Cyclosporiasis outbreak traced to Taco Bell lettuce, restaurant bankruptcies surge, and a new marketing blitz
Plus, Chipotle’s first location in Mexico
July 20, 2026
Next, they tackle a sobering trend that's been accelerating in recent months: the increasing number of restaurant bankruptcies and store closures across the industry. From legacy chains to newer concepts, more brands are filing for bankruptcy protection or announcing significant unit reductions. Sam and Alicia explore the root causes behind this wave of financial distress, including persistent traffic challenges, rising operational costs, and overleveraged balance sheets.
On a more optimistic note, Sam and Alicia then shift their attention to marketing, highlighting new campaigns from several major players including Panera Bread, Pizza Hut, Papa Johns, and Olive Garden. Each brand is taking a different approach to cut through the noise and reconnect with consumers — whether through nostalgia, value messaging, product innovation, or experiential activations. The duo analyzes what's working, what's not, and which campaigns have the best chance of actually driving traffic and sales in an environment where consumers are increasingly selective about where they spend their dining dollars.
They close out with a Quick Fire round covering the latest industry headlines — including Texas Roadhouse’s delivery test, Papa Murphy’s closure of 50 stores, and Chipotle’s first location in Mexico — before turning things over to senior food and beverage editor Bret Thorn, who interviews Shake Shack’s senior director of culinary innovation, Nick Wuest.
For more on these stories:
Taylor Farms lettuce supplied to Taco Bell linked to cyclosporia outbreak
Another big Hardee’s franchisee declares bankruptcy
Panera’s Unlimited Sip Club will no longer be unlimited
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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