Extra Serving: A restaurant industry podcast

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.