The Restaurant Report

This podcast brought to you by Bench.co. Get 20% Off Small Business Accounting For Your Restaurant For Six Months! http://refer.bench.co/wZcntModern consumers expect restaurant operators to use and fully integrate cutting-edge technology into their business model. However, most restaurant operators in the industry find themselves unable to keep up with today’s constantly evolving tech trends.On the latest episode of The Barron Report, host Paul Barron chats with three emerging companies that are handling the necessary tech shifts for operators so that the restaurant industry can focus on doing what it does best: making delicious food.Sterling Douglass is the co-founder and CEO of Chowly, a first-of-its-kind company that helps restaurants lower the cost of labor and improve margins by fully integrating a restaurant’s third-party online orders into its point-of-sale system. Simon Bocca, the COO of Fourth, has helped his company grow into a comprehensive provider for practical restaurant and hospitality management solutions. As the founder and CEO of next-generation software platform Harri, Luke Fryer is dedicated to finding employee-facing solutions for labor-related challenges in the hospitality industry.

This podcast brought to you by Bench.co. Get 20% Off Small Business Accounting For Your Restaurant For Six Months! http://refer.bench.co/wZcntConsumers are rapidly changing the focus of the foodservice industry. With the global population expected to reach 9.8 billion over the next 30 years, Gen Y and Gen Z are investing their time, money, and energy into finding foods that are good for them and good for the planet.On the latest episode of The Barron Report, host Paul Barron chats with Sharon Cittone, the chief content officer of Seeds&Chips, to discuss how food innovation and agtech are changing the global farming industry.

The emerging generations have a new expectation for the foodservice industry and the future in which food service companies have a bigger role to play.

The future of on-demand ordering could be summed up to one simple thought. It’s just beginning. According to Foodable Labs, over 30% of the U.S. Restaurant industry is offering some kind of on-demand third party ordering solution. Couple this with over 80% of consumers under the age of 35 using on-demand food ordering apps about 2 times a week the landscape has exploded for this new age dining habit.

More and more brands are seeking solutions that are starting to shift the supply chain integration on how they go to market with new menu items and new approaches when it comes to handling the demand of the new age consumer.  Shake Shack is taking this queue from consumers seriously with their partnership with the Craft Beef curator Crowd Cow, a company focused on bringing local farmers and their artisan proteins to the foodservice markets.

On this episode of The Barron Report, Host Paul Barron speaks with Doug Radkey, strategist, consultant, speaker, author, Foodable contributor and founding partner of Key Restaurant Group. In this Skype interview, the two discuss some of the most influential decisions you will make for your restaurant.

Host Paul Barron sat down with The Restaurant Coach, Donald Burns to explore some of 2019’s key marketing tips to employee for your restaurant as we discuss the issue around Price and why it is much more than what is on your menu, all the way to Promotion and what new tactics are working and what is not.

Many brand leaders today are faced with the decision to either upgrade their financial partners or to continue on their own. Tom Holt of Urbane Cafe, saw value in forging a partnership and decided to team up with Industry Veterans Andrew and Peggy Cherng, the co-founders of the Chinese fast food chain Panda Express, to grow the brand. Urbane Cafe has quickly become a California staple for guests seeking out high quality products at a great value.

On this episode of The Barron Report, Paul Barron speaks with Emily Wines, master sommelier & vice president of wine and beverage experiences at Cooper’s Hawk Winery & Restaurants. In this Skype interview, the two discuss the latest feat for the winery, partnering with the Screen Actors Guild Awards®, and how to utilize partnerships to increase brand awareness.

On this episode of The Barron Report, Paul Barron is joined by Emily Wines, master sommelier & vice president of wine and beverage experiences at Cooper’s Hawk Winery & Restaurants. The two discuss wine trends, understanding your wine menu, and what bar operators and owners should expect for 2019.