Top Wine Trends to Expect in 2019

On this episode of The Barron Report, Paul Barron is joined by Emily Wines, master sommelier & vice president of wine and beverage experiences at Cooper’s Hawk Winery & Restaurants. The two discuss wine trends, understanding your wine menu, and what bar operators and owners should expect for 2019.

Some of Wines’ responsibilities include advancing team members’ knowledge of wine, serving as the liaison between Cooper’s Hawk and its individual restaurants, and engaging with guests and the brand’s 250,000+ Wine Club members. She also creates unique experiences centered around wine and spirits.

For your guest, it’s all about the journey of the wine - whether it be told through education, events, collaborative partnerships, or curated lifestyle adventures. Listen to this episode of The Barron Report for more insights on the new era of wine drinkers and building your 2019 wine list.

SHOW NOTES

  • 15:05 - Wine Bar Technology Fads

  • 18:43 - Generational Changes and the New Breed of Wine Drinkers

  • 22:19 - Building Your 2019 Wine List

  • 28:35 - Seasonal Wine Trends

  • 1:52 - Creating Unique Beverage Experiences with Coopers Hawk

  • 4:36 - Wine Trends that Should Stay in 2018

  • 8:03 - Frosé and Other Wine Trends Living Up to Their Hype

  • 11:58 - What is Causing $20 Bottles with Surprising Quality

 
 

On a recent episode of the Barron Report, Paul Barron interviewed Shana Clark, Wine, Sake and Cocktail Journalist and Consultant, to review Wine Spectators Top 100 Wine List of 2018. For more on the latest wine trends, check out the video below.

Research by:

Rachel Brill

Rachel Brill

Social Producer


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The Future of Edibles in the U.S. and Canada

On this episode of The Barron Report, Paul Barron is joined by Nancy Whiteman, founder and CEO of Wana Brands, the leading edibles company in the Colorado medical marijuana industry in terms of quality, consistency, and potency. The two discuss future innovations, laws, and potential brands entering the marijuana industry.

Wana Brands’ products are in over 450 dispensaries and account for $2 out of every $10 spent on edibles in Colorado. The company under Whiteman’s guidance has expanded to Oregon, Nevada, Arizona, and Illinois with hopes to expand their market in Florida and several other states.

Listen to this episode of The Barron Report for more insights on what the future will hold for edibles in the U.S. and Canada and how it will impact the foodservice industry.

SHOW NOTES

  • 17:37 - Edible Sales to Reach More Than $4 Billion by 2020

  • 19:12 - From Drug Trade to Grown Commercially in the U.S.

  • 22:22 - Bigger CPG Companies Looking to Enter the Cannabis Sector

  • 26:18 - What’s Next for Wana Brands

  • 1:00 - How Wana Brands Became an Edible Company

  • 4:06 - How Edibles are Expanding into the Foodservice Industry

  • 7:15 - Cannabis-Based Stocks

  • 9:03 - Predictions for Public Consumption in Restaurants and Bars

  • 15:18 - Dissecting Dosages for Medicinal and Recreational Use

 
 

How to Find the Prime Location for Your Restaurant Startup or Brand in 2019

On this episode of The Barron Report, Paul Barron is joined by Tim Forrest, Senior Advisor and CEO of Tim Forrest Consulting, to discuss the latest trends in restaurant real estate and how an operator should select a site.

Whether you’re a first time operator or an established operator looking to expand, site location is one of the most important decisions you could make. The most obvious things to consider are demographics, parking, and visibility. But have you thought about future demographics, proximity to specific populations, or traffic patterns?

These are some points Forrest makes as a consultant to company leaders, governments, and institutions. Working directly with a company to help with the creation of appropriate strategy, growth vehicles, and sound methods to take companies to the next level, his clients grow by thousands of locations.

Listen to this episode of The Barron Report for more insights on what an operator should be looking for in real estate and be sure to check out free templates and documents on site selection.

SHOW NOTES

  • 11:00 - Limited Service, Shrinking Footprints, and the Cost of Real Estate

  • 14:11 - What Trends Should Operators be Looking For in the Future?

  • 16:36 - How to Shop for Real Estate

  • 20:45 - Is Piggy-Backing on Successful Locations Taboo?

  • :58 - Meeting Tim Forrest

  • 2:24 - Planning your Restaurant Criteria Before Site Selection

  • 5:32 - Advice For New Restaurant Operators

  • 8:17 - Trending Real Estate Locations for Restaurants

 
 

On a recent episode of On Foodable Side Dish we take a look at the latest trending restaurant location space, food halls. Watch the video to see how these Miami-based food halls are flourishing.

How Sweetgreen is Becoming the Next Fast Casual Unicorn

On this episode of the Barron Report Live, host Paul Barron discusses which wing-focused restaurant brand is taking on pizza for the next Super Bowl, the fire sale of Diageo’s liquor brands, and how Sweetgreen becoming the next food unicorn in the fast casual industry.

Wings Take on Pizza in Super Bowl Challenge
At :35 - Paul discusses the growth of the popular takeout brand, Wingstop. The chicken-wing fast casual chain has seen a 15.5 percent increase in annual growth last quarter, with systemwide same-store sales also growing by 6.3 percent, and its net income jumping 33.8 percent.

The increase in store count to 1,215 global locations, is pretty major move compared to growth in the fast casual segment is slowing down overall. Additionally, the company’s strategy and lack of direct competition are leading them to take over the takeout industry over pizza.

Diageo to Sell Off 19 of Its Brands
At 5:00 - Paul discusses Diageo’s, the world’s largest spirits producer, decision to sell 19 of its lower-end spirits brands to Sazerac for $550 million. The strategy appears to allow Diageo to focus on its premium labels.

This decision will allow the company to take on the trending craft spirits market. Paul has seen firsthand when filming the Foodable show “Across the Bar,” just how often mixologists have opted for a more unique craft cocktail brand.

Sweetgreen to Become the Next Fast Casual Unicorn?
At 6:31 - Paul discusses the biggest news of the week — how salad chain Sweetgreen is quickly becoming the next fast casual market leader.

Foodable identified early on that this concept would be a breakout brand in the fast casual market. With Sweetgreen’s HQ move to Los Angeles in 2016 to join other tech-focused restaurants that are raising money in private rounds at valuations of $1 billion or more, they are here to stay. “CNBC” recently reported that Sweetgreen is nearing a $200 million investment with Fidelity Investments.

The key to Sweetgreen’s success like other fast casual stars is to have a unique,  Xactor. For the salad chain, it’s all about lifestyle. Showcased in previous events like the Sweetlife festival, Sweetgreen is able to connect with their consumers celebrating passion and purpose.

Another brand that has been able to achieve this in the past is Chipotle, controlling the burrito business with ambiance, food, and environment compared to Baja Fresh.

In recent news revolving Chipotle, hedge fund Pershing Square Capital Management has sold another large chunk of its Chipotle Mexican Grill investment. The affiliated entities have reportedly sold a total of 118,307 shares of the fast casual chain for a total of $55.8 million.

Watch the live podcast above to learn Paul’s predictions for the fast casual market and what he believes to be next for these two stars, what other factors are playing into Wingstop’s impressive acceleration and its edge in takeout, and to find out which brands are being sold to Sazerac.

 
 

How Pei Wei’s Clean-Label Initiative is Pushing Menu Transparency in the Restaurant Industry

Pei Wei first opened their doors in 2000, arising from the culinary experts at P.F. Chang’s. The restaurant serves authentic, Asian-inspired dishes and prides itself on not compromising freshness for speed of service.

The fast casual chain has recently submitted a Citizen Petition under the Federal Food, Drug, and Cosmetic Act, requesting that the FDA Commissioner amend an existing provision to require restaurants to affirmatively substantiate their nutritional claims by disclosing the recipe or formula for their standard menu items.

This follows Pei Wei’s introduction of the Wei it Forward clean-label initiative that exemplifies the chain’s strong belief that food should be made with fresh, wholesome ingredients while empowering consumers to make smarter choices.

On this episode of The Barron Report, Paul Barron is joined by Chief Marketing Officer of Pei Wei, Brandon Solano, to discuss Pei Wei’s clean-label initiative and supply chain challenges that go along with it.

Listen to this episode of The Barron Report for more insights on how Pei Wei is communicating its initiative via social media and the future for the rest of the industry.

SHOW NOTES

  • 13:12 - This is Now the Table Stakes

  • 16:14 - The Tipping Point for the Rest of the Industry

  • 18:07 - Is the Supply Chain Moving in this Direction?

  • 24:07 - Pei Wei Tiger’s Social Media Communicating in an Authentic Way

  • 1:14 - How Brandon Solano became Chief Marketing Officer of Top Fast Casual Chain

  • 3:43 - Why Pei Wei Petitioned the FDA on Menu Transparency

  • 6:04 - 18-Month Timeline For Consumer Visibility

  • 8:04 - Becoming a Thought Leader in Clean Label