On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso share their thoughts on the recent National Restaurant Association Show, the biggest restaurant event in the world that’s held each year in Chicago. Their perspective? Expect more innovation around beverages, personalization, and AI. Then they discuss Darden’s announcement that it would shutter two Seasons 52 locations on the heels of announcing that 15 Bahama Breeze units would close. Is something wrong at Darden or is this just following the trend of other companies course-correcting in a difficult season? Next they talk about McDonald’s new late-night hours, which includes much of its system staying open until midnight or later. That follows the announcement that McDonald’s would hire 375,000 more employees — clearly beefing up the workforce as it prepares to accommodate the shifting consumer behavior around dayparts. Finally, Sam and Alicia talk about Portillo’s intent to expand more into nontraditional locations, starting with a new unit in the Dallas-Fort Worth airport. Find out why they think this is a smart move for the Chicago-based hot dog chain.

For more on these stories:  

Darden shutters two Seasons 52 locations in addition to Bahama Breeze closures

McDonald’s expands late-night hours at most of its restaurants

Portillo’s plans smaller locations at Dallas-Fort Worth Airport and in The Villages, Fla.

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso talk about the trend of international brands growing into the U.S., which included the first U.S. opening of Luckin Coffee last week (the Chinese coffee chain has 23,000 locations globally). Will Luckin, tea concept Chagee, and other international brands like Jollibee find success with U.S. consumers even as domestic brands struggle? Then they discuss two significant earnings reports from the week: CAVA, which continues to defy the odds with a 10.8% sales increase, and Jack in the Box, which joined fellow burger chains on the struggle bus with a 4.4% sales drop. What can we learn about the state of the American restaurant industry based on these results? Then they talk about the word of the year, “uncertainty,” which has been brought up by dozens of restaurant executives during earnings season just two quarters after barely registering a blip. What’s with all the uncertainty, and is there reason for hope? Finally, we share a conversation between senior food and beverage editor Bret Thorn and Brad Bergaus, corporate chef and director of menu innovation at Taco John’s.

For more on these stories:  

Starbucks China rival Luckin Coffee to make U.S. debut in New York City

Jack in the Box doubles down on digital strategy despite Q2 losses

Consumer uncertainty weighs heavy on Chipotle’s Q1

Jollibee launches its franchising program in the U.S.

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso recap another week of Q1 earnings reports. This week brought more optimistic news than last, with companies like Burger King, Noodles & Co., and Dine Brands reporting better than expected (albeit in some cases still negative) results. First, though, Sam and Alicia explore breakfast and family dining chains, several of which are struggling to maintain the momentum that the morning daypart had built the past few years. First Watch and Denny’s both reported negative results, while Krispy Kreme’s revenues plummeted by 15%, leading to a pause of its distribution relationship with McDonald’s. Is this all a product of the shaky economy or are consumers pulling back on their breakfast spend in particular? Sam and Alicia discuss. Senior editor Joanna Fantozzi then joins for this week’s extra serving to talk about DoorDash’s two recent acquisitions — Deliveroo and SevenRooms — and what they suggest about the direction that the third-party delivery platform might be heading. Finally, we share an interview between managing editor Leigh Anne Zinsmeister and Layne’s Chicken Fingers CEO Garrett Reed.

For more on these stories:  

Noodles & Company to close more restaurants although sales and traffic are improving

Denny’s meets ‘challenging start to the year’ with aggressive BOGO deal

Krispy Kreme pauses McDonald’s rollout amid slower-than-expected demand

DoorDash expands global reach with $3.9B Deliveroo, $1.2B SevenRooms acquisitions

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 pandemic

Wendy’s executives see consumer pressure persisting through year

Chili’s continues to streamline operations as volumes increase

Taco 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, hospitality

Jack in the Box plans 150 to 200 closures and sale of Del Taco brand

Jersey Mike’s names Charlie Morrison CEO

McDonald’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 apron

Red Robin’s website crashes under the weight of Bottomless Burger Pass demand

Burger King names Joel Yashinsky as CMO for the U.S. and Canada

Technomic 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 Foodservice

Biglari Capital offers to acquire El Pollo Loco

Overall 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 [email protected].