Industry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.


Brandon Chrostowski created Edwin’s, a restaurant staffed entirely by formerly incarcerated adults, after having his own run in with the law. Filmmaker Thomas Lennon was lucky enough to follow him and his staff on their mission to open the restaurant in just 6-weeks, creating Oscar Nominated “Knife Skills.” 

Business and management guru Rudy Miick joins Paul Barron to discuss the many changes our industry has seen in recent years and how to combat challenges with exceptional leadership.

Shake Shack CEO Randy Garutti joins host Paul Barron to analyze Shake Shack's growth over the past few years and what has made them stand out.

In the midst of creating a better “puff”, Hippeas has set out to change the landscape of consumer packaged goods from flavor to supply chain. Paul talks to consumer entrepreneur and CEO of Hippeas, Livio Bisterzo about the future of consumer packaged goods.

With top chefs like Todd English and John Besh being exposed for inappropriate behavior, the business community is concerned. To better serve our community, Foodable spoke to HR Guru Carrie Luxem to deliver the best information to you about how to manage these types of claims in your business and, better yet, how to stop them from happening in the first place.

Native to Greece, Georgos Zanganas had a rude awakening when he had a couple glasses of wine in the States to find it left him with a terrible headache. Realizing what made Greek wine special, Georgos set out to bring Greek wine to America.

Finnish vodka brand Koskenkorva is gaining traction in the United States. Marketing Director for father company Altia, Suvi Reinikkala, outlines the brands authentic nature and how that feature fits in so well in American culture today.

Olo’s Noah Glass illustrates the future of delivery and online ordering and advises legacy restaurants to start re-thinking their operations and restaurant design in response to changing consumer dining habits.

Paul Barron and Evan Kuo, CEO of Pythagoras Pizza, dissect the current state of cryptocurrency before diving into Kuo's new proposal.

Paul Barron and Generation Z expert David Stillman analyze the rise of Generation Z's influence on the restaurant industry.  

After crunching the numbers Host Paul Barron outlines his predictions for how Amazon’s acquisition of Whole Foods will impact food away from home.

What is a lifestyle brand? Paul Barron and Justin Rosenberg, CEO of honeygrow, discuss how restaurant brands can go the extra mile to connect with their community. 

Sara Brito of the Good Food 100 chats with Foodable host Paul about the Good Food Movement and how it's making an impact on the industry.

Sam Kass, former White House chef for the Obama Family joins host Paul to discuss how food companies are responding to not only food trends, but also environmental trends.

Paul talks to Helena Bottemiller Evich, senior food and agriculture reporter for "POLITICO" about the future of food.

On The Barron Report, Paul connects with other top minds in the industry to discuss the restaurant and hospitality business, predict trends, and read between the lines to get a clearer view of the industry.

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