On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso start by talking about the 5-year anniversary of the Covid-19 pandemic and reflect on how much the restaurant industry has changed in those five years. Then they discuss McDonald’s new Restaurant Experience Team and how it’s designed to push back against rising competitors by bringing new ideas to market faster, particularly in the beef, chicken, and beverage/dessert categories. They also talk about Starbucks’ intention to reinvest in its status as a “third place,” which includes a new prototype that has more booths, couches, outdoor seating, and power outlets. And in this week’s extra serving, senior editor Bret Thorn joins to talk about some big new menu launches, including whole new menus from Walk-On’s Sports Bistreaux and Noodles & Company.

For more on these stories:  

McDonald’s has created teams focused on beef, chicken, and beverage categories to better compete with ‘specialists’

Starbucks offers first look at new coffeehouse store designs 

Walk-On’s Sports Bistreaux rolls out new menu

Noodles & Company rolls out long-anticipated new menu