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As restaurants adjust to changing business conditions some operators are using robots and other automation technologies to reallocate some tasks and maximize efficiency.
Americans love to eat out, yet research from The Hartman Group shows how restaurant offerings often present challenges to individual eating approaches.
A look inside how independent retailers learned to adapt and market their stores and products throughout the pandemic.
Idahoan Foods Director of E-commerce Chuck Coyle and Vice President of Retail Marketing and Business Development Ryan Ellis share key takeaways from the company’s growing direct-to-consumer business that can help other brands craft a successful e-commerce strategy.
Robots in restaurants, streamlined menus, booze-free beverages, a focus on sustainability and explorations of heritage cuisines are among food and restaurant experts' predictions for the top trends of 2022.
As more restaurants begin to require customers to show proof of COVID-19 vaccination for indoor dining, many are enlisting technology solutions to streamline the process of informing diners and verifying their vaccination status.
Advancements that make the experience faster, safer and easier are among the most important future components of any restaurant.
Whether it’s new or expanded channels for off-premises that cater to lasting demand for convenient meal options or programs that serve the local community, here’s a look at some of the concepts and innovations that are defining the future of foodservice.
AudioEye’s Dominic Varacalli explores findings of a website accessibility survey his firm conducted -- and how you can avoid a lawsuit to make your site more accessible to everyone.
Most small-business owners see the need for digital marketing, but finding the time to develop, implement and maintain them consistently can be challenging. NetBlaze’s CEO Steven Clayton offers five reasons why outsourcing these tasks can be beneficial.
Technology buyback programs can make new purchases much more affordable for districts -- here are some ways to make the most of technology buyback programs.
Innovative food companies and delivery platforms took lead roles in the pandemic.
In this interview, OrderB4 founder and CEO Randy Murphy discusses the virtual kitchen system's origins in restaurants and what makes it an ideal solution for brands, ghost kitchen operators and consumers.
Read this week's 10 most popular food-and-beverage stories on SmartBrief
Farmers' markets around the US became essential sources of fresh, local food during the pandemic.
Restaurants are responding to growing takeout sales with new store designs that put off-premises front and center with additional drive-thrus and features that turn takeout into an experience.
Azoya’s Franklin Chu look at how the coronavirus pandemic as changed China’s retail market, and how those changes in consumer behavior could affect the US and global retail markets in 2021.
Hotels, airlines and trains have embraced technology to address traveler concerns during the coronavirus pandemic
Qlik's Poornima Ramaswamy talks about how this year changed the game for retailers and how data and analytics can help them succeed now and in the future.
Conveniences and comfort food options were all available before COVID-19, but they’ve surged in use and popularity as the pandemic changed everything.
In this interview, Acosta Senior Manager of Business Intelligence Christina Davis explains the findings of Acosta’s report “The Mobile-ization of Grocery Shopping,” including how retailers can make the shopping experience more mobile
From increased drive-thrus and ghost kitchens to keeping an eye on new technologies and employee retention, the panel offered insights that centered on the need to be flexible in operations, and to meet not only consumers’ expectations, but also restauran
Anvil Media’s Kent Lewis explores five impactful changes in consumer behavior caused by the coronavirus pandemic – and how marketers should react and adapt to them.
Influence Central’s Stacy DeBroff shares consumer insights from a recent study on quickserve restaurants, and offers 11 ways QSRs can pivot their marketing to make the most of post-COVID-19 trends.
Online grocery spending is projected to triple by 2023 to $74 billion, according to Acosta research. As more consumers turn to online ordering, retailers have a growing opportunity to reach a greater number of shoppers and boost sales.
Taking ownership of delivery orders through direct digital sales is essential for restaurants to stand the test of time, Olo founder and CEO Noah Glass writes.
This successful professional changed his career so he could help change the world.
Plant-based foods and beverages, technology solutions aimed at optimizing takeout and delivery, and edible alternatives to straws and utensils stood out on the show floor at the 2019 National Restaurant Association Show.
![Restaurants rethink third-party delivery partnerships [Image: Man ordering tacos on a tablet]](https://corp.smartbrief.com/wp-content/uploads/2019/02/deliv.jpg)
The rising cost of third-party services is spurring more restaurants to rethink the way they deliver food and invest in strategies that make sure their brand doesn’t fade into the background.
A panel at the National Restaurant Association’s Restaurant Innovation Summit discussed how restaurants can ensure their investment in kiosks pays off and how the technology may evolve.
The population demographics in the US are shifting dramatically from one generation to the next, and compounded by rapid developments in technology, the food experience is becoming more nuanced and individualized.
Retail is transforming, but are retailers ready? AT&T Business exec Phillip Hartfield talks about delivering on omnichannel experience and the role of evolving tech in retail in this Q&A.
CEO and founder of Healthy Dining Anita Jones-Mueller shares her insights from the recent UK Calorie Reduction Summit, including what UK restaurants can learn from the US about menu labeling, and what's on the horizon for US restaurants.
A new platform from restaurant nutrition company Healthy Dining aims to help restaurant brands offer personalized nutrition information that lets customers select their meal based on dietary goals and restrictions.
Acosta SVP Brian Christensen discusses what’s driving growth in e-commerce, how personalized offers can encourage impulse buys and how brands and retailers can utilize e-commerce as both a sales and marketing channel.
From mobile apps to chatbots, the restaurant industry is changing, and eateries must keep pace with digital diners. Read some best practices from execs from the North Highland Company.
While shopping online for groceries is on the uptick, The Hartman Group’s Food Shopping in America 2017 report finds that it has yet to detract from the number of in-person trips to traditional brick-and-mortar food retailers.
Panera exec Mark Berinato talked to attendees at Shop.org about how the chain retooled its customer experience to focus on technology.
Retailers: It’s vital that your website serves as an enabler of, and not a barrier to, sales growth
For food and beverage programs, technology is raising the bar for both anticipating guests’ needs and delivering on what they want in new ways.
Chatbots in the grocery sector offer consumers everything from recipe suggestions to collaborative shopping carts, and they can provide valuable customer insights for retailers.
FMI and Nielsen teamed up to report on the state of digital retail in the grocery industry. Find out how SmartBrief's coverage has kept up with the report's findings.