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.