EveryPig Offers First-of-Its-Kind Pig Health App

In this episode of The Barron Report, host Paul Barron sits down with Chris Bomgaars, the founder of pig health and management tool EveryPig. Barron and Bomgaars discuss the agtech industry at large, the unique struggles that swine producers, veterinarians, and caregivers currently face, and how EveryPig is using complex artificial intelligence algorithms to revolutionize the swine industry.

Episode Highlights:

  • Bomgaars shares his contract farming background and family swine business.

  • How do you build a system to work with pig owners and veterinarians in the global market?

  • Explain the concept of artificial intelligence and farming, and how it is already being implemented.

  • Some of the largest food companies in the world are afraid to use the technology because of a lack of education.

  • How many pigs are currently monitored within the app?

  • Are you interested in expanding to other species?

  • The app could become the industry standard, but other countries may take the lead before the United States.

  • What is the process for recruiting caregivers?

  • Animal protein vs. plant-based are starting to jockey for position—how do you see that panning out in the future?

  • What federal regulatory changes might be in the pipeline?

  • What does the future of EveryPig look like?

Three Key Points:

  • The swine industry needs to develop a quicker response time to medical concerns and lower pig mortality rates.

  • Telemedicine is ready for the industry—people simply need to be educated about its usage and benefits.

  • EveryPig aims to lower consumer costs, increase profits for producers with healthier pigs, and reduce overall antibiotic usage in animals.

Tweetable Quotes:

  • “The goal of EveryPig is to help every pig on the planet.” – Chris Bomgaars

  • “It’s not super sexy, but we’ve probably got the world’s largest database of swine post-mortem high resolution images. It’s incredibly important to make diagnoses and treat those animals.” – Chris Bomgaars

  • “We’re looking to get to a point where we’re going to be able to leapfrog the dependency we currently have on human caregiving in terms of their observations.” – Chris Bomgaars

To keep listening, check out The Barron Report podcast on iTunes Now!

Produced by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


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Badass Women in Business: Kathleen Wood

On this episode of The Barron Report, host Paul Barron chats with restaurant industry leader Kathleen Wood, the founder of growth strategy firm Kathleen Wood Partners and the co-founder of frozen yogurt company Suzy’s Swirl. Wood’s firm collaborates with a number of Fortune 500 leaders, INC 1000 founders, and other emerging businesses throughout the hospitality, service, retail, manufacturing, and healthcare industry. Founded in 2012, Suzy’s Swirl is first and foremost a passion project and family dream.

“Seven years ago, my sister Sue, my niece Jen, and I started out on a journey to really prove the model that you could sell frozen delicious desserts to the frozen people in northern Illinois seven out of twelve months of the year,” says Wood. Suzy’s Swirl has been certified women-owned and women-directed by the Women’s Business Enterprise National Council (WBENC). For Wood, her company is proof that “we’re at this tipping point for women really being in the business arena.”

Despite these opportunities, many women continue to struggle to rise in the restaurant business. According to Foodable Labs, less than five percent of women in foodservice are C-level executives—and of the top 150 emerging brands, only three percent were founded by women.

“If we’re going to shift this equation to increase visibility and increase women being vocal, I think women need to start doing more too,” notes Wood, citing recent studies that suggest women often do not feel comfortable asking for a mentor or sponsorship within their companies due to lack of confidence. “We have to be active participants in the solution.”

Wood adds that if you are in a company that does not offer such connections for women, you should leave. Businesses that do not respect or advance women will not last long in the ever-evolving restaurant industry. “Go to a place where you’re celebrated and not tolerated,” says Wood. “Be less concerned about the title and be more concerned about your passionate purpose… go to a place where you can bring your whole self.”

Check out the podcast above to hear Wood’s advice for handling the predicted downturn coming to the industry, how Suzy’s Swirl won this year’s WBENCPitch, and Wood’s plans for the company’s expansion in the next few years. And if you would like to keep listening, check out The Barron Report podcast on iTunes Now!

Produced by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


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Breakthrough: How to Deliver Value Through Content Marketing

Understanding the difference between content marketing and advertising can be challenging for many emerging businesses. While advertising is simply promotion of your product or service (i.e. via banners, billboards, emails), real content marketing constitutes a complex, ever-evolving process for guiding potential customers to your content.

In this episode of Breakthrough, host Paul Barron explains why businesses are increasingly investing in content marketing instead of advertising, and explores a number of successful content marketing strategies used by leading brands and restaurants today.

“At the end of the day, you’re spending your dollars and your budgets on your content marketing,” says Barron. “Advertising is starting to disappear from the landscape.”

When compared to content marketing, advertising does little to build the relationship between a business and a customer. According to a 2019 report from the Content Marketing Institute, 90 percent of successful B2B content marketers have found that audiences “view their company as a trusted resource when they do content marketing.”

Businesses hoping to implement content marketing into their company need to accomplish three tasks: craft a personal, transparent voice for your brand, offer consistent content and omni media, and guide the experience of your audience.

“If you don’t have pieces of content that are actually delivering real benefit, then you’re not doing content marketing. You’re just advertising,” notes Barron. “People see through those advertising ploys. Get as much out there as you can before you start asking what it is that you want from your audience. Do the good deed first.”

Keeping customers is also much more difficult than getting them to make an initial purchase. To cultivate loyal patrons—the best kind of brand advocate—your customers need to feel like every interaction with your company adds value to their lives.

“If you’re not delivering value to your audience, you are not content marketing,” says Barron. “Consistency drives engagement.”

Check out the video above to learn about personalized retargeting and to catch a deep dive into Barron’s all-new, step-by-step content marketing funnel for successful content marketing!

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Upselling Master Class: How to Cultivate Lifetime Customers

Restaurant and business owners tend to make the same fatal mistake: they fail to recognize the potential value of each individual customer. In need of revenue, owners chase new acquisitions rather than developing their relationships with the customers they already have.

In the latest episode of Breakthrough, host Paul Barron explains how implementing a comprehensive upselling strategy can transform your business and increase your revenue. He also chats with Dana Krug, the vice president and general manager of food and beverage for Phononic—check out a deep dive of that interview here.

“You won’t be able to say ‘here’s a new product’ without having earned that right,” says Barron. “It’s all about getting inside the customer’s head and creating perceived value.” He recommends reading Why We Buy: The Science of Shopping by market research expert Paco Underhill. First published in 1999, the book’s exploration of neuroscience and consumer behavior remains relevant for business owners today.

To succeed, upselling has to be built into your brand and designed to meet the needs of your existing customers. The new, higher-priced products also need to be relevant and thoughtfully implemented with insight and expertise.

Winery, restaurant, and lifestyle brand Cooper’s Hawk is one such upselling success story. Recently acquired by Ares Management for an extraordinary $700 million, Cooper’s Hawk built upselling into their business model with a wine club that now boasts over 400,000 members. As Barron notes, Cooper’s Hawk has “created a way to upsell to their guests 24/7.”

“Their wine program changed the game on how they were communicating to their guests,” adds Barron. “They’ve created a relevancy to [their customers’] daily lives.”

Visual cues, rather than a person pushing a new product, are also key. You want your customer to feel as though they are making the choice for themselves rather than having the decision forced upon them. Upselling takes time, and potentially multiple visits from a customer—repetitive business creates trust.

“If you’re not relevant at the right time and place, you lose the opportunity for the upsell,” adds Barron. “You’ll have to start rebuilding the chess game to get back to the point of being relevant to your customer.”

Check out the video above to learn more about the secret to the success of Cooper’s Hawk and the importance of guided products, placement, and messaging!

Adrianne Calvo on the Culinary Scene and Launching New Restaurant Cracked

On this episode of The Barron Report, host Paul Barron chats with acclaimed celebrity chef, author, and restaurateur Adrianne Calvo. Calvo opened her first restaurant, Chef Adrianne’s Vineyard Restaurant and Wine Bar, in Miami in 2007, and is opening a fast casual restaurant, Cracked, this month. She has competed in Chopped and Beat Bobby Flay, had her dishes featured in Gourmet and Bon Appétit, and she regularly appears on NBC's 6 In the Mix every Thursday. Barron and Calvo discuss keeping things fresh, building a menu, and the unique struggles women face in the culinary industry.

For Calvo, real estate is always “second on the list to your product.” Having made her first restaurant—located in a strip mall—a success, and started Cracked as an artisan-driven chef sandwich food truck, she argues that location is not everything. Having a compelling brand and consistent flavor is key. “People will drive as long as it’s a good product.”

Calvo notes that her experience is uncommon to most female chefs because she owns her business. Many women struggle to rise and are quietly, but swiftly blacklisted from the industry if they have a family. Even those who do rise have to struggle with the gender pay gap and earn less than a man for the same work.

“It’s a delicate dance, the restaurant industry,” says Calvo. “I was researching how many executive chefs are women in hotels. There’s a handful in America. They can’t go up the ladder. Men are at the top of the chain.”

Calvo does not think the industry is without hope. “Roles are changing,” she notes. Men are beginning to share the load of taking care of a family. However, as Calvo adds, “It’s not going to start in the kitchens of hotels—it has to start in society as a whole.”

Check out the podcast above to learn more about the Cracked menu, crafting a “league of exceptional chefs,” and her advice for the next generation of chefs. And if you would like to keep listening, check out The Barron Report podcast on iTunes Now!

Research by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


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