On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Jack in the Box’s CEO transition, Papa Johns’ big retail play, and results from the most recent Top 500. First up is Jack in the Box, which replaced CEO Lance Tucker after just over a year on the job with interim CEO Mark King — former CEO of Taco Bell. Sam and Alicia share whether they’re surprised by this move and discuss what King may need to do to get Jack in the Box back on track. Next they tackle Papa Johns, which has made several moves lately, from testing drone delivery to partnering with the “Toy Story” franchise to providing a home for stranded Spirit Airlines loyalty points. This week it also announced that it would roll out its signature garlic sauce to retail shelves. Will this sway loyal fans — or cannibalize restaurant sales? Sam and Alicia discuss. They then turn their attention to the most recent Technomic Top 500, which reveals sales and unit count information for the 500 biggest chains in the U.S. Sam and Alicia unpack the results, and particularly performance in the pizza, burger, and chicken categories. Which brands and categories won in 2025 — and which are on the fence? Listen to find out. Finally, we share an interview between senior food and beverage editor Bret Thorn and Naya head of R&D Khalfani Coicou.

For more on these stories:

Jack in the Box names Mark King interim CEO

Papa Johns' signature garlic sauce will hit retail shelves

The Top 500 Restaurants

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On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Inspire Brands’ plans to go public plus earnings results from 18 currently public restaurant companies. First up is the news that Inspire had filed documents with the SEC to go public — a move that Sam and Alicia have anticipated for a few years, yet nevertheless feels huge for a restaurant industry that has been fairly dormant as far as IPOs are concerned. The editors discuss what this means for Inspire and whether it could nudge other companies to jump into the public markets. Then they take a dive into the crazy spate of restaurant earnings, of which there were 18 over the course of the week. They start with the burger category, where McDonald’s, Burger King, and Shake Shack reported positive results, while Wendy’s continued a run of negative sales. How are McDonald’s and Burger King leveraging operations and marketing to build momentum, while Wendy’s keeps taking the hits? Sam and Alicia break it down. Next they move into the full-service sector, where it’s mostly good news, as Texas Roadhouse, BJ’s, and First Watch continue to thrive while Applebee’s and Bloomin’ Brands are showing signs of life. Why does casual dinging in particular seem to be succeeding in the midst of this economy? Sam and Alicia discuss. They then dig into other brands that reported this week, including Noodles & Co. and El Pollo Loco — both of which wowed with their results — plus Sweetgreen, which posted a staggering -12.8% sales drop the same week it introduced wraps to the menu. Finally, we share an interview between managing editor Leigh Anne Zinsmeister and Jeff’s Bagel Run cofounders Jeff and Danielle Perera, recorded live at Restaurant Leadership Conference.

For more on these stories:

Dunkin’ owner Inspire Brands files documents for an IPO

Burger King’s sales surge while Popeyes struggles

Texas Roadhouse sprints to best same-store sales since ’24

The biggest foodservice event in the western hemisphere is right around the corner, and Extra Serving is offering a first-hand look at what's in store. That's right, the annual National Restaurant Association Show is coming up this May 16-19 in Chicago, and for regular attendees and newcomers alike we've got the tips that will help you maximize your time at the show. Join Nation's Restaurant News editor-in-chief Sam Oches and the Show's senior vice president Lisa Malikow as they discuss new additions to this year's show, can't-miss offsite events, and advice for getting the most out of the nation's largest restaurant show.

Not registered yet? Click here to register and visit Informa's booth (#6100) to meet the NRN team.

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 latest earnings results from Chipotle, Starbucks, Taco Bell, Domino’s, Chili’s, and Wingstop. First up is Chipotle, which earned positive same-store sales (albeit ever so slightly) after a negative 2025. Even more noteworthy: a quarter of all transactions included a protein add-on. Sam and Alicia discuss the results and why Chipotle should be bullish on the rest of the year. Next up is Starbucks, which impressed with 7.1% same-store sales growth in the latest quarter. CEO Brian Niccol declared that the company was putting the “turn” in “turnaround,” as the results are the culmination of nearly two years’ worth of changes that the coffee giant has made to get back to growth. Sam and Alicia dive into the results and how they set Starbucks up in the ever-crowded beverage category. They then speed through several other companies’ results — including Chili’s, Taco Bell, KFC, and Domino’s — before jumping into a conversation on Wingstop, which disappointed with an 8.7% same-store sales decline. The company blamed the results on inclement weather events and a cautious consumer, but if that’s the case, why are other chains turning out positive results? Sam and Alicia attempt to answer the question. Finally, in the Quick Fire portion of the episode, they tackle Papa Johns’ new AI assistant, Subway’s first-ever value menu, and Sweetgreen’s familiar “Faces of the Farm” campaign.

For more on these stories:

Chipotle swings positive after a tough 2025

Starbucks’ sales improve in a 'milestone’ quarter

Wingstop’s Q1 hammered by weather, consumer pressures

On the surface, Defined Hospitality's restaurants might not seem to have much in common. The Philadelphia-based restaurant group's operations include Kalaya, a southern Thai restaurant from Chef Nok Suntaranon; Pizzeria Beddia, a specialty pie spot from Chef Joe Beddia; Suraya, a spacious Lebanese café and market; and Picnic, a restaurant and wine store housed in a converted brewery and known for its rotisserie chicken. The team tends to be inspired either by a chef they’re excited to work with and give a bigger platform to, like Nok and Joe, or by a unique space they can envision a restaurant in, and, importantly, don’t want to see torn down. In a conversation with guest host Gloria Dawson, the Defined Hospitality founders, Nick Kennedy, Al Lucas, and Greg Root, discuss their inspirations, core principles, and their love for Fishtown, the Philadelphia neighborhood where many of their restaurants are based.

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Starbucks’ new Nashville office, McDonald’s unit-count surge, and Little Caesars’ new drone delivery test. First up is Starbucks, which announced two initiatives last week: a $100 million new office in Nashville that helps it establish a stronger East Coast presence, and a new scheduled ordering tool that will help customers be more precise with their orders. Sam and Alicia break down these headlines and try to fit them into the broader puzzle that is Brian Niccol’s plan for Starbucks. Next up is McDonald’s, which grew its U.S. store count by 149 last year — the largest jump since 2002. Alicia explains why this is significant news, and she and Sam summarize the impressive momentum that the Golden Arches has built for itself in the past two years. They then turn to Little Caesars, which is testing drone delivery with Flytrex. With so many drone tests in the past five years but little to show for it, are we sure this is the direction Little Caesars should be going? Sam and Alicia break it down and explain why this particular test could be different. Finally, in the Quick Fire portion of the episode, they tackle Wendy’s seven new menu items, Chipotle’s sustainability report and Honey Chicken release, and Steak ’n’ Shake’s new Chief MAHA Officer role.

For more on these stories:

Starbucks will soon let you plan your pickup times

McDonald's added a lot of new U.S. restaurants in 2025

Little Caesars deploys high-capacity drone delivery

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso sit down at the Restaurant Leadership Conference to discuss the latest restaurant news, including Starbucks and Little Caesars partnering with ChatGPT, McDonald's upgrading its beverage menu, and Red Lobster bringing back Endless Shrimp. First up is the news of Starbucks and Little Caesars partnering with ChatGPT, which they each plan to use to enhance customers' ordering capabilities. Sam and Alicia discuss whether consumers are wanting this level of AI involvement, and what this suggests about the future of restaurant AI. Next up is McDonald's new beverage menu, which includes Refreshers and crafted sodas, including dirty sodas. How might this impact the broader beverage trend in restaurants? Sam and Alicia break it down. Next is Red Lobster, which announced that it is bringing back its Endless Shrimp promotion. Does that make sense for a company that filed for bankruptcy largely because of that promotion? Sam and Alicia discuss. Then they cover breaking news that Jersey Mike's announced plans to go public. How significant could its IPO be? Finally, we share a conversation between senior food and beverage editor Bret Thorn and Noodles & Co. head chef Tina Massey.

For more on these stories:

https://www.nrn.com/restaurant-finance/jersey-mike-s-files-confidential-ipo-documents

https://www.nrn.com/beverage-trends/mcdonald-s-is-coming-out-with-refreshers-and-crafted-sodas-next-month

https://www.nrn.com/quick-service/little-caesars-has-launched-an-app-in-chatgpt-to-help-with-orders

https://www.restaurantbusinessonline.com/financing/red-lobsters-comeback-has-yet-materialize

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 wild 2025 sales figures, Chili’s position on the casual-dining leaderboard, and Taco Bell’s Crispy Chicken Nuggets with Diablo Dust. First up is Chick-fil-A, which released its latest Franchise Disclosure Document detailing 5.2% sales growth in 2025. Sam and Alicia discuss that figure and how — despite growth being slower than the previous year — it’s still a massive win for the chicken chain, which enjoys AUVs similar to casual and fine-dining chains. They then pivot to the extra serving portion of the episode, where managing editor Leigh Anne Zinsmeister joins to discuss developments from several regional restaurant chains, including Huey Magoo’s, Bonrue Bakery, and Tijuana Flats. Next Sam and Alicia discuss Chili’s 2025 performance, which, according to Technomic Ignite data, propelled the chain to the No. 2 position among casual-dining chains, surpassing Olive Garden. While it may not seem like a big deal, Sam and Alicia explore the significance of the move and how the full-service side of the industry seems to be dividing into the haves and have nots. Finally, they tackle Taco Bell’s new roll out of its Crispy Chicken Nuggets with Diablo Dust, a menu item that follows a restaurant industry trend leveraging spices and seasonings as a flavor enhancer. Alicia — who tried the new nuggets at Taco Bell’s Live Mas Live event in Hollywood — explains why this is a natural progression from the trend in sauces.

For more on these stories:

Chick-fil-A’s unit volumes hit a ceiling

Chili’s is now the second-largest U.S. casual-dining chain

Taco Bell heats up its Crispy Chicken Nuggets with a layer of Diablo Dust

After working front-of-the-house roles at fine dining restaurants in New York City like Carbone, Baboo, and the Grill, Adam Reiner has seen all sorts of dining behavior. He’d like to help improve the dining experience for both diners and restaurants. His book "The New Rules of Dining Out" explores how diners can be active participants in the dining experience and start to see themselves as partners, not just patrons. It is both an obvious idea and a radical one. Of course, diners play a role in their dining experience, but many modern hospitality guides, like those from Will Guidara and Danny Meyer, put so much of the responsibility on the restaurant. Through his book and his conversation with guest host Gloria Dawson, Reiner argues that diners need a better understanding of how restaurants work and should stop having unrealistic expectations for a meal out. Books like “Unreasonable Hospitality” and “Setting the Table” spread “this idea that restaurants should be these life-changing experiences,” Reiner said. “Restaurants shouldn't be life-changing experiences; they should be life-affirming experiences. If we've gotten to the point where life-affirming isn't enough, then that's to me where there's a problem.”

On this week’s Extra Serving, NRN executive editor Alicia Kelso and managing editor Leigh Anne Zinsmeister discuss the latest restaurant industry news, including workforce news at Starbucks and Burger King (along with the monthly jobs report), another potentially game-changing value move at McDonald’s, and major tech updates at Shake Shack. First up is the labor market. The March jobs report showed a slight improvement, with the industry rebounding from February’s losses, but is there enough momentum heading into summer? Burger King seems to think so: It’s going on a hiring spree, expressing an “immediate need” for 60,000 new employees amidst the success of its “Reclaim the Flame” initiative. And Starbucks is hoping for stronger retention with a new bonus structure for baristas, who can now earn up to $1200 extra per year, among other changes. Will it be enough to stave off unions? Alicia and Leigh Anne discuss. Then they turn to McDonald’s, which just shared more details on its new $3 McValue menu launching later this month, intensifying the value wars that began almost two years ago. How low can restaurants really afford to go? Then they talk about Shake Shack’s Project Catalyst, a major tech overhaul including its first loyalty program, AI tools, and modernized kitchen systems as it barrels toward a goal of 1,500 units. In the Quick Fire segment, Alicia and Leigh Anne tackle additional headlines, including Papa Johns’ new sandwich offerings, 7 Brew’s campus expansion, and chains joining the 1,000-unit club.

For more on these stories:

Restaurants claw back some of the jobs lost in February

McDonald’s Under $3 Menu includes at least 10 items

Shake Shack unveils a new tech strategy to drive more growth