Extra Serving: A restaurant industry podcast

Nation's Restaurant News
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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. 11h ago

    How might election results affect restaurants? Plus a Q3 earnings bonanza

    On this week's Extra Serving, NRN editor in chief Sam Oches and senior editor Joanna Fantozzi discuss the latest restaurant industry news, including the impact of last week’s midterm election results plus recent quarterly earnings reports from Taco Bell, McDonald’s, Cava, Dutch Bros, Texas Roadhouse, and many more. Sam and Joanna kick things off with details of their recent travels: Joanna attended a workshop from the Women’s Foodservice Forum in Columbus, Ohio, while Sam travelled to Cannes, France, for the Global Restaurant Leadership Conference. (Check out more information and get involved with the WFF here, then read Sam’s report on GRLC speaker Mark Blyth here.) Next they break down the midterm election results and how the Democrats' huge wins might affect the restaurant industry. Joanna shares her thoughts on likely Dem priorities, including immigration and healthcare reform, while Sam weighs in on how the industry could benefit from an end to the war in Iran and the tariffs that President Trump put into place against several countries. They next turn their attention to last week’s quarterly earnings reports, which included strong quarters from BJ’s, Red Robin, and Texas Roadhouse; so-so quarters from McDonald’s, Dine Brands, First Watch, Portillo’s, and Sweetgreen; and bad quarters from Wendy’s and Papa Johns. Sam and Joanna also talk about how Taco Bell, Cava, and Dutch Bros each underwhelmed in their own ways, coming back down to earth after years of high-flying results. Finally, they share a conversation between NRN managing editor Leigh Anne Zinsmeister and Prince Street Pizza CEO Lawrence Longo. For more on these stories: Cyclospora outbreak weighed heavy on Taco Bell in the third quarter McDonald’s U.S. same-store sales decline on weak traffic Wendy’s rejects a buyout offer from its former chairman

  2. 4d ago

    Restaurateur Kevin Boehm is having a full-circle moment

    Kevin Boehm has experienced the highs and lows of the restaurant industry. His award-winning restaurants range from the Michelin-starred Boka to Girl and Goat with Chef Stephanie Izard. Still, in his early days in the industry, he fought addiction and mental health issues and eventually hit rock bottom. Many of those highs and lows are detailed in “The Bottomless Cup: A Memoir of Secrets, Restaurants, and Forgiveness.” Boehm has a lot of stories to tell, but guest host Gloria Dawson was most excited to discuss evolution — both Kevin’s and the industry’s. There have been huge changes in how Kevin and the industry at large treat addiction, mental health, and balance. Boehm also discusses his latest venture: This summer the Boka Restaurant Group opened three concepts in Nashville. The openings marked a full-circle moment for Boehm. Back in 1999, he opened a restaurant in Nashville that opened with a bang but closed soon after, and “it knocked me into a tailspin,” Boehm said. Today, Boehm and, to a certain extent, the restaurant industry are in a much better place.

  3. Nov 2

    3 chains soar in Q3, plus Cheesecake Factory has a big week and more restaurant news

    On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Cheesecake Factory’s big results and bright spotlight, three chains that smashed the third quarter out of the park, and two shareholders’ attempted takeover of Wendy’s. First up is Cheesecake Factory, which unexpectedly found itself at the center of controversy last week after former President Obama made comments comparing the chain unfavorably to changes that President Trump has made to the White House. This came right after the casual-dining chain announced a record-setting third quarter that included 15% sales gains. Sam and Alicia dive into both headlines and why Cheesecake Factory is in a good position no matter how the controversy shakes out. Next is a review of the other companies that reported third-quarter earnings last week, including three chains that soared (Chili’s, Burger King, Starbucks), two that did OK (Chipotle, Jersey Mike’s), and two that continued to struggle (Popeyes, Wingstop). Sam and Alicia dive into the results and what they mean for each individual company and the industry at large. They next turn their attention to Wendy’s, where two shareholders — former chairman Nelson Peltz and franchisee Greg Flynn — have made an offer to acquire the company for $1.4 billion. Then they discuss DoorDash, which acquired Instacart for $17 billion. This comes after a string of moves among third-party players, including Uber’s acquisition of ezCater and its investment in Wonder. Sam and Alicia break down the acquisition and why it could be bad news for restaurant operators. Finally, they close the episode with a Quick Fire round of headlines, including news about McDonald’s ending its relationship with FIFA, Dine Brands adopting a poison pill, and Bojangles opening a full-service bar. For more on these stories: The Cheesecake Factory posts record-breaking revenues for the second quarter in a row Burger King sales soar, while Popeyes struggles Nelson Peltz and Greg Flynn make a $1.4B offer for Wendy’s

  4. Oct 30

    BONUS: Meet the chef redefining Italian cuisine at the fast casual Piada

    Chef Matt Harding has been working with Italian food for more than 30 years, first as corporate executive chef at Bravo Brio Restaurant Group, and later at Piada Italian Street Food, the fast-casual Italian chain started by Bravo Brio cofounder Chris Doody. Piada opened its first location in Columbus, Ohio, in 2010, and has since grown to more than 60 locations in seven states. Originally, Harding designed Piada’s menu to focus on customization, with guests designing their own piadas (flatbread sandwiches) or pasta bowls, choosing from among a variety of high-quality Italian ingredients. Eventually Piada shifted more to signature menu items, and that pivot earned the chain the MenuMasters Award for Best Menu Revamp in 2019. In this episode of the MenuMasters Spotlight podcast series, from Nation’s Restaurant News and sponsor Ventura Foods, Harding sits down with NRN editor in chief Sam Oches in Columbus to talk about Piada’s ongoing evolution, how the MenuMasters Award validated the company’s unique menu, and where he looks for R&D inspiration.

  5. Oct 26

    Taco Bell re-ups with Pepsi, QSR pizza scores a win, and Wendy’s is all yellow

    On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Taco Bell’s renewal of its partnership with Pepsi, the QSR pizza category’s market share gains against retail, and Wendy’s efforts to win back customers. First up is the news that Taco Bell renewed its contract with Pepsi through 2036. This came in the wake of Yum sister chain KFC making the switch to Coca-Cola, a move that prompted many to wonder if Taco Bell would follow suit. Sam and Alicia discuss Taco Bell’s decision and why it made a lot of sense even beyond the implications of the Baja Blast. Speaking of beverages, Sweetgreen announced that it was rolling out new and improved drinks, including Tropical Black Tea and Fresh Blackberry Basil options. The fast-casual brand’s sales have been plummeting, and it’s tried to drive excitement with new products like Ripple Fries and Wraps. Could more attention toward beverages re-energize the chain? Sam and Alicia aren’t so sure, but they talk about how healthier, functional, and house-made beverages could be a good lane for fast casuals like Sweetgreen. They then turn their attention to the pizza category, which was the only menu category last year to suffer sales declines, according to Technomic. But new data suggests there’s at least one thing the category can brag about: According to Numerator, QSR pizza now accounts for 45% of total pizza spending, which is a 3.1% increase compared to 2019. Sam and Alicia discuss the data and why pizza has ended up in a war for convenience, leading to issues among the bigger chains. Finally, Sam and Alicia discuss Wendy’s, the national burger chain whose sales fell by 12% last quarter as it looks to solve operational, product, and marketing issues. The company recently brought back yellow packaging — a throwback to branding that was discontinued in 2012 — and also introduced a new Dave’s Single combo meal for $7.99. Are these silver bullets for Wendy’s? Hardly. But Sam and Alicia talk about why they could be steps in the right direction. For more on these stories: Sweetgreen beefs up beverage offerings QSR pizza is stealing share from the freezer aisle Wendy’s turns its attention to value

  6. Oct 19

    KFC switches to Coke, Taco Bell ramps up beverage innovation, and Domino’s falters

    On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including KFC U.S.’s switch from Pepsi to Coca-Cola products, Taco Bell’s expansion of its Live Mas Cafe concept, and Domino’s underwhelming sales results. First up is the news that KFC U.S. was switching from Pepsi products to Coca-Cola after 40 years. It’s unusual for such a massive chain to switch beverage providers, and Sam and Alicia discuss the ramifications of such a big pivot from KFC, plus what it signals about the future of beverage innovation. Speaking of Yum Brands and beverages, Sam and Alicia next tackle Taco Bell, which announced that it would expand its beverage-forward Live Mas Cafe to the Midwest — while also announcing that it was launching four new horchata products. They discuss Taco Bell’s approach to beverages and why the brand is so well positioned to capitalize consumer demand for new drinks. They then turn their attention to Domino’s Pizza, which reported that its same-store sales grew only 0.3% in Q3. That was despite the launch of the Domino, a single-serve pizza product that the company considered one of the biggest innovations in its history. Sam and Alicia discuss Domino’s recent performance and why the company’s reliance on promotions and discounts could hurt the brand in the long term. Finally, we share a conversation between senior food and beverage editor Bret Thorn and Courtney Bufford-Hughes, director of culinary innovation for Edible Brands, owner of Rōti Mediterranean Grill and Edible Arrangements. For more on these stories: KFC U.S. switches from Pepsi to Coke Taco Bell’s Live Más Café debuts in the Midwest Domino’s sales impacted by pressured consumers Learn more about our Nest community by clicking here.

  7. Oct 15

    BONUS: Burger King’s chef dishes on menu innovation, inspiration, and hacks

    For more than 30 years, Amy Alarcon has served as a chef at some of America’s favorite restaurant chains, from Church’s Chicken to Taco Cabana and Arby’s. But it was at Popeyes Louisiana Kitchen that Alarcon established herself as a major influence on the way Americans eat, overseeing for 18 years the development of some of that chain’s most popular menu items, including its iconic Chicken Sandwich. Alarcon’s time at Popeyes included three wins at the restaurant industry’s premier MenuMasters Awards, which recognize culinary excellence. Today, Alarcon is vice president of culinary for Burger King, where she’s helping the nation’s eighth-largest restaurant chain reestablish itself as a leader in menu innovation. In the first ever episode of the MenuMasters Spotlight podcast series, powered by Nation’s Restaurant News and sponsored by Ventura Foods, Alarcon joins NRN editor in chief Sam Oches for an in-depth conversation on her career and her approach to menu innovation, and to reflect on the ways in which her MenuMasters Awards wins have supercharged her role as a corporate chef.

  8. Oct 12

    Starbucks/Chipotle merge rumors, True Food’s bankruptcy, and Uber’s big acquisition

    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 rumor that Starbucks was exploring an acquisition of Chipotle, True Food Kitchen’s bankruptcy filing, and a class-action lawsuit against McDonald’s. First up is the news that Starbucks had explored acquiring Chipotle. While the connective tissue is obvious — Starbucks CEO Brian Niccol was previously chief executive at Chipotle — Sam and Alicia aren’t so sure the deal would make sense, especially at a time when it could be a distraction from Starbucks’ ongoing efforts to build momentum. They discuss the pros and cons of a potential merger between the two companies and why they think it ultimately won’t happen. Next, they unpack True Food Kitchen’s Ch. 11 bankruptcy filing, which comes on the heels of one of its worst years in company history; according to the Technomic Top 500, True Food Kitchen’s sales fell by nearly a percentage point in 2025, while its unit count contracted by 2%. Sam and Alicia talk about the challenges the company has faced, why some of its choices to navigate the Covid-19 pandemic came back to hurt the company, and whether this emblematic of a broader issue with health-minded restaurant concepts. They then turn their attention to Uber’s acquisition of ezCater, the latest salvo in the third-party delivery wars. The $2.3 billion acquisition is a massive flex for Uber, which will bring ezCater’s 140,000 restaurants and $400 average catering order into the Uber Eats marketplace. Sam and Alicia discuss the ongoing consolidation among the digital ordering platforms and why this could be a good opportunity for more restaurants to explore the catering channel. Next up is the class-action lawsuit filed in Illinois against McDonald’s. The lawsuit claims that McDonald’s has leveraged pricing technology to force franchisees into higher prices, which it alleges would be a violation of antitrust laws. Sam and Alicia discuss the lawsuit and why it will likely be unsuccessful, but also use the opportunity to look at pricing in general and why this lawsuit signals a broader push back by consumers against rising prices. Finally, in the Quick Fire portion of the episode, they tackle other headlines from the week in restaurant news, including KFC’s new snackable Go Buckets and Chipotle’s new jingle recorded with the London Vegetable Orchestra. For more on these stories: Starbucks is reportedly eyeing a Chipotle acquisition True Food Kitchen files for Chapter 11 bankruptcy Uber to acquire ezCater for $2.3B

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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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