100 episodes

This podcast will share ideas from restaurant innovators on leadership, food trends, technology and how to thrive in this tough industry that we can’t get enough of.

Extra Serving Nation's Restaurant News

    • Arts
    • 4.0 • 10 Ratings

This podcast will share ideas from restaurant innovators on leadership, food trends, technology and how to thrive in this tough industry that we can’t get enough of.

    NRN editors discuss KFC’s new wraps, McDonald’s earnings and marketing, and TikTok

    NRN editors discuss KFC’s new wraps, McDonald’s earnings and marketing, and TikTok

    This week on the Extra Serving podcast, an award-winning product from Nation’s Restaurant News, NRN editors Holly Petre, Alicia Kelso, and Bret Thorn discussed KFC’s new wraps. 
    Earlier in the week, Kelso had the chance to tour the KFC headquarters and brought back some stories, including the launch of KFC wraps. Fried chicken wraps were, in fact, one of Thorn’s predictions for the new year. The editors discussed wraps in the restaurant industry and what this means for a KFC trying to skew younger. 
    Next, the team discussed McDonald’s earnings. The quick-service chain reported over 10% same-store sales growth for the quarter, mostly due to marketing. The team discussed what operational complexity looks like at McDonald’s when it comes to LTOs and what its “marketing war chest” has done so far.
    Finally, the team discussed TikTok. Petre wrote a piece earlier this week about TikTok’s growth in the restaurant sector and how the app is impacting sales. The team discussed what the app stands for and how it attracts restaurant workers. 
    This week’s interview is with Alessandro Biggi, co-founder of New York City-based chain Avocaderia. The brand has four locations and is opening another two this year.

    • 50 min
    NRN editors discuss cell-cultured meats, unionization, and hiring

    NRN editors discuss cell-cultured meats, unionization, and hiring

    This week on the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Joanna Fantozzi, and Leigh Anne Zinsmeister spoke about cell-cultured meats.
     
    Is the future cell-cultured meat? That’s something Fantozzi explored this week in a feature for NRN.com. With the FDA giving the green light to Upside Foods, a cell-cultured meat company, it opens up the market for others. The team discussed what it means for the industry and how it will impact menus.
     
    Next, the team discussed union efforts by restaurants ranging from Peet’s to Chipotle. Peet’s first store just unionized while Chipotle is being accused of union busting at one store after closing the first unionized store. The team talked about unionization efforts across the industry.
     
    Finally, the team talked about recent workforce benefits and hiring patterns. Chipotle decided this week to add more workers – 15,000 to be exact – as it begins to expand its footprint while KFC offered college tuition to workers. The editors discussed if these benefits could impact the tight labor market.

    • 33 min
    NRN editors discuss that New York Times article, Subway’s sale, and loyalty programs

    NRN editors discuss that New York Times article, Subway’s sale, and loyalty programs

    This week on the Extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Bret Thorn spoke about the new report from the New York Times detailing the National Restaurant Association’s alleged lobbying efforts using ServSafe money. 
    Earlier this week, there was a report from the New York Times that accused the NRA of using the $15 ServSafe fee required to take the food-safety training – which the publication alleged all servers were paying for themselves — for lobbying efforts against minimum wage increases. The next day, One Fair Wage released its own version of ServSafe after being a key piece of the New York Times report. The team discussed what this means for the industry and why the report was bad journalism. 
    Next, the team discussed loyalty programs. It seems like with the new year comes new loyalty programs (along with salads), with six chains announcing new or revamped loyalty programs ­ and some even joining the metaverse. The editors discussed what this means in the podcast.
    And finally, the team discussed the financial situations of Subway and Wendy’s. The former disclosed it would be open to a sale, and with a $10 billion valuation, the NRN editors discussed who would possibly buy the brand and what they would have to do to turn it around

    • 1 hr 2 min
    NRN editors discuss John Cywinski’s new job, In-N-Out’s move to the east coast and the ICR Conference

    NRN editors discuss John Cywinski’s new job, In-N-Out’s move to the east coast and the ICR Conference

    This week on the Extra Serving podcast, an award-winning product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister spoke about John Cywinski’s departure from Applebee’s and his new job at Modern Restaurant Concepts.
     
    Last week, John Cywinski left his position as president of Applebee’s, and this week he announced he would be taking on a new role as CEO of Modern Restaurant Concepts, parent to Qdoba, Modern Market Eatery and Lemonade. The team discussed what this move could mean and what’s up next for Modern Restaurant Concepts with Cywinski at the helm.
     
    Next, the team discussed In-N-Out’s possible move to the east coast. After announcing that it would be opening a new territory office in Tennessee this week along with approximate dates for the chain’s openings in that state, the world went wild thinking there could be In-N-Out on the east coast. The group discussed if this is indeed a bridge to the east coast for In-N-Out and the possible oversaturation of the brand if it does come east.
     
    Finally, the editors wrapped up the ICR Conference. The annual conference usually produces some interesting news from big chains, and this year was no different. The editors discussed their takeaways.

    • 37 min
    NRN editors discuss rent delinquency, eating ‘well’ in the new year, and C-suite changes

    NRN editors discuss rent delinquency, eating ‘well’ in the new year, and C-suite changes

    This week on the Extra Serving podcast, an award-winning product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, Leigh Anne Zinsmeister, and Alicia Kelso talked about the trend of healthy eating post-New Year’s.
     
    Chains like Sweetgreen and Chipotle have already come out with New Year's deals and new products to encourage customers to eat healthily. Are consumers tired of this marketing or is it here to stay? The team discussed.
     
    Also, the team discussed the latest rent delinquency numbers which showed that 52% of independent restaurants couldn’t pay rent in the month of December, a traditionally lucrative month for restaurants. What does this mean for the future of independent restaurants, and will this lead to more closures? Hear more on the pod.
     
    And finally, the team discussed the flurry of C-suite changes in the first week of the year. While this time of year typically sees a lot of C-suite changes, this year appears to have more in store. The team discussed what this could portend for the year and how it compares to years past.
     
    This week’s interview is James and Johanna Windon, the co-owners of Buena Papa, a French fry concept operating out of Raleigh, N.C.

    • 32 min
    BONUS: Michael McGill, president of Bobby's Burgers, on scaling a celebrity-fueled business

    BONUS: Michael McGill, president of Bobby's Burgers, on scaling a celebrity-fueled business

    A note to our lovely listeners, the NRN staff is off between Christmas and New Year which means that there will be no team intros for the podcast. However, we wanted to bring you content over the holiday season, so we’re dropping two interview-only episodes.
    This week, on the Extra Serving podcast, we speak to Michael McGill, the president of Bobby’s Burgers. McGill spoke with Joanna Fantozzi about scaling with a small footprint, labor efficiencies and how Bobby Flay's brand is evolving.
    Enjoy the episode and don’t forget to subscribe on Apple, Spotify or wherever you get your podcasts.

    • 19 min

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