Restaurant and Foodservice: SmartBrief Originals
Pizza chains forge a digital path to millennial diners
Pizza chains forge a digital path to millennial diners

From digital presence to digital convenience, how are pizza chains meeting the demands of millennial diners?

Senior construction director Mike Snyder has created a comprehensive build-out plan that cuts costs for franchisees.
Senior construction director Mike Snyder has created a comprehensive build-out plan that cuts costs for franchisees.

Senior construction director Mike Snyder has created a comprehensive build-out plan that cuts costs for franchisees.

Chefs and attendees at the 2016 Latin Cuisine Summit
Chefs and attendees at the 2016 Latin Cuisine Summit

The CIA's Center for Foods of the Americas will explore the culinary traditions of Cuba, the Dominican Republic and Puerto Rico next month at its second annual Latin Cuisine Summit, Arriba el Caribe!

What’s next for fast casuals?
What’s next for fast casuals?

Is this the end of the golden age of fast casual dining?

Ahimi plant-based tuna; A plant-based approach to sustainable seafood
Ahimi plant-based tuna; A plant-based approach to sustainable seafood

Started by a chef with a mission to create a sustainable, plant-based alternative to tuna, Ocean Hugger Foods is preparing to add two new items to its lineup of plant-based seafood products.

Peruvian dishes draw inspiration from the cuisines of many cultures
Peruvian dishes draw inspiration from the cuisines of many cultures

With regional dishes that range from hearty stews to refreshing ceviches and cultural influences including Japanese and Chinese, the food of Peru encompasses myriad ingredients, flavors and cooking styles.

McDonald's McRib
McDonald's McRib

Unicorn Frappuccino, McRib sandwiches, Bacon Sriracha Fries – limited time offers (LTOs) have resonated with a wide consumer base.

LTOs – Here today and gone tomorrow...but do they leave ROI behind?
LTOs – Here today and gone tomorrow...but do they leave ROI behind?

There is no question that LTOs are an important part of the restaurant industry’s marketing initiatives, but measuring the performance of an LTO can sometimes be challenging.

Q&A: Plant-forward dining trend creates opportunities for foodservice operators to highlight produce
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Q&A: Plant-forward dining trend creates opportunities for foodservice operators to highlight produce

Chef Mark Garcia, director of foodservice for Avocados From Mexico, discusses trends in plant-forward dining.

Overcoming the challenges of local sourcing
Overcoming the challenges of local sourcing

Restaurants that use a farm-to-table model can adopt a few simple strategies to offset the challenges inherent to sourcing locally.