Will the Former CEO of Starbucks Run for President in 2020?

The 2016 presidential election proved that Americans are willing to vote for out of the box leaders for president.

Since President Donald Trump was elected, this has inspired multiple successful entrepreneurs who aren't necessarily politicians to consider running for president. Mark Cuban, Chris Rock, and Oprah Winfrey have all said or have been rumored to be contemplating running for office.

Before the 2016 presidential election, there were reports that the CEO of Starbucks Howard Schultz was going to run for office. In an op-ed for "The New York Times," he said he would not be running because he still had work to finish with the coffee brand.

However, he didn't say that he wouldn't run in the future. Now that Schultz has stepped down from his CEO role at Starbucks, will he run for president in 2020?

In a recent interview with the "NYT," he said he is focusing on promoting his new book before making the decision to run. But over the weekend, in a "60 Minutes" interview, Schultz said if he does run he will run as a "centrist independent."

"We're living at a most-fragile time, not only the fact that this president is not qualified to be the president, but the fact that both parties are consistently not doing what's necessary on behalf of the American people and are engaged, every single day, in revenge politics," said Schultz to "CBS's" Scott Pelley.

Both members of the Democratic and Republican parties were quick to criticize the former Starbucks executive's statements over the weekend.

"If he enters the race, I will start a Starbucks boycott because I’m not giving a penny that will end up in the election coffers of a guy who will help Trump win," said Neera Tanden, president of the Center for American Progress, who also called Schultz' potential run a "vanity project."

Tina Podlodowski, chair of the Washington State Democratic Party, expressed similar sentiments and called his run a stunt that would be "about one person: Howard Schultz."

President Trump also chimed in.

"Howard Schultz doesn’t have the “guts” to run for President! Watched him on @60Minutes last night and I agree with him that he is not the “smartest person.” Besides, America already has that! I only hope that Starbucks is still paying me their rent in Trump Tower!" tweeted Trump Monday morning.

But the more important question is, does this restaurant industry leader have what it takes to run the U.S. government? Starbucks is the fourth biggest fast-food chain in the world, but does this mean Schultz has got the chops to be the head of state and head of government of the United States of America?

Read more about Schultz' potentially throwing his hat into the ring for president in 2020 at "NBC News" now.

We went into the Foodable vault and found this video below from 2015 following Starbucks' failed "Race Together" campaign. This campaign was intended to encourage coffee shop discussions of race between the Starbucks' baristas and customers but was quickly shut down only after a week. Back then, the brand was also experimenting with third-party delivery services. Watch the video below to learn more.

Fast forward to today and Starbucks coffee delivery isn't wildly popular but is available on Postmates in most cities. The delivery charge is $5.99, which basically doubles the cost of one Starbucks beverage. Is this why coffee delivery has yet to take off?

How Kimpton Hotels & Restaurants Continue to Innovate In the Boutique Hotel Space

In this episode of On Foodable, Paul Barron is at the Winter Fancy Food Show in San Francisco. Barron sits down with George Morrone, Director of Culinary Development for Kimpton Hotels & Restaurants, to talk about how this boutique hotel chain builds out independent restaurants; what they look for in specialty food, and tips on recruiting employees, among other topics.

“What drew me to the Kimpton hotels was just this whole approach to every detail mattered, you know, from the hotel side to the food and beverage side, which is usually where, in hospitality… that’s where it separates,” said Paul Barron. “If it’s going to break down, it’s going to break down at the restaurant.”

Morrone replied that the reason why Kimpton Hotels places such high importance on the food and beverage side of their business, as well, is because the late Bill Kimpton, boutique hotel developer, had a great passion for both sides of hospitality and instilled this philosophy to his employees early on.

George Morrone, a trained chef who is now focusing on guiding the growth and development of future culinary talent, as well as, the menu for Kimpton’s 70+ restaurants and bars, has turned to hiring from within when it comes to promoting executive chefs for new Kimpton concepts.

“What we’ve looked at and we’ve been successful with it is grooming the number twos and promoting them as we grow as a company and that way they already know our philosophies, financially how we operate,” says Morrone. “So, it’s been a successful formula for us.”

To learn more about what other factors set Kimpton Hotels and Restaurants apart in the hospitality space, check out the video above!

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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10 Food & Beverage Leaders to Watch in 2019

It’s that time of the year again, where everyone reflects on the year before and plans their goals for the next year.

A leader in the food & beverage industry has unique challenges, but a smart leader never stops learning and soaking up insights.

With that in mind, Zenreach recently released a list of thought leaders in food & beverage to follow to stay informed about the latest trends in the foodservice sector.

This list includes our own Paul Barron, Foodable's CEO, executive producer, and editor-in-chief, along with other entrepreneurs in the business.

The Food Critic and Podcast Host Soleil Ho also made Zenreach's list. This 31-year old is making a difference with her podcast Racist Sandwich, which covers social justice issues in the industry. As the Zenreach blog writes Ho exposes industry problems like as "cultural appropriation, male dominance in the kitchen and culinary authenticity." Ho also is the new food critic for the "San Francisco Chronicle."

Although Gary Vaynerchuk doesn't only cover topics pertinent to the restaurant industry, he is a marketing and branding mastermind who lands on Zenreach's list. He helped grow his family's wine company from a $3 million business to a $60 million business in just a few years by incorporating video content with the channel Wine Library TV. This entrepreneur and speaker has interviewed many of the industry's best too, including Jon Taffer and Danny Meyer.

Zenreach also lists restauranteur David Chang and restauranteur and restaurant industry consultant Aaron Allen. Learn more about these thought leaders at the Zenreach blog now.

We also have a few others to add-on to this list.

The CEO: Clare Reichenbach

Clare Reichenbach |   The James Beard Foundation

Clare Reichenbach | The James Beard Foundation

At the beginning of 2018, the coveted James Beard Foundation named Clare Reichenbach its CEO. Even though she has no culinary experience, she has a long career leading organizations. She was the founder of CJJR Consulting, a business network and was the former EVP Strategy and Business Development for BBC Worldwide North America. Her goal at the JBF is to extend "awareness of the foundation and bringing it greater global recognition through programs dealing with education diversity, women’s issues and childhood nutrition," writes "The New York Times."

The Builder: Sam Fox

This restaurateur launched Fox Restaurant Concepts, a group that now has almost 50 restaurants across the U.S., including Zinburger, Wildflower, and Tucson's Blanco. Fox has been a James Beard Award semifinalist for Outstanding Restaurateur 11 times.

The Rule Breaker: Erik Oberholtzer

Foodable has been following Oberholtzer's career for years now. As the co-founder of the fast casual Tender Greens, he has taken a hands-on approach to make the chain a success. Oberholtzer, along with his partners even dug ditches for the chain's first store's plumbing. The chain is backed by Danny Meyer, who even said in 2015 "that I wish I'd thought of it myself." There are now 29 Tender Greens stores in California, New York, and Massachusetts.

The Trailblazer: Ethan Brown

Brown is the CEO of the plant-based company Beyond Meat that has emerged as a leader in this space. Brown spent his childhood on a farm where he developed the mindset to change of the way the world eats meat. Beyond Meat went public at the end of 2019 and the company's products are now available in 11,000 grocery stores across the country.

We recently sat down with Brown to talk about his company and the booming plant-based market. Listen to the recent episode of The Barron Report below.

The Comeback Artist: Brian Niccol

This industry veteran was hired by the struggling chain Chipotle in early 2018 to help the former fast casual darling to recover. Niccol was formerly the CEO and marketing mastermind of the brand Taco Bell. In 2018, Chipotle's store sales gradually climbed and the company's shares spiked 50 percent. Niccol has directed the chain to upgrade its mobile app and in-store technology. He has also made it his mission to "build a culture of accountability," as he said in July. In 2019, Chipotle rolled out new menu items to cater to those on restrictive diets with the Keto Bowl and Whole30 bowl. With Niccol holding the reins, 2019 is expected to be the year Chipotle makes its official comeback.

Why You Should Forget About Improving Your Restaurant

Your restaurant is a composition of thousands of details. All those details contribute to what your restaurant is today. The good and the bad.

Here’s the problem: With the New Year comes new plans to improve your restaurant. Usually, it's the same plan. You start off strong and around March the best designed plans start to fall to the wayside.

By June, those plans are pretty much forgotten. In November, you start to make plans for next year and the cycle goes over and over, again and again, year after year.

Perhaps it time to get off this masochistic treadmill and get some real results?

The first thing to do is stop trying to improve your restaurant. Wait? Did that last sentence say stop trying to improve my restaurant? Yes. It’s not a typo. Improvement to a thing is like throwing new paint on a rusted out car. It looks nice on the surface, but underneath is still a rusted out piece of junk. Instead of trying to fix temporary issues, how about we dig down to inspire real lasting change. That starts with you as the leader.

Your restaurant is a direct reflection of who you are as a leader, owner, operator, or chef. When you’re the one who is driving the brand you have to know where you want to go!

Too many leaders focus on temporary solutions that just compound the real problem lurking under the surface...you might just suck at running your restaurant.

Shutterstock

Shutterstock

But here are a few things that lead to this situation of mediocrity:

You Focus on the Wrong Things

There are probably days when you think that your restaurant would be awesome if it wasn’t for those other people just messing things up day after day. You know it’s all their fault. Let’s just invite a few more people to this pity party and turn it into a total bitch fest! Get a bunch of unhappy people together and it ramps up pretty quick.

There was a restaurant owner who said to me the other day, “My cashiers are a bunch of idiots!” My reply was rather calm, “Well, who hired them?”

“I did”, he said.

“Well, maybe the real issue is who allowed them to work here in the first place?”, I said.

Yes, the truth will set you free. Yes, it’s going to piss you off. After a minute of silence, the owner replied, “Yeah, I haven’t done a very good job of screening people. I get desperate and hire anybody with a pulse!”

I said, “When you panic hire you only solve a temporary issue and create a long term problem in the growth of your culture.”

What are you doing to improve yourself to become a better leader?

What are you doing each week to recruits and search for better people to join your team?

The answer to these questions will lead you to start focusing on the one thing you truly have control over and that is you. Restaurants get better when the people in them become better people. You don’t tolerate mediocrity in others, so why do you accept it for yourself?

You Don’t Schedule Time to Work on Your Plan

Let’s talk about being busy. You’re busy, I get that. The question is what are you busy with? Are you blocking time out of your day to move your brand forward? It’s easy in the restaurant world to fill a day up with minutia tasks that have little long term impact on growth.

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Shutterstock

Growth is not just about increasing sales. It’s about becoming better. Better at marketing. Better at guest relations. Better at cultivating a team that lives your mission. Better at being a better person.

Time has the ultimate “I don’t care what you do” attitude. Seriously. Time does not care what you do with the 14,400 minutes you get gifted with each day. Waste it or invest it, it’s always your choice.

Remember that...you choose all day what is important by where you place your attention. So, the "I’m too busy excuse" is really a bunch of BS. You should be honest and say that it’s not important to you.

Taking small blocks of time and putting them on your calendar is the one sure way to ensure your agenda (your life) moves forward. Take a tip from the most successful people on the planet...use your calendar to schedule EVERYTHING! Don’t take random meetings. Don’t allow people to control your day by not having your calendar booked. White space on your calendar is the lazy person’s life. Multimillionaire Grant Cardone is found of saying, “If you want to meet the devil, have white space on your calendar.” Your productivity will come to a halt when you have too much idle time on your hands.

So, what do you scheduled? Everything! Gym time, breakfast, time with family, meetings, phone calls, pre-shifts, computer time, reading time, meditation, and whatever else is important to you. I do block off open time for things that might need my attention. I tell clients to contact me during this scheduled blocks of time. If you want to really improve the quality of your restaurant and your life, then take control of your calendar and schedule everything!

You Get Discouraged and Give Up

Life loves to throw curve balls at you. Persistence and perseverance are required if you want massive success. Hey, things are not going to work all the time. Even if your restaurant started out with a Big Bang, as the time goes by (and more restaurants move into your market) you’ll start to become a little less appealing to the shiny new restaurant brands popping up.

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Shutterstock

You’ll try something new to get your brand back on top. Maybe some video marketing on social media. You’ll get a few likes and then it seems to die off. You throw in the towel and throw out the excuse that your guests don’t want that. You could be so wrong.

Marketing is not a one time thing. It’s a consistency thing. Throwing out that video and then not really promoting it is your downfall. You made a half-ass commitment and the results show. If you want to play the social media marketing game, you will need to put in the energy and effort to get the results you want. Is everything you put out there going to stick? Of course not! Then you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. Get the hint?

You keep working and refining your message until you hit the nerve that gets a response from your guests. Then you market it relentlessly! Marketing is about keeping your brand in front (top of feed) to your market. If you don’t want to spend the time and invest in promoting your brand, your competition will.

I think it’s safe to say that almost everyone reading this know who McDonald’s is. Do you see them backing off on the amount they market? Hell no. They keep their foot on the marketing accelerator all the time! When you see McDonald’s slow down on marketing is the time you should slow down. Until then keep your brand at the top of social media feeds to keep your name top of mind.

Stop throwing caution to the wind. Stop playing it safe. Stop playing small in your market. Stop trying to improve things that won’t really improve your restaurant. Focus on becoming the best version of yourself. Control your calendar. Keep your marketing fresh and frequent. Refuse to surrender to complacency and mediocrity!

Want more tips from Donald Burns on how to create a better restaurant? Check out the recent episode of The Barron Report below where Burns breaks down some of the psychological principles that get in your way from building the restaurant and life you truly desire.

5 Lessons About Restaurants You Can Learn From Superheroes

5 Lessons About Restaurants You Can Learn From Superheroes

We all want a hero. We scoop up comic books and buy tickets to blockbuster movies to watch their adventures unfold before us.

The internal battles they face, the external forces of evil set to destroy our world, and the compassion they demonstrate for others. Superheroes give us hope. They restore faith. They inspire us to become more than we are.

Success leaves clues and the nature of superheroes is no different. Look closer at your favorite hero and you’ll see traits that many also share. These traits have nothing to do with having superpowers. They come from their character. They come from within themselves. They also can be a lesson for you in your quest to build a better restaurant. It’s the character of the leader that shapes the direction of a brand.

Weak brands have weak leaders, it’s that simple.

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