam talk about how KFC is competing within an ever-more-competitive chicken category. Then they shift attention to menu innovation across the restaurant industry, which has recently seen a lot of brands expand into new menu platforms — for example, Freddy’s bowl introduction, Sweetgreen’s wraps, and Crisp & Green’s sandwiches. Sam and Alicia talk about how these new menu introductions could help chains, and they discuss beef prices in particular, which could climb higher with rise of the flesh-eating screwworm. Finally, we share an interview between senior food and beverage editor Bret Thorn and Culver’s head of culinary, Kasey McDonald.

For more on these stories:

Cracker Barrel says recovery from logo fallout is ahead of schedule

KFC brings its Supergirl collaboration on the road

Carbs be damned, Crisp & Green is adding sandwiches