The Restaurant Report

In this episode of The Barron Report, host Paul Barron sits down with Adam Halberg, the chief executive officer of Barcelona Wine Bar, to explore how businesses in the restaurant and hospitality industry could use the economic downturn as an opportunity to increase brand awareness.

President-elect Joe Biden unveiled the American Rescue Plan (ARP)—a $1.9 trillion COVID-19 relief proposal his administration will pursue shortly after taking office on Wednesday, Jan. 20. On this episode, we break down the stimulus bill and look at key aspects that may affect the restaurant industry for better or worse. One notable inclusion is raising the minimum wage to $15 per hour and ending...

In this episode of The Barron Report, host Paul Barron sits down with Michael Schatzberg and Jimmy Frischling, the co-founders and managing partners of Branded Strategic Hospitality. Barron, Schatzberg, and Frischling explore how technology is changing the landscape of the restaurant and hospitality industry.

In this episode of The Barron Report, host Paul Barron sits down with Fred LeFranc, the chief executive officer and chaos strategist for Results Thru Strategy. Barron and LeFranc explore the brand successes and failures of 2020, and what that means for restaurants in 2021.

In this episode of The Barron Report, host Paul Barron sits down with Udi Shamai, the chief executive officer of Highpper. Barron and Shamai explore the future of automation and robotics in the restaurant and hospitality industry.

In this episode of The Barron Report, host Paul Barron gives listeners more of his predictions for the restaurant and hospitality industry in 2021.

In this episode of The Barron Report, host Paul Barron outlines his predictions for the restaurant and hospitality industry in 2021.

As if restaurants weren't getting screwed already... The IRS has said that while PPP loan forgiveness is tax-free, borrowers may not deduct expenses covered by the proceeds. On the other hand, lawmakers have proposed legislation that will permit the write-offs. A $908 billion emergency relief framework unveiled this week allots $288 billion toward PPP, and includes “restaurants, stages and deducti...

In this episode of The Barron Report, host Paul Barron sits down with Paul Macaluso, the president and chief executive officer of Another Broken Egg. Barron and Macaluso explore how operators are innovating their workforce, technology, and menus.

In this episode of The Barron Report, host Paul Barron sits down with Aaron Noveshen, the founder of The Culinary Edge. Barron and Noveshen explore how restaurants are transforming their business models to accommodate coronavirus guidelines and regulations.

In this episode of The Barron Report, host Paul Barron sits down with Don Fox, the chief executive officer of Firehouse Subs. Barron and Fox explore what Florida’s new $15 minimum wage will mean for the restaurant industry.

In this episode of The Barron Report, host Paul Barron sits down with Elizabeth Blau, the founder and chief executive officer of Blau & Associates. Barron and Blau forecast the first quarter of 2021 and explore when customers will return to restaurants.

In this episode of The Barron Report, host Paul Barron sits down with Oren Saar, the co-founder and chief executive officer of WoodSpoon, and Kevin Martinez, a chef at Jean Georges. Barron, Saar, and Martinez explore a new survival strategy for chefs nationwide amidst the ongoing pandemic.

American culinary expert Andrew Zimmern talks about the impact COVID-19 has had on the restaurant industry. Even where social restrictions have been lifted, many restaurants are concerned about whether they should open at all. The restaurant industry is hamstrung right now: cases are back on the rise almost nationwide, and some hospitals are once again close to being overwhelmed. Restaurants are h...

Piestro is a robotic pizza shop able to deliver high-quality artisanal pizzas within 3 minutes. Their fully-automated machines are being designed with the aim of allowing for zero contact food preparation, zero food waste, consistent quality, and a much lower cost of operation.

In this episode of The Barron Report, host Paul Barron sits down with Jason Dorsey, an acclaimed keynote speaker and the author of Zconomy. Barron and Dorsey explore the ins and outs of Generation Z, and how this demographic may play a key role in the recovery of businesses across the country.

In this episode of The Barron Report, host Paul Barron sits down with Larry Carrino, the president of Brustman Carrino Public Relations. Barron and Carrino explore Florida’s recent lift on COVID-19 restaurant restrictions. Governor Ron DeSantis announced on Friday that the state would enter Phase 3 of reopening. This sudden move allows all restaurants, bars, and clubs to resume business, and local...

In this episode of The Barron Report, host Paul Barron sits down with Ofer Zinger, the co-founder of Kitchen Robotics. Barron and Zinger explore the technology behind automated ghost kitchens.

In this episode of The Barron Report, host Paul Barron sits down with two key leaders at US Foods: Jim Osborne, the senior vice president of customer strategy and innovation, and Adam Stinn, the director of business solutions. Barron, Osborne, and Stinn explore whether ghost kitchens and virtual brands are the future of the restaurant industry.

We break down all of the recently announced Drive-Thru and Mobile Ordering restaurant redesign concepts by Burger King, Shake Shack, Starbucks, Taco Bell, and Buffalo Wild Wings (to name a few). They are completely adapting to the changes in demand through digital ordering caused by the pandemic. We also touch on other possible design trends such as McDonald's Net-Zero Energy Flagship, the company...

In this episode of The Barron Report, host Paul Barron sits down with Danielle DiMartino Booth, the chief executive officer and chief strategist for Quill Intelligence LLC. Barron and DiMartino Booth explore finance trends and the future of small businesses.

In this episode of The Barron Report, host Paul Barron sits down with Andrew Carter, the co-founder and chief executive officer of Smallhold, the first organic mini farm in New York City. Barron and Carter explore automated mini farms for restaurants, grocery stores, and markets in urban areas.

In this episode of The Barron Report, host Paul Barron sits down with Laureen Asseo, the chief executive officer of Fresh n’ Lean. Barron and Asseo discuss how consumers nationwide are changing their eating habits amidst the coronavirus crisis.

In this episode of The Barron Report, host Paul Barron sits down with Tim Hand, a partner at Kinetic12, a consulting firm for the foodservice industry. Barron and Hand explore the future of the restaurant and hospitality industry post-pandemic.

In this episode of The Barron Report, host Paul Barron sits down with Chris Hellmann, the global vice president and general manager of Coca-Cola’s Freestyle Division. Barron and Hellmann discuss the latest Coca-Cola Freestyle innovation: a contactless sales solution that allows customers to select and pour a drink in a matter of seconds by using their phone.