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 Starbucks’ new Nashville office, McDonald’s unit-count surge, and Little Caesars’ new drone delivery test. First up is Starbucks, which announced two initiatives last week: a $100 million new office in Nashville that helps it establish a stronger East Coast presence, and a new scheduled ordering tool that will help customers be more precise with their orders. Sam and Alicia break down these headlines and try to fit them into the broader puzzle that is Brian Niccol’s plan for Starbucks. Next up is McDonald’s, which grew its U.S. store count by 149 last year — the largest jump since 2002. Alicia explains why this is significant news, and she and Sam summarize the impressive momentum that the Golden Arches has built for itself in the past two years. They then turn to Little Caesars, which is testing drone delivery with Flytrex. With so many drone tests in the past five years but little to show for it, are we sure this is the direction Little Caesars should be going? Sam and Alicia break it down and explain why this particular test could be different. Finally, in the Quick Fire portion of the episode, they tackle Wendy’s seven new menu items, Chipotle’s sustainability report and Honey Chicken release, and Steak ’n’ Shake’s new Chief MAHA Officer role. For more on these stories: Starbucks will soon let you plan your pickup times McDonald's added a lot of new U.S. restaurants in 2025 Little Caesars deploys high-capacity drone delivery

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso sit down at the Restaurant Leadership Conference to discuss the latest restaurant news, including Starbucks and Little Caesars partnering with ChatGPT, McDonald's upgrading its beverage menu, and Red Lobster bringing back Endless Shrimp. First up is the news of Starbucks and Little Caesars partnering with ChatGPT, which they each plan to use to enhance customers' ordering capabilities. Sam and Alicia discuss whether consumers are wanting this level of AI involvement, and what this suggests about the future of restaurant AI. Next up is McDonald's new beverage menu, which includes Refreshers and crafted sodas, including dirty sodas. How might this impact the broader beverage trend in restaurants? Sam and Alicia break it down. Next is Red Lobster, which announced that it is bringing back its Endless Shrimp promotion. Does that make sense for a company that filed for bankruptcy largely because of that promotion? Sam and Alicia discuss. Then they cover breaking news that Jersey Mike's announced plans to go public. How significant could its IPO be? Finally, we share a conversation between senior food and beverage editor Bret Thorn and Noodles & Co. head chef Tina Massey. For more on these stories: https://www.nrn.com/restaurant-finance/jersey-mike-s-files-confidential-ipo-documents https://www.nrn.com/beverage-trends/mcdonald-s-is-coming-out-with-refreshers-and-crafted-sodas-next-month https://www.nrn.com/quick-service/little-caesars-has-launched-an-app-in-chatgpt-to-help-with-orders https://www.restaurantbusinessonline.com/financing/red-lobsters-comeback-has-yet-materialize

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Chick-fil-A’s wild 2025 sales figures, Chili’s position on the casual-dining leaderboard, and Taco Bell’s Crispy Chicken Nuggets with Diablo Dust. First up is Chick-fil-A, which released its latest Franchise Disclosure Document detailing 5.2% sales growth in 2025. Sam and Alicia discuss that figure and how — despite growth being slower than the previous year — it’s still a massive win for the chicken chain, which enjoys AUVs similar to casual and fine-dining chains. They then pivot to the extra serving portion of the episode, where managing editor Leigh Anne Zinsmeister joins to discuss developments from several regional restaurant chains, including Huey Magoo’s, Bonrue Bakery, and Tijuana Flats. Next Sam and Alicia discuss Chili’s 2025 performance, which, according to Technomic Ignite data, propelled the chain to the No. 2 position among casual-dining chains, surpassing Olive Garden. While it may not seem like a big deal, Sam and Alicia explore the significance of the move and how the full-service side of the industry seems to be dividing into the haves and have nots. Finally, they tackle Taco Bell’s new roll out of its Crispy Chicken Nuggets with Diablo Dust, a menu item that follows a restaurant industry trend leveraging spices and seasonings as a flavor enhancer. Alicia — who tried the new nuggets at Taco Bell’s Live Mas Live event in Hollywood — explains why this is a natural progression from the trend in sauces. For more on these stories: Chick-fil-A’s unit volumes hit a ceiling Chili’s is now the second-largest U.S. casual-dining chain Taco Bell heats up its Crispy Chicken Nuggets with a layer of Diablo Dust

After working front-of-the-house roles at fine dining restaurants in New York City like Carbone, Baboo, and the Grill, Adam Reiner has seen all sorts of dining behavior. He’d like to help improve the dining experience for both diners and restaurants. His book "The New Rules of Dining Out" explores how diners can be active participants in the dining experience and start to see themselves as partners, not just patrons. It is both an obvious idea and a radical one. Of course, diners play a role in their dining experience, but many modern hospitality guides, like those from Will Guidara and Danny Meyer, put so much of the responsibility on the restaurant. Through his book and his conversation with guest host Gloria Dawson, Reiner argues that diners need a better understanding of how restaurants work and should stop having unrealistic expectations for a meal out. Books like “Unreasonable Hospitality” and “Setting the Table” spread “this idea that restaurants should be these life-changing experiences,” Reiner said. “Restaurants shouldn't be life-changing experiences; they should be life-affirming experiences. If we've gotten to the point where life-affirming isn't enough, then that's to me where there's a problem.”

On this week’s Extra Serving, NRN executive editor Alicia Kelso and managing editor Leigh Anne Zinsmeister discuss the latest restaurant industry news, including workforce news at Starbucks and Burger King (along with the monthly jobs report), another potentially game-changing value move at McDonald’s, and major tech updates at Shake Shack. First up is the labor market. The March jobs report showed a slight improvement, with the industry rebounding from February’s losses, but is there enough momentum heading into summer? Burger King seems to think so: It’s going on a hiring spree, expressing an “immediate need” for 60,000 new employees amidst the success of its “Reclaim the Flame” initiative. And Starbucks is hoping for stronger retention with a new bonus structure for baristas, who can now earn up to $1200 extra per year, among other changes. Will it be enough to stave off unions? Alicia and Leigh Anne discuss. Then they turn to McDonald’s, which just shared more details on its new $3 McValue menu launching later this month, intensifying the value wars that began almost two years ago. How low can restaurants really afford to go? Then they talk about Shake Shack’s Project Catalyst, a major tech overhaul including its first loyalty program, AI tools, and modernized kitchen systems as it barrels toward a goal of 1,500 units. In the Quick Fire segment, Alicia and Leigh Anne tackle additional headlines, including Papa Johns’ new sandwich offerings, 7 Brew’s campus expansion, and chains joining the 1,000-unit club. For more on these stories: Restaurants claw back some of the jobs lost in February McDonald’s Under $3 Menu includes at least 10 items Shake Shack unveils a new tech strategy to drive more growth

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Domino’s updates to its Pizza Tracker app, McDonald’s modest traffic bump from the Big Arch, and Noodles & Co.’s terrific Q4 performance. First up is Domino’s, which updated its Pizza Tracker app, which allows customers to see the progress of their pizza order. The updates allow customers to get much more granular on the process, including the ability to see when the pizza goes into the oven and when the driver is out for delivery. Sam and Alicia discuss the update and how Domino’s is pushing the envelope on tech innovation even when it’s in a position of strength as the No. 1 pizza chain by far. Next they discuss traffic numbers for McDonald’s, which show only a modest bump following the release of the Big Arch burger. Alicia makes the case that a slight bump in traffic is still great news for the Golden Arches, and she and Sam discuss how the premium burger is really a margin play for McDonald’s. They then tackle Noodles & Company, which has been on a sales roller coaster the past few years and recently was threatened with being de-listed from Nasdaq. The fast casual impressed with 6.6% comp sales growth in Q4, and Sam and Alicia discuss what that could mean for the brand, which also announced that it would explore adding ramen to the menu. Finally, it’s the Quick Fire segment, where Sam and Alicia swiftly tackle additional headlines from the week. This week, that included Wendy’s chicken sandwich upgrades, Chipotle’s popular tattoo promo, DoorDash’s fuel incentives for drivers, and Sweetgreen’s flurry of menu updates. For more on these stories: Domino’s updates its pizza tracker to provide more order details McDonald’s Big Arch provides a modest traffic bump Noodles & Company considers ramen 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 Burger King’s new ad campaign, Darden’s impressive sales performance, and Fat Brands’ lifeline in the midst of its bankruptcy proceedings. First up is Burger King, which introduced a new advertisement during the Oscars ceremony that crowned its customers as the new “king." The ad, narrated by president Tom Curtis, acknowledges that Burger King had lost its way over the years and lost sight of what its guests really wanted from the brand. The campaign harkens back to Domino’s 2010 campaign in which it claimed that its pizza “sucked.” Curtis and Restaurant Brands International executive chairman J. Patrick Doyle were each with Domino’s at that time and seem to be ripping a page right from its playbook in an attempt to jump start Burger King’s performance. Sam and Alicia discuss the new campaign and whether they think it could help the chain capture market share from McDonald’s and Wendy’s. Next up is Darden, which reported consolidated same-store sales growth of 4.2% in its most recent quarter. Most impressive was the company’s LongHorn Steakhouse brand, which registered 7.2% same-store sales growth. What seems to be going right for Darden — and does it suggest anything more broadly about the full-service sector? Sam and Alicia discuss. Then they tackle the Fat Brands saga, the latest episode of which includes CEO Andy Wiederhorn stepping aside as the portfolio company navigates through Ch. 11 bankruptcy proceedings. What should the restaurant industry learn from this mess? Finally, Sam and Alicia introduce a new segment, Quick Fire, where they swiftly tackle additional headlines from the week, which this week included Maggiano’s turnaround strategy, CAVA’s first Ohio location, Chipotle’s cilantro lime sauce, and Raising Cane’s 1,000th location. For more on these stories: Burger King crowns its guests as the ‘New King’ Darden Restaurants' sales continue to growFAT Brands CEO Andy Wiederhorn steps down during remainder of bankruptcy process

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’