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.