On Extra Serving, Senior Editor Ron Ruggless speaks with KFC Global’s head of food innovation and technology on how they appeal to trends in 135 countries.

On this week’s Extra Serving, Senior Editor Lisa Jennings speaks with Caitlin Leibert, director of sustainability for Chipotle Mexican Grill, shares how the Newport Beach, Calif.-based chain cut the average waste per restaurant by 25% since 2016, a move that also saved the company $1.3 million.

Editor in Chief Jenna Telesca speaks with Bloomin’ Brands Liz Smith on why it’s important to fail fast in the inaugural episode of Extra Serving, a podcast from Nation's Restaurant News.