The Coca-Cola Booth #4402
At the National Restaurant Association Show, Coca-Cola showcased a new Coca-Cola mixology dispenser developed with Micro Matic designed to automate craft beverage preparation for foodservice operators. The company also introduced a Costa Cold Brew concentrate featuring a French toast flavor add-in and matching cold foam aimed at breakfast menus and the growing cold/iced coffee market. Coca-Cola emphasized the unit’s labor-saving, high-tech capabilities and positioned the flavored cold brew as a way for operators to refresh coffee offerings without complex barista skills. The demo highlighted consumer enthusiasm for novel, convenience-focused specialty beverages.
Why Restaurant Tech Can’t Fail in 2026
The video argues that restaurant technology is no longer optional in 2026; it is the backbone of the customer experience. Operators are moving away from paper menus toward app‑driven ordering, membership programs, and personalized promotions, all of which rely on...
How Art, Music, and People Drive Oklahoma City’s Growing Restaurant Empire 84 Hospitality
The Takeaway podcast features Rachel Cop, founder and CEO of 84 Hospitality, a fast‑growing Oklahoma City restaurant group known for turning ordinary spaces into vibrant "hangouts." Cop’s journey began with a laundromat‑turned‑pizza shop in 2013, evolved through a series of...
Meet Whataburger CEO Debbie Stroud: Why She Loves the Spurs, ’The Pitt,’ Texas BBQ, and Brene Brown
In a candid video, Whataburger chief executive Debbie Stroud shares her personal passions—from cheering on the San Antonio Spurs to savoring Texas barbecue—and how they intersect with her role leading the fast‑food chain. Stroud emphasizes a leadership model rooted in vulnerability...
McDonald’s, Wendy’s and Texas Roadhouse
The episode of Restaurant Daily recapped quarterly performance of several major chains, highlighting McDonald’s continued same‑store sales growth, Wendy’s sharp decline, and Texas Roadhouse’s rebound, while also touching on Sweet Green’s struggles and other industry moves. McDonald’s reported a 3.9% rise in...
Whataburger CEO Talks Culture
The video features Whataburger’s CEO discussing the company’s cultural pillars—pride, care, and love—as the foundation of its brand identity. He recounts joining as COO in 2023, drawn by a sense that the chain was on the cusp of something big,...
Why Restaurant Infrastructure Matters More Than Ever
The video argues that restaurant technology is evolving faster than ever, making robust infrastructure a strategic priority. NCR’s Voyix platform is presented as a solution that combines global expertise with scalable systems to help operators keep pace. Speakers note two pillars...
AI Food Factories? Algorithm-Driven Meals? The Future of Restaurants, According to One Expert
The podcast episode explores how AI and experiential design will reshape U.S. restaurants, featuring global food‑service consultant Rafael LaRue of Livet and Fast Fine Restaurant Group. LaRue emphasizes that every concept is unique; success hinges on aligning brand DNA, target segment,...
First Watch, Portillo’s and KFC
The episode of Restaurant Daily highlighted recent operational moves from three mid‑scale chains—First Watch, Portillo’s and KFC—while promoting the upcoming 29th Annual Menu Masters event in Chicago. First Watch’s refreshed menu, emphasizing drinks and seasonal specials, lifted add‑on orders and delivered a 2%...
How Restaurants Address Evolving Tech Needs as They Scale
The video features Kyle Marley, regional partner manager at Rapid Scale, discussing how restaurants must evolve their technology stacks as they scale. He explains that subscription‑based software is displacing legacy hardware, prompting operators to focus on integrating disparate data sources...
How Many More Chicken Restaurants Is There Room For? A Lot, Says This CEO
The podcast features Garrett Reed, CEO of Lane's Chicken Fingers, outlining how the Texas‑based fast‑casual chain plans to dominate the crowded chicken segment by leveraging a meticulously engineered franchise system. After acquiring the brand in 2017, Reed and his partners...
Domino’s, Jack in the Box and Fast-Casual Chain Sales
The episode covered several headline‑making developments in the U.S. restaurant sector, from Domino’s modest same‑store sales gain and a sharp stock decline to a lawsuit filed by a Jack‑in‑the‑Box franchisee and a slowdown in fast‑casual chain growth. Domino’s reported a 0.9%...
Chipotle, Jeni’s and Which Restaurant Chains Are Growing
The Techonomic 2026 Top 500 report shows restaurant growth in 2025 was concentrated: full-service sales gains of about $2 billion were driven largely by Texas Roadhouse, Chili's and Olive Garden, while five chains—Wingstop, Cinnabon, Chipotle, Seven Brew and Jersey Mike’s—accounted...
Little Caesars, Dairy Queen and Chicago’s Tip Credit
The episode spotlights rapid AI integration in quick‑service restaurants and a looming labor‑cost shift in Chicago. Little Caesars rolled out a ChatGPT‑powered ordering interface, while Dairy Queen began testing AI voice bots in drive‑thrus, joining peers like Taco Bell and...
How Do You Start a Successful New Restaurant? This CEO Has Done It Many Times
The episode spotlights Jack Gibbons, CEO of Dallas‑based FB Society, as he breaks down the formula behind repeatedly launching successful restaurant concepts—from Twin Peaks to Velvet Taco and newer brands like 60 Vines and Whiskey Cake. Gibbons frames the discussion...
Chick-Fil-A Makes How Much per Store?! | Plus Chili’s, Taco Bell, and Other Restaurant News
The Extra Serving podcast opened with a deep dive into Chick‑fil‑A’s latest financial disclosure, revealing $23.9 billion in systemwide sales for the year – a 5.2% increase that marks the chain’s first return to single‑digit growth after more than two decades...
America's Favorite Fast-Casual Restaurant Chains: What Drives Customer Loyalty in 2026?
The LinkedIn Live session examined Technomic’s "America’s Favorite Chains" study, zeroing in on fast‑casual restaurants and, specifically, the sandwich segment that tops the 2026 consumer‑sentiment rankings. Researchers used the Ignite Consumer survey, a year‑round, demographically representative sample that asks...
FAT Brands, Bankrupt Franchisee, Panera Menu
The episode spotlights several industry developments, from the 29th annual Menu Masters event in Chicago to strategic moves by Fat Brands, Curls Jr., Panera, and Firebirds. It also notes the Michelin Guide’s upcoming Great Lakes edition and investment activity at Prince Street...
Top Trends to Watch for at the National Restaurant Association Show: Editor-in-Chiefs Discuss
The National Restaurant Association (NRA) Show in Chicago, scheduled in six weeks, serves as the industry’s flagship event where restaurateurs, brands, and media converge to gauge upcoming trends. This year’s buzz centers on beverage innovation—dirty sodas, THC‑infused drinks, and non‑alcoholic cocktails—mirroring...
Starbucks Offers Baristas Bonuses, McDonald’s Raises the Value Bar, and Shake Shack Goes Full Tech
The latest Extra Serving podcast dissected three headline‑making moves across the restaurant sector: Starbucks introduced performance‑based bonuses for baristas, McDonald’s rolled out a sub‑$3 value menu and $4 breakfast meals, and Shake Shack announced a sweeping technology overhaul to fuel...
Firehouse Subs Franchising, KFC Value, Gas Prices
The episode of Restaurant Daily highlighted several strategic moves across the quick‑service sector, from Firehouse Subs’ refreshed franchise development program to fast‑food chains’ price‑sensitivity tactics amid rising fuel costs, and KFC’s new value‑meal lineup. Firehouse Subs will pay qualified franchisees $75,000...
Wonder, Dos Toros Taqueria and Gigglewaters
The latest Restaurant Daily briefing covered several industry shifts: a notable decline in female employment, Wonder’s entry into Indian cuisine, Dos Toros’ comeback in Chicago, the launch of DX3 Brands with its first concept Gigglewaters, Jack in the Box’s new SmashJack sliders, and Maria Empanada’s...
The CEO of This Fast Growing Burger Chain Has a Trick for Making His Restaurants Better
The podcast features Chris Dole, CEO of Freddy’s Frozen Custard & Steak Burgers, explaining why he routinely works the kitchen line and how that hands‑on approach fuels the chain’s rapid expansion to nearly 600 locations. Dole frames the brand as...
Meet Chili's CEO Kevin Hochman | His Favorite Menu Item, Podcast Routine, NFL Team & More
Kevin Hochman, chief executive of Brinker International, the parent of Chili’s, has steered the chain through a four‑year turnaround that produced 19 straight quarters of sales growth. The strategy began with sweeping operational upgrades, followed by a savvy influencer‑marketing push...
McDonald’s Big Arch, DoorDash Gas Prices, Little Caesars Menu
The latest episode of Restaurant Daily highlighted three headline moves: McDonald’s rollout of its premium Big Arch burger, DoorDash’s emergency fuel‑relief program for drivers, and Little Caesars’ new 4‑in‑1 breadstick offering. Each story reflects how quick‑service and delivery brands are...
FAT Brands CEO, Darden Performance, MCL Closures
Fat Brands announced that founder‑CEO Andy Weiderhorn will step aside under a lender‑driven bankruptcy agreement, receiving a $5 million severance and barred from returning until a sale is approved. Simultaneously, Darden Restaurants reported a 4.2% same‑store sales increase, led by Longhorn...
Can Chipotle and Peloton Cofounders Disrupt Sandwich Business? We’re About to Find Out
The podcast introduces Counter Service, an upscale sandwich concept launched by Tom Cortese—co‑founder of Peloton—and Steve Ells, the visionary behind Chipotle. Leveraging their track records of industry disruption, the duo aims to reinvent the $450 billion fast‑food segment with a technology‑first,...
Taco Bell’s BIG Hollywood Menu Reveal | Plus Wendy’s, Pizza Hut, Starbucks, and More Restaurant News
The podcast Extra Serving covered Taco Bell's Hollywood‑style Live Must event, unveiling 19 new menu items, plus industry moves like Wendy’s and Pizza Hut hiring tasters amid rising gas prices. Taco Bell made natural fries permanent, added Diablo‑dusted chicken nuggets, mini...
New Life for PF Chang’s?? Here’s How CEO Says Chain Will Get Back to Greatness
P.F. Chang’s appointed Jim Mazany as CEO late last year to reverse a sales decline across its roughly 200 locations. Mazany, who spent over three decades leading full‑service brands such as TGI Fridays and Joe’s Crab Shack, outlined early wins...
When You Dine at This Tampa Restaurant Group’s Joints, You’re Family
In this episode of Takeaway with Sam Okus, founder Jim Ree and vice‑president of culinary Jessica Tomlinson discuss how Pineapple Hospitality Group builds a family‑like atmosphere across its growing Tampa‑area portfolio. The conversation centers on the belief that treating guests...
Holy Cow Domino’s Is DESTROYING the Rest of the Pizza Industry | Plus More Restaurant News
The Extra Serving podcast highlighted three major developments in the quick‑service restaurant sector: Domino’s continued surge in the pizza category, McDonald’s rollout of the Big Arch premium burger in the United States, and the stark contraction of legacy pizza brands...
Burger King Whopper, Papa Johns Sales, Schlotzsky’s Deli
Restaurant Daily highlighted a wave of strategic tweaks across the fast‑food landscape. Burger King announced a revamped Whopper featuring a higher‑quality bun, added mayonnaise and a heat‑retaining box, while also unveiling "Patty," an AI‑powered voice assistant to aid scheduling and...
Outback, Noodles, CAVA
Outback Steakhouse reported a rebound in customer traffic, posting a 4% same‑store sales increase in the latest quarter. Panera Bread is countering slowing growth by rolling out aggressive value propositions, including $5 combo meals and limited‑time discounts. Meanwhile, an activist...
Restaurants in 2026: Labor, Tech, and Service Trends to Watch
The National Restaurant Association’s 2026 State of the Industry report paints a picture of cautious optimism, noting that restaurants remain profitable despite mounting cost pressures from labor and food prices. Operators are prioritizing workforce strategies, immigration reform, and targeted technology...
McDonald’s New Burger, Domino’s Franchisee, Portillo’s Development
McDonald’s is rolling out its new Big Arch burger nationwide, using the launch as a litmus test for menu innovation and consumer response. Domino’s is concentrating on revitalizing its largest franchisee after a period of underperformance, aiming to restore growth and...
Domino’s, a Panera Data Breach, Noble 33
Domino's reported a robust sales surge, outpacing competitors and reinforcing its leadership in the pizza market. Panera Bread is confronting a series of class-action lawsuits after a recent data breach that compromised millions of customer records, drawing heightened regulatory attention....
Are Focused Restaurant Menus Over? Why This Poke Chain Shook Things Up to Win New Guests
In this Takeaway podcast episode, co‑founder Seth Cohen explains Sweet Fin’s strategic shift from a pure poke concept to a broader California‑Asian menu, highlighted by a partnership with two‑Michelin‑star chef Daniel Patterson. The collaboration produced warm bowls, cooked proteins and oven‑roasted...
Why Word Of Mouth BEATS Ads! #nrn #food #restaurantleadership #foodnews
The video argues that word‑of‑mouth remains the most powerful marketing tool for restaurants, eclipsing traditional billboard and digital ad spend. It stresses that authentic buzz, generated by genuine customer experiences, drives lasting patronage more reliably than any paid campaign. Key insights...
Taco Bell Cannot Be Stopped, Plus Chipotle’s Sales Woes and More Restaurant News
The Extra Serving podcast highlighted a turbulent week for the U.S. restaurant sector, centering on Chipotle’s disappointing fourth‑quarter results and Taco Bell’s relentless market‑share gains. The hosts also flagged seasonal tailwinds—Super Bowl, Valentine’s Day and the upcoming Olympics—that could revive...
The h.wood Group: How Exclusive Experiences Fuel Success
The podcast episode spotlights the H Wood Group, a Los Angeles‑based hospitality collective founded by John Tersian and Brian Tol. Starting with nightclubs in 2008, the duo leveraged celebrity networks to craft ultra‑exclusive venues and later expanded into restaurants such as...
Chipotle Prices, Wonder Acquisition, Jack in the Box
The episode of Restaurant Daily highlighted three headline stories: Chipotle’s tentative 1‑2% price increase to combat rising beef and other food costs, Wonder’s first brick‑and‑mortar acquisition of Blue Ribbon Fried Chicken in New York, and Jack in the Box’s public...
Minneapolis Restaurants, Delivery, Fat Brands
The episode spotlights three converging pressures on the U.S. restaurant sector: a federal immigration sweep crippling Minneapolis eateries, accelerating growth in online food delivery, and heightened corporate governance battles at major chains. Minneapolis officials estimate local businesses are shedding $10‑20 million...
Restaurant Icon Cameron Mitchell Shares Hospitality Philosophy That Leads to CRAZY Sales
The podcast episode spotlights Cameron Mitchell, founder of Cameron Mitchell Restaurants, and his flagship concept Ocean Prime, which celebrates its 20th anniversary while approaching $285 million in annual sales across 21 locations. Mitchell attributes the brand’s extraordinary average unit volume—about $14 million,...
Jack in the Box, Noodles & Company, Zaxbys
Restaurant Daily highlighted three headline stories: Jack in the Box’s defensive stance in a proxy fight with activist investor Sardar Big Li, Noodles & Company’s effort to regain Nasdaq compliance through a reverse stock split, and Zaxby’s milestone of opening its...