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 promotions
• Wingstop partners with NFL’s Cam Ward for meal deal
• Eleven 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 2024

Restaurant companies sound the alarm on consumer behavior

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

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

For more on these stories:  

Promotional, value efforts drive McDonald's recovery

Wendy’s looks to simplify its marketing calendar

Yum Brands starts to yield benefits from its tech stack

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

For more on these stories:  

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

Shake Shack to accelerate restaurant openings

Starbucks reports sixth straight quarter of declining same-store sales

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 growth
• Chipotle’s CEO doesn’t think the company gets enough credit for its value proposition
• McDonald’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 comeback

McDonald’s Snack Wrap comes out of the gate hot

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

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

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

For more on these stories:  

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

Burger King will launch a ‘Whopper by You’ platform

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

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

For more on these stories:  

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

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

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

Consumer spending at small restaurants slowed in June

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

For more on these stories:  

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

The McDonald’s/Krispy Kreme partnership is over

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