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The Barron Report

Restaurant Business Insights to the Next Level

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.

On this episode of The Barron Report, brought to you by Off-Premise Insights, Paul talks to a different type of hospitality professional. Steve Nygren is the founder of Serenbe, a community that has been described as a “Utopian experiment.”


On this episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how Generation Z, or Gen Z for short, is becoming the market that really matters as this segment of the population continues to grow. 


On this special episode of The Barron Report recorded at Foodable.io, Guest Host Donald Burns navigates us through this discussion of where technology could take the industry over the next decade. How will online, mobile, Social, AR and more affect the business of the future?


With 7 different brands under the Agricole Hospitality umbrella, owners Morgan Weber and Ryan Pera are starting to get a knack for building top quality teams. From constantly interviewing to patiently grooming their team, this organization has unlocked some key attributes of a successful brand. 


Panther Coffee's co-founder Joel Pollock joins Paul Barron to discuss coffee trends  and dive into the impact the Miami-based specialty coffee roaster brand has had in South Florida. 


Brands like Tupelo Honey are completely revamping what it means to be a casual dining chain, raising the bar for restaurants everywhere. Paul Barron talks to the Tupelo team about how to scale local sourcing and what role marketing and social media play in spreading the word about their concept. 


CEO Mark Zuckerberg has been testifying to Congress this week on the topics of data security and how the social media giant has been trying to improve. But how is all this bad press affecting restaurants? Paul Barron explains.


 

Ever find yourself wondering what laws affect restaurant operators? How about laws governing the opening of new restaurants? On this episode, Paul speaks to Lawyer A.J. Yolofsky about what operators need to concern themselves with before starting their own restaurant concept.


Paul Barron analyzes a ton of Foodable Labs data around Millennials and Generation Z who are causing major shakeups in the restaurant industry. Listen in to pick up some top quality insights into how to win with this major market segment. 


Patrick Bultema and FoodMaven have been working to completely optimize food distribution systems in Colorado to reduce food waste which is a win-win for producers, restaurateurs, food manufacturers, food banks, and the environment.


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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