Extra Serving: A restaurant industry podcast

Nation's Restaurant News
  • 4.1 (30)
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  • UPDATED WEEKLY

Extra Serving is a series of weekly podcasts hosted by the editorial team at Nation’s Restaurant News, the leading source for information and insights on the American restaurant industry. Covering the latest and most relevant topics in foodservice — including emerging chains, food trends, technology, and more — Extra Serving features a recap of the week’s biggest headlines, plus guests ranging from restaurant owners and operators to CEOs, founders, chefs, and other experts.

  1. 1D AGO

    Chipotle’s in a funk, Taco Bell cannot be stopped, and snacks are all the rage

    On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Chipotle’s negative sales year, Taco Bell’s ongoing dominance, and the incredible growth in snacks. First up is Chipotle, which last week reported that its same-store sales declined 1.7% in 2025. CEO Scott Boatwright introduced a “Recipe for Growth” plan that has five steps to get the brand back in black, but the company also issued guidance for the year that shows it expects sales to be flat. Sam and Alicia discuss the unsurprising results and whether they think Chipotle’s plan for growth — which includes increased usage of limited-time offers and demonstrating the brand’s value proposition — will help reverse its fortunes. Next up is Yum Brands, which had mostly good results: Taco Bell continues to dominate in the QSR category, with its same-store sales up 7% in the latest quarter and evidence that it’s taking market share from just about every other corner of the restaurant industry. Meanwhile, KFC enjoyed 1% growth — signs, perhaps, that its turnaround plan is working. Sam and Alicia discuss those positive results, but also dig into the myriad issues over at Pizza Hut, which saw sales decline last year and plans to close 250 units in the first half of this year. Finally, the editors turn their attention to snacks, which are enjoying a renaissance across the restaurant space and could drive continued disruption at brands big and small. For more on these stories: Chipotle unveils plan to ‘accelerate growth’ after another negative quarter Taco Bell is taking market share from just about everywhere Pizza Hut is closing 250 U.S. locations in the first half of 2026

    36 min

  2. 4D AGO

    Philadelphia-based chef Tyler Akin on the benefits of hotel dining

    Chef Tyler Akin has a long and impressive bio. Earlier in his career, he worked at Zahav in Philadelphia and Mini Bar and Komi in D.C. More recently, he opened Bastia in Philadelphia's Hotel Anna & Bel, which helped solidify his role in redefining hotel dining. But a lot is going on behind the scenes with Akin. Many of his projects he describes as "white label," meaning he's brought on to create a signature dish, design a kitchen, or consult on food costs. Or he's hired to open a new restaurant, from hiring to menu development and branding. Tyler discusses how he juggles these projects and what he's looking for next with guest host Gloria Dawson.

    25 min

  3. FEB 2

    Chili’s secret ingredient, Starbucks’ solid quarter, and lessons from the Fat Brands debacle

    On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Chili’s continued sales growth, Starbucks’ solid quarter, and Fat Brands’ bankruptcy. First up is Chili’s, which reported its 19th consecutive quarter of same-store sales growth. Sam and Alicia break down the remarkable performance and how the company has positioned itself for continued growth, not just flash-in-the-pan success. Sam shares notes on his sit-down interview last week with CEO Kevin Hochman and what he learned about the executive’s approach to business at Chili’s that continues to resonate nearly four years after he took the job. Next Sam and Alicia tackle Starbucks, which reported positive sales and traffic growth in the most recent quarter, declaring in the meantime that “Starbucks is back.” Senior editor Joanna Fantozzi joins to share her insights from the company’s investor day, in which CEO Brian Niccol shared more about the investments the company has made in its turnaround and why he believes true success can’t be measured until 2028. Finally, Joanna details her long-term reporting on Fat Brands, which filed for Ch. 11 bankruptcy protection last week. She, Sam, and Alicia discuss the lessons restaurant operators should glean from the Fat Brands debacle, which includes franchisee lawsuits, unpaid vendors, and enormous bonuses paid to executives. For more on these stories: Chili’s posts 19th straight quarter of same-store sales growth Starbucks delivers 4% global sales growth as turnaround plan gains momentum FAT Brands and Twin Hospitality file for Ch. 11 bankruptcy

    38 min

  4. JAN 26

    Restaurant closures, casual-dining value offerings, and a fast-casual chain’s big aim

    On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including expectations for fourth-quarter earnings, casual-dining value roll-outs, and a regional chain with plans to go national. First up is a look ahead at fourth-quarter earnings, which kick off in earnest this week with Starbucks and Brinker. What should we expect to learn from the results? Sam and Alicia lay out their expectations. That could include some tough news from some chains, as a number of restaurant companies — including Torchy’s, Joe’s Crab Shack, and Peet’s Coffee — recently announced store closures. Sam and Alicia unpack that news and the reality that the U.S. restaurant scene is oversaturated, meaning we could see more closures throughout the year. Next they shout out friend of the pod Kelli Valade, the former Denny’s CEO who just took the same role at the Women’s Foodservice Forum. Sam and Alicia share their thoughts on why Kelli is perfect for the job. Then they tackle casual-dining value programs, which ramped up this week with new deals from brands like Red Robin, Kura Sushi, Ford’s Garage, and Red Lobster. Why are these full-service chains suddenly turning to value — and how can they successfully promote deals while not destroying profitability? Finally, in the extra serving portion of the episode, managing editor Leigh Anne Zinsmeister joins to talk about news from regional restaurant chains — including a fast-casual salad concept that plans to become a national chain with its new strategic plan. For more on these stories: Peet’s Coffee to close dozens of locations this month Red Robin is launching a 6-item value menu Just Salad expects to be one of the largest restaurant chains in the U.S.

    49 min

  5. JAN 20

    2026’s dim prospects, Chipotle’s undesirable milestone, and the state of the value wars

    On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including expert predictions for 2026, Chipotle’s negative year, and the ongoing value wars. First up is 2026 predictions, specifically as it relates to the economy; Sam and Alicia both traveled to Florida last week for separate conferences where they heard more about 2026 expectations. The short version? It doesn’t look great — but maybe it won’t get worse? They break down the economic factors impacting restaurants and how operators can protect their businesses from yet another down year. Next up are Alicia’s insights from the ICR event in Orlando, where she spoke with two brands who were looking to buck the trend in 2026: Jersey Mike’s and TGI Friday’s. She shares exclusive thoughts from her conversations and how exactly these two brands — which have been on different trajectories the past few years — plan to grow. Then Sam and Alicia discuss Chipotle, which announced that it expected 2025 to be its first-ever negative sales year on record. Could CEO Scott Boatwright be on the hot seat? The sudden departure of chief brand officer Chris Brandt suggests the company is ready to shake things up to get back to growth. Sam and Alicia explore what this could mean for Chipotle. Finally, in the extra serving portion of the episode, senior food and beverage editor Bret Thorn joins to discuss recent value offerings from around the restaurant industry, including major evolution at Taco Bell and Wendy’s. He then shares a conversation he recently had with Chickie’s & Pete’s head chef Brendan Mullan. For more on these stories: Navigating lingering uncertainty: Insights from the ICR Conference Chipotle faces first same-store sales decline in over 20 years Taco Bell launches $3 Luxe Value Menu

    1h 12m

  6. JAN 12

    Chick-fil-A’s biggest marketing campaign ever, plus ominous signs for regional chains

    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 surge in marketing and value deals from restaurant chains, Chick-fil-A’s biggest marketing campaign ever, and red flags from smaller, regional chains across the U.S. First up is marketing news from across the restaurant industry, as 2026 has already seen high-profile chains like Chipotle push new marketing programs designed to drum up business. These programs include a lot of value deals, and Sam and Alicia discuss the dangers of restaurants pushing too hard into discounting and marketing partnerships, and how it can distract companies from excelling at their core offering. Next up is Chick-fil-A, which is celebrating the 80th anniversary of its original restaurant Dwarf House by rolling out its biggest marketing campaign ever. Alicia, who recently toured Chick-fil-A headquarters in Atlanta, walks through the scope of the campaign and she and Sam talk about how these efforts further solidify Chick-fil-A as a leader in the space. Finally, managing editor Leigh Anne Zinsmeister joins for the “extra serving” portion of the episode to talk about regional restaurant chains and recent closures — from Salad & Go and Houlihan’s, among others — as well as bankruptcies from Compass Coffee and Taste of Belgium. For more on these stories: Chipotle continues its marketing barrage, this time with EA Sports Chick-fil-A is doubling down on its family-focused experiences Salad and Go to exit Texas and Oklahoma as it closes 32 restaurants

    34 min

  7. JAN 5

    5 restaurant resolutions for 2026, plus the explosion in protein and implosion of Sprinkles

    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 rise in protein menus across the restaurant industry and the news that Sprinkles Cupcakes had shuttered. They also offer their five resolutions for the restaurant industry in 2026. First up is protein, which is surging on menus as more consumers embrace high-protein diets. From Chipotle to CAVA and Shake Shack to Dunkin’, major chains are rolling out new menu items and in some cases entire menus dedicated to protein. Sam and Alicia discuss the trend and what it says about the broader health movement going on in the U.S. Speaking of which, one of the OGs of the 2000s cupcake craze appears to have shuttered its doors; Sam and Alicia unpack the news that Sprinkles Cupcakes was no more. Could this be a sign that hyper-focused concepts serving a limited menu could be a thing of the past? Or is it a broader indictment of the treat industry? Finally, Sam and Alicia offer their five resolutions for the restaurant industry in 2026, from improving four-wall economics to enhancing the hospitality experience. For more on these stories: Chipotle launches a High Protein Menu Sprinkles has closed all its locations Panera unveils strategic plan to ‘return to its apex’

    38 min

  8. 12/19/2025

    Building a culture of hospitality and growth with Cameron Mitchell's Katie Laudick

    Katie Laudick perfectly encapsulates Cameron Mitchell's Restaurants' growth-from-within philosophy. She worked her way up from server and HR intern to become the company's chief people officer. She now helps to hire, train, and maintain the company's culture throughout the restaurant group's 6,000 employees and over 70 restaurants, which include Ocean Prime, Del Mar, and Hudson 29. Katie tells guest host Gloria Dawson that a big part of that growth mindset actually stems from Cameron Mitchell's signature 'Yes is the Answer! What is the Question?' philosophy that extends not just to guests but to employees, too.

    27 min
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4.1
out of 5
30 Ratings

About

Extra Serving is a series of weekly podcasts hosted by the editorial team at Nation’s Restaurant News, the leading source for information and insights on the American restaurant industry. Covering the latest and most relevant topics in foodservice — including emerging chains, food trends, technology, and more — Extra Serving features a recap of the week’s biggest headlines, plus guests ranging from restaurant owners and operators to CEOs, founders, chefs, and other experts.

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