The Restaurant Report

Ethan Brown grew up on a farm. It was this childhood that led him to believe that there had to be a different way to create delicious meats. Using science (and a little time) Brown developed a plant protein burger that has been lauded for its incredible performance as an imitation beef burger. Reviews illustrate nothing less than pure disbelief in tasting the “bleeding” burger. While the nutrition...

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.” Nygren comes from the restaurant and hospitality industry, boasting experience with Stouffers Hotels and later opening more than 30 restaurants under his own n...

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. In this episode, Guest Host Rudy Miick leads the discussion about what is going to draw Gen Z as customers and as staff and team members for the restaurant ind...

On this special episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how technology has become the core backbone of how we reach, interact, and exchange info with our customers. In this episode, 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,...

On this episode of The Barron Report, brought to you by Kabbage, we dive into Agricole Hospitality brands to see how they manage hiring and staff. In 2011, Ryan Pera and Morgan Weber teamed up to open Revival Market, a butcher shop inspired by City Meat Market in Yoakum. It has since evolved to become a full-service breakfast/lunch restaurant and butcher shop. The success of Revival prompted the d...

On this episode of The Barron Report, brought to you by Kabbage, Paul Barron discusses coffee trends with Panther Coffee's co-founder Joel Pollock.

On this episode of The Barron Report, brought to you by Kabbage, the Tupelo Honey team joins Paul Barron in a discussion of what makes brands successful in today's market. Tupelo Honey was founded in Asheville in 2001 as a revival of Southern food and traditions rooted in the Carolina Mountains. With 15 total locations in 7 states, Tupelo's Southern spirit is infused into every bite of their flavo...

Facebook has been dominating news headlines this week and for good reason. CEO Mark Zuckerberg has been testifying to Congress on the topics of data security and how the social media giant has been trying to improve. There’s a lot to consider here: How did this impact the election? Is my data safe? Is it finally time to get off the grid? But before we take drastic measures, take a minute to join P...

On this episode of The Barron Report, brought to you by Kabbage, Paul speaks to Lawyer A.J. Yolofsky about what operators need to concern themselves with before starting their own restaurant concept. Yolofsky Law manages these types of start-ups often and has seen their fair share of poorly executed legal documents. "Do you want a piece of paper or do you want peace of mind?" says A.J. "I recently...

On this episode of The Barron Report, Paul Barron analyzes Foodable Labs data around two generations that are causing major shakeups in the restaurant industry: Millennials and Generation Z. We look at the frequency of restaurant visits, guest counts, and popular social platforms within these groups to give your concept insights into how to win with this major market segment. 

On this episode of The Barron Report, we explore an issue that has been plaguing our industry for years. Patrick Bultema and FoodMaven have been working to completely optimize food distribution systems in Colorado to reduce food waste, and they’re getting really good at it. Hear how FoodMaven is a win-win for producers, restaurateurs, food manufacturers, food banks, and the environment, all in thi...

Brandon Chrostowski was given a second chance at life when he faced a judge after having a run in with the law. Rather than taking it for what it was, Brandon was determined to provide the same chance to others, so he created Edwin’s, a restaurant staffed entirely by formerly incarcerated adults. Filmmaker Thomas Lennon follows him and his students on their mission to build the greatest French res...

On this episode of The Barron Report, we get to talk leadership with business and management coach, Rudy Miick! Great leadership is a building block in all businesses, but especially in an “industry of pennies” like the restaurant industry. Listen in to hear Paul and Rudy discuss the issues restaurants are facing today and how a great leader can guide their team to success.

On this episode of The Barron Report, 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. As a brand that has resonated with its audience, Garutti explains that their mindset of providing the best experience possible has done more for them than focusing on a growth strategy. In addition to authenticity, Garu...

On this episode of The Barron Report, Paul talks to consumer entrepreneur and CEO of Hippeas, Livio Bisterzo about the future of consumer packaged goods. 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. Hippeas are entirely organic, gluten-free, non-GMO and vegan and support the charity organization Farm A...

Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company culture Sexual Harassment allegations about Chefs John Besh and Todd English have the industry concerned On this episode of The Barron Report, we talk to Human Resources Guru, Carrie Luxem about how your company can better manage your team in the wake of the recent sexual harassment claims. N...

On this episode of The Barron Report, we talk to a winemaker focused on making a "better-for-you" wine. Native to Greece, Georgos Zanganas had a rude awakening when he had a couple glasses of wine leaving him with a terrible headache. Realizing what made Greek wine special, Georgos set out to bring Greek wine to America. With only non-GMO grapes and low sulfites, Georgos wines are said to be healt...

On this episode of The Barron Report, we learn how Finnish craft 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. Listen to the episode!

On this episode of The Barron Report, Olo’s Noah Glass illustrates the future of delivery and online ordering. He advises legacy restaurants to start re-thinking their operations and restaurant design in response to changing consumer dining habits. Glass also outlines Olo’s new partnership with Amazon.   Show Notes 1:18 - Noah Glass, Olo 3:38 - Customers using Smartphones as Real-Life Remote Contr...

On this episode of The Barron Report, Evan Kuo, CEO of Pythagoras Pizza, teaches us about his new cryptocurrency proposal. Where many companies turn to stock options, Kuo has proposed a Bitcoin-like system in which chefs, delivery drivers, and even customers can rack up “fragments,” which are essentially small stake ownership in the company. Though fragment-holders have no say in the company’s bus...

On this episode of The Barron Report, Host Paul Barron discusses with author and speaker David Stillman on how Generation Z (73 million strong) is the emerging worker and consumer base. The truth is most people are not talking about Gen Z, but it's time to start paying attention and listening to this group. As David Stillman says, "This really is one of the first times in history, in the generatio...

On this episode of The Barron Report, Host Paul Barron crunches the numbers to predict how Amazon’s acquisition of Whole Foods will impact the industry. Using data from Foodable Labs, we get an inside look at Amazon’s current state and its customers. Using that data along with other insights about Blue Apron and consumer trends, Barron paints a picture of what we can expect to see in 2020.. and it...

On this episode of The Barron Report, Paul chats with CEO Justin Rosenberg about how he has created a brand that is more than just a place to eat. Rosenberg likes to play guitar and surf so for him, it was just a natural progression for those hobbies to play a role in his business. With the incorporation of an athletic club and virtual reality employee training, honeygrow creates authentic connect...

On this episode of The Barron Report, 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. As a 20-year food and media industry veteran, Brito has a unique perspective on the evolution of "good food." She points out how the industry is evolving for the better and that changing consumer demands and the recent Amazo...

Sam Kass, former White House chef for the Obama Family joins host Paul to continue our conversation on "future food." As a venture capitalist and the Founder of Trove Worldwide, Sam talks to Paul about how food companies are responding to not only food trends, but also environmental trends.