37 episodes

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.

Extra Serving: A restaurant industry podcast Nation's Restaurant News

    • News
    • 3.8 • 13 Ratings

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.

    The rise in snack items, Florida’s delivery law, and McDonald’s attempt to return to its value player status

    The rise in snack items, Florida’s delivery law, and McDonald’s attempt to return to its value player status

    This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister talked about a new law in Florida that could impact third-party delivery services across the country.
    The Florida State Senate last week passed a bill that would protect restaurants and consumers from third-party delivery companies by requiring the possibility of communication between customers and the restaurants directly, rather than just via the delivery app. The bill also requires delivery apps to get permission from restaurants before arranging food pickups, and gives restaurants the right to request that they be removed from the app’s database. The bill is heading to the governor for final approval.
    We’ve seen the rise in the snack and mid-afternoon daypart over the past few years, but restaurants have ramped up their offerings to compete with a group of new and specialty restaurants that are capitalizing on this consumer shift. Brands like Dutch Bros and Crumbl have done a great job meeting consumers’ growing needs, but big chains are noticing and making a play at that same business. McDonald’s recently introduced CosMc’s, Taco Bell unveiled its Churro Chillers, and brands like Subway and Potbelly have added six packs of their well-known cookies.
    On the company’s last earnings call, McDonald’s CEO Chris Kempczinski remarked that the chain has been losing market share with low-income consumers. This may be because the biggest brand in the world had to increase prices as inflation has gone up over the past few years. But consumers have noticed, and no longer view the chain as the value player it once was. One of the ways the brand is trying to retain that customer is by introducing bundling and a $4 and under price point.

    • 42 min
    NRN editors discuss the latest restaurant beverage trend, and what’s going on behind the scenes at Panera Bread

    NRN editors discuss the latest restaurant beverage trend, and what’s going on behind the scenes at Panera Bread

    On this week’s episode of Extra Serving, a podcast by Nation’s Restaurant News, managing editor Leigh Anne Zinsmeister, editor-in-chief Sam Oches, and senior food and beverage editor Bret Thorn talk about the latest drink trend sweeping the nation. Adding cream to sodas is not a new concept, but in their current form, dirty sodas certainly feel new and exciting and they’re trending in large part thanks to Utah-based Swig. The editors talk about why.
    Then, they turn their attention to Panera Bread. Last week, the company unveiled what executives call its “biggest menu transformation in history,” but there may be more than meets the eye. The editors talk about some other changes going on behind the scenes at the brand, and why they’re not all good news.
    Finally, Oches talks about the Restaurant Leadership Conference, coming up in April.

    • 28 min
    BONUS: The can’t-miss restaurant industry event right around the corner

    BONUS: The can’t-miss restaurant industry event right around the corner

    In this special episode of Extra Serving, NRN editor-in-chief Sam Oches talks with Chris Keating, EVP of Conferences for NRN parent Informa Foodservice. Sam and Chris talk about the upcoming Restaurant Leadership Conference (RLC), held April 14-17 in Phoenix, and why restaurant leaders should plan to attend this influential annual event. Chris shares more details on RLC’s program and speakers, how attendees can get the most out of the event, and why he’s particularly excited for keynoter Martha Stewart.

    • 17 min
    CAVA, Applebee’s, IHOP, and that viral Wendy’s pricing comment

    CAVA, Applebee’s, IHOP, and that viral Wendy’s pricing comment

    This week on the Extra Serving podcast, Nation’s Restaurant News editors Holly Petre, Alicia Kelso, and Joanna Fantozzi spoke about what feels like the longest earnings season ever.
    CAVA reported early this week, and showed that it’s still possible to have double-digit traffic gains in this economic environment. The brand, which went public in June 2023, has now seen three straight quarters of same-store sales gains. CEO Brett Schulman admitted that it’s partly due to the “IPO halo effect,” as he called it, but that it’s also a testament to the fast-casual Mediterranean category’s popularity. CAVA remains the only Mediterranean concept with over 300 units.
    On the full-service side, it’s a tale of two brands. Dine Brands, the parent to Applebee’s and IHOP, is leaning hard into marketing and loyalty apps while trying to grow once again. The chains have both introduced interesting new food items while embracing discounting. Cracker Barrel, which has been struggling for a few years, has just introduced its loyalty program and is looking for a way to modernize the “old-fashioned” brand.
    Shifting away from earnings, there’s the story that made the most waves this week in consumer news. Wendy’s new CEO Kirk Tanner said during the company’s earnings call that the chain would be experimenting with dynamic pricing with their new digital menu boards. Consumer media picked up the story and called it surge pricing, alerting everyone, that the chain could be raising prices at peak times. Tanner had to release a statement saying that wasn’t what was happening.
    This week’s interview is the founder and director of business development at Fluffy Fluffy, Benson Lau.

    • 1 hr 2 min
    Wingstop, Texas Roadhouse, GoTo Foods, and how Apple Vision Pro will impact the industry

    Wingstop, Texas Roadhouse, GoTo Foods, and how Apple Vision Pro will impact the industry

    This week, we’re going to be talking about some outliers. During the first half of earnings season, we have an idea of what the industry looks like and the results are not great. Most companies are seeing positive same-store sales in the low single digits. Except for Texas Roadhouse and Wingstop. The two brands on very different ends of the spectrum both saw higher than average sales growth with Wingstop seeing over 20% same-store sales growth. And Texas Roadhouse? It’s expected to surpass Olive Garden and Applebee’s very soon.
    Also, we’re going to be talking about the new Focus Brands which this week rebranded as GoTo Foods. The new name is based on the company’s reputation as the “go-to choice” in the restaurant industry. The company said that this is meant to signal a new stage of growth which is saying something after the brand’s past few years. While signing over 1,000 franchisees last year, executives said they’re not done growing the portfolio.
    Finally, we’re going to be talking about the future of technology. Apple made waves when it introduced the Apple Vision Pro and now some restaurant companies are investing in technology to join in on the trend. Crumbl has already worked on a way to allow customers to order via the headsets. Will this investment in the technology fizzle out for restaurants the same way the metaverse did?
    This week’s guest is Liz Matthews, chief food innovation officer at Taco Bell.

    • 1 hr 5 min
    Taco Bell’s new menu items and restaurant industry financial rumors about Inspire Brands and Flynn Group

    Taco Bell’s new menu items and restaurant industry financial rumors about Inspire Brands and Flynn Group

    What’s up with Taco Bell? It released over a dozen new menu items in a futuristic display in Las Vegas and some of the items are wacky while others make sense for the brand. We’re also talking about some financial rumors on this week’s episode of the pod. Check it out.

    • 1 hr 11 min

Customer Reviews

3.8 out of 5
13 Ratings

13 Ratings

Wtwien ,

Lack of experience

How can some of your staff report information about the restaurant industry when they have not eaten or visited well established restaurant chains?

John2024a ,

Get people who know the industry as co hosts.

The lack of knowledge of the hosts is very obvious. Surprised this is from NRN.

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