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46 How to Find the Prime Location for Your Restaurant Startup or Brand in 2019

On this episode of The Barron Report, Paul Barron is joined by Tim Forrest, Senior Advisor and CEO of Tim Forrest Consulting, to discuss the latest trends in restaurant real estate and how an operator should select a site.


45 The State of Social Media with Ted Rubin

On today’s episode of The Barron Report, we are in the studio with Ted Rubin, social media strategist, speaker, and author of several books, including “The Age of Influence: Selling to the Digitally Connected Consumer” to talk social media marketing strategy in the ever-changing digital landscape.


44 How Sweetgreen is Becoming the Next Fast Casual Unicorn

On this episode of the Barron Report Live, host Paul Barron discusses which wing-focused restaurant brand is taking on pizza for the next Super Bowl, the fire sale of Diageo’s liquor brands, and how Sweetgreen becoming the next food unicorn in the fast casual industry.


43 How Pei Wei’s Clean-Label Initiative is Pushing Menu Transparency in the Restaurant Industry

On this episode of The Barron Report, Paul Barron is joined by Chief Marketing Officer of Pei Wei, Brandon Solano, to discuss Pei Wei’s clean-label initiative and supply chain challenges that go along with it.


42 Restaurant Traffic is Down by Almost 30 Percent

In this episode of The Barron Report Live, Paul discusses the multiple headlines announcing the store closures of popular restaurant brands, the changing landscape in the restaurant reservation app space, and SoftBank's big investment in Zume Pizza.


41 Have Amazon Go and UberEats become a Threat to Restaurant Operators?

Operators have always had to compete in the market with other concepts, but in today's market, there are a new set of power players ready to steal your customers. Enter Amazon. Amazon, like the fast casual segment, is catering to the on-the-go consumer with its cashier-less Amazon Go stores, many of which offer grab-and-go food options. These stores have become the most popular during the workweek, especially at lunchtime.


40 Bellacosa Wine Co. is All About Lifestyle and Consumer Experience

Bellacosa which translates to mean a “beautiful thing” in Spanish, is the name of a winery that focuses on the beautiful life experiences it can bring to those who drink it. On this special episode of The Barron Report, Paul Barron is joined by President & CEO of Bellacosa Wine, Dan Cohn, in our live podcast studio set to discuss current wine trends and Cohn’s groundswell tactics.


39 Millennial Food Founders Create Specialty RTD Super Coffee Brand KITU Life

With millennial coffee consumption up 41% this year, according to Foodable Labs, it only makes sense that the world's first enhanced RTD coffee drink is lead by millennials themselves: brothers Jordan, Jake, and Jim DeCicco. On this episode of The Barron Report, Paul Barron discusses with Jordan the specialty beverage market, and how he provided a solution to a gap in the specialty beverage market at such a young age.


38 How Rich's Helps Define Clean Label and Sustainability

On this episode of The Barron Report, Jen VanDewater, Vice President of Health and Authenticity at Rich Products Corporation, sits down with our host Paul Barron to discuss how a large company like Rich’s is addressing concerns over clean labeling and authenticity in their products, among other topics.


37 Chef-Quality CBD Infusions Connect Cannabis to the Foodservice Industry

On this episode of The Barron Report, Paul Barron speaks with CEO, Kim Sanchez Rael and Chief Creative Officer, Ron Silver of Azuca, on how their company’s unique technology is developing the latest CBD Trends.


36 Female-Led Funding Startup AccelFoods Helps Other Food-Focused Startups like Soozy's Thrive

On this episode of The Barron Report, our host Paul Barron speaks with Jordan Gaspar, co-founder of AccelFoods, and Susan Chen, CEO of Soozy’s, a frozen, gluten-free baked good product company that has partnered with the female-led venture capitalist group in order to grow its business.


35 Why East Hampton Leads The Top 50 Sandwich Innovators List

After a quick stint at law school, Hunter Pond decided his true passion laid with the restaurant business. “I just felt this gravitational pull to the industry and it was strong enough... [that] I dropped out of law school after one semester,” said Pond. “...It was a rough three months trying to convince everybody that this was the right move for me.” On this episode of The Barron Report, our host, Paul Barron, sits down with Hunter Pond, CEO of East Hampton Sandwich Co. to learn how this...


34 Amazon Go to Threaten 70 Billion Fast Casual Segment

On this episode of The Barron Report, Paul Barron analyzes the aggressive move Amazon is making in the foodservice industry. Amazon plans to open up to 3,000 of its cashier-less Amazon Go convenience stores by the year 2021, according to a recent report from Bloomberg. The tech giant's brick-and-mortar concept Amazon Go currently has three stores open, two in Seattle and one in Chicago.


33 Meal-Kit Companies Are Gearing Up for Competition or Getting Out

When the meal kit first came into existence, customers lined up to try this new and innovative system that fulfilled the desire for a high-quality meal without the restaurant price tag. Once the idea gained popularity, meal kit companies began popping up, claiming to have the best meal kit on the market. Slowly but surely, these companies starting shutting down as the market became oversaturated.


32 The 'FairKitchens' Movement Addresses The Unhealthy Culture In Today's Kitchens

The 'FairKitchens' movement is a response to cultural issues that we have seen spotlighted in recent months in our industry. But the truth is a lot of these issues have been around since the beginning.


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

“[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...


30 How to Avoid Unconscious Discrimination When Hiring for Your Restaurant

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...


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

“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...


28 Restaurant Employee Tip Laws That Could Get You Sued

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.


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

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, and...