September 9, 2025 • 11 mins
John Barker, President of the ORHA, discusses some of the fall flavors coming out and the state of the Ohio restaurant industry
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So we had the big powerball jackpot one point eight
billion dollars. There were two million dollar tickets sold in
Ohio for that, one of them in Columbus in the
Linden area, northeast side of town. The Hudson Express carryout
sold a million dollar ticket there. So somebody or somebody
he's having a really good week there. And I think
(00:20):
for a million bucks, I think after Uncle Sam takes
his chunk, it's about six hundred plus thousand in that range.
Speaker 2 (00:27):
Somewhere Still, I told you it's an out of the
way convenience store.
Speaker 3 (00:31):
It's always a weird little yeah.
Speaker 2 (00:33):
Yeah, Like somebody probably walked up to like a barfing
bag in some like you know, weird somewhere in California
and walked away with like three milt three.
Speaker 3 (00:40):
Mil one of those places with the bars on the windows. Yeah, yeah,
where they ran up and got a ticket, I guess.
Speaker 1 (00:46):
But six hundred thousand, I mean that's for some people.
That's I mean for most that's not quit your job money, no,
but it's pay off some stuff. Oh, it's get real
comfortable money for sure, no doubt. And I guess depending
on where you are in life. I mean, if you're
young and you won that, it's probably not quit your
job money, no, because that's not going to last you.
But if you're I'll tell you what though, if you're
(01:07):
in your sixties and you're still and you're still working
and you got your eye on the prize here in
a couple of years, that might.
Speaker 3 (01:13):
Be enough to put you over the edge to go,
you know what, I'm done.
Speaker 2 (01:16):
Yeah, you might actually say, you know what, I just
crossed the finish line financially.
Speaker 3 (01:20):
I'm out. Yeah, I'm done with with the call it.
Speaker 1 (01:22):
We'll just call it for argument sake, six hundred thousand
dollars that might put you over. You invest it, you know,
wisely payoffs some debt at that point, maybe you gas
your mortgage and you may be able to retire a
couple of years early.
Speaker 3 (01:37):
Again, be on the phone with legacy retirement groups like
right now, right. Yeah, but that's it.
Speaker 1 (01:42):
But if you're if you win that in you're you know,
twenty eight, you're it's probably I mean, you're you're off
to a good start now in life. You know, maybe
you got a down payment on a house, or you
upgrade the vehicle or something like that.
Speaker 3 (01:53):
But it's not it's not quit your job money.
Speaker 2 (01:57):
Now you're hoping you're over fifty when you won that
like to have that problem.
Speaker 3 (02:01):
I'd like to have to make that decision. What do
I do this? Right?
Speaker 1 (02:05):
All right, let's go over to the Legacy Retirement Group
dot com phone line and check in with our good
friend John Barker, President and CEO of the Ohio Restaurant
and Hospitality Alliance.
Speaker 3 (02:15):
John, Good morning, How are you friend?
Speaker 2 (02:17):
Good?
Speaker 4 (02:17):
Good? How much? How are you great?
Speaker 3 (02:19):
Great to talk to you.
Speaker 1 (02:20):
I just wanted to check in and touch Based on restaurants,
we're kind of in that transitional season right now in September.
We're kind of moving away from what we will be anyway,
moving away from patios and fire pits and getting into
more comfort food and everything.
Speaker 3 (02:34):
Pumpkin spice.
Speaker 4 (02:36):
Yeah, can you believe the monster that the pumpkin spice
has become? I mean everywhere you turn, I mean there's
a pumpkin and spice mixed together, and whether you're going
to a little coffee shop or Starbucks or wherever you
you know, you do that tide of thing. In fact,
the first week that Starbucks came out that they moved
it back. Every year earlier. I can't believe it. I
know they had their best sales week in the history
(02:57):
of the company.
Speaker 3 (02:58):
Did they really crazy?
Speaker 4 (03:01):
Can you have enough of that stuff? But people love flavors.
I think it's right. When temperatures get a little bit cooler,
the brain clicks and everybody says, I have to stop
doing this and I have to go now do that,
which means pumpkin spicy, or I got to go get
apple flavor stuff, or I gotta get cranberry sauces, or
you know, I got start wearing criple socks in the
(03:21):
morning or something. It is kind of arbortrary, crazy.
Speaker 3 (03:25):
Yeah, Now do you see that?
Speaker 1 (03:26):
Do you see the wholesale menu changes this time of
year with restaurants?
Speaker 3 (03:30):
I mean, obviously the.
Speaker 1 (03:31):
Chains do what they do, but I mean, do you
see people getting away from the lighter grilled fair and
chickens and chicken and salads and nothing and get into
more hearty, you know, stews and and sort of winter
type dishes.
Speaker 4 (03:44):
Absolutely, the menus ship pretty quick because people want to
take advantage of that just opportunity to reach out the
customers and talk to them about something new and interesting.
We do a lot of research on this and almost
about two thirds of consumers as soon as the turns that,
they're open to unique and different promotions and different flavors.
(04:05):
And you're familiar with this new one ube ube no,
and it puts it's in everything. It's it's this sweet
and nutty. It has this like flate, like a little
bit of pistachio flavor. And they dropped this into all
kinds of drinks and so forth. I don't know, like
this has just taken off. Apparently this is up something
like two hundred on menus over the last four years,
(04:27):
and so people keep coming up with them. It's kind
of cool for all of us. Like, if you're adventurous
and you like these things, you go out and Duncan
has one where they put this stuff in. It is
called a potionan machiado. So you're gonna start to see
the Halloween stuff coming out, right, Uh, if you go
to the store, everything's Halloween right now already, can you
believe it? And in that in this ocean machiato. And
(04:49):
by the way, you can get this probably any coffee shop, right,
but it's it's allus espresso, you know. And they and
to make it themed, you know, they put this ube
in it, but they put a purple marshmallow in it,
so you I think you're some kind of Halloween themed
drink or something like that. So you see all this coming.
But it's the fight for customers because right now it's
pretty tough out there. Right The economy is okay, but
(05:13):
there's a lot of pressure in this space right now,
and so people are doing whatever they can to get
that additional sale, get that additional customer to come back.
Speaker 1 (05:21):
So that's my next question. How are restaurant's doing in Ohio?
Speaker 3 (05:24):
John? I mean you mentioned the economy.
Speaker 1 (05:26):
You know, people love to go out to eat, and
you know, but you got to make some hard decisions.
Do you do you spend the money go out to
eat or you just go to the grocery store and
buy your own ingredients and make stuff at home.
Speaker 4 (05:37):
Yeah, I think we watch that pretty carefully. You know,
about fifty three percent of the food in the United States
is still consumed through the restaurant channel, and just a
little under fifty obviously then on the grocery side, so
it's close, it's fifty to fifty. I think a lot
of people do try to save a few bucks and
do that depending on where you are, you know, sort
of financially in your life. But I also think people
get tired of that pretty quickly, and they just see
(05:58):
all the advertisements. They're going down the road and they
see billboards and it's just it's all over the place,
and you see these things and you want to go
try them, and you want to want to treat yourself,
and that's like Halloween's trick or treat that. You know,
restaurants are treats all year long, and I think that's
what we hold on to, and you've got to make
sure that you have things that allow consumers across economic
(06:18):
spectrum to take advantage of it. So although our fine
dining restaurants are actually doing pretty well right now because
the stock market's good, I've probably have talked about that
in the past. People that are invested heavily into things
like that, they're flush right to the stock markets at
all time highs and they're still going out and dropping
down a lot of money at those fine dining restaurants.
But you know, for the average consumer, you've got to
(06:39):
make sure that our casual dining restaurants have good offers,
right and the quick serve restaurants and your mom and pop.
They got to they can have a twenty dollars meal,
but they also need to have that ten dollars meal.
Speaker 1 (06:49):
Sure, and it's never John, It's never been easier to
eat out but not leave your house. Now with all
of the delivery options and door dash options, I mean,
you can go and get a really nice meal delivered
to your door and it's going to cost you. I mean,
do you have any any data on door dash and
other similarly uber eats and those types of operations, Because
(07:10):
they do, I'll charge you. I don't know how do
restaurants feel about that those options.
Speaker 4 (07:17):
It's one of those those situations where we have a
love hate relationship. We love it because those are all
new opportunities you probably wouldn't get otherwise. Sure, because people
were lazy, don't want to get in their car, don't
want to go out, whatever the reason is. So that's
an option. But the other option is a lot of
people who just use it as their refrigerator. They just say,
I'm hungry, I have anything refrigerator. Go on to their
door dash app. And by the way, it skews heavily
(07:40):
gen Z and millennials, and no surprise, there right, they
spend a larger portion of their available whatever they're spending
dollars are per month, per week, they spend a higher
percentage of it on that. You're right, it's about a
thirty percent of charge typically. Right, you see the building,
if you've ever done that, You get the bill and
it's the food this much and the delivery is that much,
and you do want to tip the driver, and you know,
(08:02):
you feel like you do need to tip the driver
because they're bringing the food to your front door to you.
So it's a it's a lot of Hey. For the restaurants,
it's a little more expensive because we have a fee
that we have to pay as well. Sure, it allows
you to get your overall sales up, and it's not
great on the profitability side. So okay, if we had
our weight, we'd rather have people come to the restaurant
pick the food up because then we can just not
(08:23):
have any of those. But that all that ship sailed
right during the pandemic, people learn how to use all this,
and door dash and uber eats are here to stay.
And I know a lot of people say no, no, no
for me, But she's a big portion of our of
our friends and neighbors are using you see it. You
see these cars dropping off food all over the place
in your neighborhoods.
Speaker 1 (08:41):
Yeah, and a lot of times when you see what
the delivery charges, it is equal to or greater than
the actual price of the food, and you're like, what
what I kind of gone picked this up and save.
Speaker 3 (08:50):
That's up a lot of money.
Speaker 1 (08:51):
Speaking with John Barker from the Ohio Restaurant and Hospitality Alliance, John,
So you're based here in Columbus. Obviously you covered the
entire state, but you know, personally, when you're going out
to eat in Columbus, have you been to any new
restaurants lately?
Speaker 3 (09:05):
Have you been out anywhere that you're like.
Speaker 1 (09:07):
Oh my gosh, this is this is going to be
a return visit for me because it's outstanding.
Speaker 3 (09:12):
What are you What have you been seeing here locally?
Speaker 4 (09:15):
Yeah, you know, it's interesting. We have always seems like
there's always restaurants opening if you watch the news and
pay attention to it. We have some high profile closures
and we always hate to see that. So yea, I've
been closed down in German Village and that was a
very high end restaurant to get accolades and James Beard recognition,
those types of things. I thought that was a cool place.
You know. One of my favorites for a long time
is Hot Chicken Takeover started that company years ago. I
(09:37):
used to love that going down to the North Market.
Jill got out of the business and passed down to
more corporate ownership, and it's not done well. We see
those closures and that's that's kind of bummer because that's
started here. You know, we have so many companies that
start their restaurant businesses here in Ohio, particularly Columbus is
a hotbed for starting starting businesses, and so I hate
to see all that. But yeah, I make it all
(09:58):
around the state, two different restaurants, and I have my
own sort of personal log I have to be careful, Mike,
because like a father, all twenty five thousand restaurants in
a higher on my favorites, and I'm happy if anybody
ever wants to call me or email me, I'll give
you recommendations in every city because we have them. Today. Interestingly,
I'm on the road. I'm heading to Cincinnati, UH for
(10:21):
the Skyline Chili Convention franchise. These are coming together and
what a great fall food, right what's better than some
good chili, And you know, I don't know if you
have coney dogs all that kind of stuff. You know,
it's delicious. And so we're going to talk to their
franchisees about the business a little bit and encourage them.
And so that's what we do. We get around, you know,
we meet with management teams, people who you know, one
on one on their restaurants and we just kind of
(10:43):
encourage them to show them ways that other people are
doing really well and how to connect with that consumer
in a way that that keeps your business open. By
the way, Skyline Chili is testing, this is a big
test market here in Columbus. They're testing here in Columbus
Chicken chili for the first time. They've always had beat
Face chili, and so, you know, I had that. It
was pretty darn good and right now and if you
(11:05):
notice that beef is through the roof, beef is about
seven dollars a pounds on average, you know, so Dicken's
a lot more reasonable from a cost standpoint, and it's
pretty good. In the chili it's different. It's a little
different sometimes. I don't know if you ever had some
local restaurants through Turkey chili, which is also a little
more lean and things like that, but chilis is a
good item for people
So we had the big powerball jackpot one point eight
billion dollars. There were two million dollar tickets sold in
Ohio for that, one of them in Columbus in the
Linden area, northeast side of town. The Hudson Express carryout
sold a million dollar ticket there. So somebody or somebody
he's having a really good week there. And I think
(00:20):
for a million bucks, I think after Uncle Sam takes
his chunk, it's about six hundred plus thousand in that range.
Speaker 2 (00:27):
Somewhere Still, I told you it's an out of the
way convenience store.
Speaker 3 (00:31):
It's always a weird little yeah.
Speaker 2 (00:33):
Yeah, Like somebody probably walked up to like a barfing
bag in some like you know, weird somewhere in California
and walked away with like three milt three.
Speaker 3 (00:40):
Mil one of those places with the bars on the windows. Yeah, yeah,
where they ran up and got a ticket, I guess.
Speaker 1 (00:46):
But six hundred thousand, I mean that's for some people.
That's I mean for most that's not quit your job money, no,
but it's pay off some stuff. Oh, it's get real
comfortable money for sure, no doubt. And I guess depending
on where you are in life. I mean, if you're
young and you won that, it's probably not quit your
job money, no, because that's not going to last you.
But if you're I'll tell you what though, if you're
(01:07):
in your sixties and you're still and you're still working
and you got your eye on the prize here in
a couple of years, that might.
Speaker 3 (01:13):
Be enough to put you over the edge to go,
you know what, I'm done.
Speaker 2 (01:16):
Yeah, you might actually say, you know what, I just
crossed the finish line financially.
Speaker 3 (01:20):
I'm out. Yeah, I'm done with with the call it.
Speaker 1 (01:22):
We'll just call it for argument sake, six hundred thousand
dollars that might put you over. You invest it, you know,
wisely payoffs some debt at that point, maybe you gas
your mortgage and you may be able to retire a
couple of years early.
Speaker 3 (01:37):
Again, be on the phone with legacy retirement groups like
right now, right. Yeah, but that's it.
Speaker 1 (01:42):
But if you're if you win that in you're you know,
twenty eight, you're it's probably I mean, you're you're off
to a good start now in life. You know, maybe
you got a down payment on a house, or you
upgrade the vehicle or something like that.
Speaker 3 (01:53):
But it's not it's not quit your job money.
Speaker 2 (01:57):
Now you're hoping you're over fifty when you won that
like to have that problem.
Speaker 3 (02:01):
I'd like to have to make that decision. What do
I do this? Right?
Speaker 1 (02:05):
All right, let's go over to the Legacy Retirement Group
dot com phone line and check in with our good
friend John Barker, President and CEO of the Ohio Restaurant
and Hospitality Alliance.
Speaker 3 (02:15):
John, Good morning, How are you friend?
Speaker 2 (02:17):
Good?
Speaker 4 (02:17):
Good? How much? How are you great?
Speaker 3 (02:19):
Great to talk to you.
Speaker 1 (02:20):
I just wanted to check in and touch Based on restaurants,
we're kind of in that transitional season right now in September.
We're kind of moving away from what we will be anyway,
moving away from patios and fire pits and getting into
more comfort food and everything.
Speaker 3 (02:34):
Pumpkin spice.
Speaker 4 (02:36):
Yeah, can you believe the monster that the pumpkin spice
has become? I mean everywhere you turn, I mean there's
a pumpkin and spice mixed together, and whether you're going
to a little coffee shop or Starbucks or wherever you
you know, you do that tide of thing. In fact,
the first week that Starbucks came out that they moved
it back. Every year earlier. I can't believe it. I
know they had their best sales week in the history
(02:57):
of the company.
Speaker 3 (02:58):
Did they really crazy?
Speaker 4 (03:01):
Can you have enough of that stuff? But people love flavors.
I think it's right. When temperatures get a little bit cooler,
the brain clicks and everybody says, I have to stop
doing this and I have to go now do that,
which means pumpkin spicy, or I got to go get
apple flavor stuff, or I gotta get cranberry sauces, or
you know, I got start wearing criple socks in the
(03:21):
morning or something. It is kind of arbortrary, crazy.
Speaker 3 (03:25):
Yeah, Now do you see that?
Speaker 1 (03:26):
Do you see the wholesale menu changes this time of
year with restaurants?
Speaker 3 (03:30):
I mean, obviously the.
Speaker 1 (03:31):
Chains do what they do, but I mean, do you
see people getting away from the lighter grilled fair and
chickens and chicken and salads and nothing and get into
more hearty, you know, stews and and sort of winter
type dishes.
Speaker 4 (03:44):
Absolutely, the menus ship pretty quick because people want to
take advantage of that just opportunity to reach out the
customers and talk to them about something new and interesting.
We do a lot of research on this and almost
about two thirds of consumers as soon as the turns that,
they're open to unique and different promotions and different flavors.
(04:05):
And you're familiar with this new one ube ube no,
and it puts it's in everything. It's it's this sweet
and nutty. It has this like flate, like a little
bit of pistachio flavor. And they dropped this into all
kinds of drinks and so forth. I don't know, like
this has just taken off. Apparently this is up something
like two hundred on menus over the last four years,
(04:27):
and so people keep coming up with them. It's kind
of cool for all of us. Like, if you're adventurous
and you like these things, you go out and Duncan
has one where they put this stuff in. It is
called a potionan machiado. So you're gonna start to see
the Halloween stuff coming out, right, Uh, if you go
to the store, everything's Halloween right now already, can you
believe it? And in that in this ocean machiato. And
(04:49):
by the way, you can get this probably any coffee shop, right,
but it's it's allus espresso, you know. And they and
to make it themed, you know, they put this ube
in it, but they put a purple marshmallow in it,
so you I think you're some kind of Halloween themed
drink or something like that. So you see all this coming.
But it's the fight for customers because right now it's
pretty tough out there. Right The economy is okay, but
(05:13):
there's a lot of pressure in this space right now,
and so people are doing whatever they can to get
that additional sale, get that additional customer to come back.
Speaker 1 (05:21):
So that's my next question. How are restaurant's doing in Ohio?
Speaker 3 (05:24):
John? I mean you mentioned the economy.
Speaker 1 (05:26):
You know, people love to go out to eat, and
you know, but you got to make some hard decisions.
Do you do you spend the money go out to
eat or you just go to the grocery store and
buy your own ingredients and make stuff at home.
Speaker 4 (05:37):
Yeah, I think we watch that pretty carefully. You know,
about fifty three percent of the food in the United States
is still consumed through the restaurant channel, and just a
little under fifty obviously then on the grocery side, so
it's close, it's fifty to fifty. I think a lot
of people do try to save a few bucks and
do that depending on where you are, you know, sort
of financially in your life. But I also think people
get tired of that pretty quickly, and they just see
(05:58):
all the advertisements. They're going down the road and they
see billboards and it's just it's all over the place,
and you see these things and you want to go
try them, and you want to want to treat yourself,
and that's like Halloween's trick or treat that. You know,
restaurants are treats all year long, and I think that's
what we hold on to, and you've got to make
sure that you have things that allow consumers across economic
(06:18):
spectrum to take advantage of it. So although our fine
dining restaurants are actually doing pretty well right now because
the stock market's good, I've probably have talked about that
in the past. People that are invested heavily into things
like that, they're flush right to the stock markets at
all time highs and they're still going out and dropping
down a lot of money at those fine dining restaurants.
But you know, for the average consumer, you've got to
(06:39):
make sure that our casual dining restaurants have good offers,
right and the quick serve restaurants and your mom and pop.
They got to they can have a twenty dollars meal,
but they also need to have that ten dollars meal.
Speaker 1 (06:49):
Sure, and it's never John, It's never been easier to
eat out but not leave your house. Now with all
of the delivery options and door dash options, I mean,
you can go and get a really nice meal delivered
to your door and it's going to cost you. I mean,
do you have any any data on door dash and
other similarly uber eats and those types of operations, Because
(07:10):
they do, I'll charge you. I don't know how do
restaurants feel about that those options.
Speaker 4 (07:17):
It's one of those those situations where we have a
love hate relationship. We love it because those are all
new opportunities you probably wouldn't get otherwise. Sure, because people
were lazy, don't want to get in their car, don't
want to go out, whatever the reason is. So that's
an option. But the other option is a lot of
people who just use it as their refrigerator. They just say,
I'm hungry, I have anything refrigerator. Go on to their
door dash app. And by the way, it skews heavily
(07:40):
gen Z and millennials, and no surprise, there right, they
spend a larger portion of their available whatever they're spending
dollars are per month, per week, they spend a higher
percentage of it on that. You're right, it's about a
thirty percent of charge typically. Right, you see the building,
if you've ever done that, You get the bill and
it's the food this much and the delivery is that much,
and you do want to tip the driver, and you know,
(08:02):
you feel like you do need to tip the driver
because they're bringing the food to your front door to you.
So it's a it's a lot of Hey. For the restaurants,
it's a little more expensive because we have a fee
that we have to pay as well. Sure, it allows
you to get your overall sales up, and it's not
great on the profitability side. So okay, if we had
our weight, we'd rather have people come to the restaurant
pick the food up because then we can just not
(08:23):
have any of those. But that all that ship sailed
right during the pandemic, people learn how to use all this,
and door dash and uber eats are here to stay.
And I know a lot of people say no, no, no
for me, But she's a big portion of our of
our friends and neighbors are using you see it. You
see these cars dropping off food all over the place
in your neighborhoods.
Speaker 1 (08:41):
Yeah, and a lot of times when you see what
the delivery charges, it is equal to or greater than
the actual price of the food, and you're like, what
what I kind of gone picked this up and save.
Speaker 3 (08:50):
That's up a lot of money.
Speaker 1 (08:51):
Speaking with John Barker from the Ohio Restaurant and Hospitality Alliance, John,
So you're based here in Columbus. Obviously you covered the
entire state, but you know, personally, when you're going out
to eat in Columbus, have you been to any new
restaurants lately?
Speaker 3 (09:05):
Have you been out anywhere that you're like.
Speaker 1 (09:07):
Oh my gosh, this is this is going to be
a return visit for me because it's outstanding.
Speaker 3 (09:12):
What are you What have you been seeing here locally?
Speaker 4 (09:15):
Yeah, you know, it's interesting. We have always seems like
there's always restaurants opening if you watch the news and
pay attention to it. We have some high profile closures
and we always hate to see that. So yea, I've
been closed down in German Village and that was a
very high end restaurant to get accolades and James Beard recognition,
those types of things. I thought that was a cool place.
You know. One of my favorites for a long time
is Hot Chicken Takeover started that company years ago. I
(09:37):
used to love that going down to the North Market.
Jill got out of the business and passed down to
more corporate ownership, and it's not done well. We see
those closures and that's that's kind of bummer because that's
started here. You know, we have so many companies that
start their restaurant businesses here in Ohio, particularly Columbus is
a hotbed for starting starting businesses, and so I hate
to see all that. But yeah, I make it all
(09:58):
around the state, two different restaurants, and I have my
own sort of personal log I have to be careful, Mike,
because like a father, all twenty five thousand restaurants in
a higher on my favorites, and I'm happy if anybody
ever wants to call me or email me, I'll give
you recommendations in every city because we have them. Today. Interestingly,
I'm on the road. I'm heading to Cincinnati, UH for
(10:21):
the Skyline Chili Convention franchise. These are coming together and
what a great fall food, right what's better than some
good chili, And you know, I don't know if you
have coney dogs all that kind of stuff. You know,
it's delicious. And so we're going to talk to their
franchisees about the business a little bit and encourage them.
And so that's what we do. We get around, you know,
we meet with management teams, people who you know, one
on one on their restaurants and we just kind of
(10:43):
encourage them to show them ways that other people are
doing really well and how to connect with that consumer
in a way that that keeps your business open. By
the way, Skyline Chili is testing, this is a big
test market here in Columbus. They're testing here in Columbus
Chicken chili for the first time. They've always had beat
Face chili, and so, you know, I had that. It
was pretty darn good and right now and if you
(11:05):
notice that beef is through the roof, beef is about
seven dollars a pounds on average, you know, so Dicken's
a lot more reasonable from a cost standpoint, and it's
pretty good. In the chili it's different. It's a little
different sometimes. I don't know if you ever had some
local restaurants through Turkey chili, which is also a little
more lean and things like that, but chilis is a
good item for people
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