The Restaurant Report

Dark kitchens were on the rise before coronavirus hit. Now, with countless restaurants limited to only pickup and delivery orders, they have become a necessity. In this episode of The Barron Report, host Paul Barron sits down with Geoff Alexander—the president of Asian fast casual joint Wow Bao—to explore how dark kitchens might be a solution for brands struggling to survive the pandemic.

In a public letter to congressional leaders, the International Foodservice Distributors Association (IFDA) has asked Congress to provide economic aid to address the acute financial struggles foodservice distributors are currently facing. In this special episode of The Barron Report, host Paul Barron sits down with Mark Allen, the president and chief executive officer of IFDA, to explore the broade...

In this episode of The Barron Report, host Paul Barron sits down with Jason Morgan, the chief executive officer of American bistro Bellagreen and the Original ChopShop. Morgan previously served as the chief financial officer for Zoe’s Kitchen, and shares his thoughts on the differences between how a small brand—compared to a large brand—can approach this crisis.

The National Restaurant Association (NRA) just proposed a $240 billion blueprint for restaurant recovery to Congress. In this special episode of The Barron Report, host Paul Barron breaks down the proposal’s key points and explores next steps for the industry at large.

The idea of virtual restaurants many become a reality for the casual dining sector. The biggest question is with they operationally work and is it a profitable model to move forward with? James O’Reilly, chief executive officer of Smokey Bones, discusses their pivot towards virtual restaurants and addresses the skepticism around how this futuristic concept will thrive. Subscribe to more content li...

In this episode of The Barron Report, host Paul Barron talks with Randy Garutti, chief executive officer of Shake Shack, to discuss the innovation behind bringing the restaurant experience home with cook-at-home meal kits. In the midst of the pandemic, Shake Shack partnered with Goldbelly to offer ShackBurger Kits which allows the company to keep their staff employed during this time. The kit incl...

In this episode of The Barron Report, host Paul Barron chats with John Houghtaling, attorney at Gauthier Murphy & Houghtaling LLC to discuss solutions and framework around setting up your business with insurance companies, understanding your coverage and how to navigate denied claims. Houghtaling has been involved as a philanthropist in the restaurant industry with Thomas Keller, Daniel Boulud and...

In this episode of The Barron Report, host Paul Barron chats Mat Focht, chief executive officer of EMERGING, to discuss the radical change of our economy as we experience a total shutdown of many industries and businesses. EMERGING is an industry resource for companies to prepare for their next capital event. The company reviews multiple facets of a business to maximize revenue in a sustainable wa...

In this episode of The Barron Report, host Paul Barron chats with Laurent May, chief executive officer of Ready, to discuss the new reality of the evolving restaurant industry and how essential the implementation of technology is for survival. Ready is a virtual kiosk and mobile platform that focuses on frictionless, mobile ordering and pay-at-table services. Guests can order via a self-service me...

In this episode of The Barron Report, host Paul Barron chats with Kyle Noonan, co-founder of FreeRange Concepts, to discuss the adaptability of business and operations during the Coronavirus crisis and how the restaurant and hospitality industry must move forward post pandemic. FreeRange Concepts is a restaurant management company that operates four brands in Texas–Mutts, Bowl & Barrel, The Genera...

In this episode of The Barron Report, host Paul Barron chats with Joseph Corrigan, general counsel and vice president of strategic relations of Buyers Edge Platform to discuss the Paycheck Protection Program (PPP) and Stimulus Bill around the Coronavirus pandemic. Buyers Edge is the touchstone to foodservice operators that offers technology services to restauranteurs and multi-unit hospitality ope...

In this episode of The Barron Report, host Paul Barron chats with Julie Lim, executive vice president and head of foodservice of CAULIPOWER, to discuss the importance of menu development and how consumers’ taste will change post Coronavirus pandemic. CAULIPOWER is a hyper growth start-up company that began marketing a cauliflower crust pizza in supermarket chains at just the right time. Within one...

In this episode of The Barron Report, host Paul Barron chats with Luke Fryer, chief executive officer and founder of Harri, to discuss their innovative thinking around creating a partnership to aid displaced workers due to the Coronavirus Pandemic. Harri is an employee technology platform focused on the hospitality and restaurant industry, which covers every aspect of the entire life cycle, such a...

In this episode of The Barron Report, host Paul Barron chats with Ignacio Garcia-Menocal, co-founder and chief executive officer of Grove Bay Hospitality Group to discuss these unexpected shifts in operations and their focus on trying to provide assistance to their employees.

Since the Coronavirus restaurant closures, Seattle-based restaurant Canlis was forced to rapidly change operations from fine dining to now offering unique tactics such as “family-meal delivery” and “Community Supported Agriculture Box”. They are also having bottle service, opening up their cellar for pick up at the restaurant or as an add-on to Family Meal delivery.

In response to the Covid-19 outbreak, &pizza co-founder and CEO Michael Lastoria just announced the company is taking the following steps: $1 per hour raise, free pizza, paying commute costs, expanding the sick leave, providing free pizza (called Hero Pies) to hospital staff: Doctors, nurses, administrative staff, cleaning staff, etc. And providing free delivery on all orders so customers who don'...

The Sterling-Rice Group released a report detailing a strategic plan of redevelopment for the hospitality and restaurant industry.

In this episode of The Barron Report, host Paul Barron sits down with Mark Allen, the president and chief executive officer of the International Foodservice Distributors Association (IFDA). Based in Virginia, the IFDA is a trade association serving the $280 billion foodservice distribution industry. Allen manages the IFDA’s day-to-day operations, working closely with its board of directors in rega...

In this episode of The Barron Report, host Paul Barron chats with Rudy Miick, the president and founder of The Miick Companies, which include Colorado-based Leadership in the Fall Line and the Rudy Miick consulting group. With restaurants closing and sales dropping due to the coronavirus pandemic, many businesses are struggling and desperate for advice and support. Barron and Miick discuss best pr...

In this episode of The Barron Report, host Paul Barron sits down with Aaron Noveshen, the founder and chief executive officer of The Culinary Edge and Starbird Chicken. Established in 2002, The Culinary Edge is a food and beverage innovation agency that brings unique brands and products to market. Starbird Chicken, a fast food chain based in the Bay Area, is one of those ventures. Barron and Noves...

Restaurant chains and food delivery platforms are responding to the rapid spread of coronavirus, or COVID-19, by making changes to their employee benefits and operations. From social distancing policies to new paid sick leave and medical coverage. Become Part of the Coronavirus International Action Committee ➜ https://t2m.io/Coronavirus

The National Restaurant Association is urging politicians to take critical steps to support America’s restaurant industry and the 15.6 million workers they employ. In the coming days, the Association will submit additional recommendations to address the challenges confronting our restaurant owners and operators as this situation rapidly unfolds.

In this special episode of The Barron Report, host Paul Barron investigates the current and potential effects of coronavirus on the hospitality and restaurant industry. Businesses throughout the United States are already struggling to stay afloat in this crisis. Barron examines recent restaurant closures, analyzes the latest data, and explores how the industry may have to change in the near future...

In this episode of The Barron Report, host Paul Barron sits down with Anthony Anton, the president and CEO of the Washington Hospitality Association. Anton collaborates with state and local level employees to address the various challenges the hospitality industry faces on a day-to-day basis. Barron and Anton explore the current situation in Washington state, recent restaurant closings, and what t...

In this episode of The Barron Report, host Paul Barron chats with Donald Burns, a restaurant coach, speaker, and former restaurant owner. Burns works with independent operators to rebuild their brands, raise profits, and empower their teams. Burns offers years of experience in the industry, and is currently working with a number of restaurants to address the coronavirus crisis. Barron and Burns di...