The Restaurant Report

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.

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.”

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.

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 experience. Show Notes0:34 - Randy Garutti, CEO of Shake Shack3:38 - Emerging Brands Guide4:58 - Beginnings as an Art Exhibit8:36 - Secrets to Success9:58 - Technology in Restaurants12:41 - Going Public17:01 - The Fifty-One Per-centers20:07 - Seeding new Shacks with Leaders21:53 - Efficient versus Effective24:08 - How to Strengthen Chains25:31 - What's Next for Shake Shack

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 the show notes below to learn more!0:57 Livio Bisterzo, CEO and Co-founder, Hippeas2:14 - The AHA moment3:37 - Knowing Your Consumers’ Wants and Needs5:25 - Partnering for the Good of the Planet7:17 - The Food Revolution9:02 - Specialty Food Goes Direct to Consumer11:12 - Growing the Chickpea Supply Chain15:12 - The Selective Investor17:42 - The Future of CPG

Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company cultureSexual Harassment allegations about Chefs John Besh and Todd English have the industry concernedOn this episode of The Barron Report, we talk to Human Resources Guru, Carrie Luxem about how your company can better manage your team in the wake of the recent sexual harassment claims. Numerous industries have been shaken by sexual harassment allegations and the restaurant industry is no different. With top chefs like Todd English and John Besh being exposed for inappropriate behavior, the business community is concerned. Foodable, to better serve our community, has worked to deliver the best information to you about how to manage these types of claims in your business and, better yet, how to stop them from happening in the first place.Show Notes1:11 - Carrie Luxem, Restaurant HR Group & CarrieLuxem.com3:53 - Uncovering a Long-Standing Problem5:01 - Culture of the Hospitality Industry6:43 - What Is and Isn't Appropriate?9:55 - Are Revealing Uniforms Part of the Problem?12:16 - Confronting Customers for Harassment in Your Establishment14:01 - Do Not Tolerate That Behavior, Even From Power Positions18:38 - How to Stop Sexual Harassment Before It Happens22:47 - Having a Plan in Place24:56 - Hiring the Right Team28:40 - Foodable Analyzing Online Sexual Harassment Claims

On this episode of The Barron Report, we talk to a winemaker focused on making a "better-for-you" wine. Native to Greece, Georgos Zanganas had a rude awakening when he had a couple glasses of wine leaving him with a terrible headache. Realizing what made Greek wine special, Georgos set out to bring Greek wine to America. With only non-GMO grapes and low sulfites, Georgos wines are said to be healthier.Show Notes1:02 - The Beginning2:07 - Where are the Greek Wines?3:31 - Making Georgos Wines5:28 - What does (Nu) Greek Wine mean?7:28 - Partnering with Whole Foods9:11 - Customers respond to Lower Alcohol Content16:45 - The Rosé Movement14:42 - The Impact of the Sonoma Fires16:25 - Supporting the Fight against Alcohol Addiction

On this episode of The Barron Report, we learn how Finnish craft vodka brand Koskenkorva is gaining traction in the United States. Marketing Director for father company Altia, Suvi Reinikkala, outlines the brands authentic nature and how that feature fits in so well in American culture today.Listen to the episode!

On this episode of The Barron Report, Olo’s Noah Glass illustrates the future of delivery and online ordering. He advises legacy restaurants to start re-thinking their operations and restaurant design in response to changing consumer dining habits. Glass also outlines Olo’s new partnership with Amazon.   Show Notes 1:18 - Noah Glass, Olo 3:38 - Customers using Smartphones as Real-Life Remote Controls 5:02 - Foodable Labs: Data showing decline in restaurant visits 5:57 - Millennials’ Role as Gig Economy Workers 8:01 - Rapid Growth in Delivery Built on Convenience 10:22 - Is your legacy concept prepared for a future of delivery? 12:22 - Two new Dads using Meal Kits 16:30 - Future of Dining Habits 18:43 - Olo and “Wait Time Zero” 21:48 - Olo’s Partnership with Amazon 23:12 - Olo Rails 27:10 - The Abilities of Machine Learning

On this episode of The Barron Report, Evan Kuo, CEO of Pythagoras Pizza, teaches us about his new cryptocurrency proposal.Where many companies turn to stock options, Kuo has proposed a Bitcoin-like system in which chefs, delivery drivers, and even customers can rack up “fragments,” which are essentially small stake ownership in the company. Though fragment-holders have no say in the company’s business, the fragments have value based in the monthly revenue, and those fragments are fully fungible.