Extra Serving

This podcast will share ideas from restaurant innovators on leadership, food trends, technology and ... more

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Latest Episodes

October 29, 2021 00:54:36
Matt King, chief culinary officer of PPX Hospitality Brands, joins the podcast

Matt King, chief culinary officer of PPX Hospitality Brands, joins the podcast

This week, NRN editors Holly Petre, Leigh Anne Zinsmeister and Sam Oches discussed the start of earnings season. This week, some of the heavy hitters reported, including McDonald’s, Starbucks, Yum Brands and Noodles & Company. The team at NRN chats about what the positive same-store sales numbers mean for the industry.  Plus, news broke this week that Starbucks is giving employees another pay increase – the third in 15 months. What does this mean for the industry amid Starbucks’ quarterly earnings? Tune in to hear what the team has to say. Also, amid the announcement that Jack in the Box would be partnering with college athletes, the team at NRN discusses how the new NIL (name, image, likeness) laws have impacted the athletes and this new world of sponsorships from restaurants looking for the next LeBron James. Then, Bret Thorn is joined by Matt King, chief culinary officer of PPX Hospitality Brands, for this week’s interview. The two discuss culinary innovation at PPX Hospitality, which includes Legal Sea Foods and Smith & Wollensky. ...

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October 22, 2021 00:40:25
CEO of Joe and the Juice Thomas Nørøxe on the brand's stateside growth

CEO of Joe and the Juice Thomas Nørøxe on the brand's stateside growth

This week, NRN editors Holly Petre, Joanna Fantozzi and editor in chief Sam Oches discussed In-N-Out’s stance on vaccine mandates. Last week, the chain was forced to close its only San Francisco store by health inspectors after refusing customers entry who could not provide proof of vaccination, a San Francisco law. The chain’s lawyers responded, leaving the very private company open to criticism over its vaccination stance where it refused to police its customers. Also, the team discussed the announcement from McDonald’s that the corporate team had achieved equal pay across all genders and ethnicities. What does this mean for the rest of the industry? Well, as Sam Oches put it “by the time McDonald’s is doing something, everybody should follow suit.” Lastly, the team covered Joanna Fantozzi’s story on how companies are coping with the labor crisis which can be found here. They discussed the creative ways some restaurants are coming up with solutions and what restaurants can do to attract more employees during this crisis. For this week’s interview, Fantozzi spoke with the CEO of Joe and the Juice about the chain’s upcoming national expansion. ...

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October 15, 2021 00:40:43
Dr. James Pogue on diversity

Dr. James Pogue on diversity

This week on Extra Serving, NRN editors discussed Domino’s first domestic same-store sales dip in a decade. More than anything, it’s a sign of the exceptional numbers the chain saw in 2020, as this most recent quarter was 15% up over 2019. Also, McDonald’s is finally testing its plant-based burger in the U.S. The NRN editors discuss what this means for the brand that has notoriously refused to release a plant-based burger “until customers asked for it,” and how it compares to the launch of Burger King’s Impossible Whopper. Lastly, the team discusses Megan Thee Stallion’s investment in Popeyes as a franchisee and the history of musicians and athletes becoming franchisees of restaurant companies. What does it mean that a celebrity is being so vocal about their involvement in a restaurant franchise? Listen to the editors share their thoughts in this episode.  Finally, Extra Serving wraps with two interviews. The first is with Dr. James Pogue, an expert on diversity, equity and inclusion. Dr. Pogue spoke at CREATE on a panel about diversity in the workplace and we caught up with him just after the panel to get some more thoughts on the topic. Then, NRN senior food and beverage editor Bret Thorn spoke with Dontre’al Haigler, Denny’s product development chef, about what it’s like to be a corporate chef versus going to culinary school and becoming a working kitchen chef.  Also this week on the Last Bite Network, a production of Nation’s Restaurant News and Restaurant Hospitality… Take-Away with Sam Oches aired a mini episode with Damola Adamolekun, CEO of P.F. Chang’s, and another mini episode with Joe Guith, president of Focus Brands. Both were recorded live at CREATE and have interesting ...

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October 08, 2021 00:35:35
Episode Cover

Three founders on what it takes to be in the restaurant business

At CREATE, Spike Mendelsohn, founder of PLNT Burger, Michael Lastoria, founder and CEO of &pizza and James Park, founder of Wing Wok, all sat down with us to gibe their takes on the restaurant industry. Fresh off panels, the three founders discussed what they admired about each other and what takeaways they got from the event. The three are friends and big personalities so there was plenty of chatter as well. ...

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October 06, 2021 00:24:26
Josh Kern, CMO for SPB Hospitality, on virtual brands, growth

Josh Kern, CMO for SPB Hospitality, on virtual brands, growth

This week, the NRN editors took to the show floor at CREATE: The future of food service to share their thoughts on the event thus far. This episode was recorded on Day 2 of CREATE and editors Leigh Anne Zinsmeister, Holly Petre and Sam Oches spoke about recent talks by foodservice professionals including one from Dr. James Pogue on diversity in the workplace. Plus, editor Lisa Jennings speaks with Josh Kern, chief marketing officer for SPB Hospitality which recently completed the acquisition of J. Alexander’s. Jennings and Kern discuss the growth plan for the parent company including future acquisitions as well as the hot topic of the year – virtual brands. ...

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October 01, 2021 00:21:51
Capriotti’s COO David Bloom on the newest addition to the company’s portfolio: Wing Zone

Capriotti’s COO David Bloom on the newest addition to the company’s portfolio: Wing Zone

This week on Extra Serving, a podcast by the Last Bite Network, Nation’s Restaurant News editors discuss the most exciting news from the past week, including the opening of Flip’d. That is IHOP’s new fast-casual format that’s finally opened after several years of announcements. The first location opened in Kansas, and will soon be followed by one in New York City. The editors discuss what these locations mean and what a fast-casual pancake restaurant could look like. Then, the team discusses Yelp’s new features integrating front-of-house programs into one package for restaurants. The only problem is that you need to have exclusively Yelp tools; it doesn’t integrate with others. As senior editor Joanna Fantozzi notes, “it’s just like streaming services.” The team certainly doesn’t envy any restaurant owner attempting to maneuver between technology platforms. Lastly, the team talks about the CREATOR awards, our awards for those who have innovated in the industry. Be sure to check out the session and hear from all six inaugural winners live at CREATE in Denver next Wednesday, Oct. 6. Wrapping up the episode, Fantozzi speaks with David Bloom, CEO of Capriotti’s, on the chain’s acquisition of Wing Zone. Bloom discusses how they want to fill the hole in the market for the number two wing-only brand.    ...

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