Papa John's Founder Resigns From Company's Board and Drops Lawsuits

Earlier in the month, the fast food pizza chain Papa John's and its founder John Schnatter finally came to an agreement whereas Schnatter resigned from his role on the board of directors.

He also dropped two pending lawsuits he filed against the company.

Schnatter had accused the company of trying to limit his control, specifically one suit was "filed over a “poison pill” the company implemented last summer in an effort to prevent him from gaining majority control; Papa John’s will remove an element of the plan that restricted Schnatter's communications with other shareholders," writes "Forbes."

In late 2017, Schnatter stepped down as CEO after the backlash he received from his public statements criticizing the NFL for how the organization handled the controversial athlete protests.

Later in the year, "Forbes" reported that he made offensive comments and racial slurs on a media-training call. He then abruptly resigned as chairman.

The pizza restaurant's shares quickly dropped, causing the pizza chain to look to secure a buyout. The fund Starboard Value instead invested $200 million into the chain and its CEO Jeffrey Smith took on the chairman role.

Schnatter released a statement at the time saying he was happy with the agreement and that Starboard was to "help Papa John’s regain its strength and market position.”

This legal battle, for the time being, has come to an end. Schnatter still owns about 30 percent of the company's stock and as his spokesmen said he “retains his ability to assert new legal claims.”

“I founded Papa John’s, built it from the ground up and remain its largest shareholder,” said Schnatter. “I care deeply about its employees, franchisees, and investors and am thankful that I’ve been able to resolve these important issues, and that we can all focus on the company’s business without the need for additional litigation.”

The host of The Barron Report Paul Barron addresses the legation agreement in this episode. Watch the video above to learn more about Papa John's legal challenges.

James Beard Announces 2019 Semifinalists and Predictions

James Beard Announces 2019 Semifinalists and Predictions

The James Beard Foundation announced the 2019 Restaurant and Chef Award semifinalists! This years who’s who reads from the Top 25 Restaurant lists here on Foodable! This year brings in some new talent and some definite off the beaten path restaurants as well. Based on what my analysis is so far this year could be one of the best classes in a long time.

Checkout the full list below, from Best New Restaurant to Outstanding Chef. The announcement for the final Restaurant and Chef Award nominees, as well as the nominees for the Media and Restaurant Design Awards, was held in Houston today. Check the Twitter hashtag for the latest - #jbfa

The 2019 James Beard Awards Gala will take place on Monday, May 6, at the Lyric Opera of Chicago. The 2019 Leadership Awards will be held on Sunday, May 5 in Chicago, and the 2019 Media Awards will take place on Friday, April 26, at Pier Sixty at Chelsea Piers in New York City. Tickets to both the Awards Gala and the Media Awards will be on sale beginning March 27 at

Check out my Ones to Watch below!

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How to Define Your Restaurant’s Values and Company Culture

Listen on: iTunes | Google Play | tunein | iHeartRADIO | Spotify

On this episode of The Barron Report, Host Paul Barron speaks with Doug Radkey, strategist, consultant, speaker, author, Foodable contributor and founding partner of Key Restaurant Group. In this Skype interview, the two discuss some of the most influential decisions you will make for your restaurant.

Determining your vision, mission, culture, and value statements means understanding your goals.To be able to state them clearly will set your restaurant or any business up for success.

Radkey defines value as “the regard that something is held to deserve; the importance, worth, or usefulness of something.” For your restaurant or bar, it is a statement that informs not only your customers, but also your staff, about the business’ goals and what its core beliefs are.

Watch this video above for insights on the four-step process needed in order to guide your decision-making and help explain your restaurant’s intentions to customers.


  • 8:44 - How Restaurants’ Value Statements Are Crossing Over Into Social Movements

  • 11:21 - Communicating Value Statements Between Management and Staff

  • 15:18 - Trends in Canadian Restaurant Markets

  • 0:15 - Introducing Industry Expert, Doug Radkey & Thoughts on Building a Brand

  • 1:39 - The Basis of Defining Your Restaurant’s Value Statements

  • 5:18 - Defining the Difference Between Value, Mission, and Culture Statements


Produced by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


Culinary Cannabis with The Herb Somm, Jamie Evans

Cannabis is introducing a whole new aspect of the restaurant industry. With the emergence of some of the most renowned chefs beginning the process of developing menu items related to CBD and Cannabis, to CBD taking the lead currently in the approval process via the recently approved $867 billion Farm Bill which allows for use of CDB in food-related items. What we are seeing is a massive early adoption to integrated food and menu concepts by restaurants and experts around the US. I get a chance to explore the idea of tasting and pairing Cannabis related items with food and wine with Jamie Evans, the Herb Somm as we discover new aspects to the integration and new age of unique ingredients.

I continue to be surprised in the advancements of ingredients, flavors and culinary techniques that chefs are integrating every year, but 2019 seems to be the year of Cannabis and will surely be a major campaign topic in the upcoming 2020 presidential election. A small or possibly huge setback is the recent banning of CBD products by restaurants in NYC. However, this action is not without a fight when you consider Andrea Drummer. Drummer, a former drug counselor turned definitive expert on edibles and cannabis is pushing back on the bizarre circumstances that have led to CBD being banned as a food additive, even as its legality has been firmly established. It appears that this new form of creativity in food will face a bit more in the way of challenges this year.

Stay tuned as I continue to explore this critical time in the evolution of culinary creativity to understand where we are really going with the future of Cannabis. Will this be a new era in similarity to when alcohol products began showing up in menu items at restaurants around the world or is it a fight that will be forthcoming for years to come?

Video Produced by:

Nathan Mikita

Nathan Mikita

Director of New Media/Producer


Why 'Local-Only' Isn't Going To Work

In the midst of the farm-to-table movement, a lot of what we are hearing in the restaurant industry is talk about locally-sourced menus and cooking in accordance with the seasons.

The concept, in theory, is great and all and it’s exciting for chefs when they are able to work with the freshest of ingredients grown in the farm down the street, but is this concept sustainable in every part of the country?

In this first episode of Chef AF, our host Chef Jim Berman sits down with Chef Hari Cameron, a semi-finalist for the James Beard “Rising Star Chef Of The Year” award in 2013 for his restaurant a(MUSE), to discuss why local-only isn’t going to work. They will chat about the reality of cooking with the seasons in certain parts of the country, best practices, and, even, how to strike a balance to keep businesses afloat.

“If we only ate locally, we would only be eating hydroponically or really hearty meals...,” says Chef Cameron.

Chef Cameron opened his Rehoboth Beach (Delaware) restaurants, a(MUSE) and Grandpa (MAC), in 2012 and 2015 respectively and found success with both concepts early on from their inception.

“We were cooking food that was exciting to us. We didn’t know anybody was paying attention or even listening,” says Chef Hari Cameron.

Listen to the podcast above to hear the full conversation about not only supporting the local community but the goal of cooking delicious food!

Show Notes:

  • 1:33 - Introducing Chef Hari Cameron of a(MUSE) & Grandpa (MAC)

  • 4:17 - So, why local-only as a concept isn’t going to work?

  • 6:40 - How does Winter shape-shift your menu?

  • 11:06 - What do you say to people who look to do local-only?

  • 13:43 - How do you strike a financial balance to make your business work?

  • 26:49 - What does hospitality mean to Chef Hari Cameron?

Hosted by:

Rachel Brill


Expert Columnist / Show Host