Voice of the Restaurant Industry
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paul barron
- Male
- Fort Lauderdale, FL
- United States
- Genghis Grill / DigitalCoCo
- Blog Posts (4)
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- Photos
- Photo Albums
- Videos (2)
paul barron's Page
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Profile Information
- Title
- Publisher & Producer
- Company
- Genghis Grill / DigitalCoCo
- Website
- http://www.socialcoco.com
- Twitter Handle
- paulbarron
- Which Restaurant Segment best describes my company
- Fast Casual
- Which department at the restaurant corporate office
- Other
- What is your profession
- Media Co. / Editorial / Sales
- Interests
- Buying/Selling a Business, Discovering New Wines, Finding Investors, Making Friends, Networking, Organic Foods
- Personal Quote
- Always search for the solution
- Biography
- More than 16 years ago Paul Barron started a revolution in restaurant and hospitality. He called it Fast Casual, and since then it has become the leading restaurant segment in a $500 billion dollar market. As the founder of Fast Casual.com and QSRweb.com two industry leading websites, as well as the innovator of the highly acclaimed Fast Casual Executive Summit Paul has been on the forefront of most of the leading trends in the restaurant business.
He is often referred to as "The Change Agent" in the industry and welcomes it with open arms. As a Publisher and new media maven Paul has spent most of his career developing online media to build brands and amass audience. "I feel fortunate as a founder of many blogs, podcasts, viral video and social media platforms to help lead this amazing industry into new ways to communicate and engage."
Paul also created the Fast Casual Alliance, which recently merged with the National Restaurant Association and was reformed as the Fast Casual Industry Council. My commitment to connecting leaders and innovators for a common goal is my key focus in business. Paul speaks often on topics such as Business Leadership, Innovations in publishing, technology and emerging trends in the restaurant business. Paul started speaking on Social Media as far back as 2006 and was recently considered the "Most Influential Business Person in the restaurant industry"
- Years in the Industry
- 18
paul barron's Videos
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Added by paul barron 0 Comments 0 Likes
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Paul barron's Blog
Generation M and the restaurant business
Posted on July 9, 2009 at 5:48am 0 Comments 0 Likes
This is an interesting notion that there is a cross generation shift occurring in our society. The point that Umair Haque is trying to make is that the old guard is doing things consistently wrong in today's business climate. Much of this of course is driven by the emergence of the internet technology over the past 12 years and the awareness of the masses.
Information is no longer controlled nor are the introductions to the power players in the industry. Your rolodex is out the… Continue
Information is no longer controlled nor are the introductions to the power players in the industry. Your rolodex is out the… Continue
We can talk social media until we are blue!
Posted on May 27, 2009 at 5:39am 11 Comments 0 Likes
I always ask my friends, do you want the good news or bad news first? Facts are today that the restaurant industry is faced with the first negative index in more than 25 years, comps are down in 94% of the industry, food index is showing signs that all this could actually get worse before it gets better for the restaurant industry. Most my friends want the bad news first "most are in the restaurant business".
After all that doom and gloom many are asking where will the restaurant… Continue
After all that doom and gloom many are asking where will the restaurant… Continue
The new face of Fast Casual
Posted on April 17, 2009 at 1:00pm 0 Comments 0 Likes
Fast casual design always pushes the envelope, and the “look good, feel good” approach crafted by Starbucks in the mid 90’s has transcended to leading-edge innovation in today’s concepts. I am continually surprised by the uniqueness and creativity of this space.
However, I recently was also surprised by some fast casuals’ lack of two equally, if not more important characteristics — attention to detail and quality.
I conducted a food tour in Dallas, during which my… Continue
However, I recently was also surprised by some fast casuals’ lack of two equally, if not more important characteristics — attention to detail and quality.
I conducted a food tour in Dallas, during which my… Continue
It all makes sense
Posted on March 17, 2009 at 5:25am 1 Comment 0 Likes
Often I get the chance to challenge my editors to the theory of Fast Casual. Is it a segment or is it something even more? Many of my years tracking this segment were dedicated to the differentiation of itas it deals with challenges like its competitive counterparts of QSR and Casual Dining.
The real test of a segment often involves the awareness level of a consumer, how they perceive the segment, how they address it and how they interact with the segment. QSR is clearly identified… Continue
The real test of a segment often involves the awareness level of a consumer, how they perceive the segment, how they address it and how they interact with the segment. QSR is clearly identified… Continue
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Comment Wall (13 comments)
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Best,
Michael
Thanks for a great talk at Western Food Expo. I have sent an email and look forward to meeting with you F2F.
Thanks,
Jagadish
Non-OperatorKelly Olexa said…
;-)
I've been following you on Twitter, and enjoy your updates. I'd be happy to talk to you about my documentation process when I visit restaurants, but first you must know as a 15 year Marketing/Media professional in the retail and restaurant segments, I am pro-restaurant, which is why I am on BohFoh!
I consider myself a restaurant recommender, versus a critic. This entry from my blog (if you scroll to the very bottom, it's long, I know) describes how I think restaurants should be reviewed. http://jv-foodie.typepad.com/foodie/2008/12/digesting-trends.html
I also have started my own underground supperclub in Kansas City called The Test Kitchen http://www.testkitchenkc.com, which features monthly dinners with local chefs, doing amazing culinary dinners based on hot food trends in a different locations. I have several thousand on my list who have signed up, to get selected in the lottery to get one of the 20 -30 seats.
Which some would say also gives me the right to consider myself a operator, on a very, very small scale. I have a staff that works for me, and have learned a tremendous amount about hospitality and service through my club.
If I might also ask a favor of you . . .I am also an applicant for Murphy-Goode's Wine Lifestyle correspondent, and would really appreciate anything you could do to drum up some votes for my video to earn me a spot on the list to win this social media gig. It's been a fascinating ride for me. Again anything you can do to promote and vote for my video would be appreciated. (You should watch it, it's about Test Kitchen.) "">http://bit.ly/36EpD
Nice meeting you.
JV
Jenny Vergara
Foodie
816.678.4464 cell
tablehopping@gmail.com
blog: http://www.makingafoodie.com
columnist: http://www.tastebudmagazine.com
founder: http://www.testkitchenkc.com
LinkedIn: http://www.linkedin.com/in/jennyvergara
Facebook: http://profile.to/jennyvergara
Twitter: http://twitter.com/jvergara
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