The Restaurant Report

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't want to leave their homes won't have to.Guest: Andy Hooper - President & COO at &pizza

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 regards to education, research, and governmental initiatives. Barron and Allen explore the recent IFDA and Food Industry Association (FMI) partnership, and how IFDA is working to protect the restaurant and hospitality industry during the coronavirus crisis.

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 practices for reaching your community and customers, and what leadership techniques you can implement to improve your business even after the conclusion of this crisis.

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 Noveshen discuss the state of restaurants in San Francisco, and what steps businesses are taking to prepare for operation throughout this pandemic.

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 response to coronavirus.

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 to expect from state government officials in the coming days.

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 discuss guest communication strategies, digital marketing, and the future of fine dining.