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United States

Twitter:

@foodable

Language:

English

Contact:

9544163925


Episodes

31 How Rich's is Helping Combat Food Waste Through Product Solutions

8/17/2018
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“[Consumers] expect the exact same product that they would get if they sat down in the restaurant when they get it delivered to their house… so packaging is really important,” says Diana Schaefer, Associate Customer Marketing Manager for Rich Products. “If you have a sauce or dressed product you want to make sure it’s just as fresh when it gets to the customer.” According to the National Restaurant Association, it is estimated that 70 percent of customers will be ordering food off of...

Duration:00:27:40

31 - How to Avoid Unconscious Discrimination When Hiring for Your Restaurant

8/6/2018
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Lexington Wolff is a restaurant employment lawyer with a story. After representing a number of restaurants in employee lawsuits, she began to see a pattern. Many of the lawsuits could have been easily avoided had the restaurant just been better informed about their obligations. But as Lexi says, once you’re in a penny, you’re in a pound. Basically, it won’t matter whether or not your practices are legal. If your employees feel slighted or misunderstand a policy, they may take you to court...

Duration:00:32:44

30 A Taste of What The Top 50 Sandwich Innovator Guide and Report Has In Store

7/31/2018
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On this episode of The Barron Report, host Paul Barron shares data insight ahead of the free Top 50 Sandwich Innovator guide and report releasing next month. The video podcast will reveal the ranking of seven of the Top 50 Sandwich Innovators, including Cochon Butcher, Pincho Factory, and Luke’s Lobster.

Duration:00:07:48

29 How Rich Products Is Helping Foodservice Professionals Create Plant-Based Menu Items

7/24/2018
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“The big key point for operators… is focus on flavor, focus on that authentic experience, and people will want to eat your plant-based menu item because it’s delicious,” says Julie Altobello, Senior Marketing Manager of Health and Authenticity at Rich Products Corporation. As Foodable Labs has identified in the past, there is a 78.4 percent increase in the past 18 months of consumer discussion around plant-based menus. In this episode of The Barron Report, host Paul Barron sits down with...

Duration:00:25:11

28 Restaurant Employee Tip Laws That Could Get You Sued

7/17/2018
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On this episode of the Barron Report, Paul asks Lexi your burning law questions around pay practices and sexual harassment. We start with the discussion of unpaid overtime.

Duration:00:39:25

27 Beyond Meat's Ethan Brown Credits Millennials, Whole Foods for Success

7/10/2018
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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 facts are not necessarily diet-friendly with “significantly more protein, sodium, calories,...

Duration:00:34:36

26 Serenbe: The Utopian Community Balancing Development with Green Space

6/11/2018
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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 name. The idea for Serenbe came after Nygren moved his family to a multi-acre farm. Fearing...

Duration:00:32:54

Gen Z is the Real Market That Matters

6/4/2018
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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 industry.

Duration:00:27:30

24 Peapod and FarmLogix: Exploring the Future of Food Tech

5/24/2018
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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, AR and more affect the business of the future?

Duration:00:25:11

23 Building a Rockstar Team for Your Restaurant

5/7/2018
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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 duo to open Italian restaurant Coltivare, where Morgan developed the cocktail menu, in 2014....

Duration:00:30:40

21 Scratch Cooking Revives Casual Dining

4/16/2018
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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 flavor driven dishes. CEO Steve Frabitore bought the restaurant in 2008 and it's been growing ever...

Duration:00:26:04

20 The Facebook Data Debacle

4/13/2018
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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 Paul Barron for a thought-provoking discussion about what happened and how this scandal may be...

Duration:00:24:23

19 All the Laws You Need to Know Before Starting Your Restaurant

3/26/2018
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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 had a client come to me and they're looking at acquiring another restaurant location and the...

Duration:00:38:40

18 These Consumer Trends Are Driving Restaurant Growth and Contraction

3/19/2018
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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.

Duration:00:30:29

FoodMaven Is Solving the All of The Industry's Problems, Starting with Food Waste

2/28/2018
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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 this Earth-saving episode.

Duration:00:29:44

Edwin’s Restaurant Reforms Ex-Inmates in Oscar-Nominated Knife Skills

2/2/2018
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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 restaurant in the United States, creating Oscar Nominated “Knife Skills.”

Duration:00:24:17

15 How to Be An Effective Leader in an Evolving Industry

1/17/2018
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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.

Duration:00:26:49

Brand of the Year Shake Shack Shares Secrets to Growth

1/2/2018
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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, Garutti cites their employees and hiring processes as a couple ways they create the best customer...

Duration:00:27:37

13 Meet Hippeas: A Puff With a Purpose

12/20/2017
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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 Africa. They are pushing the industry to think “how can I do this better?” Listen along with...

Duration:00:20:17