Cracker Barrel claws back, KFC explores table service, and menu innovations galore
Plus, an interview with Culver’s head of culinary Kasey McDonald.
June 15, 2026
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
About the Authors
Sam Oches
Editor in Chief
Sam Oches is an award-winning Editorial Director with Informa Connect Foodservice and editor in chief of Nation's Restaurant News and Restaurant Hospitality. A graduate of the E.W. Scripps School of Journalism at Ohio University in Athens, Ohio, Sam previously served as Editorial Director of Food News Media, publisher of QSR and FSR magazines. He’s a past president of the International Foodservice Editorial Council (IFEC) and a past board member with the American Society of Business Publication Editors (ASBPE). His foodservice insights have been shared in national media outlets such as the New York Times, USA Today, National Public Radio, and CNBC. He lives in Columbus, Ohio, with his wife and three kids.
Alicia Kelso
Executive Editor, Nation's Restaurant News
Alicia Kelso is the executive editor of Nation's Restaurant News. She began covering the restaurant industry in 2010 for QSRweb.com, FastCasual.com, and PizzaMarketplace.com. When her son was born, she left the industry to pursue a role in higher education, but swiftly returned after realizing how much she missed the space. In filling that void, Alicia added a contributor role at Restaurant Dive and a senior contributor role at Forbes.
Her work has appeared in publications around the world, including Forbes Asia, NPR, Bloomberg, The Seattle Times, Crain's Chicago, Good Morning America, and Franchise Asia Magazine.
Alicia holds a degree in journalism from Bowling Green State University, where she competed on the women's swim team. In addition to cheering for the BGSU Falcons, Alicia is a rabid Michigan fan and will talk about college football with anyone willing to engage. She lives in Louisville, Kentucky, with her wife and son.
Follow her on TikTok @aliciakelso
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