title

The Barron Report

Foodable Network

1
Followers
0
Plays
The Barron Report

The Barron Report

Foodable Network

1
Followers
0
Plays
OVERVIEWEPISODESYOU MAY ALSO LIKE

Details

About Us

Award-winning journalist, host, author and credited as the pioneer who coined the term "fast casual," Paul Barron's near three decades of leadership in the restaurant industry gives him the instinct, expertise, and ability to pinpoint the birth of food revolution right where it happens. You won't want to miss the food for thought he dishes out on The Barron Report.The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.

Latest Episodes

71 2020 Restaurant Trends

The next ten years will be without a doubt the defining point for hundreds of brands and more than 400K independent restaurants. That defining point is the shift to digital revenue. My research shows more than 95% of restaurants today are not prepared for what is about to hit them in the mouth in the area of digital revenue. Guest: Donald Burns - The Restaurant Coach

36 MIN1 w ago
Comments
71 2020 Restaurant Trends

70 HR Technology Impacting Restaurants

In this episode of The Barron Report, host Paul Barron chats with Keith Ryu, the chief executive officer of hiring platform Fountain. Based in San Francisco, Fountain specializes in hourly workers, annually processing nearly one million applicants and 130,000 monthly hires. Recently featured on Forbes 30 under 30, Ryu co-founded the Series A-backed Fountain in 2014. With shifting workforce demographics, automation, and a growing gig economy, operators with an eye on the future need to invest in and leverage human resource technology to ensure steady growth.

18 MIN3 w ago
Comments
70 HR Technology Impacting Restaurants

69 EveryPig Offers First-of-Its-Kind Pig Health App

Paul Barron sits down with Chris Bomgaars, the founder of pig health and management tool EveryPig. Barron and Bomgaars discuss the agtech industry at large, the unique struggles that swine producers, veterinarians, and caregivers currently face, and how EveryPig is using complex artificial intelligence algorithms to revolutionize the swine industry.

41 MIN3 w ago
Comments
69 EveryPig Offers First-of-Its-Kind Pig Health App

68 Gen Z's Affect On The Next Decade

Today we take a look at the latest generation to take over the populous in the buying power for restaurant and retail - Gen Z (Generation Z). Understanding their very different traits and habits will make or break your business in the next five years with Shelley Balanko, Ph.D. - Senior VP, The Hartman Group

25 MIN2019 DEC 20
Comments
68 Gen Z's Affect On The Next Decade

67 The Fate of On-Demand Delivery

Paul Barron sits down with Jon Sewell, the chief executive officer of Motus and owner of restaurant chain D.P. Dough. Sewell helped form the cooperative delivery service CHOMP in Iowa City with fellow restaurant owners and industry leaders, and has since expanded the service to other cities through his company Motus.

23 MIN2019 DEC 7
Comments
67 The Fate of On-Demand Delivery

66 Voice Commerce Platforms in the Restaurant and Hospitality Industry

Host Paul Barron sits down with Anmol Oberoi, the chief executive officer of Emitrr. The platform offers businesses the opportunity to create and publish storefront apps on Alexa and Google Home. Barron and Oberoi explore voice adoption concerns and the possibilities for voice command interfaces in the restaurant and hospitality industry.

32 MIN2019 NOV 19
Comments
66 Voice Commerce Platforms in the Restaurant and Hospitality Industry

65 Prepping for the Restaurant of the Future

Leah Cotterman and Rose Phillips share their backgrounds in the industry and the vision behind the WD Partners strategy team.

44 MIN2019 OCT 29
Comments
65 Prepping for the Restaurant of the Future

64 Badass Women in Business: Kathleen Wood

Hear Wood’s advice for handling the predicted downturn coming to the industry, how Suzy’s Swirl won this year’s WBENCPitch, and Wood’s plans for the company’s expansion in the next few years.

36 MIN2019 SEP 17
Comments
64 Badass Women in Business: Kathleen Wood

63 Lisa Merkle on Box Greens, Sustainability, and the Future of Hydroponic Farming

On this episode of The Barron Report, host Paul Barron sits down with Lisa Merkle, the co-founder and executive director of Box Greens. A former yoga teacher and holistic health coach, Merkle co-founded Box Greens in 2018 with business partner Cheryl Arnold. Box Greens offers urban South Florida access to hydroponic box farms filled with fresh leafy greens, herbs, and microgreens. Barron and Merkle explore the science behind hydroponic farming, the growing national interest in plant-based eating, and current adoption of agriculture technology in Florida.“A big part of our mission is using the business as a platform to talk about sustainable farming practices,” says Merkle. Restaurants and individual consumers who use local sources for ingredients can trust that there is minimal to “no impact on the environment from the transportation of the food.”Box Greens transforms old shipping containers into indoor hydroponic farms. Racks, an irrigation system, an HVAC system, and lighting ...

39 MIN2019 SEP 11
Comments
63 Lisa Merkle on Box Greens, Sustainability, and the Future of Hydroponic Farming

62 Adrianne Calvo on the Culinary Scene and Launching New Restaurant Cracked

For Calvo, real estate is always “second on the list to your product.” Having made her first restaurant—located in a strip mall—a success, and started Cracked as an artisan-driven chef sandwich food truck, she argues that location is not everything. Having a compelling brand and consistent flavor is key. “People will drive as long as it’s a good product.”Calvo notes that her experience is uncommon to most female chefs because she owns her business. Many women struggle to rise and are quietly, but swiftly blacklisted from the industry if they have a family. Even those who do rise have to struggle with the gender pay gap and earn less than a man for the same work.“It’s a delicate dance, the restaurant industry,” says Calvo. “I was researching how many executive chefs are women in hotels. There’s a handful in America. They can’t go up the ladder. Men are at the top of the chain.”Calvo does not think the industry is without hope. “Roles are changing,” she notes. Men are ...

32 MIN2019 AUG 24
Comments
62 Adrianne Calvo on the Culinary Scene and Launching New Restaurant Cracked

Latest Episodes

71 2020 Restaurant Trends

The next ten years will be without a doubt the defining point for hundreds of brands and more than 400K independent restaurants. That defining point is the shift to digital revenue. My research shows more than 95% of restaurants today are not prepared for what is about to hit them in the mouth in the area of digital revenue. Guest: Donald Burns - The Restaurant Coach

36 MIN1 w ago
Comments
71 2020 Restaurant Trends

70 HR Technology Impacting Restaurants

In this episode of The Barron Report, host Paul Barron chats with Keith Ryu, the chief executive officer of hiring platform Fountain. Based in San Francisco, Fountain specializes in hourly workers, annually processing nearly one million applicants and 130,000 monthly hires. Recently featured on Forbes 30 under 30, Ryu co-founded the Series A-backed Fountain in 2014. With shifting workforce demographics, automation, and a growing gig economy, operators with an eye on the future need to invest in and leverage human resource technology to ensure steady growth.

18 MIN3 w ago
Comments
70 HR Technology Impacting Restaurants

69 EveryPig Offers First-of-Its-Kind Pig Health App

Paul Barron sits down with Chris Bomgaars, the founder of pig health and management tool EveryPig. Barron and Bomgaars discuss the agtech industry at large, the unique struggles that swine producers, veterinarians, and caregivers currently face, and how EveryPig is using complex artificial intelligence algorithms to revolutionize the swine industry.

41 MIN3 w ago
Comments
69 EveryPig Offers First-of-Its-Kind Pig Health App

68 Gen Z's Affect On The Next Decade

Today we take a look at the latest generation to take over the populous in the buying power for restaurant and retail - Gen Z (Generation Z). Understanding their very different traits and habits will make or break your business in the next five years with Shelley Balanko, Ph.D. - Senior VP, The Hartman Group

25 MIN2019 DEC 20
Comments
68 Gen Z's Affect On The Next Decade

67 The Fate of On-Demand Delivery

Paul Barron sits down with Jon Sewell, the chief executive officer of Motus and owner of restaurant chain D.P. Dough. Sewell helped form the cooperative delivery service CHOMP in Iowa City with fellow restaurant owners and industry leaders, and has since expanded the service to other cities through his company Motus.

23 MIN2019 DEC 7
Comments
67 The Fate of On-Demand Delivery

66 Voice Commerce Platforms in the Restaurant and Hospitality Industry

Host Paul Barron sits down with Anmol Oberoi, the chief executive officer of Emitrr. The platform offers businesses the opportunity to create and publish storefront apps on Alexa and Google Home. Barron and Oberoi explore voice adoption concerns and the possibilities for voice command interfaces in the restaurant and hospitality industry.

32 MIN2019 NOV 19
Comments
66 Voice Commerce Platforms in the Restaurant and Hospitality Industry

65 Prepping for the Restaurant of the Future

Leah Cotterman and Rose Phillips share their backgrounds in the industry and the vision behind the WD Partners strategy team.

44 MIN2019 OCT 29
Comments
65 Prepping for the Restaurant of the Future

64 Badass Women in Business: Kathleen Wood

Hear Wood’s advice for handling the predicted downturn coming to the industry, how Suzy’s Swirl won this year’s WBENCPitch, and Wood’s plans for the company’s expansion in the next few years.

36 MIN2019 SEP 17
Comments
64 Badass Women in Business: Kathleen Wood

63 Lisa Merkle on Box Greens, Sustainability, and the Future of Hydroponic Farming

On this episode of The Barron Report, host Paul Barron sits down with Lisa Merkle, the co-founder and executive director of Box Greens. A former yoga teacher and holistic health coach, Merkle co-founded Box Greens in 2018 with business partner Cheryl Arnold. Box Greens offers urban South Florida access to hydroponic box farms filled with fresh leafy greens, herbs, and microgreens. Barron and Merkle explore the science behind hydroponic farming, the growing national interest in plant-based eating, and current adoption of agriculture technology in Florida.“A big part of our mission is using the business as a platform to talk about sustainable farming practices,” says Merkle. Restaurants and individual consumers who use local sources for ingredients can trust that there is minimal to “no impact on the environment from the transportation of the food.”Box Greens transforms old shipping containers into indoor hydroponic farms. Racks, an irrigation system, an HVAC system, and lighting ...

39 MIN2019 SEP 11
Comments
63 Lisa Merkle on Box Greens, Sustainability, and the Future of Hydroponic Farming

62 Adrianne Calvo on the Culinary Scene and Launching New Restaurant Cracked

For Calvo, real estate is always “second on the list to your product.” Having made her first restaurant—located in a strip mall—a success, and started Cracked as an artisan-driven chef sandwich food truck, she argues that location is not everything. Having a compelling brand and consistent flavor is key. “People will drive as long as it’s a good product.”Calvo notes that her experience is uncommon to most female chefs because she owns her business. Many women struggle to rise and are quietly, but swiftly blacklisted from the industry if they have a family. Even those who do rise have to struggle with the gender pay gap and earn less than a man for the same work.“It’s a delicate dance, the restaurant industry,” says Calvo. “I was researching how many executive chefs are women in hotels. There’s a handful in America. They can’t go up the ladder. Men are at the top of the chain.”Calvo does not think the industry is without hope. “Roles are changing,” she notes. Men are ...

32 MIN2019 AUG 24
Comments
62 Adrianne Calvo on the Culinary Scene and Launching New Restaurant Cracked
hmly
himalayaプレミアムへようこそ聴き放題のオーディオブックをお楽しみください。