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.