The Restaurant Report

The Evolution of Food Halls and Emerging Brands in the Face of Economic ChallengesIn this episode of The Restaurant Report, host Paul Barron and guest co-host Amy Hom, experts in the restaurant industry and consumer sentiment, delve into the fascinating world of food halls and emerging brands. Despite current economic challenges, such as rising prices and inflation, which have reduced restaurant visits, food halls, and innovative culinary concepts are showcasing significant growth and resilience.The episode starts with a discussion on Wonder Food Hall, a unique concept that recently raised an impressive $700 million in funding. Wonder Food Hall stands out by bringing together a diverse array of local and regional culinary offerings under one roof, creating a one-of-a-kind dining experience for patrons. Barron and Hom explore the factors contributing to Wonder Food Hall's success and its potential impact on the broader food hall landscape.


Next, the hosts shift their attention to Avalon Food Hall, a relatively new concept in Alpharetta, Georgia. Avalon Food Hall houses a collection of local and regional restaurants, bakeries, and culinary businesses, providing a vibrant and communal dining experience. Barron and Hom analyze the key elements that set Avalon Food Hall apart and discuss how it caters to consumers' evolving preferences, seeking unique and authentic culinary experiences.In the final segment, the podcast deeply delves into BFF Burgers, a startup brand in Shoma Bazaar. Based on their expert observations, Barron and Hom conduct a comprehensive AI outline and project analysis. They examine BFF Burgers' business model, menu offerings, and growth potential, providing valuable insights for aspiring restaurateurs and industry professionals.

Throughout the episode, Barron and Hom offer expert commentary on the evolution of food halls and the rise of innovative culinary concepts. They discuss how these trends are shaping the restaurant industry and provide valuable insights into emerging brands' strategies to thrive in the face of economic challenges.Our experts have created a new feature in the podcast - The Drawing Board- offering ideas and strategies for rising star brands to develop steps to success.





Executive Summary



BFF Burgers is a lifestyle burger brand based in Miami, Florida, that has successfully connected with an emerging demographic and young families. With its excellent graphic and design style, strong social media presence, and high-quality products, BFF Burgers has achieved a consumer sentiment score of 82.8 out of 100, comparable to the top 25 Fast-Casual restaurant brands. Through targeted strategies, the company seeks to expand its customer base, develop a stronger lifestyle connection, increase average check size, and enhance its brand vision.Market Analysis The fast-casual burger market in Miami is highly competitive, but BFF Burgers has successfully carved out a niche by appealing to Latin females and young families. The company's strong social media presence and influencer partnerships have been critical to its success. However, expanding the customer base is possible by attracting more male customers and developing a stronger lifestyle connection with family-based consumers.Marketing Strategy

Expand male customer base:

• Introduce menu items and promotions tailored to male preferences
• Collaborate with male influencers and athletes to showcase the brand
• Sponsor male-oriented events and sports teams

Develop a lifestyle connection for family-based consumers:

• Create family-friendly dining experiences and promotions
• Engage with parent and family-focused influencers and bloggers
• Participate in community events and support local schools and organizations

Implement an upsell model:

• Train staff to suggest add-ons and premium menu items
• Offer combo deals and loyalty rewards to encourage higher spending
• Introduce limited-time offerings and seasonal specials

Enhance brand vision through high-level influencers:

• Partner with well-known chefs, celebrities, and lifestyle influencers
• Collaborate on signature menu items and exclusive events
• Leverage influencer content to showcase the brand's personality and values

Financial Projections Based on the implementation of the above strategies, BFF Burgers expects to:

• Increase male customer base by 20% within the first year
• Boost average check size by 15% through upsell initiatives
• Achieve a 25% increase in overall sales revenue by the end of year two
• Allocate 10% of the marketing budget to influencer partnerships and collaborations

Conclusion By focusing on expanding its customer base, developing a stronger lifestyle connection, implementing an upsell model, and enhancing its brand vision through high-level influencer partnerships, BFF Burgers is well-positioned for continued growth and success in the competitive Miami fast-casual burger market. With its unique positioning and strong consumer sentiment, BFF Burgers has the potential to become a leading lifestyle burger brand in the region.

In this episode of "The Restaurant Report," host Paul Barron is joined by Zach Goldstein, CEO of Thanx, a leading restaurant customer engagement platform. The discussion delves into the evolving landscape of consumer sentiment toward dining out, with a particular emphasis on Gen Z's unique behaviors and preferences.

As the restaurant industry grapples with declining consumer sentiment and lower frequency rates, Zach and Paul explore the role of loyalty programs in addressing these challenges. They shed light on how Gen Z's definition of dining out fundamentally differs from previous generations and how this shift reshapes the industry's customer engagement approach.

Throughout the episode, Zach shares valuable insights and strategies for operators seeking to adapt to this changing consumer landscape. He discusses the power of personalization, the importance of seamless digital experiences, and the potential of data-driven loyalty programs to foster long-lasting relationships with Gen Z diners.Key Takeaways:

• Understanding Gen Z's unique dining preferences and behaviors
• The declining consumer sentiment towards dining out and its impact on the industry
• How loyalty programs can be leveraged to attract and retain Gen Z customers
• Best practices for creating personalized and engaging loyalty experiences
• The role of technology and data in driving successful loyalty programs

Whether you're a restaurant owner, operator, or simply interested in the future of the dining industry, this episode offers valuable insights and actionable strategies to navigate the changing consumer landscape and win over the next generation of diners.

Join Paul Barron and Zach Goldstein as they delve into the future of restaurant loyalty programs and explore how operators can adapt to the evolving demands of Gen Z consumers.

In this episode of The Restaurant Report, Paul Barron, a forward-thinker in technology and media, engages in a thought-provoking conversation with the CEO of ConverseNow, a company at the vanguard of AI-driven drive-thru technology. Together, they delve into the transformative power of artificial intelligence in reshaping customer service within the fast-food industry and beyond. Highlights of their discussion include:

The Evolution of AI: An in-depth analysis of the current state of AI technology and its potential trajectory. They explore emerging trends, potential breakthroughs, and the ethical considerations of increasingly autonomous systems. The conversation illuminates how AI's rapid advancement will continue to alter the landscape of various industries, emphasizing adaptability and innovation.
Adoption Process in the Restaurant Business: A comprehensive breakdown of how restaurants can integrate AI-driven solutions like ConverseNow's technology. They discuss the step-by-step process for onboarding, the challenges restaurants face during this digital transformation, and the tangible benefits such as improved efficiency, personalized customer experiences, and increased profitability. The dialogue also covers strategies for overcoming resistance to technological adoption within traditional business models.

Building In-House Large Language Models: The dialogue critically examines why many enterprises or brands choose not to develop their large language models, despite the apparent advantages. They explore the complexities, costs, and expertise required to build and maintain these systems. The conversation highlights the importance of partnerships with specialized AI companies that offer scalable, customizable, and cost-effective solutions, enabling businesses to leverage the power of AI without the need for in-house development.

This episode offers a rare glimpse into the future of AI in service industries, providing valuable insights for entrepreneurs, business leaders, and anyone interested in the intersection of technology, innovation, and customer service. Join us to uncover the practicalities and possibilities of AI, through the experiences of two industry pioneers leading the charge towards a more efficient, personalized, and tech-driven future.
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Welcome to The Restaurant Report, where we delve into the exciting resurgence of casual dining trends in the hospitality industry. As consumers start to venture out again for dining experiences, casual eateries are seeing a significant uptick in popularity. In this episode, we explore the reasons behind this shift and what it means for the future of casual dining establishments.

Today’s Guest - Hal Lawlor, President and COO of Smokey Bones

Smokey Bones is a growing casual dining brand known for its delicious barbecue and creative menues. At the helm of this culinary adventure is Hal Lawlor, a seasoned professional with years of experience in the restaurant industry. Join us as we discuss:

The factors driving the renewed interest in casual dining include changes in consumer behavior, the rise of the foodie culture, and the desire for unique dining experiences.

Social media and online reviews shape consumer preferences and how restaurants can leverage these platforms to attract more customers.

The importance of menu innovation and the role of seasonal and local ingredients in attracting and retaining customers.

The future of casual dining trends and what to expect in the coming years, including the influence of technology and the growing demand for personalized dining experiences.

Please tune in to our podcast as we chat with industry experts, restaurant owners, and food enthusiasts to uncover the latest casual dining trends and what they mean for the hospitality industry. Don't miss out on this informative and engaging discussion!

In a recent episode of the Restaurant Report Podcast, Sean Kennedy, Executive Vice President of Public Affairs at the National Restaurant Association, discussed several critical issues impacting the restaurant industry. Kennedy, who joined the association in June 2019, sheds light on the Association's advocacy efforts and strategic initiatives to support restaurant operators nationwide.
We discussed various regulations that could affect the restaurant industry in ways we have not seen in the past two decades.

Credit Card Competition Act: Addressing Swipe Fee Challenges
One of the major topics discussed in the podcast is the Credit Card Competition Act. Kennedy emphasizes how credit card swipe fees often rank as the third highest cost for restaurants, following food and labor expenses. The proposed act seeks to introduce greater competition among banks by requiring the issuance of new cards to support at least two processing networks. This move aims to alleviate the financial burden imposed by swipe fees on restaurant businesses.

NLRB 2023 Joint Employer Final Rule: Implications for Franchise Operators
Kennedy delves into the implications of the NLRB's 2023 Joint Employer Final Rule, which broadens the circumstances defining joint employer status under the National Labor Relations Act (NLRA). This rule change significantly increases liability risks for operators engaged in franchisor-franchisee relationships or independent contracts for onsite services. Kennedy highlights the Association's support for Congressional actions aimed at overturning this rule to protect operators' interests.

FTC "Junk Fees" Proposal: Impact on Restaurant Pricing and Transparency
The discussion extends to the Federal Trade Commission's proposed rule on "unfair or deceptive fees," targeting industries including restaurants. Kennedy outlines the potential consequences of the proposed rule, which could compel restaurants to eliminate various surcharges and adopt a pricing model reflecting total costs per item. This shift not only imposes substantial compliance costs but also diminishes customer transparency and affects the wages of tipped employees.

Preserving the Tip Credit: Clarifying Misconceptions
Kennedy addresses misconceptions surrounding the tip credit and labor groups' efforts to eliminate it. Contrary to claims of subminimum wages, Kennedy explains that tipped workers already earn at least the minimum wage, with tips supplementing their earnings. Preserving the tip credit is crucial for maintaining the current wage structure and ensuring fair compensation for tipped employees across the industry.

Listen to the entire Episode and Subscribe!
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In this episode, Paul Barron discusses the fascinating world of dynamic pricing strategies and the potential role of AI in reshaping menu modeling. Ashwin Kamlani, the CEO of Juicer, joins him as they explore the exciting possibilities that lie ahead in the food service industry.

Ashwin Kamlani, CEO of Juicer: Ashwin Kamlani, an expert in AI and its applications, joins Paul Barron to discuss the potential of AI in revolutionizing menu modeling. As the CEO of Juicer, Ashwin has a unique perspective on how artificial intelligence can be harnessed to optimize menu pricing and enhance customer experiences.

The Evolution of Dynamic Pricing: Dynamic pricing is not a new concept, but it's gaining newfound significance in today's fast-paced and data-driven world. Dynamic pricing has entered foodservice traditionally associated with industries like airlines and ride-sharing services. Ashwin takes us through the fundamental principles of dynamic pricing and why it's becoming increasingly essential for restaurant businesses.

The Role of AI in Menu Modeling: Artificial intelligence is poised to transform the way restaurants approach menu modeling. With AI-driven algorithms, businesses can analyze vast amounts of data to determine optimal pricing strategies, taking into account factors such as demand, time of day, and even weather conditions. Ashwin Kamlani shares insights into how Juicer is at the forefront of this technological revolution.

Benefits of AI-Powered Menu Modeling: In this episode, Paul Barron and Ashwin Kamlani explore the myriad benefits of integrating AI into menu modeling. These advantages include:

Personalized Pricing: AI can analyze customer preferences and behavior to offer personalized menu pricing, enhancing customer satisfaction.

Real-time Adjustments: Dynamic pricing powered by AI allows for real-time adjustments, ensuring that menu prices are always competitive and aligned with market demand.

Optimized Profit Margins: AI can help restaurants maximize their profitability by finding the perfect balance between pricing and customer demand.

Enhanced Customer Loyalty: By offering customized pricing and promotions, restaurants can build stronger relationships with their customers, fostering loyalty.

In this episode, Amy Hom, a veteran of the restaurant brand and technology space, and Paul Barron delve into the challenges faced by fast casual restaurants in the current landscape where technology's role in driving top-line revenue and profits is not as promising as expected. This issue is rooted in the collision between technology and consumer behavior, placing restaurant brands in a complex position.

One of the fundamental dynamics at play is the dominance of millennials in the social commerce market. In 2023, the global social media audience was estimated to comprise approximately 4.9 billion people, marking a substantial increase from previous years. Among these users, the 25-34 age group, which consists mainly of millennials, stands out as the largest demographic.
The episode explores why technology companies may be experiencing a significant downturn, mainly when fast-casual restaurant operators are increasingly focused on cutting expenses and demanding that technology becomes a performing asset rather than just an operational cost.

Adding to this intricate situation is the shifting demographic landscape. Baby Boomers, who are on the cusp of retirement, will range in age from 60 to 78 next year. Simultaneously, Generation Z, aged 12 to 27 next year, is rapidly graduating from school and entering the workforce. Gen Zers are emerging as the leading consumers of fast-casual restaurant food.

This shifting demographic trend forces restaurant CEOs across the industry to reflect on their strategies and adapt to these changing dynamics. The interplay between technology, consumer preferences, and demographics presents challenges and opportunities for the fast-casual restaurant sector.

To gain a deeper understanding of this complex issue, don't miss the full episode, where top analysts and consultants in the restaurant sector provide insightful discussions and analysis.

In today’s podcast, we dive into the future of technology and innovation that seem to dominate the consumer landscape; there is a growing paradoxical trend among millennials. Many of them are embracing traditional values while seeking unique and creative experiences. This shift in consumer preferences has not gone unnoticed by brands like Chicken Salad Chick, which has successfully tapped into this emerging trend. We will explore how Chicken Salad Chick connects with millennials through its blend of traditional values, technology, and creative experiences.

The Rebirth of Traditional Values
Millennials, often characterized as the generation of change and progress, are also known for their appreciation of traditional values. Many are redefining what these values mean in the modern context. Chicken Salad Chick is a brand that has recognized the power of nostalgia and tradition, offering a menu rooted in classic Southern recipes and comfort food. Their commitment to quality ingredients and home-style cooking resonates with millennials looking for authenticity in a world filled with fast-food chains and processed options.

Tech-Forward Approach
While Chicken Salad Chick embraces tradition in its menu offerings, it doesn't shy away from technology. The brand has leveraged digital platforms to enhance the customer experience. With user-friendly mobile apps and online ordering systems, they make it easy for tech-savvy millennials to access their favorite comfort food conveniently. Moreover, data-driven marketing strategies and loyalty programs cater to the digitally connected millennial consumer, ensuring that they stay engaged with the brand.

Creative Experiences
One of the ways Chicken Salad Chick connects with millennials is by offering creative experiences beyond just the food. The brand hosts events, promotions, and collaborations that appeal to the generation's desire for unique and Instagram-worthy moments. Whether it's themed pop-up shops, limited-time menu items, or partnerships with local artists, Chicken Salad Chick keeps millennials engaged and excited about their brand.

Predictions Based on Historical Analysis
Based on historical analysis and current trends, it's likely that Chicken Salad Chick will continue to thrive among millennial consumers. Here are some predictions:

Expansion of Nostalgia-driven Brands: As millennials age, their appreciation for nostalgia and tradition will likely grow. Brands like Chicken Salad Chick that tap into this sentiment will see continued success.

Tech-Enhanced Convenience: The fusion of tradition with technology will become even more critical. Chicken Salad Chick and similar brands will invest in AI-driven personalization, improving the digital ordering experience.

Sustainable Practices: With millennials' strong emphasis on sustainability, brands like Chicken Salad Chick may incorporate more eco-friendly practices in their operations to align with consumer values.

Community Engagement: Expect Chicken Salad Chick to strengthen its ties with local communities through charity initiatives and partnerships, aligning with millennials' desire for social responsibility.

In today's podcast, we delve into the world of Taziki's Mediterranean Cafe with the extraordinary Julie Wade. Join us as we embark on a culinary adventure, exploring the vibrant flavors and rich history of Mediterranean cuisine. Julie, the visionary behind Taziki's, shares her insights on creating a thriving restaurant business, fostering a passionate team, and delivering an exceptional dining experience that has captivated guests for over two decades.

The restaurant industry is constantly evolving, and with the emergence of the next consumer generation – Generation Z – it's more important than ever to adapt marketing strategies to resonate with this tech-savvy, experience-driven demographic. This generation is characterized by their digital fluency, social consciousness, and preference for personalized experiences. To effectively capture their attention and cultivate loyalty, restaurants must focus on three key pillars: branding, technology, and consumer experience.

Branding: Building a Resonant IdentityIn today's competitive landscape, a strong brand identity is essential for any restaurant. Gen Z is drawn to brands that align with their values and reflect their personalities. Restaurants should craft a brand that is authentic, engaging, and stands out from the crowd. This can be achieved through consistent messaging, visually appealing branding elements, and a unique brand voice that resonates with the target audience.

Social media platforms like Instagram and TikTok offer excellent opportunities to showcase the brand's personality and connect with Gen Z consumers.

Technology: Embracing Convenience and Innovation
Gen Z is accustomed to seamless digital experiences, and restaurants must keep pace with their technological expectations. Embracing technology can enhance convenience, streamline operations, and create a more personalized experience. Consider implementing online ordering platforms, mobile payment options, and interactive digital menus. Explore the use of social media marketing tools to target specific demographics and engage with potential customers. Leverage technology to gather customer feedback and tailor offerings to their preferences.

Consumer Experience: Creating Unforgettable Moments
Gen Z is not just looking for a meal; they seek memorable dining experiences that go beyond the food. Create an atmosphere that is inviting, trendy, and Instagram-worthy. Consider incorporating interactive elements, such as live music or cooking demonstrations, to keep customers engaged. Offer unique menu items that cater to their dietary preferences and values, such as plant-based options or locally sourced ingredients. Host events and workshops that align with their interests, such as cooking classes or sustainability seminars.

Bridging the Gap: Combining Branding, Technology, and Experience
The key to successful restaurant marketing lies in seamlessly integrating branding, technology, and consumer experience. A cohesive brand identity should be evident across all digital platforms, physical spaces, and customer interactions. Technology should be used to enhance the overall experience, not replace it. And every aspect of the dining experience should contribute to building a loyal customer base.

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In this episode of The Restaurant Report, we sit down with Mike LaRue, a 16+ year franchise veteran who has, since the beginning, maintained a focus on emerging brands. Mike is the VP of Franchise Development for Angry Chickz, a fast-growth Nashville hot chicken brand.


We discuss how this brand could build 20+ units without an infrastructure, which could be its secret weapon to success.

Link here for full access to our 5 brand growth tips -

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~ Looking to take your restaurant into the next generation of Web2 and build a new loyalty or brand IP opportunist? Check out Rever Networks

In today’s podcast, we interview Robert Hersch of Mastodon Ventures and discuss the market for raising capital and what you should be doing to prepare. We break down a variety of ideas.

What are some areas you are watching for capital deployment in 2024 within the restaurant sectors?

How the market will respond to consumer spending pressure?

Will brands grow in 2024?

Is franchising a viable option for early-stage brand growth?

How do you go about selecting founders and understanding the business mission?

What's most important to invest in brands or assist brands to recover?

What are the best capital structures for startup brands?

My 8-Step Plan for Raising Capital As a startup, this can be a daunting task, but it's also an essential part of growing your business. Here are some of the best steps for taking on capital and what to watch out for:

1. Know your funding options. There are a variety of ways to raise capital for your startup, including:

• Bootstrapping involves using your money and/or reinvesting profits to fund your business.
• Friends and family: This is used for a pre-proof of concept and can be a good way to get early-stage funding from people who know and trust you.
• Angel investors: These are high-net-worth individuals who invest in early-stage startups and are more likely to invest in you vs the startup so make sure you have all your accolades and history out there and easy to find.
• Venture capitalists are professional investors investing in startups with high growth potential, looking at full return on investment. This is where your P&L performance comes into play; make sure you have a top-notch accounting firm and attorney to prep for these engagements.
• Crowdfunding: This involves raising money from many people, typically through online platforms. While somewhat new, this model is gaining more popularity, especially if you have a brand and a following - you may be able to tap into your most loyal customers, fans, and advocates.
• Grants: These are non-repayable funds typically awarded by the government or non-profit organizations. This will need a professional grant writer and an angle that provides significant benefit to society along with a vision and business plan that is easy to understand.

2. Determine how much funding you need. This will depend on your stage of development, your business model, and your burn rate (the rate at which you are spending money). This is also an area that can become very sticky with valuations of your business or idea, which you may think is more than the investor - get a third party to help you evaluate.

3. Write a business plan. This is a document that outlines your business strategy, including your target market, your competitive landscape, and your financial projections. You matter more at this stage, and the narrative is the killer app, so know what your mission is and understand the total addressable market along with the competition and a good SWAT plan is always welcome.

4. Identify potential investors. Research investors with a track record of investing in startups in your industry. This is critical and is kind of like choosing a family member - choose very wisely this can come back on you very easily.

5. Network and make connections. Attend industry events, join online forums, and connect with other entrepreneurs. But best of all referrals and high-value connections are the ones that will make a difference in getting your idea out there to those who matter most.

6. Practice your pitch. Your pitch is a short presentation that you will give to potential investors to explain your business. Focus on the mission and revenue opportunity - don’t get too tactical, and try to keep it simple.

7. Be prepared to negotiate. Investors will want to make sure that their investment is protected, so be ready to negotiate terms such as equity and board representation. Structure your deal or term sheet with a full understanding of what you are giving up as a founder - don’t write yourself out of the deal just to get it going, unless of course, you are looking for an exit.

8. Be patient. Raising capital can take time, so be patient and persistent.Here are some things to watch out for when taking on capital:

• Dilution: This is giving up ownership of your company in exchange for funding. Make sure you understand the dilution terms of any investment before you agree to it.
• Warrants: These are financial instruments that give investors the right to buy shares of your company at a specific price in the future. Be aware of the terms of any warrants before you accept them.
• Liquidation preferences: These terms dictate how investors will be paid if your company is sold or goes bankrupt. Make sure you understand the liquidation preferences of any investment before you agree to it.

Raising capital for your startup can be a complex process, but it is also essential to growing your business. Make sure to get good legal and financial representation to start the process right, you will thank me later if you do this alone!

In this episode of The Restaurant Report podcast, I speak with Erle Dardick, of Lunchbox, a leading restaurant e-commerce platform. We discuss the top tech and consumer trends to watch in the restaurant industry in 2024, including:

• AI and its impact: AI is already having a major impact on the restaurant industry, from automating tasks in the kitchen to personalizing customer experiences. In 2024, can we expect to see even more widespread adoption of AI, as restaurants look for ways to improve efficiency and profitability?
  
  
• POS and Third-Party Enterprise vs Internal tech stacks: Traditionally, restaurants have relied on third-party point-of-sale (POS) systems. However, more and more restaurants are looking to develop their internal tech stacks. This gives restaurants more control over their data and allows them to integrate their online and offline operations better. Could this backfire on brands like Wingstop?
• Customer service future: The future of customer service in the restaurant industry is all about convenience and personalization. Customers want to be able to order and pay for their food quickly and easily, and they want restaurants to remember their preferences. In 2024, can we expect to see more restaurants using technology to improve their customer service experience or will the industry continue to suffer under dismal customer service numbers?
  We dive into the success of Cava, a fast-casual Mediterranean restaurant chain, and what has separated them from the pack of fast casual superstars.Finally, we discuss Sweetgreen, a salad chain that is also using automation to improve its operations. Sweetgreen has developed a fully automated kitchen called Infinite Kitchen, which can produce 100 bowls per hour. This allows Sweetgreen to reduce labor costs and expand its reach to new markets.Overall, the trends discussed in this episode suggest that the restaurant industry is headed for a significant transformation in 2024. AI, automation, and other technologies will play a significant role in how restaurants operate and serve their customers.

In today’s Pod, we chat with Raju Malhotra, Chief Product and technology Officer at PAR Technology (NYSE: PAR). He joined PAR by acquiring Punchh, an omni-channel loyalty and engagement startup based in San Mateo, CA.This discussion takes turns into the future of foodservice and tech as well as the overall guest loyalty journey that has begun to shift for Gen Z.

Gen Z Brand Loyalty: UX and Digital Gamification



Gen Z is the most digitally native generation to date, and their brand loyalty differs from previous generations. They are more likely to switch brands if they don't have a positive user experience (UX) or if the brand doesn't offer digital gamification elements.User Experience (UX)



Gen Z values UX above all else. They want websites and apps to be easy to use, navigate, and understand. They also want them to be visually appealing and engaging.If a brand's website or app is complex to use or not visually appealing, Gen Z consumers are more likely to abandon it and go to a competitor.Digital Gamification



Gen Z also loves digital gamification. They want brands to create experiences that are fun and interactive. This could include things like quizzes, polls, contests, and rewards programs.If a brand doesn't offer any digital gamification elements, Gen Z consumers are less likely to be loyal to it.How Brands Can Use UX and Digital Gamification to Build Loyalty with Gen Z



Here are some tips for brands on how to use UX and digital gamification to build loyalty with Gen Z:

• Ensure your website and apps are easy to use, navigate, and understand.
• Invest in a visually appealing and engaging design.
• Offer digital gamification elements to enhance your loyalty platform
• Personalize the UX for each consumer.
• Make it easy for consumers to interact with your brand on social media.

By following these tips, brands can create a UX and digital gamification experience that Gen Z consumers will love. This will help to build loyalty and encourage them to keep coming back.Who is getting UX and Digital Gamification right with Gen Z

• Uber Eats is a great example of how to use gamification to build loyalty with customers. The app has a number of features that encourage customers to keep coming back, including:
  • Points system: Customers earn points for every order they place. These points can be redeemed for free food and other rewards.
  • Tier system: Customers are placed into different tiers based on their order history. Higher tiers offer more rewards, such as free delivery and exclusive discounts.
  • Quests: Uber Eats regularly offers quests, which are challenges that customers can complete to earn bonus points. For example, a quest might challenge customers to order from a certain number of different restaurants or to spend a certain amount of money on orders.
  • Badges: Customers can earn badges for completing certain tasks, such as ordering from a new restaurant or using a new payment method. Badges are a way to recognize and reward customer loyalty.
  Uber Eats also uses gamification to encourage drivers to provide a good customer experience. For example, drivers are rated by customers after each trip. Drivers with high ratings are more likely to receive ride requests and are eligible for additional rewards. These are just a few examples of brands that are using UX and digital gamification to build loyalty with Gen Z. As more and more brands realize the importance of these factors, we can expect to see even more innovative and engaging UX and digital gamification experiences in the future.

The restaurant industry has been at the forefront of innovation in today's fast-paced world. From digital menus to contactless payments, the industry has continually adapted to meet the changing demands of consumers. However, there is a challenge that the industry is currently facing, one that is directly impacting consumer sentiment: the struggle to keep pace with evolving expectations, particularly in areas like drive-thru service accuracy and staff engagement.Consumer Expectations vs. Reality:


Consumer sentiment is a crucial aspect of any business, and the restaurant industry is no exception. Consumers now expect convenience, speed, and accuracy in their dining experiences, whether they're dining in or opting for the drive-thru. However, recent trends indicate that the industry is grappling with meeting these expectations, which has led to a decline in consumer sentiment.

Drive-Thru Woes:

Drive-thru service has long been a staple of the fast-food industry. It's all about convenience and efficiency. However, in recent times, drive-thru accuracy has become a significant pain point for consumers. Orders are often incorrect, leading to frustration and dissatisfaction. This is where technology and data analytics can play a pivotal role.By analyzing historical data on drive-thru orders, restaurants can identify patterns and areas where errors are most likely to occur. With the help of AI and robotics, some chains are even experimenting with automated order-taking systems to minimize human error. Predictive algorithms can ensure that orders are accurate, ultimately improving consumer sentiment.

Staff Engagement:

Another critical aspect of the restaurant experience is staff engagement. Friendly, attentive staff can elevate the dining experience, but a lack of engagement can have the opposite effect. Technology and AI-powered tools can aid in staff training and engagement.By collecting data on staff interactions and customer feedback, restaurants can identify areas lacking staff engagement. Predictive analysis can help select suitable candidates during the hiring process, ensuring they have the necessary skills and personality traits to provide excellent customer service.Taco Bell Sets the Speed Record: Taco Bell emerged as the frontrunner in sheer speed, boasting an impressive total average time of just 278 seconds at their drive-thrus. This remarkable feat demonstrates their commitment to delivering a quick and efficient dining experience for their customers.Consumer Sentiment is taking a bit of a dip for Taco Bell, contributing to a lower sentiment score from last year at 75.28, falling a dramatic 5 points to 70.22. Three critical areas noted in the Restaurant Power Index Ratings were accuracy and food quality, with speed coming in third in the lowest sentiment category.Source Restaurant Power Index


Chick-fil-A's Unique Approach: Chick-fil-A, on the other hand, took a somewhat unconventional approach to measuring speed. While their average total time stood at 436 seconds, they managed to outpace the competition when considering the number of cars in the drive-thru. This adjustment lowered Chick-fil-A's speed to 127.89 seconds, faster than even Taco Bell's adjusted average of 290 seconds. Chick-fil-A's ability to maintain a brisk pace, even during peak hours, is a testament to its operational excellence.Chick-fil-a has put in one of the highest Consumer Sentiment scores ramping up from a 78.96 in October 2022 to a blistering 84.09 in 2023 - this brand continues to out perform almost every QSR in the market with consumer sentiment which is showing heavily in the overall average unit sales.

Source Restaurant Power Index


Source: the Restaurant Social IndexIndustry-Wide Improvements: What's also noteworthy is the overall improvement seen in the QSR industry from 2022 to 2023. The average time spent at drive-thrus across all brands decreased from 373 seconds to 343 seconds. This positive trend was primarily driven by fewer cars in the drive-thru lanes. QSR brands are actively working to enhance the speed of service, acknowledging the importance of swift and efficient customer experiences.As the restaurant industry continues to adapt to changing consumer expectations, these findings underscore the significance of the drive-thru as a pivotal touchpoint. Whether it's Taco Bell's rapid service or Chick-fil-A's unique approach, these QSR giants are setting the bar high and driving the industry toward a faster, more efficient future. The race for the quickest drive-thru is far from over, and customers are the ultimate beneficiaries of this healthy competition.

Consumer spending is the driving force of the US economy, accounting for about 70% of GDP. So when consumers start to cut back on spending, it's a big red flag for the economy.


That's why economists worry about a potential fall consumer spending drop. There are several factors that could contribute to this, including:

• High inflation: Inflation has been at a 40-year high in recent months, and it's eating into consumers' disposable incomes. This makes it harder for people to afford to buy the things they need and want.
• Rising interest rates: The Federal Reserve is raising interest rates to combat inflation. This is making it more expensive to borrow money, which could lead to a slowdown in consumer spending.
• Student loan payments: Student loan payments are scheduled to resume in October after being paused for nearly two years. This could put a strain on household budgets and lead to a decrease in consumer spending.
• Economic uncertainty: The global economy is facing several challenges, including the war in Ukraine and supply chain disruptions. This uncertainty could lead consumers to be more cautious about their spending.

Current credit pressure
Credit pressure is the difficulty that borrowers have in repaying their debts. It can be caused by several factors, including rising interest rates, job losses, and unexpected expenses. This could have the most significant impact on restaurant spending.

Recent Savor.FM Data Trends
42% of 18-34 Plan to reduce restaurant spending this Holiday season
38% of Families are looking to reduce their restaurant visits this season


Credit pressure is currently on the rise in the US. This is partly due to the factors mentioned above, such as high inflation and rising interest rates. It is also driven by the fact that consumers have accumulated more debt than ever.

Inflation pressure
Inflation pressure is the upward pressure on prices caused by an increase in the demand for goods and services. Supply chain disruptions and other factors can also cause it.


Inflation pressure is currently at a 40-year high in the US. This makes it more expensive for consumers to buy the things they need and want. It is also putting a strain on businesses, making it more difficult for them to operate.


What to do
If you are concerned about a potential consumer spending drop in the fall, there are a few things you can do to prepare:

• Create budget-friendly menu products.
• Focus on ways to assist the consumer in saving money in your marketing.
• Enhance loyalty programs so there is more value when they do spend.

In this podcast, we visit with the Lettuce Entertain You Leadership team to discus success and the formula for the future.

Featuring

• Ethan Samson, Executive Partner - Vice President & Deputy General Counsel
• Amarit Dulyapaibul, Managing Partner
• Kevin Brown, CEO

Lettuce Entertain You Enterprises (LEYE) is a family-owned restaurant group founded in 1971 by R.J. Melman. The company has become one of the largest restaurant groups in the United States, with more than 120 restaurants and 60 brands nationwide. LEYE is known for its innovative and diverse portfolio of restaurants, which ranges from casual to fine dining.

In recent years, LEYE has experienced massive growth in the fine dining category. The company has launched new refined dining concepts, including RPM Italian, RPM Steak, and Sushi-san. LEYE has also expanded its existing fine dining brands, such as Gibsons Steakhouse and Mon Ami Gabi.

Several factors have contributed to LEYE's success in the fine dining category. First, the company has a strong track record of developing innovative and successful restaurant concepts. LEYE's refined dining concepts are known for their modern cuisine, stylish décor, and vibrant atmosphere.

Second, LEYE carefully selects the locations for its restaurants. The company's fine dining restaurants are typically located in high-traffic areas with a high concentration of affluent consumers. For example, RPM Italian is located in the Forum Shops at Caesars Palace in Las Vegas, while Gibsons Steakhouse is located in the Gold Coast neighborhood of Chicago.

Third, LEYE invests heavily in branding. The company's fine dining brands are well-known and respected by consumers. LEYE also uses its branding to create a sense of exclusivity and luxury around its restaurants. For example, RPM Italian has a private dining room that can be reserved for special occasions.

LEYE has created a successful fine dining empire by leveraging its concepts, location, and branding. The company's fine dining restaurants offer consumers a unique and upscale dining experience. LEYE can also attract affluent consumers by locating its restaurants in high-traffic areas and investing in its branding.

Here are some specific examples of how LEYE has leveraged concepts, location, and branding to create the next empire in food service:

• Concepts: LEYE's refined dining concepts are designed to appeal to a wide range of consumers. For example, RPM Italian offers a modern take on classic Italian cuisine, while Sushi-san offers a traditional omakase experience. LEYE also has several refined dining concepts focused on specific cuisines, such as seafood (RPM Seafood) and steak (RPM Steak).
• Location: LEYE carefully selects the locations for its restaurants. The company's fine dining restaurants are typically located in high-traffic areas with a high concentration of affluent consumers. For example, RPM Italian is located in the Forum Shops at Caesars Palace in Las Vegas, while Gibsons Steakhouse is located in the Gold Coast neighborhood of Chicago.
• Branding: LEYE invests heavily in branding. The company's fine dining brands are well-known and respected by consumers. LEYE also uses its branding to create a sense of exclusivity and luxury around its restaurants. For example, RPM Italian has a private dining room that can be reserved for special occasions.

LEYE's success in the fine dining category is a testament to the company's ability to develop and execute a winning strategy. By leveraging its concepts, location, and branding, LEYE has created a restaurant group well-positioned for continued growth in the years to come.

In this podcast, we get a chance to talk with Stefanie Miller, President, Away From Home at Kellogg Company - We explore the way we consume food away from home is rapidly evolving. Whether grabbing a quick snack at a convenience store (C-Store), dining on a military base, or choosing options at a college or university cafeteria, the food service industry is witnessing significant changes. One of the most notable trends is the shift towards more snacking and a growing demand for healthier food selections. Let's delve into these exciting developments and back them up with data.

The Snacking Revolution
Snacking has become a pervasive part of our daily lives. People are no longer restricted to traditional meal times, and this trend is evident across all the sectors we'll explore.

• C-Store Snacking: Convenience stores have always been a go-to destination for quick snacks, but the variety and quality of snacks have improved dramatically. With busy schedules, consumers increasingly turn to C-Stores for their snacking needs.
• Military Dining: Military personnel often have demanding schedules, and quick snacks are necessary. As a result, military dining facilities are expanding their snack options to cater to the snacking habits of service members.
• College and University Cafeterias: College and university students are notorious for their irregular eating habits. Campuses are now adapting by offering more snack-focused choices that cater to students' busy lives.

The Health-Conscious Consumer
In tandem with the snacking trend, there is a growing awareness of the importance of healthier food choices. Consumers are increasingly seeking options that align with their wellness goals.

• C-Store Health Initiatives: Many C-Stores have responded to this demand by incorporating healthier snacks, such as fruit, yogurt, and nuts, alongside traditional offerings. This has resulted in a shift towards more balanced snacking choices.
• Military's Nutritional Focus: The military strongly emphasizes the nutrition of its personnel. Dining facilities are now offering a more comprehensive range of health-focused snacks to support the overall well-being of service members.
• Higher Education Health Trends: College and university cafeterias are under pressure to provide healthier options to meet the dietary preferences of students. This includes vegetarian, vegan, and gluten-free snack choices.

Data-Driven Insights

• 69% of consumers are increasing snack occasions to 6X weekly: This statistic underscores the growing importance of snacking in our daily routines. People are snacking more frequently than ever, and this trend shows no sign of slowing down.
• Healthier snack sales have surged: Healthier snack options, including items with reduced sugar, lower salt content, and organic ingredients, have experienced double-digit growth across all sectors.

Predictions for the Future
Based on historical analysis and these trends, we can make some predictions:

Snacking will continue to rise: The snacking revolution is here to stay, with people looking for convenient options to fit their on-the-go lifestyles.

Healthy snacks will dominate: The demand for healthier snack options will lead to more innovation in this space, resulting in a wider selection of nutritious and tasty snacks.

Customization and variety: Expect more customization options in all sectors, allowing consumers to personalize their snacks based on dietary preferences and taste.

In conclusion, the future of food away from home in C-Stores, military dining, and college and university cafeterias is shaped by the twin trends of increased snacking and a focus on healthier options. As these trends continue to gain momentum, we can anticipate a more dynamic and diverse landscape in the food service industry, offering something for every palate and dietary need.

In this episode, we dive into research and trends from TJ Wommack, Partner at AlixPartners. We discuss the composition of management teams is undergoing a significant transformation. This shift is changing the face of leadership and influencing business strategies, particularly in the restaurant industry. This article delves into the demographic shifts in management teams and their profound impact on promoting diversity and inclusion. We will also present data that reveals a notable trend: 36% of restaurant operations are led by individuals under the age of 40, while almost 70% of emerging brands are helmed by younger leadership.

The Changing Face of Restaurant Leadership

Traditionally, the restaurant industry has been characterized by older, more established leaders. However, the past few years have seen a dynamic shift in the age demographics of restaurant management. A substantial number of younger professionals are taking the reins, bringing fresh perspectives and innovative ideas to the table.

Age Distribution of Restaurant Management Teams


Percentage of Management Teams
Under 40 | 36%
40-55 | 44%
Over 55 | 20%

This data, nearly 36% of restaurant management teams are now led by individuals under the age of 40, signifying a significant generational shift in leadership.

The Rise of Emerging Brands and Younger Leadership

One striking trend in the restaurant industry is the surge of emerging brands that are capturing market share at an astonishing pace. These brands are often characterized by their innovative approaches to foodservice, ambiance, and customer engagement. What's particularly interesting is the composition of their leadership teams.

Age of Leadership in Emerging Restaurant Brands


Percentage of Leadership Teams
Under 40 | 68%
40-55 | 29%
Over 55 | 3%

This data reveals that a staggering 68% of emerging restaurant brands are led by individuals under 40. This age group's dominance in emerging brands suggests that younger leaders are at the forefront of driving innovation and change in the restaurant industry.

The Impact on Diversity and Inclusion

The influx of younger leaders in the restaurant sector has several implications, one of the most prominent being a renewed focus on diversity and inclusion. Younger generations tend to have a stronger commitment to creating diverse and inclusive workplaces, reflecting a broader societal shift towards inclusivity.


Younger leaders are more likely to:

• Embrace Diversity: They understand the value of diverse perspectives and are more inclined to hire a diverse workforce.
• Implement Inclusive Practices: They tend to create a more inclusive culture within their organizations, fostering an environment where every voice is heard.
• Adapt to Changing Consumer Preferences: Younger leaders are more attuned to the evolving preferences of a diverse customer base, leading to better business strategies.

Predictions for the Future

Based on historical analysis and the current trends observed in the restaurant industry, we can make some predictions about the future:

• Increased Diversity: As younger leaders continue to rise, we can expect an increase in diversity at all levels of the restaurant industry.
• Innovative Business Models: Emerging brands led by younger individuals will likely continue to disrupt the market with innovative business models and unique dining experiences.
• Greater Emphasis on Inclusion: Inclusion will become a focal point for businesses, not just in the restaurant industry but across sectors, as younger leaders prioritize inclusivity in their organizations.

Conclusion

The demographic shifts in restaurant management teams, with a significant proportion of younger leaders at the helm, are reshaping the industry. This transformation is driving a more diverse and inclusive restaurant landscape, fostering innovation, and better aligning businesses with changing consumer expectations. As we move forward, it's clear that the restaurant industry will continue to be a vibrant and dynamic sector led by a new generation of leaders committed to positive change.

First up, we'll be exploring the incredible journey of Big Chicken, a fast casual giant that's redefining the way we think about chicken. Stay tuned as we sit down with their visionary CEO, Josh Halpern, to uncover the secret recipe behind their remarkable growth and exciting future plans.

Also, in the episode, we'll take you on a savory journey with Dog Haus, the pioneers of gourmet hot dogs and sausages. Join us as we chat with their innovative team about how they've met and exceeded the ever-evolving demands of the next-gen food consumers.

The meteoric growth of the Big Chicken brand has been nothing short of extraordinary in the ever-evolving landscape of fast-food chains. Recently, their journey reached a significant milestone with the appointment of Josh Halpern as CEO. This strategic move has injected fresh leadership and vision into the company, propelling it to new heights. Under Halpern's guidance, Big Chicken has embarked on a mission to satisfy taste buds and cater to the next generation of consumers' ever-changing food demands.

In a parallel culinary universe, the Dog Haus brand has been making its own waves. Their innovative approach to gourmet hot dogs and sausages has struck a chord with the discerning palates of modern consumers. Dog Haus has brilliantly tapped into the rising demand for elevated, customizable, and socially conscious food options. By understanding the evolving preferences of the next-gen consumer, they've expanded their menu to include plant-based alternatives and unique flavor combinations that resonate with a health-conscious and environmentally-aware audience. As the food industry continues to evolve, Big Chicken and Dog Haus are inspiring examples of how adaptability, innovation, and a commitment to delivering on next-gen food expectations can fuel remarkable growth and success.

The fast-casual restaurant industry is booming, and two brands that are leading the charge are Velvet Taco and Starbird. Both brands have seen rapid growth in recent years, thanks to their unique offerings and savvy leadership.


Velvet Taco


Velvet Taco was founded in Dallas in 2011 by Randy DeWitt and his son, Travis. The concept is a fast-casual taco restaurant with a twist: the tacos are made with high-quality ingredients and feature creative flavor combinations. The menu features over 20 different tacos and a variety of other dishes, such as salads, bowls, and sides.


Velvet Taco has quickly become a popular destination for millennials, thanks to its hip atmosphere and social media-friendly food. The brand has also been praised for its commitment to sustainability, using recycled materials and sustainable packaging whenever possible.


Clay Dover has taken the lead as the CEO and ushered in a variety of new menua approaches as well as bringing in an expanded view on service models by adding Drive-Thru in the fresh mex segment. In 2021, Velvet Taco was acquired by Leonard Green & Partners, a private equity firm that has invested in other successful brands, such as The Container Store and Zaxby's. The acquisition is expected to help Velvet Taco accelerate its growth plans.

Starbird


Starbird is a fast-casual chicken restaurant founded in 2016 by Aaron Novashen. The concept is a modern take on the classic fried chicken joint, focusing on high-quality ingredients and creative flavors. The menu features fried chicken sandwiches, tenders, baskets, and various sides, such as mac and cheese and coleslaw.


Starbird has also quickly become a popular destination for millennials, thanks to its affordable prices and convenient locations. The brand has also been praised for its commitment to using antibiotic-free chicken and cage-free eggs.


In 2021, Starbird secured a $12 million investment that spurred recent growth to open more restaurants, as well as launching franchising. The funding round was led by private-equity firm KarpReilly. The investment also was added to the recent investment of a 4 Million cash infusion led by industry veteran Greg Dollarhyde.

What Makes These Brands So Successful?


There are a few things that make Velvet Taco and Starbird so successful. First, both brands offer unique and crave-able food that appeals to millennials. Second, both brands have a strong focus on sustainability and menu creativity. Third, both brands have savvy leadership that is committed to growth.


The Future of Fast-Casual


The fast-casual restaurant industry is expected to grow in the coming years. Brands like Velvet Taco and Starbird are leading the way by offering unique and craveable food and a commitment to sustainability and social responsibility. These brands are well-positioned to succeed in the years to come.


Here are some other factors that have contributed to the success of Velvet Taco and Starbird:

• Their focus is on innovation. Both brands are constantly innovating their menus and offerings, which keeps customers returning for more.
  
  
• Their strong marketing and branding. Both brands have done a great job of marketing themselves to millennials, using social media and other channels to reach their target audience.
  
  
• Their commitment to customer service. Both brands are known for their excellent customer service, which makes customers want to return.
  
  

Overall, Velvet Taco and Starbird are two fast-casual brands on the rise. They are both well-positioned to succeed in the coming years thanks to their unique offerings, savvy leadership, and commitment to innovation.

In recent years, third-party delivery services have become increasingly popular, with companies like Uber Eats, DoorDash, and Grubhub taking a large cut of restaurant sales. However, a new trend is emerging: restaurant takeout is starting to lead as the more popular model.

There are a few reasons for this shift. First, third-party delivery services can be expensive for restaurants. They typically charge a 15-30% commission on each order, which can eat into profits. Second, third-party delivery services can harm the customer experience. Customers have reported issues with late deliveries, incorrect orders, and damaged food. Third, third-party delivery services can make it difficult for restaurants to build customer relationships.

As a result of these factors, more and more restaurants are offering takeout as their primary delivery option. Takeout allows restaurants to keep more profits from each sale, giving them more control over the customer experience. It also allows restaurants to build customer relationships by collecting their contact information and sending them promotional emails and offers.

Catering Comes Back
The popularity of experiential catering: Consumers look for more than just a meal when they cater an event. They want an experience that is both memorable and delicious. This has led to the popularity of experiential catering, which offers guests interactive and engaging food experiences. For example, a caterer might set up a pasta station where guests can watch as their pasta is made fresh to order.

The rise of sustainable catering: Consumers are increasingly concerned about the environmental impact of their food choices. This has led to a demand for sustainable catering options which use local, organic ingredients and sustainable practices. For example, a caterer might source their ingredients from local farms and use compostable plates and utensils.

The growth of mobile catering: Mobile catering is becoming increasingly popular, as it offers a convenient and flexible way to cater events. Mobile caterers can bring their food to the event, eliminating the need for guests to travel to a restaurant or banquet hall. This is an excellent option for events held in remote locations or with limited parking.

One company helping restaurants improve their digital and catering sales is Figure 8. Figure 8 is a team of hospitality management consultants who turn off-premises into profit. We empower restaurants and other food-related ventures through sustainable delivery system design and implementation. From integrating the right tech stack to improving your profit margins, and everything in between, we make it happen.

In this interview, we discuss the challenge of brand value when delivery has gone bad and the lasting effects of this customer experience could be one of the most costly things a restaurant is hit with.

White Castle is partnering with SoundHound to roll out voice AI at select drive-thrus. The technology will be added to over 100 White Castle drive-thrus by the end of 2024. Many of these drive-thru lanes will operate 24/7.White Castle initially tested drive-thru AI in 2020 through a partnership with Mastercard. SoundHound provided voice recognition for the trial, while Rekor Systems offered vehicle recognition. This trial served as an “incubation phase” for the companies, and SoundHound now works directly with White Castle.The voice AI technology will allow customers to place their orders through a voice interface. This will free employees to focus on other tasks, such as food preparation and customer service. The technology is also expected to improve the accuracy of orders and reduce wait times.

Additional Information:

• White Castle initially tested drive-thru AI in 2020 through a partnership with Mastercard.
• The voice AI technology is expected to be added to over 100 White Castle drive-thrus by the end of 2024.
• Many of these drive-thru lanes will operate 24/7.
• Computer vision has the potential to significantly improve restaurant drive-thru operations by providing real-time data and alerts to staff.
• Here are three examples of how computer vision could be used to improve restaurant drive-thru operations:
  • License plate recognition
  • Vehicle detection
  • Order Accuracy

In today's fast-paced business world, the quest for effective executive education and leadership development is more critical than ever. Executives and business leaders constantly seek opportunities to enhance their skills, stay ahead of the competition, and foster innovation within their organizations. One platform that has been making waves in professional development is the Prosper Forum. I had a chance to interview Davide Jobe and Hattie Hill to discuss redefining executive education and leadership development through its unique approach to boutique foodservice events.
The Rise of Prosper
As a unique leadership platform that has gained recognition for its disruptive approach to executive education, Prosper is beginning to change the game in food service events. Established by industry veterans and seasoned entrepreneurs, the platform aims to provide a highly immersive and transformative learning experience for executives from various sectors, focusing on the foodservice industry.
Prosper distinguishes itself from traditional executive education programs through its "boutique foodservice events." These events combined learning with forward thinking and inclusionary strategies while engaging in meaningful discussions with industry experts and thought leaders is what is setting this event apart.
The Power of Boutique Foodservice Events
Immersive Learning: The platform recognizes that learning doesn't have to be confined to the four walls of a classroom. By incorporating foodservice experiences, participants are encouraged to think outside the box, fostering creativity and new perspectives on problem-solving.
Networking Opportunities: Boutique foodservice events provide a relaxed and conducive environment for networking. Participants can interact with like-minded professionals, share experiences, and build valuable connections that can last a lifetime.
Expert Insights: Renowned industry experts and thought leaders are invited to lead discussions and workshops during these events. Their practical insights and expertise offer valuable takeaways that can be directly applied to real-world business challenges.
Multi-Dimensional Approach: The combination of executive education, next gen media, and podcasts plus networking makes for a great comnination of sharing and development.
They have pioneered the Accelerators model for bringing new and diverse talent into the conversation for guiding the future of the restaurant industry.
Breaking the Mold of Traditional Education
Prosperforum.com has emerged as a pioneer in breaking away from the traditional mold of executive education. While traditional programs have their merits, they may not always cater to the specific needs of every industry or individual. By focusing on the foodservice sector, Prosperforum.com provides highly tailored content and relevant case studies, making the learning experience more applicable and impactful.

Starbucks is one of the most well-known and beloved brands in the world. The coffee giant has a loyal customer base that is estimated to be worth over $1 trillion. In recent years, Starbucks has been making a number of moves to embrace Web3 technology. In December 2022, the company launched Starbucks Odyssey, a Web3 loyalty program that allows members to earn and purchase digital collectible assets that unlock access to new benefits and immersive coffee experiences.

Starbucks' Web3 strategy is based on the belief that Web3 technology can help the company to create more engaging and rewarding customer experiences. Using blockchain technology, Starbucks can create a more transparent and secure loyalty program that gives customers more control over their data. Additionally, Web3 technology can create new and innovative ways for customers to interact with the Starbucks brand.

Some of the unique offerings in the digital marketplace have already shown massive popularity and are starting to perform like high-performing digital assets and NFTs.



Nike Leads the Race


Nike and RTFKT's NFT and Phygital program has been a huge success. The first drop of sneakers, CryptoKicks, sold out in minutes, and the second drop, Clone X, was even more successful. The Clone X collection sold out in just 7 minutes, and the average price of a Clone X NFT was over $10,000.
The success of Nike and RTFKT's NFT and Phygital program is a testament to the growing popularity of NFTs and the potential of this technology to revolutionize the way we interact with brands. NFTs offer a unique way for brands to connect with consumers and create a more immersive and engaging experience.



In addition to the program's financial success, Nike and RTFKT have also seen a significant increase in brand awareness and engagement. The program has been covered by major media outlets worldwide, generating a lot of excitement among sneakerheads and NFT collectors.


HOW FAR CAN STARBUCKS GO IN WEB3


So far, the sentiment for the Web3 push has been off the charts, where Starbuck's overall Brand Sentiment is 81.26 - The consumer sentiment on the Oddysee program has had one of the highest marks in foodservice recorded at 88.75 and a significant lift in overall sentiment.
If Starbucks rolled out its Web3 loyalty program across all stores and customers, it would likely positively impact loyalty.

• Increased engagement: Web3 technology can make loyalty programs more engaging. Customers can earn rewards for participating in social media activities, playing games, or completing other tasks. This would likely increase engagement with the Starbucks brand and its loyalty program.
• Improved customer satisfaction: Web3 technology can make loyalty programs more transparent and secure. Customers can see exactly how their data is used and how they earn rewards. This likely leads to improved customer satisfaction with the Starbucks loyalty program.
• Increased customer lifetime value: Web3 loyalty programs can offer unique digital assets, such as NFTs, that can be used to redeem for exclusive rewards or experiences. This leads to increased customer lifetime value, as customers are more likely to continue to spend money at Starbucks to earn these rewards.
• New revenue streams: Web3 loyalty programs can create new revenue streams for businesses. For example, Starbucks could sell limited-edition NFTs that unlock access to exclusive rewards or experiences. This would likely generate new revenue for Starbucks and help to grow the business further.

Loyalty programs are a perfect fit for Web3 technology. Loyalty programs are about building customer relationships and rewarding them for engagement. Web3 technology can help loyalty programs to be more engaging, rewarding, and transparent.

This entire podcast is based on a WHAT IF Mcdonalds’ and the likes of Starbucks and Chick Fil could enter the Web3 space with their respective 95 Billion in annual sales and the Impact it would have on the next generation of technology - in this podcast, I detail a lot of ideas within the podcast so LISTEN TO THE PODCAST first - then dive into just some of my research below.

McDonald's products could be merged into an NFT (Non-Fungible Token) or Phygital (Physical + Digital) format—just a few ideas to start.

NFT Collectible Toys: McDonald's is known for its Happy Meal toys. Instead of physical toys, they could create NFT versions of these toys. Each NFT could be unique, allowing customers to collect and trade them digitally. These NFT collectibles could have additional features, such as virtual interactions or mini-games not to mention the opportunity with AR/VR and the Apple Invasion.

Limited Edition NFT Menu Items: McDonald's could release limited edition menu items as NFTs. Customers who own these NFTs would have exclusive access to redeem the corresponding menu item in their local McDonald's restaurant. This creates scarcity and adds a digital collectible element to the dining experience.

Virtual Branded Merchandise: McDonald's could collaborate with artists, celebs or designers to create virtual branded merchandise in NFTs. These could include virtual clothing items, accessories, or even virtual furniture for online avatars or virtual reality platforms. Customers can purchase these NFTs and use them to personalize their digital presence. There are already a plethora of Metaverses that are beginning to launch in these areas, along with the use case of media, music and film that are breaking into new areas, which could easily align with McD!

Augmented Reality (AR) NFTs: McDonald's could create AR-enabled NFTs that customers can use with their smartphones or AR glasses. These NFTs could unlock interactive and immersive experiences, such as virtual tours of McDonald's history, animated characters, or AR games that overlay McDonald's-themed elements onto the real world. This is an easy integration with ar recent interview I did with Cryptoys! You will get the picture.

Digital Discount Coupons: McDonald's could offer NFT-based digital discount coupons. Customers who hold these NFTs can access exclusive discounts or promotions when ordering through their mobile app or online platforms. The NFT serves as proof of eligibility and provides a unique and trackable discount mechanism.

Phygital NFT Packaging: McDonald's could introduce physical packaging with embedded NFTs. Each packaging could have a unique QR code or NFC tag that grants access to a digital reward or experience, such as exclusive content, games, or collectibles. This bridges the physical and digital worlds, offering an interactive and engaging customer experience.

Virtual McDonald's Restaurants: McDonald's could create virtual restaurants in metaverse platforms or virtual reality environments. Customers can visit these virtual restaurants, order virtual meals, and enjoy immersive dining experiences. They could even earn NFT rewards or unlock special features by engaging with the virtual McDonald's ecosystem. I dive a little deeper with the Star Atlas team in the videos before - enter the rabbit hole!


It's worth noting that these are conceptual examples, and the implementation and feasibility would require careful consideration and collaboration between McDonald's and experienced NFT developers or digital experience agencies.Here is my take of the entry of StarbucksThe Bad But Good Problem To HaveIf McDonald's were to launch a Digital Collectible or NFT campaign that garnered widespread customer demand, it could significantly strain existing blockchain networks' scalability. Here are a few potential challenges and solutions:

Network Congestion: With millions of customers trying to purchase or interact with the NFTs simultaneously, the blockchain network could experience congestion, leading to slow transaction processing and high fees. To mitigate this, McDonald's could explore using blockchain networks with higher transaction throughput or scalability solutions like layer-2 solutions or sidechains.

Scalability Solutions: Layer-2 solutions, such as state channels or sidechains, can help alleviate congestion by periodically processing transactions off-chain and settling them on the main blockchain. These solutions enable faster and cheaper transactions while benefiting from the underlying blockchain's security and decentralization.

NFT Token Standards: NFT token standards can also impact scalability. For example, Ethereum's ERC-721 standard, which is widely used for NFTs, may face scalability challenges during periods of high demand. McDonald's could consider alternative blockchain platforms or token standards specifically designed for scalability and can handle large transactions.

Pre-Minting or Batch Minting: McDonald's could pre-mint many NFTs in advance to meet the anticipated demand. By minting a batch of NFTs beforehand, customers can purchase or claim them more quickly, reducing the load on the blockchain network during the campaign. However, this approach would require careful management to ensure fairness and prevent reselling.

Load Balancing and Infrastructure: McDonald's could work with blockchain infrastructure providers or deploy their nodes strategically to handle the increased demand. Load balancing techniques and optimized infrastructure can help distribute the network load and improve the overall scalability and responsiveness of the blockchain network.

Hybrid Solutions: McDonald's could explore hybrid solutions combining blockchain technology's benefits with off-chain systems. This could involve using blockchain for the initial issuance and ownership verification of NFTs while leveraging centralized servers or cloud infrastructure for high-volume interactions, such as trading or displaying NFT metadata.

Future Blockchain Developments: The blockchain industry is continuously evolving, and new advancements in scalability, such as sharding, stateless chains, or Layer-1 solutions like Ethereum 2.0, may address the scalability concerns in the future. McDonald's could monitor these developments and plan their NFT campaigns accordingly.

McDonald's must partner with experienced blockchain developers, scalability experts, and infrastructure providers to ensure the successful execution of a large-scale NFT campaign while considering current blockchain networks' limitations and scalability challenges.

In this episode, Barry Westrum - CMO at Taco John’s, discussed the brand's current position and strategies for growth in the restaurant industry. With a focus on providing higher quality options in the quick-serve restaurant (QSR) sector, Taco John's aims to capture a niche between fast casual and traditional QSR chains. This write-up delves into the key points discussed during the interview, highlighting Taco John's efforts to bring back a nostalgic brand while catering to changing customer preferences.

The Taco John's Strategy:
Taco John's has historically been viewed as a fast casual concept, blurring the lines between QSR and fast casual. However, the brand now firmly identifies itself as a QSR with a commitment to delivering higher quality offerings. While lower-end QSR chains compromise on product quality and fast casual chains focus on higher-end options, Taco John's aims to fill the gap by providing a higher quality, faster alternative with the convenience of a drive-thru. This positioning is expected to drive long-term success for the brand.

Embracing the Drive-Thru:
The COVID-19 pandemic brought about a shift in consumer preferences, with a greater emphasis on takeout, drive-thru, and quick service. Taco John's recognized this opportunity and embraced the drive-thru aspect of its business. By enhancing their drive-thru operations, Taco John's has achieved parity with other competitors, with approximately 75% of their business now coming through the drive-thru. The brand has invested in innovative technologies to improve speed, consistency, and order accuracy, ensuring a seamless and efficient experience for customers.

Balancing Quality and Value:
Taco John's strategy revolves around positioning itself as a quality/value brand in the QSR market. They have gained recognition for their higher quality ingredients and are now focusing on communicating their value proposition to consumers. By offering higher quality menu items at affordable price points, Taco John's aims to cater to customers seeking quality food at a reasonable price. Their value menu, featuring hand-cut sirloin steak, crispy fried chicken, and handmade pico de gallo, has been instrumental in changing consumer perceptions of the brand's affordability and attracting repeat customers.

Expansion Strategies:
With over 400 locations across 23 states, Taco John's has established a strong presence in the Mexican QSR segment. To continue their growth trajectory, the brand has forged a partnership with Meritage, Wendy's largest franchisee, to open up to 50 new units over the next five years. This expansion is focused on tapping into untapped markets outside their core regions. Taco John's has found that their brand resonates with consumers beyond their traditional markets, and they aim to position itself as a compelling middle ground between Taco Bell and Chipotle, catering to consumers seeking higher quality options.

Breakfast and Digital Innovation:
Taco John's has recognized the potential of the breakfast daypart and has invested in offering portable, high-quality breakfast items such as their meat and potato breakfast burritos. These breakfast options have gained popularity, especially for catering and delivery, contributing to the brand's growth. In addition, Taco John's acknowledges the importance of digital platforms in today's market. Their app has become a tool for increasing customer engagement, loyalty, and frequency of visits, and they foresee the application of digital technology in enhancing the breakfast experience and driving further growth.

Recommendations on how to bring back a nostalgic brand like Taco John's:
1. Embrace the quick-serve restaurant (QSR) positioning: Taco John's should firmly establish itself as a higher quality, quick-serve option within the Mexican quick-serve marketplace. This will help differentiate the brand from lower-end QSRs and fast-casual competitors.
2. Focus on drive-thru efficiency and convenience: Given the shift in customer preferences towards takeout and drive-thru during the COVID-19 pandemic, Taco John's should continue to prioritize and invest in drive-thru operations. Implement technologies and strategies to improve speed, consistency, and customer experience in the drive-thru, such as advanced ordering systems, suggestive selling, and streamlined preparation processes.
3. Offer a value menu with higher quality ingredients: Taco John's value menu has been successful in improving consumer perceptions of value and affordability. Continue to innovate and offer higher quality ingredients at attractive price points, catering to consumers who seek both quality and value in their dining choices. This approach can help Taco John's appeal to Gen Z and alpha demographics who may be price-sensitive.
4. Expand into untapped markets: Taco John's should consider expanding into second-tier and exterior markets where the brand has been less present. Utilize partnerships with experienced franchisees, like the one with Meritage (Wendy's largest franchisee), to open new units in strategic locations. Leverage the brand's nostalgic appeal to attract consumers who have a connection to the Midwest or who are looking for a quality and affordable Mexican fast-food option.
5. Capitalize on breakfast offerings: Breakfast presents a growth opportunity for Taco John's. Enhance and promote breakfast menu items, particularly portable and flavorful options like breakfast burritos. Highlight their convenience, quality, and suitability for catering and delivery. Leverage digital platforms and the brand's app to drive breakfast sales by offering incentives and personalized offers to customers.
6. Prioritize digital presence and app development: In line with industry trends, continue investing in online ordering, pickup, delivery, and third-party integration. Enhance the digital experience for customers through a user-friendly app, loyalty programs, and targeted promotions. Leverage the app to increase customer frequency, average spending, and overall engagement with the brand.
These recommendations aim to position Taco John's as a nostalgic brand that combines quality, value, convenience, and digital innovation to cater to evolving consumer preferences and stand out in the competitive Mexican fast-food market.
The Future of Taco John’s
Taco John's is repositioning itself as a higher quality, value-driven QSR brand, leveraging its strengths in the drive-thru market and emphasizing their commitment to providing affordable, quality menu options. With strategic partnerships, expansion plans, a focus on breakfast, and innovative digital initiatives, Taco John's aims to attract customers seeking a nostalgic brand experience with a modern twist. By combining convenience, flavor, and a touch of nostalgia, Taco John's strives to capture the hearts and taste buds of both loyal fans and new customers in the competitive Mexican fast-food market.

Golden Corral, the popular buffet chain, is celebrating its 50th anniversary this year. The company has come a long way since it opened its first location in Fayetteville, North Carolina, in 1973. Today, Golden Corral has over 500 locations in 43 states.
In our podcast interview, Golden Corral CEO Lance Trenery talked about the company's history, success, and future plans.
How has the brand changed and evolved over the years?
"Golden Corral has changed a lot over the years," Trenery said. "When we first started, we were just a small buffet restaurant. But over time, we've grown into a national brand. We've also expanded our menu to include a wider variety of food. And we've made a lot of investments in our restaurants to improve the dining experience."
How has the brand approached obstacles?
"We've faced many obstacles over the years," Trenery said. "But we've always been able to overcome them. One of the biggest obstacles we faced was the recession in 2008. But we could weather the storm and come out stronger than ever. We did this by focusing on our core values of quality, value, and service. And we also made some changes to our business model to make us more efficient."
What are the biggest successes and turning points of the brand?
"One of our biggest successes was launching our Homeward Kitchen concept," Trenery said. "Homeward Kitchen is a fast casual restaurant that offers a more convenient and affordable dining experience. It's been a huge success with our customers. And we plan to open more Homeward Kitchen locations in the future."
What are the critical milestones and developments in the last 50 years?
"One of the most important milestones in our history was the opening of our first international location in Mexico in 2015," Trenery said. "This was a major accomplishment for us. And it shows that our brand has global appeal."
What does the future hold for Golden Corral?
"We're excited about the future of Golden Corral," Trenery said. "We have a lot of growth plans. We're planning to open more locations in the United States. And we're also planning to expand into new international markets. We're also planning to introduce new menu items and new dining experiences. We're confident that Golden Corral will continue to be a successful brand for many years."
Golden Corral's Comeback is Greater than the Setback
Golden Corral has faced its fair share of challenges, but the company has always emerged stronger. The pandemic may have been the most significant setback the company has ever faced, but it has also been its most significant comeback.
In March 2021, visits to Golden Corral were down 80% from the same month in 2020. But by March 2023, visits were up 125% from the same month in 2021. This incredible comeback is a testament to the Golden Corral brand's strength and its customers' loyalty.
Homeward Kitchen: A New Concept for Golden Corral
In addition to its traditional buffet restaurants, Golden Corral is also expanding into the fast casual market with its new Homeward Kitchen concept. The first Homeward Kitchen restaurant will open in North Carolina in late summer or early fall of 2023.
Homeward Kitchen will offer a more convenient and affordable dining experience than Golden Corral's traditional buffet restaurants. The menu will feature a variety of made-to-order salads, entrees, bowls, sandwiches, and sides. There will also be a full bar.
Golden Corral is confident that Homeward Kitchen will be a success. The company believes there is a growing demand for fast casual dining options, and Homeward Kitchen is well-positioned to capitalize on this trend.
BONUS CONTENT on FAST CASUAL GROWTH
The Fast Casual Juggernaut
The fast-casual restaurant market is growing rapidly. In 2022 the global market was valued at $250 billion and is expected to reach $330 billion by 2027. This growth is being driven by several factors, including:
The increasing demand for healthier and more affordable dining options
The rise of millennials and Gen Z, who are more likely to eat at fast casual restaurants than other demographics
The growing popularity of mobile ordering and delivery
Paul Barron, the leading expert on the Fast Casual sector, expects a significant shift in the segment once again. “2008 was the last time we saw a brand explosion, and the potential for brands to take back their customer from social media is nearing with the entry of Web3. This evolution will be even greater than the mobile innovation that impacted Fast Casual so much in 2010-2020.” Listen in to my analysis above!

Informa, a London-based global events, digital products, and academic services firm, announced the acquisition of Winsight, LLC, a leading B2B information provider in the foodservice and allied retail industries. The acquisition will create a category-leading B2B business with a strong presence in the restaurant industry.Winsight's portfolio includes a number of leading brands, including Restaurant Business, Nation's Restaurant News, and Technomic. Informa's portfolio includes a number of leading events, in teh crown jewel of the National Restaurant Association Show.The acquisition is expected to close in the third quarter of 2023. Informa has said that it plans to continue to operate Winsight's brands and businesses as they are currently run. However, the company has also said that it is looking for ways to integrate the two businesses and create new products and services that will benefit the restaurant industry.The acquisition is seen as a positive development for the restaurant industry. Informa is a well-respected company with a strong track record of success. The company's resources and expertise will be a valuable asset to Winsight and the restaurant industry as a whole.Overall, the acquisition of Winsight by Informa is a positive development for the restaurant industry. It is expected to lead to increased access to information and insights, enhanced networking opportunities, and increased access to capital. These benefits will help restaurant operators to grow their businesses and succeed in the ever-competitive restaurant industry.In today's digital age, the dissemination of information plays a pivotal role in shaping public opinion and influencing societal dynamics. Whether media should be decentralized or centralized has gained prominence as technology continues to evolve. Each approach has its merits and challenges, with implications for freedom of expression, information control, and media democratization. This article explores the key differences between decentralized and centralized media approaches, highlighting their respective advantages and disadvantages.Centralized Media: Centralized media refers to a system where a small number of entities or organizations control the production and distribution of news and information. Traditional media outlets, such as newspapers, television networks, and radio stations, have historically operated centralized. These entities act as gatekeepers, determining what information is disseminated to the public.Advantages:

Professionalism and Accountability: Centralized media often employ professional journalists and editors who adhere to journalistic standards. This can ensure quality control, fact-checking, and accountability in reporting.

Access to Resources: Centralized media organizations have the financial resources to invest in investigative journalism, infrastructure, and advanced technologies that can enhance the accuracy and depth of reporting.

Established Reputation: Well-known media outlets often have a reputation built over many years, which can instill trust among audiences.

Disadvantages:

Potential for Bias and Manipulation: Centralized media can be susceptible to bias due to the influence of corporate or political interests. It may also lead to the manipulation of information to suit particular agendas.

Limited Diversity of Perspectives: Centralized media prioritizes mainstream viewpoints, potentially neglecting marginalized voices or alternative perspectives.

Censorship and Control: Concentrating media power in a few entities can enable censorship or the suppression of dissenting opinions.

Decentralized Media: Decentralized media, or participatory media, refers to a system where individuals and grassroots organizations actively produce and share news and information. The rise of the internet and social media platforms has facilitated the growth of decentralized media.Advantages:

Democratization of Information: Decentralized media allows for broader participation, giving voice to individuals and communities traditionally marginalized or excluded from mainstream media.

Diverse Perspectives: It amplifies diverse perspectives, enabling a more comprehensive understanding of complex issues.

Reduced Control and Censorship: Decentralized media mitigates the risk of information control and censorship by eliminating gatekeepers and allowing for the free flow of information.

In this podcast, I also breakdown the way this will affect your restaurant Business and the future of how a decentralized brand could be the next major step in customer loyalty.

The fast food industry constantly evolves, with companies striving to meet customer demands and enhance profitability. In recent news, Wendy's, Sweetgreen, and Chipotle have made significant announcements regarding their operations and innovations. This article highlights the key developments from each of these popular brands.Listen to the Full PodcastWendy's to Shut Down Remaining US Reef Units

• Wendy's plans to close all remaining Reef units in the United States.
• These closures are scheduled for this quarter, marking the end of an initiative that started less than two years ago.
• Initially, Wendy's had announced plans to build 700 Reef units in the United States, United Kingdom, and Canada.

Wendy's Testing Google's Drive-Thru Chatbot in Ohio

• Wendy's is set to pilot Wendy's FreshAI, a drive-thru chatbot developed by Google, in Ohio.
• FreshAI is a tool designed to understand customization requests, address common customer questions, and provide upsell suggestions.
• This innovation aims to enhance the customer experience and streamline the ordering process at Wendy's drive-thru locations.

Sweetgreen Unveils First Automated Kitchen

• Sweetgreen has opened its first automated kitchen in Naperville, Illinois.
• Remember, the 2021 acquisition of Spyce Robotics out of Boston was one of the key elements for the move to automation in their overall strategy.

Checkout out our full research - https://savorfm.substack.com/

The Savory Fund is a restaurant growth company based in the United States that provides capital, expertise, and support to help independent restaurant concepts scale and succeed. They partner with talented restaurateurs to help them expand their businesses, with a focus on innovative and high-growth concepts.

We had a chance to talk with Andrew Smith an executive with the Savory Fund, serving as a Managing Director. He has over 15 years of experience in private equity, investment banking, and corporate finance and has worked with numerous companies in the restaurant and hospitality industries.

Casual Dining Dilema
In recent years, casual dining restaurants have been repositioning themselves to appeal to younger, more health-conscious customers willing to pay more for quality food and service. These customers are also looking for a more relaxed and comfortable dining experience.


Casual dining restaurants are adapting by introducing healthier and more diverse menu options, improving the quality of their ingredients, and upgrading their dining spaces to create a more modern and inviting atmosphere. At the same time, fast-casual restaurants are also expanding their menus and upgrading their dining experiences to attract a broader customer base.


Overall, the lines between casual dining and fast casual are becoming increasingly blurred as both types of restaurants strive to offer higher quality food, better service, and more inviting dining environments to attract new customers.



Based on my research, here are some potential strengths and weaknesses of the Savory Fund and Andrew Smith:

Strengths:

Expertise in the restaurant industry: The Savory Fund has a team of experienced professionals who have a deep understanding of the restaurant industry, including market trends, consumer behavior, and operational best practices. This expertise can help them identify promising restaurant concepts and provide valuable guidance and support to help those concepts grow and thrive.

Access to capital: As a growth-focused investment firm, the Savory Fund has access to significant financial resources that can help restaurant concepts fund expansion and achieve scale. This can be a substantial advantage for entrepreneurs who might otherwise need help to secure the funding they need to grow their businesses.

Network of industry connections: Through their work in the restaurant industry, the Savory Fund has developed relationships with suppliers, distributors, and other industry players. This network can be a valuable resource for the restaurant concepts they partner with, helping them to access resources and opportunities that might otherwise be difficult to find.

Andrew Smith's experience: Andrew Smith brings significant experience in private equity and investment banking to his role with the Savory Fund. This experience can help him identify promising investment opportunities and provide valuable guidance and support to the restaurant concepts the firm partners with.

Overall, the Savory Fund and Andrew Smith have significant strengths as a restaurant growth company and executive, respectively. The key for the industry right now with be how brands are identified and how the X-factor can be maximized for growth, there are a few concepts starting to brew in the space, but that is for another show.

The challenge that operators are dealing with today is the issue with consumer sentiment, and it's underperformance when sales and menu prices are up. Has the art of hospitality been lost? In todays podcast, I get a chance to break this down with Claiborne Irby, SVP, of Strategy & Insight at Focus Brands.

Our discussion topics:

Thoughts on new customer growth this year in the wake of consumer pushback on menu pricing - what is the strategy?

Where do you see the loyalty and community landscape going in the future - compared to what Starbucks and Brands like Doritos are doing with Web3

Where do you see your brands developing in terms of growth - new service models, marketing, and products?

What do you see as the largest issues facing the restaurant industry?

The shift of casual dining moving down with new strategies to match fast casual

About: Atlanta-based Focus Brands® is a leading developer of global multi-channel foodservice brands. Focus Brands, through its affiliate brands, is the franchisor and operator of more than 6,400 restaurants, cafes, ice cream shoppes, and bakeries in the United States, the District of Columbia, Puerto Rico, Guam and over 55 foreign countries under the Auntie Anne's®, Carvel®, Cinnabon®, Jamba®, Moe's Southwest Grill®, McAlister's Deli®, and Schlotzsky's® brand names, as well as the Seattle's Best Coffee® brand on certain military bases and in certain international markets. Please visit www.focusbrands.com to learn more.

Breaking down some of the emerging and fast growing brands in the fast-casual space had always been a passion of mine; even when I founded fastcasual.com, some of the most memorable takeaways from the segment were always in my conversations with CEO's and founders. This convo was no different with my long-time friend Clay Dover, CEO of the Dallas-based Velvet Taco.

So much has changed for the fast casual segment, and one of the areas that present the most curiosity is the evolution of drive-thru - Clay and I break down what is working and why this is a big strategy for fast growth for Velvet Taco.

Since Clay assumed leadership in March 2017, Velvet Taco has grown from 4 to 36 company-owned restaurants with 21 more in development and continues to see consecutive quarters of positive restaurant comparative sales. Dover attributes the brand’s success to quality, chef-driven recipes inspired by flavors worldwide served in a tortilla and a strong “Tribe” culture that allows Team Members to be bold, curious, and unconventional. Dover has successfully led the brand during recent unprecedented times, maintaining positive cash flow, improving margins, and continuing the development growth plan.

Takeaways from this conversation with Clay Dover

• Unit growth and the unit eco strategy?
• Recent consumer trends of dining more at home?
• How can restaurants continue attracting in-person dining experiences as more people dine at home/takeout?
• How have restaurants, particularly Velvet Taco, adapted to changes in restaurant technology to attract all ages?
• When planning to position itself for continued growth, what approach will the brand take?

Big Fast Casual News Coming here on Foodable, but if you're not following some of our hottest podcasts you should be!
Fast Casual Nation with Lisa Pepe
Accelerate Podcast with Rob Grimes
Turning Tables Podcast with Kathleen Wood

In this episode, we dive into the brand-building elements for legacy brands to break thru and connect with a new generation of consumers. Dawn Petite serves as the Chief Operating Officer for Friendly’s Restaurants, which operates over 130 (company-operated and franchised) friendly, full-service restaurants. Dawn began her career at Friendly’s Restaurants as an operations manager and has been with the Friendly’s brand for over 40 years. She oversees a multi-functional team of employees from corporate operations to franchise operations and training.

Casual Dining has seen a new challenge of consumer sentiment decline in the past couple of years, with 2023 scores already reaching a new high of declining consumer sentiment.

Data provided by Foodable Labs
We break down some of the key elements that are changing the future of casual dining and its place in the foodservice landscape - that is, to deliver hospitality back into the business and create a new generation of loyal fans.

Looking at the fast casual segment opens up some of the key categories as new movers based on consumer changes in the past few years. Operational restaurant trends in 2022 included an ongoing focus on off-premises dining, which put snacks and desserts front and center for operators seeking to optimize sales in the drive-thru and via carry-out and delivery.

This has led an array of brands like Orange Leaf, Red Mango, and others to excel in meeting the new demand of consumers. Our Foodable Labs rating for the dessert segment in Fast Casual has risen 4.8 points in sentiment vs. overall sentiment in the Fast Casual sector is down 3.4 points YOY.

Researchers report that consumers continue to gravitate toward savory flavors, citing popular dessert ingredients such as hot honey, salted caramel, Mexican hot chocolate, and smoked toffee. For menu food and beverage trends in 2023, look for new iterations of these savory-sweet combinations, particularly in sauces and other typically sweet toppings, such as spicy or hot maple syrup, caramel, toffee, butterscotch, and others.

In this episode, I dive in deep with Sherif Mityas, President of BRIX Holdings, to analyze this trend development and way. We get into consumer trends, demographics, shifts in tastes and dining and snacking habits, and what technology may bring to the sector.

Make sure to check our 2023 Trends to watch!

Building the right culture for your restaurant business could be the make or break this year as we see more and more operators facing one of the biggest challenges they have faced in the past decade, mainly since building teams and people are decade-lasting initiatives. CCI Consulting found that more than 50% of businesses lack one critical skill that can make a difference: "leading change." This is why, in 2023, we're likely to see an investment in leadership through coaching, courses, training, and exposure to diverse strategies that could work.
Jim Knight and I explore the keys for operators to lead change in your business every day, and best of all, we dissect the steps you need to take to make these changes happen. Understanding these predictions for 2023 is key to making your business improve.

•Building the right team
•Understanding strengths and how to apply them
•How to leverage technology
•What's missing from your roadmap and plan
•Long vision and what that means for your business
•What does the new team format look like in the next decades - things are about to get real!

If you have an idea for a great podcast topic or company, send us a note to producer@foodabletv.com

In this podcast, we had a chance to dive deep into trends and styles for 2023 with Steve Schulze, the CEO of Nékter Juice Bar. Our conversation dove into the company's growth and what seems to be evolving into a new era for restaurants around consumer satisfaction and how the next generations perceive eating out.

The big analysis is that many shifts are starting to take aim at what has been a very favorable industry. With labor woes, price hikes, and service standards dropping - this is all beginning to be recognized by the next generation of consumers. Steve and I had a chance to dive into this idea of how restaurants need to address a new shift in the coming years.

Nékter Juice Bar is one of the most successful concepts in the better-for-you segment. In addition to low build-out costs and competitive franchise fees, they have a full support and training program. While marketing services are at an equal level to other franchise systems of this size, they do have a high-performing customer sentiment rating on our Foodable Labs Restaurant Rating. We believe this may be driven by a healthy consumer and sentiment-driven for those who are looking to correct their lifestyle choices.

My Top five Predictions and Trends to watch in 2023 are a mix of brands, consumer trends, and the future of technology. In this episode, I will deliver trends and ideas for 2023 for your restaurant business and a special interview on operation trends with Andrew Gibson of CA Energywise.

Some of my trends to watch in 2023
Four Breakout Brands and why
Where will alternative proteins go
Web3 and Blockchain innovation
Why consumer satisfaction will break you

Is third party deliver on its last leg?
The restaurant industry has undergone its fair share of challenges in the past few years, and the effects of those changes are still being felt today. From the shockwaves of the COVID-19 pandemic to the innovations introduced by new technologies, the restaurant sector is poised for another year of fast growth innovation.
cs
Many of the most prominent restaurant trends of 2022 have grown in importance for the management teams of today as well as constructing the future of brands and teams direction.

The skills needed for the times ahead are not built overnight. Personal experiences and professional development form strong leaders through quality learning experiences and development. The key to a successful 2023 is the ability to be agile, committed, and innovative in your approach.

In today's podcast, we dive in deep with consultant an author Rudy Miick to discuss key areas that will make your mission to lead in the restaurant industry a reality.

Some key trends to watch in 2023
How to drive business performance
How to think critically and adapt.
Adopt the digital mindset
Biz Culture that Drives Engagement

This episode is Sponsored by Rever Networks - Your Blockchain advisory company.

-------------- https://www.revernetworks.com/nft-web3-restaurant-strategies --------------

Franchise programs continue to build in the re-birth of the fast-casual segment for 2022-23, and a handful of companies understand what it takes to grow these brands to the next level.

DMD Ventures owns and operates some of the most successful and spirited brands in the United States. We dive deep with Co-Founders & Co CEOs Fred Burgess and Jack Flechner to understand how they have been able to grow various brands under the DMD banner.

Big Chicken is the crown jewel in the DMD organization and the only immigration project that offers an EB-5 green card that can begin as an E2 visa. This is one of the key investment strategies with DMD to deliver The Big Chicken concept, which is built around Shaq’s remarkable life, and he puts his heart and soul into marketing the brand and ensuring it lives up to the trust he’s built with fans.

Listen in to this podcast and subscribe for more Foodable Network Updates!

Understanding the new model of hospitality is gaining some ground with a shifting tide to technology, consumer demand, and a new server for exploration by the next-gen consumer. Tech-enabled hospitality startup, CAMO, is democratizing hotel dining by reimagining room service, reinventing the way travelers experience cuisine, and helping hotels generate profits from traditionally underutilized kitchens.
Paul Barron breaks down the CAMO turnkey solution with Kevin Rohani Founder & CEO at CAMO. In this podcast, they break down the challenges that hotels face in growing their restaurant experiences as they recapture their guests’ dining experiences, fulfill room service needs, and keep the revenue on-premises.
When restaurants and hotels closed for indoor dining during the past few years, people switched to pick-up orders and home deliveries, ghost kitchens became the concept of the day, helping both restaurant operators and retail landlords survive the setback. But now that indoor dining is back action, ghost kitchens have had to adapt, with some transitioning to full-service restaurants and others building out food halls to expand their customer reach, according to industry experts. Recent research from Foodable Labs shows a significant slowdown in consumer demand for Ghost Kitchens, and the move to lowering takeout costs for guests has become one of the key areas in which they are focused.
CAMO currently operates in Anaheim, California, providing room service to the surrounding market of hotels as well as serving guests at their physical hubs, including the companies’ recently opened innovation lab, Oasis Food Hall. For more information, please visit www.camohospitality.com.

These days, part of building a brand is the commitment to digital and addressing the needs of the new consumer - Hawaiian Bros has put together a model for growth that causes some fast casual operators to scratch their heads.


GROWTH + EXPANSION: As one of the fastest-growing concepts in the country. they have built a fan base across Missouri, throughout Texas and Oklahoma, in Chicago and New York, and are expanding with a new strategy around franchising.

In 2020, they had only nine locations; now, 36 locations are in the process of franchising to a variety of new markets.
With an average unit volume (AUV) of over $4.4 million and sales of $55 million in 2021, a whopping increase of 169% from the previous years.
What makes them unique is the brand positioning between the fast-casual and quick-service restaurants, where they focus on speed and throughput.

Listen to our interview with Scott Ford, President & co-CEO of Hawaiian Bros.

Subscribe to our email list for updates on the most recent podcast, insights, and research.

Understanding the landscape of the restaurant industry is getting more and more difficult with various market conditions that are in place to shift so much of what we are doing now. In this deep dive Restaurant Innovator Series, we get into where the shifts will occur with Don Fox, the CEO of Firehouse Subs.

Innovation
Starbucks Odyssey program will be the new platform for “Web3-powered experience” that “will allow Starbucks Rewards loyalty program members and Starbucks partners (employees) in the United States to earn and purchase digital collectible stamps in the form of non-fungible tokens (NFTs).”

Labor
With supply chain constraints, wage growth, and increased operating costs, restaurants face post-pandemic challenges. With dine-in sales reaching 2019 levels, restaurants benefit from high demand, but most are still understaffed based on traffic demand. We dive into the possibility of a moderate middle of still high inflation and slowing price increases to maintain the future of dine-in traffic.

The Restaurant Innovator Series dives into Brand Innovators, Thought Leaders, Next-Gen Tech, and the future of where the restaurant business is going! Contact us for any ideas or execs that you think will be perfect for this series.

The National Restaurant Association, in partnership with the American Culinary Federation (ACF) and Technomic, conducted the 17th annual What’s Hot survey targeted to thought leaders in the culinary field. More than 500 professionals from the ACF and chefs associated with Association programs weighed in on what they see as the leading menu trends for the coming year.

While most trends align with culinary expertise, some buck the data side of consumers. We continue to see a shift in consumer sentiment around service and quality with a new focus on better value. With current market conditions, we are also tracking a small shift in upselling in the fast-casual sector to go head to head with casual dining.

We also get to sit down with Mr. Brews Tap house and explore a new sector of lower entry point casual dining operations. With 16 locations around the U.S. and counting. Each of our locations serves more than 50 varieties of craft beers from the surrounding area and a full menu of gourmet burgers featuring Hereford beef.

The one element that sets them apart also aligns with one of the top trends for 2023 - Localization. The brand’s local spirit doesn’t start and end with the beers they have on tap but goes for all of our touchpoints, from individual location websites to social media pages. Franchisees are also supported to be and act locally, which is a big differentiation from some of the big box casual chains.

Topical Smoothie is adding a double drive-thru restaurant that could help drive franchising growth for the brand. Existing franchisees are also behind 70% of the company’s total cafe openings this year, and have helped increase its year-to-date opening by 25% compared to the first three quarters of 2021. The chain also is one of the rising stars in consumer sentiment, growing to #28 on the Foodable Labs top 150 list.

In 2021, the company opened its 1,000th location and reported same-store sales growth of 22%. Last year, digital sales made up 76% of the company’s sales growth, after it introduced customizable online and mobile ordering.

Sales Rising

In the first three months of the pandemic, NYC taxable sales from bars and restaurants dropped over 50% (70% in Manhattan) since restaurants were not allowed to offer outdoor seating. This trend changed once Open Streets launched in June 2020, with a continued uptick in sales.

The uptick in sales compared to pre-pandemic levels reflect the growing impact of inflation and rising menu prices on company operations. Full-service meal prices were up 8.8% during the last 12 months compared to an increase of 7.1% for limited service, according to the Consumer Price Index.

A new entry into the use case for NFTs and their connection to loyalty and rewards is now Starbucks. They unveiled Starbucks Odyssey, a new experience powered by Web3 layer two solution Polygon that will offer Starbucks Rewards members and partners (employees) in the United States the opportunity to earn and purchase digital collectible assets that will unlock access to new benefits and immersive coffee experiences.

Polygon is an Ethereum sidechain that enables faster, cheaper, and more energy-efficient transactions than Ethereum. It has become a late favorite of brand partners, with firms like Coca-Cola and Reddit launching NFTs on Polygon. Also, Disney picked Polygon for its Web3 accelerator program this past summer. Additionally, Ethereum recently converted to a technology that is 99.9% cleaner than its previous power monster mining solution.

This could be the solution that bridges the gap for restaurants into the metaverse, web3, and the next generation of blockchain tech that may make payment, loyalty, supply chain, and other tech obsolete.

Also, in this episode.
What's driving restaurants sales
How do restaurants beat the $25 an hour rising labor costs
Will meme restaurants become all the rage?

During a recession, there is a decline in consumer spending when the credit markets become harder and harder for consumers to utilize. This is a key trigger point we are watching very closely as the impact on the casual and fine dining sales will most likely be the first to be affected.

Our Foodable Labs data shows that current trends for consumer traffic have been trending down for most sectors.

Fine Dining down 3.9% Q1 vs Q2

Casual Dining down 4.7% Q1 vs Q2

Fast Casual down 1.4% Q1 vs Q2

QSR up .053% Q1 vs Q2

Recessions can be caused by a financial crisis, the bursting of a real estate or stock market bubble, or some black swan event that causes consumers to lose faith in the economy. Combine this with the current macroeconomics of global conflict, food supply shortages, and energy on the brink of supply problems in G20 nations, and you have the ingredients for a full-on recession.

When GDP for the April through June period is released, it may be negative again, and by one common rule of thumb, two-quarters of negative GDP growth would mean the U.S. is already in a recession.

That remains far from the case under the more formal standards economists use, particularly because hiring, perhaps the most important marker, remains very strong. A recent Reuters poll showed economists upping the likelihood of a downturn over the next year to 40%, but until workers start losing jobs, it is unlikely one has begun. The issue with the restaurant issue is we are already seeing the first signs of slowing job growth and reversal of job numbers for the first time in two years.

So what are the things you can do to prepare? In this episode, we dive into a discussion with Ricky Richardson of Eggs Up Grill to talk about the tactics to help your restaurant business survive and thrive in these uncertain times.

Discussion Points

Management Preparation, how and what kind of team you should be building or grooming.

Technology - prepare for more automation and more CRM integration.

Menu Management - getting things right by maximizing and building new concepts - more with less.

Marketing - more important than ever with market shares up for grabs and limited consumer spending on the rise.

The real heartbeat of the restaurant industry is that of the independent operator. With this sector being one of the most affected by the Cerveza Flu, it’s clear there needs to be a new understanding of running an operation in the future.This sector will need to address one of the savviest consumer sets in the history of modern society.

Gen Z visited restaurants 66 fewer times in the 12 months through February 2022 than Gen X did in 2002 when 18- to 24-year-old Gen X consumers visited restaurants 284 times per year. While Millennials visited restaurants 40 fewer times per person per year than Gen Xers in a comparable age range.

The key aspects of this downturn are also related to the falling sentiment in overall service in hospitality.

Combine this with the expectation of technology integration of 94% of the overall demographic, and you have a new age in how operators need to function.

In this episode, I chat with veteran multi-unit and independent operator Vaugahn Dugan to explore the real magic that needs to occur for the independent restaurant operator to make it.

With the California Foodservice Instant Rebates Program, California Investor Owned Utility (IOU)* customers can get valuable Instant Rebates on qualifying energy-efficient equipment for their businesses.
You can skip the paperwork and receive an Instant Rebate as a discount directly on your invoice when you purchase qualifying high-efficiency natural gas or electric commercial foodservice equipment from participating dealers.

Is the restaurant industry facing a major collapse under economic pressure?

Why the mass exodus of significant CEO's within the last year, with Darden, Red Robin, Denny’s, Brinker, and Starbucks all stating their CEOs were retiring after guiding their companies through the pandemic for over the past two years. Wingstop and Red Lobster’s CEOs left for positions at other companies, adding to the turnover list.

The previously recorded high of CEO departures was in 2019 – also the last time U.S. economists saw a potential recession on the horizon. Amid high inflation and rising recession concerns, company leadership may be preparing for difficult times after a few years of staggering change.

Many companies not worried about layoffs may need to begin adjustments on compensation as inflation looms. In the past economic downturns of 2008, companies did not take inflation into consideration for compensation budgets since it was considered transitory. Now all of this may change with a new normal expectation of a 4-6% annual inflation base. The likelihood of Chair Power continuing a hard press on slowing inflation through Q4 2022 could place the country and the world in a new economic condition never seen before in the entire history of the restaurant business.

We get a chance to chat with Patrick Renna the President of Burgerfi to reveal key pressures that brands are facing as they prepare to enter a very uncertain market. We dive in deep on strategy talking about technology, HR, menu management, and the future of growth plans.

The Fed Reserve Chair Jerome Powell testified in front of Congress this week. The update comes after the S&P 500’s worst week since March 2020, including its fall into a bear market and the biggest Fed hike since 1994.

With this new economic pressure, the restaurant industry continues to face rising menu prices and a double-digit slow down in retail restaurant traffic with consumers now dining out an average of 1.1 times less per week according to Foodable Labs.

Tesla CEO Elon Musk, joins a growing chorus of Wall Street voices, including Roubini Macro Associates’ Nouriel Roubini and several banks warning of tougher times ahead.

“I think that a recession is inevitable at some point. As to whether there is a recession in the near term, I think that is more likely than not,” Musk told Bloomberg in an interview early Tuesday at the Qatar Economic Forum.

Musk’s comment lines up with an email he reportedly sent to company executives earlier this month, where he spoke of a “super bad feeling” about the global economy and said 10% of Tesla jobs needed to go, knocking shares of the company at the time.

Could we see the first slowing of labor in the restaurant industry as a variety of white-collar jobs are now being hit with the hiring freeze and slowdown in many leading companies in the finance, retail, and automaker sectors?

Goldman Sachs now sees a 30% chance of an economic slowdown over the next 12 months, from a previous 15% on worries the Fed will “feel compelled to respond forcefully” to high inflation. The restaurant sector could feel some of the deepest cuts as consumer spending could slow dramatically in the third and fourth quarters of this year.

In this podcast, we talk with Larry Reinstein of LJR Hospitality and break down some of the key trends facing the industry and how operators can address a fast-changing economic landscape in the areas of management, labor, future technology and consumer habits.

Smokey Bones Bar & Fire Grill is planning to open a drive-thru service model for their casual dining business. Considered to be the first pure-play drive-thru in casual dining this could be the birth of something very exciting for the restaurant business.

The drive-thru is being added to a restaurant in Bowling Green, Ky., and is expected to be up and running this summer. The big question is how will drive-thru impact pricing and speed of service for the chain and will they be able to compete with the rising stars of fast-casual and the stalwarts of QSR?

Bigger questions about dining out will depend on the consumer. Credit card balances rose year over year, reaching $841 billion in the first three months of 2022, according to data released Tuesday from the Federal Reserve Bank of New York.

“There’s a good chance that Americans’ total credit card balances will soon reach a new record high, marking a sharp reversal from the precipitous drop that occurred in 2020 and early 2021,” said Ted Rossman, a senior industry analyst at CreditCards.com.

This will impact the restaurant business in a big way and survival may depend completely on strategies like casual dining drive-thru and new technology innovations that will position some brands to take a new market share position.

Listen in on the full episode as we break down a variety of technology and consumer demand topics.

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You can now pay for your burritos and tacos with Bitcoin and other digital currencies, which could open up an array of innovations around loyalty and decentralized payment. Flexa has announced that the Mexican fast-casual chain can now accept digital payments through its platform. The option is available at all Chipotle locations in the US, and you can use the option on the Flexa-enabled wallet app, such as Gemini and SPEDN. Just launch up your app, choose Chipotle and show your phone to the cashier.

The big question will be the direction of digital payments in the future could we see a leapfrog over the existing platforms like Venmo, Zelle, and others with a new feature for merchant services, data, and more? Its possible that an innovation wave could be brewing in the retail sector and likely that Chipotle has some very secretive plans for the future of blockchain payments.

In my book the Chipotle Effect - the concept was the birth of the digital consumer and what that could lead to with brands like Chipotle, I think we have an answer now - and the digital pioneer for the industry, once again appears to be Chipotle. Others will follow fast, and there will be a mass adoption period just like social media in 2007-2010 - but the killer app is still early to identify, rest assured it's coming very fast!

Today I breakdown three tech categories that could be leaders in the future recovery of the restaurant industry. The key will be consumer adoption, UX, and the storytelling that many restaurants will need to implement to shift into a next-gen technology future.

Faster Mobile Payments

Square, for instance, launched new handheld devices for servers that are designed to speed table turns. And Toast unveiled upgrades to its QR-code-based ordering and payment system, including a new feature that allows both the server and guests to add items to a running tab.

The tools are not necessarily new, but they're being increasingly framed as labor savers because they eliminate the need for a server to run back and forth to put in an order or grab the bill.

Delivery Technology

Next-gen tech will begin to break out the delivery segment and potentially drive costs up in the beginning with higher margins in the future. Expect more logistics, order ahead, staging technology, and self-delivery technology. The key will be mobile UX integration to improve the customer experience to increase loyalty.

Casual Dining Enters Premium Drive Thru

Trends are heating up in Casual-dining drive-thrus. They’ve started to appear in various forms, from a full-service drive-thru at Smokey Bones to simple drive-up pickup windows at some Applebee’s. Many analysts are leaning in that we will see more chains moving in this direction.

Expect some premium aspects presented by casual brands to compete - the bigger question will be the aspect of if premium drive-thru is a good timing based on the economic conditions.

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Even with rampant inflation and rapidly accelerating interest rates, household borrowing climbed to start 2022 and hit a new record, the Federal Reserve reported Tuesday.

Consumer debt and credit rose 1.7% in the first quarter to $15.84 trillion. The rise in total household credit was propelled largely by a $250 billion increase in mortgage debt, which now stands at $11.18 trillion, an increase of 10% from the first quarter in 2021.

Consumers are returning to their previous habits with the balance between goods and services (Restaurants and dining out) spending back to where it stood in May 2020, according to data adjusted for inflation from Flexport, a freight forwarder. A separate metric cited by Goldman Sachs shows goods consumption about 5 percent higher from before the pandemic.

Follow the Amazon TrendsInvestment firms noted that macro indicators appear to be deteriorating at a faster pace in a significant development for Amazon (AMZN).

"The resulting negative sentiment across both consumers and businesses is likely to result in more cautious spending patterns, with headwinds worsening as the economic slowdown deepens. For consumers, that means less discretionary spend on pricier physical goods and more price sensitivity to service items like dining out."

Will China boost spending with a Digital Yuan airdrop?

The airdrop is a joint effort between the city of Shenzhen and Meituan Dianping, China's leading food delivery app. As per instructions, users would need to first log in to the Meituan app, sign up for the incentive, and then potentially receive the e-CNY rewards as part of a lottery draw.

If chosen, the e-CNY is then dispensed to users and can be spent at more than 15,000 in-app merchant terminals that accept the state-owned digital currency. Previously, the People's Bank of China had identified the e-CNY as a potential tool for advancing regional economies and improving the efficiency of select financial services. Meanwhile, sources at Meituan say that the e-CNY plays a vital role in boosting spending and revitalizing local businesses. Shenzhen is also currently one of three cities in China where residents can pay municipal taxes and charges with the e-CNY.

Shares of Chipotle Mexican Grill Inc. CMG, -5.23% shed 5.23% to $1,252.89 Wednesday. Chipotle Mexican Grill Inc. closed $705.66 short of its 52-week high ($1,958.55), which the company achieved on September 23rd.

The stock underperformed when compared to some of its competitors Wednesday, as McDonald's Corp. MCD, -4.38% fell 4.38% to $231.05, Yum! Brands Inc. YUM, -2.68% fell 2.68% to $109.46, and Domino's Pizza Inc. DPZ, -2.51% fell 2.51% to $328.02. Trading volume (306,196) eclipsed its 50-day average volume of 267,893.

Chipotle Hiring Issues

A recent report, titled “Unequal Opportunity: Uncovering Discrimination in Hiring at Chipotle Mexican Grill” reached disturbing conclusions, according to experts. Specifically, of the applications submitted in 37 states over a three-week period in February, white applicants heard back from recruiters about “significantly” more jobs than Black applicants, the report found.

Pricing Starting to Affect Sentiment

Finance chief Jack Hartung said the chain has raised prices by about 10% for the 12 months through Q1 compared to 2% in a typical year all at the same time Chipotle continues to see falling consumer satisfaction. Foodable Labs reported the third quarter in a row with falling brand sentiment specifically related to order accuracy and the lack of food quality. Current Q2 has the brand's overall sentiment rating at 76.98 the lowest in the history of the brand.

Overall Sentiment

Food Quality 75.91 (Down YOY)

Food Value 73.71 (Down YOY)

Food Accuracy 72.06 (Down YOY)

Source - Foodable Labs

Hartung isn’t certain that the current leveling off signals a full reprieve. “I’d love it to be that inflation continues to pause and that our ingredient costs are stable here on out and I’d love to be able to say six months from now that we’ve not increased our prices,” Hartung said. “But we’ll see. It all just depends on the inflationary environment.”

Woworks acquired Barberitos Southwestern Grille and Cantina, a 54-unit fast casual chain, and Zoup Eatery, a 68-unit fast casual chain, in a press release this past Thursday.

Zoup will continue to be run separately by Eric Ersher, founder and previous CEO of Zoup Systems.

With these acquisitions, Woworks will own six brands and over 400 restaurant locations.

Since its birth in 2020, Woworks, the parent company of Saladworks, has focused on adding healthy fast casual brands to its portfolio. The company acquired Garbanzo Mediterranean Fresh and Frutta Bowls in 2020 and The Simple Greek last year. Woworks has also targeted expansion, adding 60 restaurant units last year and signing 28 new franchise agreements, which represented 112 new units.

The company may be buying these chains in consumer distress - with a consistent downtrend in consumer sentiment in all but one of the transactions. Garbanzo, Frutta and Simple Greek were in dire consumer downtrends at the date of the sale. Zoup however has been a solid performer on overall sentiment and Barberitos was also a falling knife of consumer dissatisfaction according to Foodable Labs sentiment data.

Barberitos and Zoup could also grow using Woworks’ network of nontraditional locations, including ghost kitchens through partnerships with Ghost Kitchens and Combo Kitchens, as well as grocery stores, airports, colleges, and universities.

Today I breakdown Reef Kitchens as they seek an ownership stake in 800 Degrees Go, a joint venture between restaurant chain 800 Degrees and robotics company Piestro, 800 Degrees Go announced Thursday. Reef will also open 500 800 Degrees Go locations through 2027, and Kenneth Rourke, Reef’s EVP of kitchens and brands, has joined 800 Degrees Go’s board.

800 Degrees Go currently operates out of 40 Reef locations in 13 markets and expect to open 100 more units this year, according to the press release. Reef initially announced a deal with 800 Degrees eight months ago to operate 500 mobile units by 2026. These plans and Reef’s current deal with 800 Degrees Go are one and the same, 800 Degrees CEO Tommy Lee wrote in an email to Restaurant Dive.

This past Thursday the House of Representatives passed The Relief for Restaurants and Other Hard Hit Small Businesses Act of 2022 (H.R. 3807), which would add $42 billion into The Restaurant Revitalization Fund. The bill, which will soon face the Senate, would also allocate $13 billion for other businesses with less than 200 employees that were hurt by the pandemic environment.

If H.R. 3807 passes the Senate, the 177,000 restaurants that were approved for RRF grants but did not receive funding before the portal closed are already in a queue to receive grants, legislators said on a media call hosted by the Independent Restaurant Coalition on Thursday afternoon. About 20% of the industry will be eligible and will be asked by the SBA to sign a form confirming their businesses are either open or will reopen in the next sixth months. No additional application requirements will be necessary.

Shares of the California-based chain crashed over 5% in the afternoon trading session, more than doubling the decline of the S&P 500 Restaurants index.

The decline could certainly be correlated with the anticipated earnings release, which is leaning in to some uncertainty as inflation impacts on margins have promoted price increases across products. According to Keybanc, prices have increased by 5-6% in a survey of over 1,500 locations. The bank noted that prices are now 3.3% higher for Steak/Barbacoa, 3.1% higher for Carnitas, and 2.4% higher for Chicken/Sofritas/Veggie entrees. These price hikes add to a spike in avocado prices to the highest level seen in nearly 25 years.

Wedbush still shows as a buy
"While CMG is not immune to incremental food cost inflation, we believe it remains relatively well-positioned to offset the incremental inflation with price increases remains relatively well-positioned to offset the incremental inflation with price increases," said a Wedbush note to investors.

In comparison to other chains our own Foodable Labs data has been tracking overall sentiment for the past eight years and Chipotle has taken a bit of a hit this past quarter.

Chipotle Overall Sentiment
This time last year - 82.3 vs 77.2 in March 2022 and a fall of 5.1 points the largest we have seen in a YOY over the past four years.

Panera Overall Sentiment
This time last year - 79.2 vs 78.4 in March 2022 (Down 1.2 Points)

Mod Pizza Overall Sentiment
This time last year - 73.2 vs 79.4 in March 2022 (Up 5.8 Points)

Sweetgreen
This time last year - 80.3 vs 74.1 in March 2022 (Down 6 points)

Supreet Raju and her husband & co-founder, Gaurav Gupta are huge food and travel enthusiasts, exploring the blockchain industry together since 2017. While working and researching projects in the market, they noticed a consistent failure in making blockchain products truly accessible to general audiences. Even simple products were made to sound complex, which attracted no one except developers and tech-geeks. With increasing global interest in crypto & blockchain, they felt the need to create something simple, educational & user-friendly to onboard the next wave of adoption - which culminated into OneRare.

The future of technology and consumer adoption is leaning more and more into the evolution of blockchain and how NFT's, the Metaverse, and more will play a bigger role in the future of restaurants, food supply chain as well as consumer adoption, and pop culture. We dive deep into this podcast in a way that will explode your mind with our special interview.

Mobile payment app Strike has partnered with Shopify, alternative payment provider Blackhawk Network, and point-of-sale supplier NCR to create a new US payment system that allows merchants to quickly receive payments in dollars after people pay with crypto.
My Latest Video on this announcement.

The Lightning Network-based system will work with online purchases from merchants using Shopify, as well as point-of-sale transactions at many large chain stores. All of this made operational in conjunction with Cash App.

What this means for companies like a Starbucks whose sales are $24.6 B and over 43% in card payments could save the chain as much as $800 Million a year in fees. Multiply that by the 4 Trillion restaurant industry globally and you end up with an addressable market of approximately $9 Billion in savings.

Block, formerly known as Square, is integrating the Lightning Network into its popular Cash App, a move first promised in 2019. The company said the feature should be available to all U.S. Cash App users, except those in New York State, in the coming weeks.

The integration of the network will allow Cash app customers in the U.S. to send bitcoin for free within seconds to anybody in the world.

The Lightning integration is made possible by the Lightning Development Kit created by Spiral, which is funded by Block.

Cash App customers will also be able to send bitcoin to any compatible wallet that accepts Lightning Network payments, without being charged fees.

Almost three years ago, Block CEO Jack Dorsey, who’s also an investor in Lightning Labs, said there were plans underway to integrate the scaling technology with Square’s Cash App.

Foodservice added 250K jobs in the first 3 months of 2022

Employment in the sector still lags behind February 2020 levels by about 820,000 jobs, but this is the smallest gap to date between pre-pandemic and current job levels.

Restaurants and foodservice businesses added 61,000 jobs in March 2022, marking the 15th consecutive month of job growth in the sector, according to the Bureau of Labor Statistics. But sectoral employment lags about 819,000 jobs behind February 2020, the closest the sector has come to close the gap between pre-pandemic employment and current job levels.

Drone Delivery Begins

Brinker International has expanded its partnership with drone delivery company Flytrex, which now offers its service in Granbury, Texas, outside of Dallas-Fort Worth via press release.

Drones will offer five-minute delivery of Brinker's brands, including two virtual brands It's Just Wings and Maggianno's Italian Classics.

The expansion into Texas follows Flytrex's domestic debut in North Carolina in September 2020. Since then, the drone company has expanded into two additional North Carolina markets, including a delivery station in Holly Springs Towne Center, where the company delivers from Brinker’s It’s Just Wings brand.

Robot Invasion - Four Companies to watch

Starship Technologies offers autonomous robots for stores, restaurants, and campuses. Starship robots can carry items within a 4-mile radius. Starship’s robots weigh no more than 100 pounds, move at pedestrian speed, and navigate around objects and people.

Nuro produces custom autonomous delivery vehicles for neighborhoods. Its main vehicle, the R2, features 360° cameras, Lidar, short and long-range radar, and ultrasonic sensors. Nuro has formed several partnerships in Houston: Domino’s for pizza deliveries, CVS for prescription deliveries, and Walmart for grocery deliveries.

Postmates is a food delivery app and service owned by Uber. Its Serve robot is designed for safe, autonomous navigation on urban sidewalks. Serve navigates using Lidar and communicates with customers through an interactive touchscreen.

Amazon Scout is an electric delivery system designed to get packages to customers safely using autonomous delivery devices. Scout bots are the size of a small cooler and roll along sidewalks at a walking pace. Scout initially launched testing to a neighborhood in Snohomish County, Washington. The autonomous delivery system has since expanded to Atlanta, Georgia, and Franklin, Tennessee.

After more than a year of a bear market in innovation stocks that are not part of broad-based public equity benchmarks, we believe Instacart’s move marks the first major publicly announced valuation cut by a private startup. One of its public competitors, DoorDash, DASH on the NYSE, also has dropped roughly 40% since March 2021. Instacart still could be overvalued relative to DASH, however, as its revenue growth, last year was less than a third of DoorDash’s, 21% versus 69%, while its price-to-sales ratio is more than 50% higher at 13x compared to DASH’s 7.5x.

Meanwhile, data from private secondary markets also suggest that startup valuations are responding to the drawdown in public markets. Secondary marketplace Forge reported that prices for companies that traded on its platform both in the fourth quarter and in February declined roughly 10%, and that the percent of indications of interest (IOI’s) on the sell side was 60%, the highest level since the depths of the coronavirus crisis during the first quarter of 2020 and a stark reversal from the 60% of buyer IOI’s in 2021.

Fast Casual Drive-Thru?

Sweetgreen will open its first drive-thru pickup window, or "Sweetlane," in Schaumburg, Illinois, within the next year, the chain announced Wednesday. The unit's opening date and hours of operation have yet to be determined.

Sweetgreen has been eyeing drive-thrus for several years, but the pandemic helped accelerate its plans. The chain's urban locations largely struggled during the pandemic, pushing Sweetgreen to build out its presence in suburban markets, where drive-thrus are a natural fit. In 2021, the fast casual chain opened 31 units, with 18 in suburban and residential communities, Neman said. Sweetgreen ended 2021 with 150 locations. Will this move continue to help the stock price?

Foodable Labs Sentiment: 78.64 Down 3.12 Points in the past 90 days

Wage Wars

Nusr-et Miami — an upscale steakhouse in Miami owned by celebrity chef Nusret Gokce, also known as "Salt Bae" — did not violate the Fair Labor Standards Act by using an 18% "service charge" added to customers' bills to help meet its minimum and overtime wage obligations, the 11th Circuit Court of Appeals ruled March 18 in Compere v. Nusret Miami (No. 20-12422 (11th Cir. March 18, 2022)).

Filed by a total of 24 tipped employees at Nusr-et, the class-action lawsuit alleged that from Nov. 1, 2017, through Jan. 18, 2019, the restaurant "paid them less than the required federal minimum and overtime wages and forced them to participate in an illegal tip pool with non-tipped employees." The plaintiffs' case argued that the 18% service charge should be treated as a tip.

The 11th Circuit determined that the service charge was not a tip because it was mandatory; the payment was not a "gift" and the amount was not, as the legal definition of "tip" states, "determined solely by the customer."

Make sure to check out all of our amazing podcasts here on Foodable Network!

Crypto Impact on Restaurants

Restaurant Revitalization Fund is dropped from omnibus spending bill as hope for relief dwindles. The second round of restaurant relief will not be included in the omnibus spending bill expected to be voted on by Friday. The rallying cry for a last-ditch effort to include another round of the Restaurant Revitalization Fund in President Biden’s spending package was led by Senate Small Business chair Sen. Benjamin Cardin (D-Maryland) and Sen. Roger Wicker (R-Miss.) in February. Torchy’s Tacos founder Mike Rypka is back as CEO, the company said Thursday.

Fresh Mex Moves with Torchy's

Rypka was serving as interim CEO for the Austin, Texas-based chain following the retirement of former CEO GJ Hart, which was announced in November. Before launching Torchy’s, Rypka was a corporate chef for several fortune 500 organizations MTV Studios, Disney Animation, and Dell. The chain took on a new group of new investors in 2020 that included private-equity firm General Atlantic, as well as D1 Capital Partners, T. Rowe Price, Lone Pine Capital and XN.

Chippy Chipotle

Chipotle has recruited a mechanical employee to take the weight off the hard-working humans. The new recruit is called Chippy and has been given the all-important task of making the Mexican food chain’s tortilla chips. Chippy will be helping with staff shortages and combating inflation as we see more and more tech use with fast-casual concepts.

Chippy’s first shift at Chiptole will take place in its test center in Irving, California. Chippy is a product of Miso Robotics, whose other business partners include the aforementioned Buffalo Wild Wings and the Dodgers baseball franchise. Chipotle, they gave their own reasonings behind their new hire: “We are always exploring opportunities to enhance our employee and guest experience. Our goal is to drive efficiencies through collaborative robotics that will enable Chipotle’s crew members to focus on other tasks in the restaurant.”

McD Goes All-In On Podcasts

Podcast growth has led to increased attention to and investment in podcast networks that can better connect advertisers with diverse creators to reach these audiences. SiriusXM this month signed an exclusive deal with reVolver Podcasts, a network that specializes in Spanish-language podcasts. Earlier this year, Pod Digital Media, a full-service agency for multicultural podcasters, signed a three-year, eight-figure ad deal with McDonald's as the QSR giant seeks to invest in diverse media partners.

In 2022, 51% of the population has listened to a podcast and roughly 78% are familiar with the medium.

Podcast listeners increased by 29.5% from 2018 to 2021.

Over one-third (104 million) of Americans listen to podcasts regularly.

According to Edison Research, 41% (116 million) listened to a podcast in the last month.

28% (80 million) of Americans are weekly podcast listeners.

Starship Tech a sidewalk robotic company is raising 100 Million in a flash

Starship robots are revolutionizing food and package deliveries, offering people convenient new services that improve everyday life. Their ability to harness technology combined with experience providing services to millions of people makes this a reality today.

Google accused of 'deceptive' online ordering practices by a restaurant group

A class-action lawsuit has been filed against Google alleging the tech giant infringed on restaurants' intellectual property rights and interfered with their customer relationships by using "deceptive online ordering practices." The suit was filed on behalf of Left Field Holdings, which operates several Lime Fresh Mexican Grill restaurants.

Chains Longterm Impact From Russian Exits

Starbucks and McDonald's announced Tuesday that they are halting business activity in Russia following the country's invasion of Ukraine. Neither company has forecasted when their Russian stores could reopen.

The Golden Arches has 850 restaurants and 62,000 workers in Russia and 84% of its Russian restaurants are company-owned. Starbucks has 130 total restaurants in Russia, all of which are licensed by but not owned by the company, according to data published by the Yale Chief Executive Leadership Institute on Tuesday.

Welcome to the NFT Restaurant Boom

Chefs like Tom Colicchio are minting NFT pizzas, recipes, and even limited-edition gin bottles. But is the rest of the food world along for the ride?

This episode sponsored by California Energy Wise & Dawn Professional®

Foodservice Tech Sell-Off - Affect on your restaurant?

Lots of technology news this week and also a seismic shift in what we could be dealing with very soon if we see a potential recession and seven dollar a gallon gas. The landscape has erie similarities to an era when old school POS was displaced in early 2000.

DoorDash buys Bbot to beef up in-store digital ordering capabilities

DoorDash is acquiring Bbot, a hospitality technology startup that simplifies digital orders and payments processes, the company announced Tuesday. The terms of the deal were not disclosed.

The deal will expand DoorDash's suite of first-party platform services, such as DoorDash Drive and DoorDash Storefront, to meet increased demand for integrated and simplified solutions. The aggregator also claims Bbot's technology will increase partner restaurant sales and reduce diner wait times to order and pay.

I see this as an early validation that Bbot did not want to go the IPO route with the battering of foodservice tech companies that have fallen as much as two-thirds in less than a year with the likes of OLO and Toast.



Next up is Toast - as CFO Elana Gomez states they are looking for tactical investments for market share growth. In my opinion, this is a bad strategy under the current economic overpriced landscape that is on the verge of a major hit as well as a shift from web 2 to web 3 that is clearly underway.

The company is staying its course amid a broader sell-off in the cloud-computing sector since November and volatility in the broader markets in the wake of Russia’s invasion of Ukraine and lower margins. Toast’s shares are now in the $20 range, down from the $40 level in September that made it one of the largest IPOs of the year in restaurant technology.

Paul's Take: This is a problem that we are facing right now in the tech sector with foodservice and one that will not be realized until 2024-25 which will then be too late. A caution in investing in this sector right now due to the fact we could see an early disruption of an industry that was forced into growth before they and the technology advancements of the future were ready. There are clear changes beginning to shift the tech landscape once again and the COVID bandaid of tech companies that have been thrust into these uncertain times wreaks of a bad situation brewing.

This episode is Sponsored by Popmenu

Could third party be seeing the end of the party as more and more consumers are stressed with financial considerations and economic impact from inflation, interest rates, and global conflict?

Operators are slowing down as well in terms of new restaurant openings. The slow return to normal and in-restaurant dining will have a slowing effect on the growth of third-party delivery.

All that said, Door Dash recorded a 69% jump in revenue from 2020 to 2021, totaling $4.89 billion for the year, according to the company's full-year 2021 earnings results.

The platform's losses also grew to $468 million for 2021 compared to 2020. DoorDash CFO Prabir Adarkar attributed this increase to the company's expansion into new verticals and investment in international growth.

Trends are down and up as we break out some of the NRA's findings around the future consumer.

More Restaurants Enter The Metaverse

Last year, Applebee's experimented with NFTs as part of a "Metaverse Mondays” which had lackluster performance simply because they were new and first movers.

The chief brand officer referred to the program as a low-risk, medium- to high-reward opportunity. He states going back to authenticity; the critical element is that it wasn't just a stunt or gimmick in terms of just an NFT that we put out there from our brand, but that we had that real-world component as well. The key for NFT and Metaverse use cases in the future will be real-world utility and the bridge that will enable how the market can develop for growth.

Bringing in that real-world experience along with the NFT just made so much sense to be able to break through some of the noise that was happening as NFTs were starting to garner a lot of attention and a lot of activity from a lot of different brands.

Panera also filed a trademark for the Paneraverse, and the potential of what they have in mind could be a big part of the brand's future. Listen to the podcast to learn more!

In today’s episode of The Restaurant Report, host Paul Barron chats with Rajat Suri, chief executive officer of Presto about the future of where technology is going in foodservice.

Suri, an engineer by training, confounded Lyft and developed Presto while at M.I.T. in 2008. Presto over the years started building out a suite of products in three major areas, touch, vision, and voice which are all different ways of translating a physical action or physical event to digital data. Presto Voice is a human-like AI voice, an assistant to help manage labor shortage. Presto Vision, a smart AI-driven analytics to optimize your everyday restaurant operations, and Presto Touch, a guest facing technology.

Barron asks Suri if off-premise including drive-thru, pick-up and curbside, how it is today is the new normal, he says, he thinks off-premise is underpriced and will see a higher cost over the next few years. As companies like Uber Eats and DoorDash costs go up and you will see a decline in the off-premise business. Suri says, “I think drive-thrus are going to do gangbusters everywhere, I don’t know if the world of people going back into dining rooms of restaurants that’s going to come all the way back because I think people have realized that drive-thrus are very convenient a lot of people are more addicted to that channel. The future looks very good.”

Barron talks to Suri about what would be the technology that would immediately draw people back into the drive-thrus, Suri says, I think the drive-thru is set for a rocket transformation due to technology. Presto is working on a drive-thru experience where you can literally drive in and you don’t need to order or pay, you just pick up food. Presto’s computer vision cameras can recognize the person ordering, have your food order ready for you and send you a text message to confirm you are getting the same thing or if you would like to add or change your order. Suri adds that this can speed up the drive-thru process and make it a better experience.

Labor is getting more expensive and technology is getting less expensive, Suri says. He adds, automation is the strongest it’s ever been today but it’s going to look like nothing compared to five to ten years from now.

To hear more from Suri about innovation, the future of technology in foodservice, and virtual staff members, check out this episode of The Restaurant Report on Spotify.

Leading off with the Cooper’s Hawk announcement of their IPO in 2022 will set the stage for a few restaurant operations to take a lead in bringing themselves to the public stage. According to Ernst & Young, 2021 featured the highest annual deal volume on the markets ever, with 2,388 companies going public.

The big questions for Coopers will be the connection to the Millenial and GenZ as a real market starts to emerge and could affect their powerhouse wine club of 500k strong. Casual dining still continues to be the one sector that has been affected most which could cause concern for Cooper's Hawk's valuation as an on-premise-focused casual dining brand.

My 2022 Trends to Watch:
I dive deep into mostly a technology-facing aspect of where the industry needs to go. I think we have finally faced our demons as an industry and understand that this is no longer an option for our success, but instead, the industry could be embracing a new technology avalanche coming its way. Tune in to the podcast for the full list of my trends to watch.

As we dive into this week's podcast we begin to tread in areas not often mentioned by the restaurant industry with Drone delivery leading the way and how Flytrex may be the next Uber for restaurant delivery. The real question will be the adoption curve of the digital consumer and if they have the uptake acceleration we have seen with online the third party. The likelihood that we see widespread drone delivery by 2025 is now a real possibility.

C-Stores may have been the old school grab and go's of the past, but soon they will be forced and poised to enter the serious fray of fast-casual as they face an entirely new population of electric cars that are about to change the landscape of the American roadways. Fuel stations could be a thing of the past by 2030 and see the birth of a new model for C-store applications.

Chipotle is often referred to as the rule breaker and the one that seems to always be out in front. In my book the Chipotle Effect, I predicted what we would see a new reality of the digital restaurant which is now becoming evident. Chipotle continues to separate from the pack as they enter into a fully digital and Chipotlane model - that in my opinion puts them on a course to 10K location by 2030. Lots to unpack in this episode as we also discuss what the tech stack might look like as we see these three key shifts moving the food consumer further and further from the dine-in restaurant.

This episode is sponsored by Popmenu. Get $100 off your first month with Popmenu. Popmenu.com/restaurantreport

Food safety is a huge aspect of how Ghost Kitchen will control most of the digital landscape for the future and understanding the demand on a restaurant brand will be huge for both consumer awareness and brand impact. Maybe this is why we are seeing David Change make a quick exit from Reef Kitchens with reported food safety concerns.

The issue stems from reports from Business Insider and Restaurant Dive that Reef's units served undercooked food and routinely failed safety inspections. Fuku has moved to Kitchen United according to a press release.

Metaverse for restaurantsThis may be the new wild west for restaurants and how this integrates into brand building, digital payment, order placement, gamification and so much more. My deep-level reporting on my show Tech Path explores the Metaverse and the blockchain and how Web 3 could shift the sands of digital to a completely new understanding of how digital restaurants will be realized in the future. Applebees and McDonalds have tested the waters with the recent sale of NFT's and the entrance into a new creator-related Metaverse play.

The biggest point to notice here is the massive lack of awareness to what is happening in this area for technology as related to the restaurant industry - though not a surprise when I look back on how restaurants were highly unprepared for social media in 2007, the early adopters will be the winners once again.

Looking for Metaverse and Blockchain strategies for your restaurant?

DoorDash on Monday began offering 10- to-15-minute deliveries in the New York City neighborhood of Chelsea and if this works out they plan to put the hammer down to compete with some of the services like GoPuff and other younger upstarts that are starting to put some pressure on the top dog in delivery.

Jack in the Box has entered into a definitive agreement to purchase Del Taco for $575 million, or $12.51 per share in cash, the companies announced Monday. This I think was a perfect acquisition for JIB with similar but not identical markets. The biggest issue we see is the potential to grow a demographic - Our Foodable Labs data revealed that Del Taco has a crossover rate of 23.8% of Jack in the Box customers one of the lower crossover demos in fast food!

McDonald's is pulling a celeb play with Mariah Carey with 12 days of deals, plus fans have even more reasons to celebrate the Mariah Menu with free, limited-edition merch and a holiday-themed TV commercial.

NFT's for restaurants may be closer than you think! - Make sure to listen to the full podcast to get the inside on how Blockchain and NFT's may be the next gold rush in restaurant technology - similar to the era of social media adoption by restaurants in 2007!

Mod Pizza is set to go IPO soon and is one of the darlings of the Fast Casual Segment, founded in 2008. They have been on a tremendous growth plan. They have raised $160 million and set a goal to increase its store count to 1,000 locations by 2024. Check out our Brand Analysis on Mod Pizza on a recent podcast to talk about their unique culture, which sets them apart from any brand I know.

Will the Robots be able to earn the acceptance of consumers as we see mass adoption coming for restaurants in the next few years? According to the Bureau of Labor Statistics, August saw record amounts of workers quitting, with over 4.3 million Americans leaving their jobs. 867,000 of those were accommodation and food service workers.

73.8% of consumers are willing to interact with Robots

Biggest Concern - 87.4% Safety and Sanitation

Velvet Taco Sells Out! And while they are finding the new home with Leonard Green & Partners, Front Burner, the seller will maintain a minority stake. The issue is that I think they may have sold this too cheap - waiting for the information, but I speculate the valuation was under what this concept should be worth.

Also, listen in on our updated Self Service data from Foodable Labs!

78.4% of customers will engage self-service over waiting in a line

81% of consumers will switch brands when a SS operation is clunky

Best and Worst Self Service Brands

Tijuana Flats 43.3 Score

Chipotle - 85.6 Score

As we continue to see a shift in technology to take on the rising issues with Labor C3 and Sam Nazarian is leading a seed capital round of $ 20 million for Nomi, a startup that uses automation to create bowl-based meals. The investment is part of a 50/50 deal with a partnership with C3, which will test the robotic kitchens through "Iron Chef" Masaharu Morimoto's Sa'Moto restaurant concept. The space is scattered with tech startups like Piestro, Beastro, Refraction Bot delivery,

RBI's leadership may be up to something with this acquisition of Firehouse Subs for a coll 1.1. billion. Though I expect this is a play for growth as RBI continues to see a struggling performance in comparison with other QSR concepts.

McDonald's is looking to deliver a gangster move on third-party delivery with a white-label deal that could have ripple effects on an entire industry with 32K restaurants and a need for high-speed delivery to ensure quality. Door Dash and Uber may have just bagged the 800-pound gorilla without a safety cage.

Last up is Sweet Green and whether or not the 364 Million IPO will make a big difference for this brand who has struggled to get profitable for over five years. Likely that the recently hired Chris Carr as COO will have his hands full with a huge demand for performance from the public investors.

Foodable Labs Sentiment Rankings

Sweetgreen - 75.48 - Ranked #23
Firehouse Subs - 71.02 Ranked #57
Burger King - 73.02 Ranked #42
Tim Hortons - 56.99 Ranked #203
Popeye's - 62.37 Ranked #112

Today's weekly wrap dives into the trends and stats for the current labor situation brewing in foodservice with a dramatic impact on restaurants based on new consumer data analysis from Foodable Labs.

Tweetable Data Points

Foodable Labs Data:

-229K restaurants permanently closed during COVID19
-Over 1.3MM jobs lost
-62% of millennials that were in the industry have gone outside the foodservice sector for work
-Tech challenged restaurants to make up over half of the landscape in 2022
-Fastest growing sector - fast-casual up 13.4% new openings in 2021
-120+ new concepts in fast-casual in 2021
-35% of consumers are choosing to eat out less due to rising prices - the largest demographic is millennials

I also breakdown the Doordash global expansion and what this could mean to the restaurant business. Along with the evolution of ghost kitchens being launched by Inspire brands, a little late to the party but definitely, one to keep your eyes on for growth in multi-concept ghost kitchens.

Wrapping up with my latest insights on the Panera Bread IPO and why this could be a very good thing for Panera in a time where the market is looking for a big leader on the technology front.

In today’s weekly wrap episode of The Restaurant Report, host Paul Barron looks at fast food embracing technology, explores the future of automation to address labor shortages and dives into Shake Shack’s growth plans as well as Fat Brands newest acquisition.

Three Key Points:

Shake Shake’s Q3 earnings call was released and chief executive officer Randy Garutti shared details on the expansion for 2022, expecting to develop forty-five to fifty company-operated stores and adding walk up windows, drive up, and drive-thrus to about twenty-five percent of them.

The pressure of labor shortages increase as people continue to leave their jobs and autonomous drone delivery will come into play. Barron talks about Flytrex, Dominos, Nuro’s latest development and more. McDonalds and Burger King are expanding with AI in the drive-thru side but Barron says that autonomous voice ordering will take over AI.

Fat Brands announced the acquisition of Fazoli’s for one hundred and thirty million dollars, Barron asks, “Is this a buy or a bust?” Fat Brands has also acquired Twin Peaks from Garnett Station Partners for three hundred million.


Tweetable Quotes:

“Most restaurant operators right now are still dealing with old tech and old formats when it comes to managing labor.” - Paul Barron

“This is getting so dystopian, I feel like hospitality, where is it going?” - Paul Barron

“You’ve got to figure out the solution that is going to deal with both autonomy speed technology and hospitality on the same side and that I think is going to be the holy grail for the restaurant industry.” - Paul Barron

In this episode of The Barron Report, host Paul Barron speaks with Ken Chong, co-founder and chief executive officer at All Day Kitchens to explore how restaurants can grow their business through digital, delivery, and takeout.

Three Key Points:

Chong led several Marketplace product teams at Uber before co-founding All Day Kitchens, a San Francisco-based restaurant platform that offers support by providing services to expand their reach in delivery and pick-up.

In terms of trends, Chong says All Day Kitchen is seeing a rapid rate of innovation, adaptation, and experimentation across the spectrum. Ranging from large nationwide chains, franchises, and single unit mom and pop or small business. Chong is seeing great success with this platform for small businesses that really need this technology.

Chong says over the next five to ten years we will see a transformation and digitization of the food, local, and hyperlocal delivery. All categories are seeing rapid changes including grocery, alcohol, convenience stores to pharmacies and we are going to see a radical shift in how people think of last mile and hyperlocal.

Tweetable Quotes:

“I often compare the transition we're seeing in the F and B world moving to sort of a digital first world similar to how retail and e-commerce has transitioned in the last twenty years.” - Ken Chong

“We think about a great digital first experience and ordering on the consumer side all the way down to whether it's a pickup or delivery experience on the other end.” - Ken Chong

“I think that this is one of those win-win situations where the better we can build up that suite of analytics data access and toolset, the easier it is for restaurants to build and operate on top of this distributor restaurant platform.” - Ken Chong

Industry veteran Paul Barron takes restaurant business to the next level. The restaurant industry isn’t just the business of food. It’s a cross-functional, 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 innovation strategies, become a thought leader, get the inside scoop on trends and open your eyes to full vision of restaurants and hospitality with The Barron Report.

To keep listening to The Barron Report, check out the podcast on iTunes Now!

Guest: Haitham Al-Beik, CEO and Founder of Wings

In this episode of The Barron Report, host Paul Barron talks with Scott Lawton, the chief executive officer and co-founder of bartaco, to explore technology, ordering systems, and labor shortages.

Three Key Points:

Lawton talks about bartaco’s business growth as well as taking on the pandemic. He shares bartaco’s roll out of an entirely touchless dine-in operation and the creation of a more efficient labor model that allows them to compensate the staff well.

Lawton talks about the bartaco culture and how a living wage has impacted their business. Bartaco switched their operating model to pooled tips, which allowed starting pay to be twenty-three dollars an hour or more at some locations. Lawton says that they don’t need to find people with a lot of experience, just great attitudes.

In terms of technology advancements, Lawton talks about using Wisley for their customer relationship management, holding all of the customer data and onedine, their partner for the ordering process in the restaurant. Lawton says those two pieces have created a whole wealth of data.

Tweetable Quotes:

We really put all of our attention into developing these service leaders, and they are salaried employees who make a bonus, who get benefits and they are really engaged in making sure the customers are happy.” - Scott Lawton

We think we have actually elevated the experience and we are seeing that in all of the comments on social media and our shops, where they are just blown away by the service.” - Scott Lawton

Industry veteran Paul Barron takes restaurant business to the next level. The restaurant industry isn’t just the business of food. It’s a cross-functional, 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 innovation strategies, become a thought leader, get the inside scoop on trends and open your eyes to full vision of restaurants and hospitality with The Barron Report.

To keep listening to The Barron Report, check out the podcast on iTunes Now!

In this episode of The Barron Report, host Paul Barron meets with Nabeel Alamgir, the chief executive officer and co-founder of Lunchbox, to explore the future of eating and online ordering in the hospitality industry.

Three Key Points:

Lunchbox Technologies was launched in 2019. The company supplies multi-unit restaurants with an online ordering system and marketing engine. Before founding Lunchbox, Alamgir worked his way up from busboy to chief marketing officer at Bareburger.

For Alamgir, operators today need three things: a direct order option, half the sales coming directly to their system, and a coherent virtual and digital presence. Restaurateurs need to have the pace and mobility of start-ups to stay ahead of an ever-changing industry.

Looking ahead, operators are becoming more ambitious. Tech companies would do well to go beyond making websites and loyalty systems, and start crafting more data-driven offerings and virtual experiences that give operators the ability to build consumer attention without a storefront.

Tweetable Quotes:

“GrubHub and the restaurant industry were never aligned, and I wanted to do something about it. So Lunchbox was born. We grew 700 percent last year and we’re growing 500 percent this year. It’s been bonkers.” – Nabeel Alamgir

“We’re not trying to hire the best people. We’re trying to hire the right people for what this company needs right now.” – Nabeel Alamgir

“The problem is people give up. Restaurateurs are not tech-savvy—and it’s fine for them not to be. What is not okay is not hiring people who are.” – Nabeel Alamgir

Industry veteran Paul Barron takes restaurant business insights to the next level. 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.

To keep listening to The Barron Report, check out the podcast on iTunes Now!

In this episode of The Barron Report, host Paul Barron meets with Steve Simoni, the chief executive officer of Bbot, to explore how technology is transforming the restaurant guest experience.

Three Key Points:

Bbot allows restaurant customers—both in-store and at home—to order food and drinks from their phone. Guests do not have to wait for a menu, download an app, swipe their card, or even sign a receipt. Restaurants install the necessary Bbot hardware and signage, and guests pay on a website using their table ID.

The Bbot platform offers restaurants a playbook for handling the marketing side of the business without breaking the bank. Small businesses tend to rely heavily on third parties without much reward. Bbot is able to support young and growing brands with a streamlined online ordering process that ensures restaurants a solid profit.

According to Simoni, the average restaurant today uses about twelve different pieces of software to run their business. The goal for operators now is to take the time to consolidate, evaluating what tech is working and what tech is superfluous.

Tweetable Quotes:

“We built our platform to be open and integrated with other companies that are helping with marketing… the digital marketing game can be expensive if you do not know what you’re doing.” – Steve Simoni

“Due to economics, third parties are forced to promote chain restaurants on their apps for more profit, which takes customers away from smaller mom and pops that third parties claim to drive orders to—so they’re not helping that much.” – Steve Simoni

“All of these tech companies wouldn’t come up if the demand wasn’t there. The question is, how many of these companies can the demand sustain?” – Steve Simoni

Industry veteran Paul Barron takes restaurant business insights to the next level. 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.

To keep listening to The Barron Report, check out the podcast on iTunes Now!

In this episode of The Barron Report, host Paul Barron chats with Ido Levanon, the chief executive officer and director of Dragontail Systems, to explore how artificial intelligence and autonomous delivery systems are transforming the foodservice industry.

Three Key Points:

The Algo Platform and QT system use a patented algorithm and artificial intelligence to revolutionize the way restaurants operate. The QT system autonomously monitors prep and cooking processes in the kitchen, ensuring a seamless back-of-house experience.

The Algo Dispatching system sits on top of a restaurant’s own infrastructure to ensure that food always arrives hot, fresh, and a perfect match to what the customer ordered. Algo simultaneously automates kitchen flow as well as the driver dispatch process.

The goal for Dragontail is to eliminate as many manual operations as possible so as to ensure orders are delivered quickly, efficiently, and accurately. Third party systems are fully integrated into the platform.

Tweetable Quotes:

“[The QT system] is like putting a super manager in the store, making the most optimized decisions.” – Ido Levanon

“We are the only company that managed to develop a camera that can watch what’s going on with the kitchen, connect to the point of sale, recognize what belongs to what, and guide the kitchen staff to the point where they make no mistakes.” – Ido Levanon

“The ultimate [delivery] solution for any QSR where at least 20 percent of the business comes from delivery is to use a combination. Use your own drivers, but during peak times, use third-party drivers.” – Ido Levanon

Industry veteran Paul Barron takes restaurant business insights to the next level. 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.

To keep listening to The Barron Report, check out the podcast on iTunes Now!

In this episode of The Barron Report, host Paul Barron sits down with James O'Reilly, the chief executive officer of Smokey Bones, to explore the popular barbecue chain’s latest ventures into the ghost kitchen and virtual brand space.

Three Key Points:

Smokey Bones launched its first two virtual brands in 2019. The chain has been recognized as one of the top twenty fast casual brands to watch by Fast Casual Magazine. Its virtual brand, Wing Experience, was also named QSR Magazine’s most exciting virtual brands in the United States.

Smokey Bones invested in a virtual brand strategy in order to build the profile of other—often overlooked—parts of the chain’s menu, including burgers and wings. Thanks to their success, Smokey Bones has continued building momentum for both of the brands.

To simplify its processes, Smokey Bones uses the same tech backbone for all of its brands, using one operating system and one menu management system. The chain also ensures that all of its virtual brand products are easy for its kitchens to create and execute, but still appealing to customers.

Tweetable Quotes:

“Ghost kitchens and virtual brands give us the ability to increase our points of distribution in a very efficient way, especially in trade areas where we have restaurants.” – James O'Reilly

“The key to success is to offer menu items that operationally and logistically have overlap with what you’re already good at doing.” – James O'Reilly

“One of the biggest challenges is balancing the need to differentiate these brands with the need to keep them operationally as consistent as possible… we are constantly learning and adapting as we move forward, finding ways to make these brands easier to operate while protecting the incremental business that we’ve been experiencing.” – James O'Reilly

Industry veteran Paul Barron takes restaurant business insights to the next level. 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.

To keep listening to The Barron Report, check out the podcast on iTunes Now!

The fast-casual chain announced that it would increase menu prices across the board by around 4% with another price increase scheduled for the summer. Chipotle customers are also complaining about receiving 'tiny' burritos and smaller portions even as the chain says it's raising prices. Meanwhile these decisions are coupled with rising bonus pay for CEO Brian Niccol and stock buybacks. Is Chipotle stock in trouble?

#Chipotle #CMG #BrianNiccol
~Chipotle Stock in Trouble? | Raising Prices, CEO Pay, Stock Buybacks, and Tiny Burritos! ~
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Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribe
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Manna Drone Delivery is making 3-minute air delivery a reality, whether you want food, medicine or anything you need in your local community. Using custom-developed aerospace grade drones, they deliver directly from restaurants and centralized kitchens to consumer's homes. Manna drones fly at an altitude of 80 meters and a speed of over 80kph - delivering within a 2km radius in less than 3 minutes.​ They're reducing delivery times to a fraction of their current times, greatly improving the consumer experience of food delivery, and saving lives as they take the dangerous process of road-based delivery into the skies.

Guest: Bobby Healy, CEO & Founder - Manna
Manna website ➜ http://bit.ly/MannaDrones

#Drones #Delivery #Manna
~Manna CEO interview | Drone Delivery As a Service~
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Beyond Meat (BYND) is a Los Angeles-based producer of plant-based meat substitutes founded in 2009 by Ethan Brown. The company has products designed to emulate beef, meatballs, ground meat, and pork sausage links and patties. Beyond Meat's innovation will be a key factor in its retail and dining expansion, however it appears it may get a bit of help from the WallStreetBets Gamestop/AMC crowd. It's looking like BYND will continue to 3x by 2022.

Beyond Meat website ➜ http://bit.ly/BYNDsite

#BYND #BeyondMeat #WallStreetBets
~Beyond Meat Price Will 3x by 2022 | BYND Stock Analysis~
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A common sight in ghost kitchens and restaurants is a wall of multiple ipads for online food orders. Deliverect integrates all your online orders to your existing point-of-sale and offers a suite of omni-channel restaurant management tools to perfect your operational flow both front and back of house. Deliverect has the ability to update all your online menus with just one click and provide insightful analytics and reporting. If you have no POS system, you can also run your sales directly from the Deliverect app and consolidate all your sales channels there.

Guest: Zhong Xu, Co-founder & CEO Deliverect
Deliverect website ➜ http://bit.ly/deliverect​

#GhostKitchen​ #DarkKitchen​ #POSsystem​
~Deliverect CEO interview | Ghost Kitchen Cloud-POS Solution~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribe​
Facebook 📱 http://bit.ly/FoodableFacebook​
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Flytrex offers real world drone delivery service, today. Fully autonomous, regulatory approved and insured. Starting at 0.8c per mile. Walmart also began drone delivery with select grocery and household essential items from Walmart stores using Flytrex’s automated drones. The drones are controlled over the cloud using a smart and easy control dashboard. Using our wire release mechanism, orders are gently lowered from eighty feet. Flying at 32 mph without traffic or other impediments, they reach your backyard in a fraction of conventional food delivery time. Flytrex can carry up to 6.6 pounds (6-8 hamburgers) for a distance of 3.5 miles and back. We cruise at 32 miles per hour and fly at an altitude of 230 feet.

Guest: Yariv Bash , CEO Flytrex
Flyrex website ➜ http://bit.ly/Flytrexdrone​

#Flytrex​ #Drones​ #Delivery​
~Flytrex CEO interview | 5min Food Delivery Drone~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

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Facebook 📱 http://bit.ly/FoodableFacebook​
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Sunday, is a new payment process for restaurant owners. The Sunday app provides QR Code payment for restaurant customers within 30 seconds. Sunday claims 15 min of time saved per table. 30% less expensive than other payment methods. +40% more tips. and +10% average basket. Sunday didn’t stop at the menu as it also connects directly to the cash register system. Sunday supports Oracle Micros, Brinks, Tiller, Zelty, Revo, CashPad, etc. The new startup is attracting some headlines as it has raised a $24 million seed round at a $140 million post-money valuation.

Guest: Christine de Wendel, CEO & Founder - Sunday
Sunday website ➜ http://bit.ly/Sundayapp​

Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​

#QRCode​ #Restaurants​ #MobilePayment​
~QR Code Payment For Restaurants | Sunday App CEO interview~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺
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Ghost Kitchen Brands freshly prepares well known food brands in one kitchen and location, optimized for online delivery and pick up. Ghost Kitchen Brands (GKB) recently announced it is teaming up with Walmart Canada, its first partnership with a big-box retailer to bring one-stop meal pickup and delivery to more Canadians. Customers can order freshly prepared meals in-store and online for contactless pickup or delivery (from a third-party app such as Uber Eats), and mix and match from more than 20 well-known brands including: Quiznos, The Cheesecake Factory, Saladworks, Beyond Meat, Nescafé and Ben & Jerry’s with more being added. All meals are prepared in one kitchen for one pickup or delivery.

Ghost Kitchen Brands website ➜ http://bit.ly/GKBrands​

Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​

#GhostKitchens​​ #Walmart​​ #FoodDelivery​
~Ghost Kitchen Brands interview | Multi-Brand Restaurant Meals in Walmart~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​​

Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribe​​
Facebook 📱 http://bit.ly/FoodableFacebook​​
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The plant-based meat company Impossible Foods Inc. is rumoured to go public, expecting a valuation of $10 billion, as per reports. After a funding round in 2020, the California-based company valued at $4 billion. It may either file for an initial public offering in the next several months or merge with a Special Purpose Acquisition Company (SPAC). Impossible Foods has witnessed immense growth, with its products available in major fast food chains such as Burger King and Starbucks. It debuted its products through retail in 2019, and according to the Good Food Institute, the brand saw sales worth $7 billion in 2020. In 2018, Beyond Meat (BYND) became the first plant-based meat company to file for an IPO, which has a current market cap of $8.5 billion. On this stock analysis episode we delve into whether Impossible Foods will be a buy or sell on IPO launch.

Impossible Foods website ➜ http://bit.ly/ImpFoods​

Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​

#ImpossibleFoods​ #BYND​ #IPO​
~Impossible Foods IPO Stock Analysis | Buy or Sell~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribe​
Facebook 📱 http://bit.ly/FoodableFacebook​
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Although text messaging (SMS & MMS) is not a new technology, it is for restaurant businesses.Yum! Brands—the parent company of KFC, Pizza Hut, Taco Bell, and The Habit Burger Grill recently announced it has begun the first steps in integrating Text-To-Order technology to help restaurant chains drive growth. Text-to-order comes with a built-in direct response marketing channel that allows brands to send promotions and reminders to their loyal customers on an opt-in basis. Text marketing provides a powerful tool to drive repeat orders and build more brand equity. On this episode, we sit down with Donald Burns to discuss text-to-ordering, third-party delivery, fast casual ghost kitchens, and franchising unit economics.

Guest: Donald Burns - The Restaurant Coach
The Restaurant Coach Site ➜ http://bit.ly/RestaurantCoach​​
Book "Your Restaurant Sucks" ➜ http://bit.ly/RestaurantSucks​​

Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​​

#Restaurants​​ #Delivery​​ #Technology​​
~Text-To-Order Restaurant Integration w/ Donald Burns~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribe​
Facebook 📱 http://bit.ly/FoodableFacebook​
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Restaurant digital menu's have recently relied on QR code enable digital menus consisting of an ugly webpage with the dreaded downloadable PDF link. Worse so, once PDF is downloaded it consists of one giant (zoomed out) image of the menu. While that basic user interface was necessary to ramp up quickly during the restaurant closures, the lazy design experience won't cut it any longer. A great alternative to native apps are hybrid apps (also known as Progressive Web Apps) which have all the functionality of an app but built using common web technologies including HTML, CSS and JavaScript. On this episode, we sit down with Donald Burns The Restaurant Coach to discuss ways to make a restaurants digital menu not suck, including using video elements and real-time dish ratings.

Guest: Donald Burns - The Restaurant Coach
The Restaurant Coach Site ➜ http://bit.ly/RestaurantCoach​
Book "Your Restaurant Sucks" ➜ http://bit.ly/RestaurantSucks​

Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​

#Restaurants​ #Menu​ #Technology​
~Your Restaurant's Digital Menu Sucks! w/ Donald Burns~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

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Ghost Kitchen Brands (GKB) is teaming up with Walmart, its first partnership with a big-box retailer to bring one-stop meal pickup and food delivery to customers. Customers can order freshly prepared meals in-store and online for contactless pickup or delivery (from a third-party app such as Uber Eats), and mix and match from more than 20 well-known brands including: Quiznos, The Cheesecake Factory, Saladworks, Beyond Meat, and Ben & Jerry’s with even more being added. All meals are prepared in one kitchen for one pickup or delivery. Could ghost kitchens in retail stores be the future? On this episode we break down the top ghost kitchen concepts to watch.

0:00​ Ghost Kitchens in Retail Stores
1:36​ Walmart Ghost Kitchens
8:07​ Crave Delivery
9:19​ Chef Ready
11:08​ Reef Kitchens
13:21​ Cloud Kitchens
14:50​ Kitchen United Mix

Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​

#GhostKitchens​ #Walmart​ #FoodDelivery​
~Ghost Kitchens in Retail Stores | Top Ghost Kitchen Concepts~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribe​
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On this stock analysis episode, we break down the top restaurant brands with a forward thinking strategy in implementing ghost kitchens and virtual brands. On our list is Denny's ($DENN) who spinned off two virtual brands The Melt Down (sandwiches) and The Burger Den (burgers). Brinker International ($EAT) known for Chili's restaurants, focused on chicken wings with its "It's Just Wings" virtual concept. And finally Bloomin' Brands ($BLMN), known for Outback Steakhouse, created a chicken tender virtual brand called Tender Shack. All three restaurant brand stocks have seen strong gains in their stock prices despite the catastrophic restaurant closures, reinforcing tech innovation as the winning strategy for the restaurant industry.

#Stocks​ #GhostKitchens​ #VirtualBrands​
~Ghost Kitchen Stocks To Buy | $DENN $BLMN $EAT Stock Analysis~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

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Beyond Meat (BYND) is a Los Angeles-based producer of plant-based meat substitutes founded in 2009 by Ethan Brown. The company has products designed to emulate beef, meatballs, ground meat, and pork sausage links and patties. Beyond Meat's innovation will be a key factor in its retail and dining expansion, though competition from industry giants like Tyson won't go unnoticed.

Beyond Meat website ➜ http://bit.ly/BYNDsite​

#BYND​ #BeyondMeat​ #Stocks​
~Beyond Meat Stock Will Hit $4,500 by 2028 | BYND Stock Analysis~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

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Tattooed Chef ($TTCF) is a plant-based food company offering a broad portfolio of innovative and sustainably sourced plant-based foods. Tattooed Chef’s signature products include ready-to-cook bowls, zucchini spirals, riced cauliflower, acai and smoothie bowls, and cauliflower pizza crusts, which are available in the frozen food sections of leading national retail food stores across the United States as well as on Tattooed Chef’s e-commerce site. They plan to increase store count by 41% and points of distribution of Tattooed Chef branded products by 35% by the end of the first quarter. On this stock analysis we're taking a look into $TTCF growth potential.

Tattooed Chef website ➜ http://bit.ly/TattoedChef​

#TattooedChef​ #TTCF​ #Stocks​
~Tattooed Chef Growth Analysis | $TTCF Stock Buy or Sell?~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

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Finally something passed that targets restaurants, helping food service establishments around the country avoid closure through billions in grants. $28.6 billion of the bill will go to assist restaurants, food trucks, bars, and street vendors in paying their back rent, mortgages, and pretty much anything else. This is not a loan but a non-repayable grant. Grants will be capped at $10 million for restaurant groups and $5 million for individual venues. Publicly traded companies or restaurants with more than 20 locations won’t be eligible. If a restaurant has received a PPP loan, that amount will be subtracted from the potential grant amount. Funds must be used by the end of the year. While something is better than nothing, the initial ask was for $120billion. If you divide the $28.6 billion by the number of eligible restaurants, that comes out to the equivalent of about a $40,000 stimulus check for each restaurant. Is the grant enough? is it the last bit of help restaurants are getting? let us know your thoughts in the comments below!

HOW TO APPLY FOR RESTAURANT STIMULUS GUIDE ➜ https://t2m.io/RestaurantStimmy​

#Stimmy​ #Restaurants​ #StimulusChecks​
~$44,000 Stimulus Checks For Restaurants? | $28.6 Billion Restaurant Stimulus~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 https://t2m.io/VirtualEvents​

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On this episode of The Barron Report, host Paul Barron explores the future of trade shows based on the latest data on consumer behavior and visitor expectations.

The National Restaurant Association Show is being canceled for a second straight year as the state of Illinois’s order to limit gatherings to no more than 50 people remains in effect until early June, according to an NRN announcement. With these cancellations piling up and social distancing/virtual gatherings becoming the norm, this begs the question of why we need trade shows to begin with. Is it possible the typical trade show attendee has been retrained to be more open to virtual events/webinars/trade shows? Recent data on consumer behavior and visitor expectations suggests trade shows need to die.

#NRAshow​ #TradeShows​ #Business​
~Why Trade Shows Need To Die ~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 https://t2m.io/VirtualEvents​

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We're diving into Starbucks ($SBUX) and analyzing it's short term growth. With over 80% of We're diving into Starbucks ($SBUX) and analyzing it's short term growth. With over 80% of company leaders reportedly planning to permit remote work after the pandemic could we begin to see less restaurant sales in over 84,000 urban locations? Starbucks has been seeing lower revenue and extra costs associated with COVID safety, however there's still no denying that Starbucks has been on a path back to growth.

#Starbucks​ #SBUX​ #Stocks​
~Starbucks Analysis | $SBUX Buy or Sell~
⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺

Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 https://t2m.io/VirtualEvents​

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We're going into a deep dive stock analysis on Darden Restaurants ( $DRI ). Darden Restaurants is a multi-brand restaurant operator headquartered in Orlando. They own fine dining restaurant chains: Eddie V's Prime Seafood and The Capital Grille; and six casual dining restaurant chains: Olive Garden, LongHorn Steakhouse, Bahama Breeze, Seasons 52, Yard House and Cheddar's Scratch Kitchen. Darden has more than 1,500 restaurant locations and more than 150,000 employees, making it the world's largest full-service restaurant company.

On this episode of The Barron Report, host Paul Barron explores the rise of YouTuber Jimmy Donaldson’s virtual restaurant concept, MrBeast Burger. The restaurant—which launched only two months ago—has already sold one million sandwiches.

Can restaurant revenue hit $1.3 Trillion by 2023? The restaurant industry (justifiably) is undervalued significantly due to COVID, bad PR, and the volume of closures. This might mean the opposite of an implosion, we may begin to see record growth occurring in the market. With marketing-driving big companies targeting retail consumers, virtual/ghost kitchen restaurants, and food tech innovations this might signal a massive growth period by 2023.

Rae Phillips-Luther is a leading brand strategist that has built and transformed brands and company cultures. She is a visionary leader, big thinker, and strategic changemaker. Rae has previously served as Chief Marketing Officer at Jamba Juice and Zoës Kitchen, where she reinvigorated Jamba’s legacy brand and successfully positioned the Zoës brand, and subsequently led it through a record-setting IPO. Today, Rae serves as Founder & CEO of R Circle.

Guest : Rae Phillips-Luther - The R Circle

Tesla's EV robo-taxis' very low cost per mile of range could have effects beyond just taking over transportation as a service (TAAS) with it's autopilot and full self-driving capability. This may mean Tesla would also be on the way to rival (and destroy) UberEats and dominate the food delivery and logistics market for restaurants/foodservice. On this episode, we predict and breakdown this possibility and how it may eventually come to pass.

We break down the top food trends to look out for in 2021

Erle Dardick is an independent consultant and off premises thought leader. Erle created “The 5 Pillars of Successful Takeout, Delivery & Catering” in 1997 based on his success in turning around a struggling Vancouver deli and developing it into a flourishing restaurant and off-premise operation. The 5 Pillars has since evolved to become the leading strategic framework for the restaurant and foodservice industry. On this episode, Paul and Erle talk about the potential future of off-premise.

Restaurant gift cards are due for some rapid innovation and a step into our ever-changing digital landscape. Uptown Network AR Gifting is providing restaurants a much more interactive, engaging, and social option to replace boring physical cards still used by the restaurant industry. Virtual gifting for restaurants allows restauranteurs to turn their menu items into a 3D augmented reality using AR and video chat for reactions.

Guest: Jack Serfass, CEO of Uptown Network

Stephanie O’Rourk, CPA, is a partner at CohnReznick who leads the Firm’s National Hospitality Emerging Concepts and Operational and Financial Consulting Divisions. With more than 25 years of public accounting experience in both audit, advisory and tax, Stephanie has worked closely with entrepreneurs, advising clients on best practices and tax efficient strategies. Her clients consider her a trusted business advisor and value her experienced insights and business acumen.

In this episode of The Barron Report, host Paul Barron sits down with Adam Halberg, the chief executive officer of Barcelona Wine Bar, to explore how businesses in the restaurant and hospitality industry could use the economic downturn as an opportunity to increase brand awareness.

President-elect Joe Biden unveiled the American Rescue Plan (ARP)—a $1.9 trillion COVID-19 relief proposal his administration will pursue shortly after taking office on Wednesday, Jan. 20. On this episode, we break down the stimulus bill and look at key aspects that may affect the restaurant industry for better or worse. One notable inclusion is raising the minimum
wage to $15 per hour and ending the tipped minimum wage and sub-minimum wage for people with disabilities.

In this episode of The Barron Report, host Paul Barron sits down with Michael Schatzberg and Jimmy Frischling, the co-founders and managing partners of Branded Strategic Hospitality. Barron, Schatzberg, and Frischling explore how technology is changing the landscape of the restaurant and hospitality industry.

In this episode of The Barron Report, host Paul Barron sits down with Fred LeFranc, the chief executive officer and chaos strategist for Results Thru Strategy. Barron and LeFranc explore the brand successes and failures of 2020, and what that means for restaurants in 2021.

In this episode of The Barron Report, host Paul Barron sits down with Udi Shamai, the chief executive officer of Highpper. Barron and Shamai explore the future of automation and robotics in the restaurant and hospitality industry.

In this episode of The Barron Report, host Paul Barron gives listeners more of his predictions for the restaurant and hospitality industry in 2021.

In this episode of The Barron Report, host Paul Barron outlines his predictions for the restaurant and hospitality industry in 2021.

As if restaurants weren't getting screwed already... The IRS has said that while PPP loan forgiveness is tax-free, borrowers may not deduct expenses covered by the proceeds. On the other hand, lawmakers have proposed legislation that will permit the write-offs. A $908 billion emergency relief framework unveiled this week allots $288 billion toward PPP, and includes “restaurants, stages and deductibility.”

In this episode of The Barron Report, host Paul Barron sits down with Paul Macaluso, the president and chief executive officer of Another Broken Egg. Barron and Macaluso explore how operators are innovating their workforce, technology, and menus.

In this episode of The Barron Report, host Paul Barron sits down with Aaron Noveshen, the founder of The Culinary Edge. Barron and Noveshen explore how restaurants are transforming their business models to accommodate coronavirus guidelines and regulations.

In this episode of The Barron Report, host Paul Barron sits down with Don Fox, the chief executive officer of Firehouse Subs. Barron and Fox explore what Florida’s new $15 minimum wage will mean for the restaurant industry.

In this episode of The Barron Report, host Paul Barron sits down with Elizabeth Blau, the founder and chief executive officer of Blau & Associates. Barron and Blau forecast the first quarter of 2021 and explore when customers will return to restaurants.

In this episode of The Barron Report, host Paul Barron sits down with Oren Saar, the co-founder and chief executive officer of WoodSpoon, and Kevin Martinez, a chef at Jean Georges. Barron, Saar, and Martinez explore a new survival strategy for chefs nationwide amidst the ongoing pandemic.

American culinary expert Andrew Zimmern talks about the impact COVID-19 has had on the restaurant industry. Even where social restrictions have been lifted, many restaurants are concerned about whether they should open at all. The restaurant industry is hamstrung right now: cases are back on the rise almost nationwide, and some hospitals are once again close to being overwhelmed. Restaurants are having to choose between public health and the survival of their business with little to no federal aid or guidance. Most small businesses and independent restaurants will not survive without it. Restaurants need relief; otherwise, coronavirus will have effectively served as an extinction event.

Piestro is a robotic pizza shop able to deliver high-quality artisanal pizzas within 3 minutes. Their fully-automated machines are being designed with the aim of allowing for zero contact food preparation, zero food waste, consistent quality, and a much lower cost of operation.

In this episode of The Barron Report, host Paul Barron sits down with Jason Dorsey, an acclaimed keynote speaker and the author of Zconomy. Barron and Dorsey explore the ins and outs of Generation Z, and how this demographic may play a key role in the recovery of businesses across the country.

In this episode of The Barron Report, host Paul Barron sits down with Larry Carrino, the president of Brustman Carrino Public Relations. Barron and Carrino explore Florida’s recent lift on COVID-19 restaurant restrictions. Governor Ron DeSantis announced on Friday that the state would enter Phase 3 of reopening. This sudden move allows all restaurants, bars, and clubs to resume business, and local governments can no longer cap restaurant capacity at anything less than 50 percent.

In this episode of The Barron Report, host Paul Barron sits down with Ofer Zinger, the co-founder of Kitchen Robotics. Barron and Zinger explore the technology behind automated ghost kitchens.

In this episode of The Barron Report, host Paul Barron sits down with two key leaders at US Foods: Jim Osborne, the senior vice president of customer strategy and innovation, and Adam Stinn, the director of business solutions. Barron, Osborne, and Stinn explore whether ghost kitchens and virtual brands are the future of the restaurant industry.

We break down all of the recently announced Drive-Thru and Mobile Ordering restaurant redesign concepts by Burger King, Shake Shack, Starbucks, Taco Bell, and Buffalo Wild Wings (to name a few). They are completely adapting to the changes in demand through digital ordering caused by the pandemic. We also touch on other possible design trends such as McDonald's Net-Zero Energy Flagship, the company’s attempt to reduce energy and water use.

In this episode of The Barron Report, host Paul Barron sits down with Danielle DiMartino Booth, the chief executive officer and chief strategist for Quill Intelligence LLC. Barron and DiMartino Booth explore finance trends and the future of small businesses.

In this episode of The Barron Report, host Paul Barron sits down with Andrew Carter, the co-founder and chief executive officer of Smallhold, the first organic mini farm in New York City. Barron and Carter explore automated mini farms for restaurants, grocery stores, and markets in urban areas.

In this episode of The Barron Report, host Paul Barron sits down with Laureen Asseo, the chief executive officer of Fresh n’ Lean. Barron and Asseo discuss how consumers nationwide are changing their eating habits amidst the coronavirus crisis.

In this episode of The Barron Report, host Paul Barron sits down with Tim Hand, a partner at Kinetic12, a consulting firm for the foodservice industry. Barron and Hand explore the future of the restaurant and hospitality industry post-pandemic.

In this episode of The Barron Report, host Paul Barron sits down with Chris Hellmann, the global vice president and general manager of Coca-Cola’s Freestyle Division. Barron and Hellmann discuss the latest Coca-Cola Freestyle innovation: a contactless sales solution that allows customers to select and pour a drink in a matter of seconds by using their phone.

In this episode of The Barron Report, host Paul Barron sits down with celebrity chef Robert Irvine, the host of Food Network’s Restaurant: Impossible. Barron and Irvine explore how restaurant owners can implement real-time verification software to save their business post-pandemic.

In this episode of The Barron Report, host Paul Barron sits down with Kevin Lo, the chief executive officer of food safety platform FoodID. Barron and Lo explore the ins and outs of food transparency.

In this episode of The Barron Report, host Paul Barron sits down with David Stone, the founder of Forager, and Joe Blunda, the chief executive officer of Forager. Barron, Stone, and Blunda discuss foraging and food supply alternatives for the restaurant and hospitality industry.

In this episode of The Barron Report, host Paul Barron sits down with Racheli Vizman, the co-founder and chief executive officer of 3D food printing outlet SavorEat. Barron and Vizman explore menu innovation via alternative proteins.

FoodBoss is an all-in-one search engine enabling customers to search multiple food delivery apps simultaneously. It lets users compare different delivery fees and delivery time estimates from multiple food delivery services side-by-side without switching between various apps. FoodBoss is live in over 50+ major cities.

In this episode of The Barron Report, host Paul Barron sits down with Youssef Saleh, the founder and chief executive officer of Ava Robotics. Barron and Saleh explore food safety solutions via robotics and other developing technologies.

In this episode of The Barron Report, host Paul Barron sits down with frequent Foodable guest Andrew Horowitz, the president and founder of Horowitz & Company.

Horowitz specializes in results-oriented investment strategies that combine advanced technology with hands-on expertise. Barron and Horowitz discuss stocks and strategic moves by new players coming out of the coronavirus crisis.

In this episode of The Barron Report, host Paul Barron sits down with Zack Bush, the co-owner of popular Little Havana nightclub Ball & Chain, as well as Los Altos and Taquerias el Mexicano. Barron and Bush explore the sudden mandatory re-closure of Miami bars and restaurants and its potential effects on the neighborhood.

In this episode of The Barron Report, host Paul Barron discusses the recent last-minute mandates by city officials to re-close Miami restaurants and bars, and how these decisions may have a ripple effect for businesses across the country.

In this episode of The Barron Report, host Paul Barron sits down with Tasso Roumeliotis, the founder of Numa. Numa is a company that provides text-based order placement services. Barron and Roumeliotis discuss the future of curbside pick-up, takeout, third party delivery, and dine-in eating.

Companies are trying to renegotiate their office and retail leases — and in some cases refusing to pay. Landlords say strong companies are taking advantage of the crisis to try to get better deals. Simon Property Group, the biggest mall operator in the United States, this week sued Gap, the owner of retail chains that include Old Navy and Banana Republic, for nearly $66 million in unpaid rent for April, May and June. Landlords for hotels and retail space have been hit hardest by the virus and have begun to fall behind on the loans used to acquire or build properties.

Guest: Andrew Horowitz is the President and Founder of Horowitz & Company, a Registered Investment Advisor. He is also the host of The Disciplined Investor Podcast.
The Disciplined Investor Podcast ➜ https://t2m.io/DisciplinedInvestor

Florida Governor Ron DeSantis bans bar alcohol consumption as coronavirus spikes. The new order prohibits any establishment that makes more than 50 percent of its revenue from alcohol sales from serving alcohol for consumption on site. The Florida agency that governs bars announced the ban on Twitter just minutes after the Department of Health reported 8,942 new confirmed cases, topping the previous record of 5,500 set Wednesday.

In this episode of The Barron Report, host Paul Barron hears from Dr. Christopher Murray, the director of the Institute for Health Metrics and Evaluation at the University of Washington. Barron and Murray explore the data behind mask usage in light of the recent spike in coronavirus cases in Florida and other states.
In this episode, Yolofsky explores the ins and outs of estate planning. For entrepreneurs and business owners, having an exit strategy is paramount.

According to a 2018 study conducted by Merrill Lynch and Age Wave, while more than half of adults over the age of 55 have some form of estate plan, only eighteen percent have a complete estate plan. Most business owners have self-reported similarly dire legal situations: 87 percent of business owners do not have a retirement plan, and 89 percent do not have a legal professional on retainer—yet business owner respondents universally stated that they would like to sell their business at some future point.

In this episode of The Barron Report, host Paul Barron sits down with Michael Atkinson, a founding partner at RestTech and the chief executive officer of Bailiwick Ventures. RestTech specializes in restaurant technology strategies and system implementation services. Barron and Atkinson explore the burgeoning technological landscape in the restaurant industry post-pandemic.

In this episode of The Barron Report, host Paul Barron sits down with Daniel Putterman, the chief executive officer of Kogniz. Kogniz is a cloud-based platform that uses digital cameras to monitor any security breaches and provide real-time recognition technology.

In this episode of The Barron Report, host Paul Barron sits down with Tim McEnery, the founder and chief executive officer of Cooper's Hawk Winery & Restaurants. Based in Illinois, Cooper’s Hawk is the unique restaurant chain that also crafts its own premium wine, offering fifty unique blends through its suburban Woodridge production facility.

In this episode of The Barron Report, host Paul Barron sits down with Dave Clement, the senior director of Simon-Kucher & Partners, and Philip Daus, a partner of Simon-Kucher & Partners.

Simon-Kucher & Partners is a research firm and global strategy and marketing consultancy dedicated to helping its clients grow in revenue and profit. Barron, Clement, and Daus discuss their recent restaurant report, recovery expectations, and best practices for restaurants post-pandemic.

In this episode of The Barron Report, host Paul Barron sits down with frequent Foodable guest Andrew Horowitz, the president and founder of Horowitz & Company.

Horowitz specializes in results-oriented investment strategies that combine advanced technology with hands-on expertise. Barron and Horowitz discuss some of the recent changes to the congressional Health and Economic Recovery Omnibus Emergency Solutions (HEROES) Act, and what it may mean for restaurants in need.

In this episode of The Barron Report, host Paul Barron and Louis Basile, founder and president of Wildflower Bread Company, dive into rebuilding the guest experience as restaurants begin reopening in Arizona. Although food safety has been embedded in the foundation of the foodservice industry, safety assurance remains the number one concern for patrons as they begin dining out post pandemic.

In this episode of The Barron Report, host Paul Barron and Emily Williams Knight, Ed.D., president and chief executive officer of the Texas Restaurant Association (TRA) discuss the latest around reopening restaurants in the state of Texas. Since the green light was given to reinstate operations in Texas, recent survey data shows 40 percent of dining venues have opened their doors and reestablished food service. The association has worked closely with Governor Greg Abbott by creating a recovery reopening task force known as the Texas Restaurant Promise.

In this episode of The Barron Report, host Paul Barron and Terrie Wendricks, vice president of shopper insights for C+R Research, review the recently conducted research around grocery shopping trends. The firm organized surveys and weekly live consumer panels to obtain information of supermarket buying habits since the onset of this pandemic. The late findings indicate consumers fear over contracting the virus and financial distress, leading to an uptick of online orders or less frequent trips to the store to minimize risk of exposure.

In this episode of The Barron Report, host Paul Barron and co-founder and executive chairman of Seated, Bo Peabody, review insights and measures around safely reopening restaurants from the first-hand experience of Peabody’s involvement in the task force for the initial reopening of Georgia restaurants. The industry has been patiently awaiting the green light to reinstate operations. Food safety has always been embedded into the backbone of foodservice but now the industry must apply new systems to alleviate customer fears of contracting illnesses via dining venues. The key changes that must take place include increasing table spacing, eliminating reuseable menus, creating separate entrances and exits, requiring servers to wear masks, and providing disposable tableware.

In this episode of The Barron Report, host Paul Barron and Steve Starr, principal at Starrdesign, examine a closer look into the subsequent restaurant design. Starrdesign is an interior design firm dedicated to the foodservice industry, aimed towards increasing brand value for restauranteurs. Over the last six to eight weeks, the industry has experienced many paradigm shifts. Post pandemic, design alterations will take place in two stages; phase one will be the reduction in seating and increase in space between tables. The second phase will be the consumer and operational adjustment to the “new normal.”

In this episode of The Barron Report, host Paul Barron and Jon Taffer, executive producer and host of Bar Rescue, creatively strategize innovative ideas to save the bar and entertainment industry post COVID-19. The expert behind building back the bar business is resetting America during this unsettling time by enlightening us with unique concepts to resourcefully conduct business in the new era of dining and entertainment. A revolution around operations are discussed including compartmentalizing areas within the restaurant and bar setting, technological advancements for safe, frictionless service and an emphasis on re-engineering menus.

In this episode of The Barron Report, host Paul Barron and founder of Room 33 Speakeasy, Rebecca Styn, converse about strategies around ensuring brand existence post pandemic. In this massive interruption that the restaurant and bar industry has experienced, operators are now looking at new ways to creatively pivot their models in hopes of ending up on the other side of this crisis.

Room 33 launched on New Year’s Eve in 2017. This prohibition-inspired speakeasy has remained operational during this crisis with innovative take-out and delivery offerings. The brand tapped into a market that they had not previously engaged with, leading to their success in expanding reach during this unsettling time.

Dark kitchens were on the rise before coronavirus hit. Now, with countless restaurants limited to only pickup and delivery orders, they have become a necessity. In this episode of The Barron Report, host Paul Barron sits down with Geoff Alexander—the president of Asian fast casual joint Wow Bao—to explore how dark kitchens might be a solution for brands struggling to survive the pandemic.

In a public letter to congressional leaders, the International Foodservice Distributors Association (IFDA) has asked Congress to provide economic aid to address the acute financial struggles foodservice distributors are currently facing. In this special episode of The Barron Report, host Paul Barron sits down with Mark Allen, the president and chief executive officer of IFDA, to explore the broader implications of the pandemic for the restaurant industry supply chain.

In this episode of The Barron Report, host Paul Barron sits down with Jason Morgan, the chief executive officer of American bistro Bellagreen and the Original ChopShop. Morgan previously served as the chief financial officer for Zoe’s Kitchen, and shares his thoughts on the differences between how a small brand—compared to a large brand—can approach this crisis.

The National Restaurant Association (NRA) just proposed a $240 billion blueprint for restaurant recovery to Congress. In this special episode of The Barron Report, host Paul Barron breaks down the proposal’s key points and explores next steps for the industry at large.

The idea of virtual restaurants many become a reality for the casual dining sector. The biggest question is with they operationally work and is it a profitable model to move forward with? James O’Reilly, chief executive officer of Smokey Bones, discusses their pivot towards virtual restaurants and addresses the skepticism around how this futuristic concept will thrive.

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In this episode of The Barron Report, host Paul Barron talks with Randy Garutti, chief executive officer of Shake Shack, to discuss the innovation behind bringing the restaurant experience home with cook-at-home meal kits.

In the midst of the pandemic, Shake Shack partnered with Goldbelly to offer ShackBurger Kits which allows the company to keep their staff employed during this time. The kit includes eight burger patties, ShackSauce™, eight slices of American cheese and eight non-GMO Martin’s Potato Rolls all for $49. This experience has generated social media buzz as many consumers have taken to sharing their at-home experiences.

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In this episode of The Barron Report, host Paul Barron chats with John Houghtaling, attorney at Gauthier Murphy & Houghtaling LLC to discuss solutions and framework around setting up your business with insurance companies, understanding your coverage and how to navigate denied claims.

Houghtaling has been involved as a philanthropist in the restaurant industry with Thomas Keller, Daniel Boulud and Jérôme Bocuse for a number of years. The four recently teamed up to create a PR, political and civil action plan to address what insurance companies are doing in response to pandemic. The purpose of the plan is to reconcile the misrepresentations about the policies and how they apply to the virus.

In this episode of The Barron Report, host Paul Barron chats Mat Focht, chief executive officer of EMERGING, to discuss the radical change of our economy as we experience a total shutdown of many industries and businesses.

EMERGING is an industry resource for companies to prepare for their next capital event. The company reviews multiple facets of a business to maximize revenue in a sustainable way.

In this episode of The Barron Report, host Paul Barron chats with Laurent May, chief executive officer of Ready, to discuss the new reality of the evolving restaurant industry and how essential the implementation of technology is for survival.

Ready is a virtual kiosk and mobile platform that focuses on frictionless, mobile ordering and pay-at-table services. Guests can order via a self-service method which provides safe, limited face-to-face contact for ordering in casual and fine dining locales. While on premise of fast casual venues, customers have access to menus digitally from the comfort of their vehicle.

In this episode of The Barron Report, host Paul Barron chats with Kyle Noonan, co-founder of FreeRange Concepts, to discuss the adaptability of business and operations during the Coronavirus crisis and how the restaurant and hospitality industry must move forward post pandemic.

FreeRange Concepts is a restaurant management company that operates four brands in Texas–Mutts, Bowl & Barrel, The General Public and The Rustic. The company has a simple motto to create remarkable memories. At each concept, they pioneer unique menu innovation, contemporary foodservice operations, and forward-thinking dining ideas into the hospitality and restaurant industry.

In this episode of The Barron Report, host Paul Barron chats with Joseph Corrigan, general counsel and vice president of strategic relations of Buyers Edge Platform to discuss the Paycheck Protection Program (PPP) and Stimulus Bill around the Coronavirus pandemic.

Buyers Edge is the touchstone to foodservice operators that offers technology services to restauranteurs and multi-unit hospitality operators such as supply-chain consulting, group purchasing and produce management.

In this episode of The Barron Report, host Paul Barron chats with Julie Lim, executive vice president and head of foodservice of CAULIPOWER, to discuss the importance of menu development and how consumers’ taste will change post Coronavirus pandemic.

CAULIPOWER is a hyper growth start-up company that began marketing a cauliflower crust pizza in supermarket chains at just the right time. Within one year, they commercialized four innovative, cauliflower-based products. They launched products such as a cauliflower tortilla, chicken tenders coated in cauliflower, and soon to be launching cauliflower rice.

In this episode of The Barron Report, host Paul Barron chats with Luke Fryer, chief executive officer and founder of Harri, to discuss their innovative thinking around creating a partnership to aid displaced workers due to the Coronavirus Pandemic.

Harri is an employee technology platform focused on the hospitality and restaurant industry, which covers every aspect of the entire life cycle, such as day-to-day workflow like managing the hiring process, scheduling, training and developing the operations.

In this episode of The Barron Report, host Paul Barron chats with Ignacio Garcia-Menocal, co-founder and chief executive officer of Grove Bay Hospitality Group to discuss these unexpected shifts in operations and their focus on trying to provide assistance to their employees.

Since the Coronavirus restaurant closures, Seattle-based restaurant Canlis was forced to rapidly change operations from fine dining to now offering unique tactics such as “family-meal delivery” and “Community Supported Agriculture Box”. They are also having bottle service, opening up their cellar for pick up at the restaurant or as an add-on to Family Meal delivery.

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.

In this episode of The Barron Report—as part of a special series examining the economic impact of coronavirus on the restaurant industry—host Paul Barron sits down with Fred LeFranc, the chaos strategist and change agent for consulting company Results Thru Strategy.

LeFranc specializes in working with restaurants, investment firms, and other businesses to create brand-revitalizing strategies that promote healthy, long-lasting growth. Barron and LeFranc explore leadership tactics and damage control for companies hurt by the coronavirus crisis.

In this episode of The Barron Report, host Paul Barron sits down with Louis Basile, the president and co-founder of the Arizona-based restaurant and bakery Wildflower Bread Company. Basile has previously served in senior management positions for a number of companies, including Au Bon Pain and Coffee Plantation.

Basile co-founded Wildflower Bread Company with his wife, Tracy, in 1995. The chain has since expanded to sixteen locations situated throughout Arizona. Barron and Basile discuss the communication strategies, marketing techniques, and contingency plans Wildflower is implementing to handle the impact of coronavirus.

In this special episode of The Barron Report, host Paul Barron investigates the impact—both visible and behind-the-scenes—of coronavirus on the restaurant and hospitality business.

Operators across the globe are already facing a number of challenges within our current social, political, and economic climate. Barron explores some of the key steps Foodable is taking to help businesses during this coronavirus crisis, and provides data-based predictions for what lies ahead for the industry.

In this episode of The Barron Report, host Paul Barron sits down with Andrew Horowitz, the president and founder of Horowitz & Company. Horowitz is a registered investment advisor and has provided money management services for individual and corporate clients since the 1980s.

Horowitz & Company specializes in crafting results-oriented investment strategies that combine advanced technology with hands-on expertise. Barron and Horowitz explore how the coronavirus may shape the U.S. economy in the near future.

In this episode of The Barron Report, host Paul Barron chats with Erin Moran, the chief culture officer for Union Square Hospitality Group (USHG). Moran previously served as the executive vice president of U.S. business for Great Place to Work.

As chief culture officer, Moran manages culture development—namely promoting a key value for USHG, enlightened hospitality—as well as all facets of the employee experience. Barron and Moran discuss culture building, the impact of technological advances, and culture challenges in the hospitality industry today.

In this episode of The Barron Report, host Paul Barron sits down with Chris Kerr, the co-founder and chief executive officer of Gathered Foods and its plant-based seafood brand, Good Catch. Kerr has been investing in the plant-based food segment for the past decade, and has been involved in the development of numerous plant-based companies including Beyond Meat, Daiya, and Alpha Foods.

In this episode of The Barron Report, host Paul Barron sits down with Chris Baggott, the co-founder and chief executive officer of ClusterTruck. ClusterTruck is a delivery-only restaurant and software platform exclusively accepting orders in a six-minute driving radius. The restaurant serves dishes entirely made from scratch. Baggott has over twenty years of experience in data innovation, and previously co-founded data-driven marketing software pioneers ExactTarget and Compendium Software in the 2000s.

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

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.

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.

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

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.

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.

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

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.

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 are fully built into each container. No dirt is used—the plants are not placed in any soil, and absorb all necessary minerals from the water. Box Greens uses floating rafts to allow for a constant flow of recirculated water as farmers monitor the minerals and pH levels.

On average, a functioning container can produce about 600 to 800 heads of lettuce per week all year round, and a 320 square foot hydroponic farm yields the same amount of produce as a traditional 1-2 acre farm.

For Merkle, education is key. “One of [Florida’s] biggest economic industries is agriculture,” notes Merkle, “and it’s behind when it comes to adopting technology.” She has found that many people do not realize the lettuce they consume for lunch was likely harvested weeks ago in California, and has changed hands many times. “And in the process,” she adds, “it’s lost its nutritional value to a pretty serious degree, and flavor.”

Plant-based diets, to Merkle, are the future. “Leafy greens have the highest concentration of vitamins and minerals,” says Merkle. “Food for a lot of people comes down to access—both in terms of physical accessibility and price point.” And hydroponic farming is “an incredible opportunity to turn people on to plant-based eating.”

Check out the podcast above to learn more about how Box Greens began, using hydroponic farming with vegetables and fruits, and possible partnerships with local restaurants and research universities. And if you would like to keep listening, check out The Barron Report podcast on iTunes Now!

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 beginning to share the load of taking care of a family. However, as Calvo adds, “It’s not going to start in the kitchens of hotels—it has to start in society as a whole.”

Check out the podcast above to learn more about the Cracked menu, crafting a “league of exceptional chefs,” and her advice for the next generation of chefs. And if you would like to keep listening, check out The Barron Report podcast on iTunes Now!

Leaving or closing a business is challenging, and many operators wait long after their restaurant has stopped generating revenue to make a clear, though painful decision.

On this episode of The Barron Report, host Paul Barron sits down with author Kevin Alexander. Alexander is the recipient of the James Beard Award and the Mark of Excellence Award from the Society of Professional Journalists. Just released last month, Alexander’s book Burn the Ice: The American Culinary Revolution and Its End, discusses the culinary revolution that began in 2006. Barron and Alexander chat about the predicted recession and restaurant business meltdown coming for the industry.

In the United States alone, catering has grown into a $60 billion market—making demand generation essential to every restaurant and industry operator’s marketing strategy. Of that $60 billion, $24 billion is concentrated in business catering. And some brands are feeling the pressure to broaden their digital and marketing efforts to keep consumers coming to their door.

On this episode of The Barron Report, host Paul Barron chats with David Meiselman. Meiselman is the chief marketing officer for ezCater, the world’s largest online marketplace for business catering. The company works with over 62,000 restaurant and catering partner locations throughout the United States.

According to Meiselman, studies show “that 70 percent of catering buyers want delivery with their order, but only about 44 percent of catering orders are delivered.” With ezCater, he adds, “about 97 percent of the orders that come through our marketplace are delivered.”

For ezCater, the mission is simple: partner with dependable, high-quality catering partners to help connect restaurants and operators with their current customers while also building that base. The company utilizes three online platforms—ezOrdering, ezManage, and ezDispatch—to accomplish this goal. Business class catering and delivery is provided via a network of local couriers and companies. Membership is free and there is no cost to be part of the marketplace itself; ezCater simply takes a small percentage of each order from the restaurant.

Listen to The Barron Report episode above to learn more about what makes the catering business unique and how the movement toward online ordering may help restaurants and operators focus on doing what they do best: making great food.

This podcast brought to you by Bench.co. Get 20% Off Small Business Accounting For Your Restaurant For Six Months! http://refer.bench.co/wZcnt

Consumers today want more from their coffee: they want a meaningful experience. Specialty foods are up by 310 percent in terms of menu inclusion. For restaurants and hospitality operators, coffee offers a unique way for operators to differentiate themselves in a crowded market and make a better connection with clients.

On this episode of The Barron Report, host Paul Barron sits down with Kika Buhrmann, the vice president of B2B USA at Nespresso, a specialty coffee provider. The company’s state-of-the-art machines use coffee capsules to brew a number of coffee and espresso flavors.

“On average, customers today consume four different types of coffee each week,” says Buhrmann. “Millennials are more open to differentiation in coffee. The artistry behind coffee is becoming more and more appreciated and recognized.”

Nespresso encourages businesses and customers alike to recognize the surprising similarities in the production process that exist between wine and coffee. The company is passionate about promoting awareness of the intensive process behind coffee production, and encourages its customers to see the importance of cup selection, maintaining sustainable practices, and using renewable materials throughout the production process — right up to the point of drinking the coffee itself.

“The sustainability program sits at the core of our company,” Buhrmann explains. “Aluminum is the most sustainable material out there today, so all Nespresso capsules are made of aluminum to preserve the quality and freshness of the coffee. For any decision that we make, we look at the impact on our value chain: instead of focusing on what is the easiest thing to do, we like to focus on what is the right thing to do.”

First established in 1986, Nespresso currently works with over 100,000 coffee farmers in 13 countries. The company is highly invested in the future of both the farmers’ families and the larger communities surrounding those farmers — Nespresso wants to ensure that coffee farming remains sustainable on both the local and global level.

This podcast brought to you by Bench.co. Get 20% Off Small Business Accounting For Your Restaurant For Six Months! http://refer.bench.co/wZcnt

Modern 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/wZcnt

Consumers 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.

On this episode of The Barron Report, Paul Barron is joined by Nancy Whiteman, founder and CEO of Wana Brands, the leading edibles company in the Colorado medical marijuana industry in terms of quality, consistency, and potency. The two discuss future innovations, laws, and potential brands entering the marijuana industry.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 concept came to be and made its way to become the top Sandwich Innovator concept from our free Top 50 Sandwich Innovator Report.

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.

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.

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.

“[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 restaurant premises by 2020. Foodable Labs has identified that catering order interest has increased 32.5 percent in the past year with the Top 100 restaurant chains. In this episode of The Barron Report, host Paul Barron sits down with Diana Schaefer to explore the latest catering trends to make sure foodservice operators are not missing an opportunity in the category of catering.

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 which is costly whether or not you are at fault.

On this episode of the Barron Report, Paul and Lexi break down the hiring process and everything you need to know about how to approach candidates.

“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 Julie Altobello to explore this topic further and discuss plant-based trends, sectors driving trend growth, and how the plant-based trend looks like across different age cohorts.

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.

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 fat compared to a normal burger," according to Tech Insider, Brown says the Beyond Burger hits on a few key factors which makes it a win: Human Health (in opposition to animal proteins), Climate Change, Natural Resources, and Animal Welfare.

On this episode of The Barron Report, Paul talks to Brown about the evolution of plant-based meats, how consumers have started demanding it, and Beyond Meat’s future plans for expansion and distribution. You won’t want to miss this one. Listen above and follow along with the show notes below.

On this episode of The Barron Report, brought to you by Off-Premise Insights, Paul talks to a different type of hospitality professional. Steve Nygren is the founder of Serenbe, a community that has been described as a “Utopian experiment.” Nygren comes from the restaurant and hospitality industry, boasting experience with Stouffers Hotels and later opening more than 30 restaurants under his own name.

The idea for Serenbe came after Nygren moved his family to a multi-acre farm. Fearing serious development by a neighbor, Nygren began buying up land around his plot to ensure his green space would remain. The idea evolved to create a development in which 70% of the space would be reserved for green space, rather than conforming to the current models of urban sprawl.

On this episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how Generation Z, or Gen Z for short, is becoming the market that really matters as this segment of the population continues to grow.In this episode, Guest Host Rudy Miick leads the discussion about what is going to draw Gen Z as customers and as staff and team members for the restaurant industry.

On this special episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how technology has become the core backbone of how we reach, interact, and exchange info with our customers. In this episode, Guest Host Donald Burns navigates us through this discussion of where technology could take the industry over the next decade. How will online, mobile, Social, AR and more affect the business of the future?

On this episode of The Barron Report, brought to you by Kabbage, we dive into Agricole Hospitality brands to see how they manage hiring and staff.

In 2011, Ryan Pera and Morgan Weber teamed up to open Revival Market, a butcher shop inspired by City Meat Market in Yoakum. It has since evolved to become a full-service breakfast/lunch restaurant and butcher shop. The success of Revival prompted the duo to open Italian restaurant Coltivare, where Morgan developed the cocktail menu, in 2014.

While building the spirits list and managing the bar program at Coltivare, Morgan's interest in bourbon continued to grow. Once he ran out of room for bourbon on the back bar at Coltivare, the idea for Eight Row Flint, aptly named after the variety of corn first used in American whiskey, was born. Eight Row Flint was named one of the best new bars in the country by Playboy in 2016.

Now with 7 different brands under the Agricole Hospitality umbrella, Weber and Pera are starting to get a knack for building top quality teams. From constantly interviewing to patiently grooming their team, this organization has unlocked some key attributes of a successful brand. Listen along with the show notes below to see how you can start attracting top-quality candidates, too!

On this episode of The Barron Report, brought to you by Kabbage, Paul Barron discusses coffee trends with Panther Coffee's co-founder Joel Pollock.

On this episode of The Barron Report, brought to you by Kabbage, the Tupelo Honey team joins Paul Barron in a discussion of what makes brands successful in today's market.

Tupelo Honey was founded in Asheville in 2001 as a revival of Southern food and traditions rooted in the Carolina Mountains. With 15 total locations in 7 states, Tupelo's Southern spirit is infused into every bite of their flavor driven dishes.

CEO Steve Frabitore bought the restaurant in 2008 and it's been growing ever since.

On this episode, VP of Operations and Beverage Director Tyler Alford; and VP of Culinary and Corporate Executive Chef Eric Gabrynowicz take us through the nitty gritty of what has made Tupelo one of Foodable's Top Emerging Brands.

Tupelo takes great pride in their sourcing. They believe that as a small conglomerate of restaurants, their ability to affect change is far greater than that of smaller, independents. Switching to an organic, locally-grown chicken in their restaurants accounts not for hundreds of dollars in change but hundreds of thousands of dollars.

And their commitment to top quality culinary doesn't stop there. The beverage program at Tupelo Honey also speaks to the brand's commitment to improving the quality of casual dining chains. With kitchens that cook almost entirely from scratch, Chef Gabrynowics says transforming the beverage program to be more culinary-driven was not a far stretch to make.

Facebook has been dominating news headlines this week and for good reason. CEO Mark Zuckerberg has been testifying to Congress on the topics of data security and how the social media giant has been trying to improve.

There’s a lot to consider here: How did this impact the election? Is my data safe? Is it finally time to get off the grid?

But before we take drastic measures, take a minute to join Paul Barron for a thought-provoking discussion about what happened and how this scandal may be affecting your restaurant. Didn’t think about that? No worries, we’ll cover everything from how users are engaging with your FB content to how this data debacle is impacting your restaurant sales.

Cambridge Analytica
This is where our story begins. Cambridge Analytica hired a professor to create a Facebook app that collected user data. You’ve seen those fun but useless personality quiz apps on Facebook, right? Right. Users who authorized this app gave the app access to their data like their "Likes". But not just their own data, the data of their entire friend network. This feature was removed in 2014 but the damage was already done.

The important thing to note here is that, up to this point, Cambridge Analytica hadn’t done anything wrong. This was completely legal and in line with Facebook's guidelines in 2014. But when the professor sold the data to Cambridge Analytica, that’s when they violated the Facebook user agreement, which prohibited the sale of Facebook data to third party companies. Facebook removed the professor’s app and demanded that he and all third parties immediately destroy the data but up until now it is believed that Cambridge Analytica still has some or all of the data.

The Impact on Restaurants
Now people across the globe are understandably upset. There are a number of arguments to be made. But what does all this commotion mean for the restaurant industry? Well, as Paul explains, Facebook engagement is down meaning you’ll be having a harder time connecting with your audience using the platform. Social Restaurant Visits through FB are also down.

So, is it time to jump off the Facebook bandwagon? Listen in and find out!

And after you listen to this podcast, join us on Foodable Plus for 10 Tips to Prepare You for the Mass Exodus of Facebook.

On this episode of The Barron Report, brought to you by Kabbage, Paul speaks to Lawyer A.J. Yolofsky about what operators need to concern themselves with before starting their own restaurant concept. Yolofsky Law manages these types of start-ups often and has seen their fair share of poorly executed legal documents.

"Do you want a piece of paper or do you want peace of mind?" says A.J. "I recently had a client come to me and they're looking at acquiring another restaurant location and the other location said 'Oh, we've got all our documents. We're completely legal setup, everything.' And they very proudly brought out this corporate kit binder that they ordered online."

Needless to say, that story doesn't end well. Listen to this episode and follow along with the show notes below to learn how you can avoid major snafus like this one with just a few important steps. And if you find yourself needing some help funding your concept, turn to our friends over at Kabbage. They can help you prep your business and manage those new business expenses.

On this episode of The Barron Report, Paul Barron analyzes Foodable Labs data around two generations that are causing major shakeups in the restaurant industry: Millennials and Generation Z. We look at the frequency of restaurant visits, guest counts, and popular social platforms within these groups to give your concept insights into how to win with this major market segment.

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 Notes
0:34 - Randy Garutti, CEO of Shake Shack
3:38 - Emerging Brands Guide
4:58 - Beginnings as an Art Exhibit
8:36 - Secrets to Success
9:58 - Technology in Restaurants
12:41 - Going Public
17:01 - The Fifty-One Per-centers
20:07 - Seeding new Shacks with Leaders
21:53 - Efficient versus Effective
24:08 - How to Strengthen Chains
25:31 - 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, Hippeas
2:14 - The AHA moment
3:37 - Knowing Your Consumers’ Wants and Needs
5:25 - Partnering for the Good of the Planet
7:17 - The Food Revolution
9:02 - Specialty Food Goes Direct to Consumer
11:12 - Growing the Chickpea Supply Chain
15:12 - The Selective Investor
17:42 - The Future of CPG

Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company culture

Sexual Harassment allegations about Chefs John Besh and Todd English have the industry concerned

On 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 Notes
1:11 - Carrie Luxem, Restaurant HR Group & CarrieLuxem.com
3:53 - Uncovering a Long-Standing Problem
5:01 - Culture of the Hospitality Industry
6:43 - What Is and Isn't Appropriate?
9:55 - Are Revealing Uniforms Part of the Problem?
12:16 - Confronting Customers for Harassment in Your Establishment
14:01 - Do Not Tolerate That Behavior, Even From Power Positions
18:38 - How to Stop Sexual Harassment Before It Happens
22:47 - Having a Plan in Place
24:56 - Hiring the Right Team
28:40 - 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 Notes
1:02 - The Beginning
2:07 - Where are the Greek Wines?
3:31 - Making Georgos Wines
5:28 - What does (Nu) Greek Wine mean?
7:28 - Partnering with Whole Foods
9:11 - Customers respond to Lower Alcohol Content
16:45 - The Rosé Movement
14:42 - The Impact of the Sonoma Fires
16:25 - 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.

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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.

On this episode of The Barron Report, Host Paul Barron discusses with author and speaker David Stillman on how Generation Z (73 million strong) is the emerging worker and consumer base. The truth is most people are not talking about Gen Z, but it's time to start paying attention and listening to this group. As David Stillman says, "This really is one of the first times in history, in the generational conversation, where the younger generation is the authority figure..."

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On this episode of The Barron Report, Host Paul Barron crunches the numbers to predict how Amazon’s acquisition of Whole Foods will impact the industry. Using data from Foodable Labs, we get an inside look at Amazon’s current state and its customers. Using that data along with other insights about Blue Apron and consumer trends, Barron paints a picture of what we can expect to see in 2020.. and it’s not pretty.

On this episode of The Barron Report, Paul chats with CEO Justin Rosenberg about how he has created a brand that is more than just a place to eat. Rosenberg likes to play guitar and surf so for him, it was just a natural progression for those hobbies to play a role in his business. With the incorporation of an athletic club and virtual reality employee training, honeygrow creates authentic connections with both its customers and its employees.

On this episode of The Barron Report, Sara Brito of the Good Food 100 chats with Foodable host Paul about the Good Food Movement and how it's making an impact on the industry. As a 20-year food and media industry veteran, Brito has a unique perspective on the evolution of "good food." She points out how the industry is evolving for the better and that changing consumer demands and the recent Amazon-Whole Foods acquisition mean good things for the industry.

Sam Kass, former White House chef for the Obama Family joins host Paul to continue our conversation on "future food." As a venture capitalist and the Founder of Trove Worldwide, Sam talks to Paul about how food companies are responding to not only food trends, but also environmental trends.

Show host Paul talks to Helena Bottemiller Evich, senior food and agriculture reporter for "POLITICO" about the future of food. The two discuss current food trends revolving around improving nutrition and lessening the environmental impact while addressing Tyson’s new venture capital fund and other companies making a difference like Seed 2 Growth and Beyond Meat. Show Notes 1:19 - Foodable.io 5:14 - Tyson Launches New Venture Capital Fund 6:32 - 5% Stake in Beyond Meat 6:33 - Beyond Meat 7:38 - TechCrunch Article about Tyson’ VC fund 11:25 - The Catering Institute 12:14 - Seed 2 Growth - S2G Ventures 14:54 - Expo West and Expo East 17:44 - Cultivian Sandbox Follow Helena on Twitter: @hbottemiller Subscribe to Politico’s Daily Agriculture and Food Newsletter

Welcome to episode 1 of The Barron Report, your go-to podcast for high-level insights into the restaurant and hospitality industry. Our well-seasoned host, Paul Barron, has 25 years of industry experience. He’s predicted major trends and coined the term "fast-casual." On this podcast, Paul connects with other industry leaders to discuss the restaurant and hospitality business, predict trends, and read between the lines to get a clearer view of the industry.