Extra Serving: A restaurant industry podcast

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 big menu announcement, the impact that surging gas prices could have on restaurants’ recovery, and Starbucks’ overhaul of its massively popular loyalty program. First up is Taco Bell, which hosted its annual Live Mas Live event in Hollywood earlier this month, introducing at least 14 new menu items that will debut this year. Alicia attended the event and can finally share details, including the scope of the new menu introductions, which lean especially into snacks, desserts, and beverages. Next they talk about Wendy’s and Pizza Hut both announcing that they would hire customers who can provide feedback on their menus — following in the footsteps of Taco Bell and Burger King, which similarly embraced customer feedback for the sake of improving product offerings. Sam and Alicia discuss the novel strategy, which brings a lot of risk along with potential reward. Could this be the first step for Wendy’s and Pizza Hut in jumpstarting their floundering businesses? Gas prices are up next; Sam and Alicia discuss the fact that war in Iran is driving up the cost of gasoline, and they explore what kind of effect that could have on a restaurant industry that has already been struggling against a difficult economy. What can operators do to protect against customers potentially pulling back on restaurant spend? Finally, Sam and Alicia tackle Starbucks’ controversial new loyalty update, which angered customers when it shifted to a new tiered model. Why might this backfire on the coffee giant? For more on these stories: Taco Bell’s Live Más Live goes Hollywood Wendy’s and Pizza Hut look for momentum from consumer input Rising gas prices could disrupt restaurant sales recovery

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including that McDonald’s CEO video, Cracker Barrel’s ongoing sales woes, and new data that shows red flags for full-service restaurants. First up is the Big Arch video controversy, in which McDonald’s CEO Chris Kempczinski was skewered for posting a video of himself eating the brand’s new burger that came across as inauthentic to many. Sam and Alicia discuss the response from consumers and competitors alike, noting how many brands — Burger King specifically — raced to capitalize on the faux pas. Was this a mistake from McDonald’s, or could it be that no news is bad news? Next up is Cracker Barrel, which reported that same store sales in its most recent quarter fell 7.1% as the brand continues to fight its way back from its own controversy last summer, when it reversed a controversial rebrand. Cracker Barrel claims there are reasons to be optimistic; do Sam and Alicia agree? Then they tackle a new report from Black Box Intelligence, which noted that 9% of full-service restaurants are at risk of closing in 2026. Sam and Alicia break down the numbers and why they think restaurateurs could indeed be at risk of failing this year. Finally, we share a conversation between managing editor Leigh Anne Zinsmeister and Darren Spicer, who just sold his Clutch Coffee brand to Dutch Bros. For more on these stories: Big Arch, big buzz: McDonald’s turns viral moment into marketing opportunity Cracker Barrel sees slow improvement despite continued traffic slump in Q2 9% of full-service restaurants are at risk for closure in 2026

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including McDonald’s Big Arch Burger coming to the U.S., Domino’s incredible dominance over its pizza competitors, and Sweetgreen’s disastrous fourth quarter. First up is McDonald’s, which announced that its Big Arch Burger — which has tested internationally since 2024 — would come to the U.S. starting March 3. Sam and Alicia discuss the premium burger, with Alicia explaining how the new item fulfills a barbell strategy for the brand, and Sam wondering how it differs from past McDonald’s failures like the Arch Deluxe and Angus burgers. Next they dive into last week’s earnings, starting with the pizza category. Domino’s reported another strong quarter, reassuring anyone who thought the pizza category as a whole might be faltering. Sam and Alicia talk about Domino’s market share gains in pizza and how it’s doing so well while competitors Pizza Hut and Papa Johns are floundering; in fact, Papa Johns reported this week that sales were down 5% in the latest quarter, and that it would close 300 underperforming locations. What’s going on in pizza? They then move their attention to the full-service side of the industry, where casual dining stalwarts like Applebee’s, BJ’s, Red Robin, and Outback mostly had good news report, while family dining brands like First Watch and IHOP dispelled notions that the category was suffering from customers cutting back on their breakfast and brunch spend. Could there be sustained momentum in full-service dining? Sam and Alicia break it down. Finally, in this week’s “extra serving” portion of the episode, managing editor Leigh Anne Zinsmeister joins to talk about results from leading fast-casual brands, including CAVA and Shake Shack, which enjoyed positive results, and Sweetgreen, which had a disastrous quarter with sales down 11.5%. For more on these stories: McDonald’s is bringing its Big Arch Burger to the U.S. Domino’s defies industry-wide consumer spending slowdown with 3.7% Q4 same-store sales growth Sweetgreen moves with ‘urgency’ as same-store sales plummet 11.5%

After commuting from Long Island for decades as a partner and longtime chef at BondSt in New York City, Marc Spitzer was considering opening a restaurant in Long Island near where he grew up and lived. He teamed up with Noam Shemel, a real estate investor and Long Island native who had a deep understanding of the area, particularly the affluent North Shore. Their first venture is Okaru, a sophisticated Japanese spot housed in a large historic home in Roslyn, which aims to meet the expectations of a new generation of suburban diners. While the pandemic pushed many city dwellers and chefs across the country to decamp for the suburbs, they brought their dining expectations with them, Spitzer and Shemel said. Through Okaru and their hospitality firm, Northern & Main, Spitzer and Shemel aim to meet and exceed those expectations. Okaru and Spitzer discuss the changing Long Island dining scene and why chefs are planting a flag in the suburbs, with guest host Gloria Dawson, another Long Island native.

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Burger King’s president’s invitation to guests to give him a call, Wingstop’s first negative sales year in two decades, and why limited-time offers don’t seem to work quite as well as they used to. First up is Burger King, which is enjoying some sales momentum as it doubles down on its Whopper platform. President Tom Curtis announced that he would spend four hours a day responding to texts and calls from customers on a dedicated line, demonstrating the chain’s commitment to improving around guest feedback. Sam and Alicia discuss the ambitious plan, which has earned positive feedback from around the industry and could further fuel Burger King’s momentum. Next up is burger competitor Jack in the Box, which had yet another bad quarter, with same-store sales declining 6.7%. Why is this value chain struggling so mightily even when consumers are looking for budget-conscious offerings? Sam and Alicia dig into the chain’s woes, which could include its limited-time offer strategy. In fact, according to Alicia’s recent reporting, LTOs may not be working like they used to for restaurant chains. She and Sam unpack why that could be. Next they talk about Wingstop, which saw its same-store sales decline 3.3% in 2025 — its first such decline in 20 years. Alicia explains the steps the company plans to take to reverse fortunes in 2026, including roll out of its Smart Kitchen operation, which helps cut service times. Finally, they talk about two casual-dining heavyweights that are slogging through a softer consumer environment: Texas Roadhouse and The Cheesecake Factory. While Texas Roadhouse’s sales were up last quarter, its profitability was down as the company contends with historic beef prices. Meanwhile, The Cheesecake Factory saw its sales comps decline by 2.2%. Is there anything to learn about the full-service category in this news? Sam and Alicia break it down. For more on these stories: Burger King president Tom Curtis to take calls from customers Wingstop eyes growth despite another quarter of same-store sales decline Texas Roadhouse continues to navigate high beef costs

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Wendy’s huge sales plunge, McDonald’s impressive momentum, and Dutch Bros’ ongoing surge in sales and unit growth. First up is Wendy’s, which reported that its Q4 same-store sales dropped a whopping 11%, while 2025 sales were down 8%. While Wendy’s expected sales to be negative, this result was worse than anyone could have predicted, and Sam and Alicia discuss why the chain seems to be floundering so badly. Could McDonald’s be to blame? They discuss the Golden Arches next, as the No. 1 restaurant chain impressed in its own fourth quarter with same-store sales growth approaching 7%. That included its highest sales day on record with its popular Grinch Meal roll out. Why is McDonald’s doing so well where Wendy’s is not? Speaking of major fast-food burger chains, Sam and Alicia tackle Restaurant Brands International next, as the conglomerate reported positive sales for Burger King in the most recent quarter. BK seems to be gaining momentum particularly by doubling down on its flagship Whopper product while also marketing more toward families. What lessons could there be for Wendy’s in that direction? In the “extra serving” portion of the episode, senior editor Joanna Fantozzi joins to talk about Dutch Bros, which reported another eye-popping quarter and which is well on its way to having 2,029 locations by 2029 (it has just under 1,000 units to go). Finally, we share a conversation between senior food and beverage editor Bret Thorn and Omar Arambula, culinary director of Bravo Italian Kitchen and Brio Italian Grille. For more on these stories: Wendy’s takes sharp U-turn back to its core business Marketing and value fuel McDonald’s strong Q4 Dutch Bros drives Q4 momentum with 7.7% same-store sales growth and rising brand penetration

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

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.

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

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.

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

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

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’

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.

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Cracker Barrel’s post-logo-change sales slump, Sweetgreen’s introduction of a $10 value bowl, and restaurant trend expectations for the year ahead. First up is Cracker Barrel, which continues to reel after its rebrand and logo change from earlier in the year. Sam and Alicia discuss the latest earnings from Cracker Barrel, which included a sharp decline in traffic and sales. How might Cracker Barrel return to growth? And what can other restaurant chains learn from this whole ordeal? Next up is Sweetgreen, which is also suffering from traffic and sales declines and just announced a new $10 Harvest Bowl LTO — the fast-casual salad chain's first value offer. Sam and Alicia talk about the implications for Sweetgreen and the broader fast-casual category, which has lost momentum in 2025 as consumer behaviors shift. Then they tackle 2026 trends, and particularly a report from Yum! Brands that outlined how the restaurant company expects younger consumers to dine in the year ahead. Sam and Alicia analyze the data and offer their own expectations for what 2026 might hold for restaurants. Finally, senior food and beverage editor Bret Thorn sits down with McAlister’s Deli president and chief brand officer Danielle Porto Parra and GoTo Foods corporate executive chef Brock Peek to discuss big changes to the McAlister’s menu. For more on these stories: Cracker Barrel doubles down on Southern heritage, adds kids’ meal toys amid sales slump Sweetgreen tackles value perception problem with $10 LTO bowl Yum Brands trend report shows younger consumers want control of their dining experience

If you regularly dined out in New York City over the last 40 years, you've probably eaten at one of Drew Nieporent's restaurants. He opened nearly 40 of them, mostly in New York. His most well-known restaurant is, of course, Nobu, the restaurant that started the global sushi franchise. However, earlier on, there was Montrachet, a groundbreaking spot in Tribeca that maintained its three-star rating from The New York Times for 21 years. That restaurant location later opened as Bâtard, earning three stars from The Times and two from the Michelin Guide. Then there's Tribeca Grill, which, like Nobu, he opened with partner Robert De Niro, as well as the chef Nobu Matsuhisa. Drew recently looked back on his long and storied career in his book, I'm Not Trying to Be Difficult: Stories from the Restaurant Trenches, which he wrote with food writer Jamie Feldmar. Just as in his book, Drew is candid in his discussion with guest host Gloria Dawson, which touches on everything from the role of the restaurateur to why most reviews no longer matter much and what to look for in a business partner.

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including McDonald’s big win with its Grinch Meal, Subway’s controversial Sub Club revamp, and the trend of restaurant companies pushing more for menu simplicity. First up is McDonald’s new Grinch Meal release, which came with either a Big Mac or 10-piece McNugget, plus “Grinch Salt” McShaker Fries and collectible socks. The promotion, which launched Dec. 2, has been so popular that markets are starting to sell out. Sam and Alicia discuss the promotion and why it struck a chord with consumers. Next up is Subway, which revamped its Sub Club with a deal that offers a free footlong for every three purchased. Franchisees aren’t happy about the deal, which they said hurts profitability. Sam and Alicia are inclined to agree, and break down why a deal like this is tough for Subway of all chains. Then they dig into a story Alicia recently wrote about menu simplicity and why several companies are beginning to pull back after years of innovations and LTOs. Could we be seeing some decision fatigue among consumers especially? Finally, managing editor Leigh Anne Zinsmeister interviews Vishal Patel, cofounder at Tacoria Mexican Street Kitchen. For more on these stories: McDonald’s brings McShaker Fries to the U.S. Subway franchisees say the chain's new loyalty program is too aggressive Why simplicity matters more than ever for restaurants

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Burger King’s menu and marketing shifts, Gen Alpha’s growing importance, and the latest data on fast-food and fast-casual traffic. First up is Burger King, which is rolling out a new campaign — including four new menu items — tied to the film “The SpongeBob Movie: The Search for Squarepants.” The brand also stated its intention to double down on beef where its competitors are pushing further into chicken. What to make of these moves? Sam and Alicia share their thoughts on Burger King’s play for broader demographics and how it could signal a big evolution for the third-largest burger QSR chain. Speaking of demographics, Sam and Alicia next tackle Gen Alpha and how restaurant chains are making a play for their business with promotions tied to trends like “6-7.” Find out why it’s never too soon to build a strategy for the next generation — but also why restaurant companies must be smart of how they connect with younger customers, particularly on digital platforms like social media. Finally, Sam and Alicia discuss new data that suggests quick-service and fast-casual traffic is expected to be slow for the next several months. How might chains react to this reality — and what can they do to differentiate in a “sea of sameness”? For more on these stories: SpongeBob menu part of Burger King's new marketing strategy Restaurant brands start speaking Gen Alpha’s language The fast-casual category is losing steam

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Panera Bread’s plan to reclaim its fast-casual dominance, Jack in the Box’s brutal sales report, and Topgolf’s sale to a private-equity group. First up is Panera, a chain that is considered one of the OGs of fast casual but which has had unremarkable sales growth for at least a decade. New CEO Paul Carbone acknowledged that the chain’s apex was between 2005 and 2011 and laid out a plan for reclaiming that superiority in the coming years. Sam and Alicia discuss the turnaround plan and how Panera can climb to the top of a much more crowded fast-casual field. Next up is Jack in the Box, which endured a brutal 7.4% sales slide in the most recent quarter and which itself has laid out a plan for turning things around. Sam and Alicia sense a trend! Indeed, many restaurant companies have fessed up that things aren’t going to plan and that a change is needed. Why is this the case? And what can restaurants do to return to former glory? Sam and Alicia have ideas. Finally they turn their attention to Topgolf, 60% of which was acquired by private-equity firm Leonard Green for $1.1 billion. The deal takes Topgolf private, which could help the eatertainment concept deal with its own struggles. It isn’t the first restaurant chain to go from public to private this year — Denny’s and Potbelly were also acquired by private companies — and it may not be the last, as rumors swirl that chains like Pizza Hut and Noodles & Co. could be acquisition targets. What do Sam and Alicia make of this movement? Find out on the latest episode of Extra Serving. For more on these stories: Panera unveils strategic plan to ‘return to its apex’ Jack in the Box charts its recovery after a tough year Topgolf sold to private equity firm for $1.1 billion

On this week’s Extra Serving, NRN editor in chief SamOches and executive editor Alicia Kelso discuss the latest restaurant industry news, including (yes, more) updates on beverages and what could happen to the category in 2026, plus the barista strike and “Bearista” bonanza at Starbucks. First, Alicia offers her recap of the recent Restaurant Finance & Development Conference (RFDC), where she says investors seem to be more realistic about the economy and turning their eye toward four-wall growth rather than unit expansion. Then they move the conversation to beverages, discussing what we can expect from the category in 2026. Will it get even crazier? (Short answer: Yes.) Next up is Starbucks, which can’t seem to avoid the headlines lately. That included a barista strike at dozens of locations, which did not seem to disrupt the company’s Red Cup Day but did seem to suggest more issues to address with employees. Meanwhile, the company launched a new “Bearista” beverage container that sold out so quickly that many customers are growling about it online. Is this much ado about nothing or an indication of the company’s continued struggle to reassert itself as the dominant coffee player? Sam and Alicia discuss. Then Alicia weighs in on value offerings from full-service companies and how they could further build momentum particularly among casual-dining chains. Finally, catch an interview between senior food and beverage editor Bret Thorn and North Italia’s beverage director, Jon Baer. For more on these stories: Why beverages will be even bigger in 2026Starbucks responds to the sold-out Bearista cup — a surprise viral merch momentHow the full-service category is redefining value