Restaurant AI & Technology Report

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.

Listen to the episode!