Cracker Barrel claws back, KFC explores table service, and menu innovations galore

On this week’s Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Cracker Barrel’s newfound momentum, KFC’s ongoing revitalization, and a menu innovation boom across the industry. First up is Cracker Barrel, which is continuing in its comeback after last year’s controversial rebrand derailed growth. In its most recent quarter, Cracker Barrel experienced a same-store sales decline of 2.6% and traffic decline of 6.7% — not great, but better than expected and enough for the company to raise its guidance for the year. Sam and Alicia discuss why this is good news for Cracker Barrel and how CEO Julie Felss Masino has made the right moves to get this brand back on track. Next they tackle KFC, which has experienced three consecutive quarters of same-store sales growth after seven straight negative quarters. KFC’s U.S. president Catherine Tan-Gillespie spoke with Alicia about the keys to that reversal, and Alicia shares those details on the pod, plus she and Sam talk about how KFC is competing within an ever-more-competitive chicken category. Then they shift attention to menu innovation across the restaurant industry, which has recently seen a lot of brands expand into new menu platforms — for example, Freddy’s bowl introduction, Sweetgreen’s wraps, and Crisp & Green’s sandwiches. Sam and Alicia talk about how these new menu introductions could help chains, and they discuss beef prices in particular, which could climb higher with rise of the flesh-eating screwworm. Finally, we share an interview between senior food and beverage editor Bret Thorn and Culver’s head of culinary, Kasey McDonald.

For more on these stories:

Cracker Barrel says recovery from logo fallout is ahead of schedule

KFC brings its Supergirl collaboration on the road

Carbs be damned, Crisp & Green is adding sandwiches