Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution
Join chefs and restaurateurs Joe Giacomino and John Vermiglio as they share their remarkable journey transforming Detroit's dining scene. Since opening Grey Ghost in 2016 as just the second destination chef-driven restaurant in the city, these Chicago-trained culinary partners have witnessed—and he…
Cyclosporiasis outbreak traced to Taco Bell lettuce, restaurant bankruptcies surge, and a new marketing blitz
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 origin of the cyclosporiasis outbreak, the troubling rise in bankruptcies and closures, and a wave of new marketing campaigns aimed at winning bac…
How Shah's Halal grew its food cart menu into a global chain
Shah’s Halal started out as a food cart on the streets of Queens in New York City in 2005, selling gyros and rice bowls with Afghan flavors. The simple menu used 100% halal ingredients, a rarity at the time, but the demand for halal food kept growing.
Although the quick-service menu now is more ex…
Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite
Magnolia Bakery started as a small neighborhood bake shop in New York City’s Greenwich Village and quickly rose to fame as a cupcake destination, thanks to “Sex and the City.” Today it numbers 53 locations and franchises are popping up around the U.S. and the world.
Bobbie Lloyd has been with the c…
Bret Thorn On What’s Shaping The Future Of Restaurants
Looking for a clear view of an entire industry while it’s still shifting under your feet?
This week, Christina Cates is joined by Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News, and one of the most reliable chroniclers of American hospitality. Day after day, he speaks with c…
Michael Zentner has it figured out at Merci in Charleston, South Carolina
Michael Zentner has followed a fairly normal career path in the restaurant industry, but in many ways has had an unusual level of success. He started by washing dishes in restaurants in his native Rhode Island and then attended The Culinary Institute of America before working in restaurants in Idah…
Cava and Chili’s wow once again, McDonald’s adds an energy drink, and a 'Hot Ones' promo bombs
On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including quarterly results from CAVA and Chili’s, new products from McDonald’s and Domino’s, and marketing promotions that have been surprising failures.
First…
Elevated barbecue with a California accent is a differentiator for Whiskey ‘N Rye
Don Conner is CEO of Whiskey ‘N Rye with several locationsin California’s Central Coast. The full-service “modern smokehouse” is differentiated by its California-style barbecue, which is a melding of different regional American styles. The restaurant concept is also known for its wide selection of …
New Orleans chef Justin Devillier gets ready for his next restaurant
Justin Devillier has been running the award-winning New Orleans restaurant La Petite Grocery for around two decades, and he’s about to branch out for the first time.
Although born into a Navy family in California, his family has been in Louisiana for generations and he moved to New Orleans in the e…
Wonder shakes up the off-prem business while Chili’s targets a fast-food competitor
On this week's Extra Serving, NRN editor in chief Sam Oches and managing editor Leigh Anne Zinsmeister discuss the latest restaurant industry news, including Wonder’s investment from DoorDash, Chili’s intentions to grab market share from Taco Bell, and Dave & Buster’s confession that the economy wa…
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