135 episodes

Award-winning journalist, host, author and credited as the pioneer who coined the term "fast casual," Paul Barron's near three decades of leadership in the restaurant industry gives him the instinct, expertise, and ability to pinpoint the birth of food revolution right where it happens. You won't want to miss the food for thought he dishes out on The Barron Report.

The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.

The Barron Report Foodable Network

    • Food
    • 4.9 • 19 Ratings

Award-winning journalist, host, author and credited as the pioneer who coined the term "fast casual," Paul Barron's near three decades of leadership in the restaurant industry gives him the instinct, expertise, and ability to pinpoint the birth of food revolution right where it happens. You won't want to miss the food for thought he dishes out on The Barron Report.

The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.

    US Foods Offsetting Restrictions and Offering Additional Revenue Streams with Ghost Kitchens

    US Foods Offsetting Restrictions and Offering Additional Revenue Streams with 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.

    • 22 min
    Redesigning Drive-Thru & Pick-Up | Future Restaurant Concepts

    Redesigning Drive-Thru & Pick-Up | Future Restaurant Concepts

    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.

    • 16 min
    Trickle Down Liquidation for the Restaurant Industry

    Trickle Down Liquidation for the Restaurant Industry

    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.

    • 29 min
    Automated Mini Farms in Retail Settings

    Automated Mini Farms in Retail Settings

    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.

    • 19 min
    Consumer Attitudes' Shift Towards Health-Conscious Lifestyles

    Consumer Attitudes' Shift Towards Health-Conscious Lifestyles

    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.

    • 23 min
    What Does the Restaurant of the Future Look Like?

    What Does the Restaurant of the Future Look Like?

    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.

    • 19 min

Customer Reviews

4.9 out of 5
19 Ratings

19 Ratings

mmandez19 ,

Any possibility to get this podcast multiple times each week?

The content is so good, i would love to hear more every day! I know its a ton of work, but you are really helping out our business.

modalord ,

This is the real deal for restaurant businesses

In this business, you get lame podcasts all the time with crappy hosts and terrible sound-NOT THIS one!This is the real deal.

David jock76 ,

Any possibility to get this podcast multiple times each week?

The content is so good, I would love to hear more every day! I know its a ton of work, but you are really helping out our business.

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