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.