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Sign up for Restaurant SmartBrief today, free. The pandemic has changed the restaurant industry forever, causing seismic shifts in nearly every industry segment and...
Menu innovation doesn’t require a huge menu overhaul if new options are introduced in a strategic way, a panel of experts said during a session at the National Restaurant Association Show.
As pandemic-related food and beverage trends persist, consumers are attracted to quality, unique coffee products to enjoy at home.
Cultured meat could come into its own in the coming years as startups scale production and work to win regulatory approval.
Matthew Haller, president and CEO of the International Franchise Association, discusses the growth outlook for franchising, the group’s advocacy efforts and the advantages of franchised businesses.
Organic foods and beverages across categories are more accessible than ever before in terms of both availability and price.
Chef and PLNT Burger founder Spike Mendelsohn spoke about the versatility of mushrooms for creating craveable, plant-forward dishes during the Global Plant-Forward Culinary Summit at the Culinary Institute of America.
A panel of experts discussed what is driving the call for a more sustainable food system and how restaurants can be a part of it during SmartBrief’s virtual SmartSummit, “The Future of Food: The Role of Restaurants in Creating a Sustainable Food System.”
As health and wellness have become increasingly important, consumers seek out snacks with nutritional value.
Food retailers have focused on product innovation and affordable prices to bolster their in-store brands.
A new online master's program from the Culinary Institute of America aims to give current and future chefs and food industry leaders the tools to make positive changes in our food systems. The CIA's Cathy Jörin discusses the ideal candidate for the master’s in sustainable food systems and how a panel of sustainability leaders are helping to shape the curriculum.
The challenge will be showing consumers all the benefits of QR codes and figuring out the balance between those who want to use the technology and those who don’t.
To shed light on how cultural and demographic shifts are impacting demand for food and beverage, Hartman Group analysts recently examined six key trends in consumer culture.
Consumers suggest that they’re ready to move out of crisis mode and get back to business, which for the restaurant industry, means that more are getting comfortable with dining out again, albeit with some concerns about the economy.
Many consumers sought out wine subscriptions during pandemic lockdowns, and continue to find value in curated wine delivery services.
Idahoan Foods is taking advantage of consumers’ appetite for in-person events with its “Mashed in America” tour. Idahoan’s director of retail marketing discusses why the event is perfectly tailored to the times, and how other brands can succeed with experiential programs.
Consumers want to experiment with different cuisines in an authentic way, and while US operators are starting to catch on, there’s still huge potential for growth in authentic and global flavors.
Las Vegas will host its first ever Food & Beverage Industry Week March 21-24, featuring the debut of SIAL America – the only generalist food and beverage event and trade show in the US. Colleen Truman of Emerald’s Global Food Group discusses what sets the show apart from other food events.
The Hartman Group's recent research shows how the pandemic has affected America's approach to meals today, making the ideal meal encompass a broader range of diverse needs and expectations than in years past.
Consumer packaged goods brands seek out connected packaging to create innovative marketing opportunities establish consumer trust.
Foodservice sales are projected to accelerate as restaurant traffic rebounds, but at-home eating habits formed during the pandemic are here to stay, according to Acosta’s 2022 trend predictions. Retail innovations to support e-commerce and upgrades to the in-store shopping experience are also among top predictions for this year.
Events like the Vegan Women Summit and successful entrepreneurs like Miyoko Schinner are focused on helping women-led plant-based ventures grow.
Datassential’s Five in Focus Post-COVID inflation report reveals how consumers and restaurant operators have perceived rising prices.
Joseph Aquilina, director and counsel for the Consumer Brands Association, shares how the organization is providing education on the COVID-19 vaccine and how to keep workers healthy.
Startups including Vejii and PlantBelly aim to make it easier for consumers to discover and purchase vegan products online.
Supply issues are making it difficult for restaurants to stock their kitchens and supply closets. Some operators have found that partnering with local suppliers and distributors can help them avoid some of the weak links in the restaurant supply chain.
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.
Consumer interest in plant-focused products and diets is high—whether it’s for one meal, one month or frames a long-term approach to eating.
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.
Plant-based brands continue to innovate with businesses that meld social responsibility and commerce.
This week’s top 10 touched school nutrition, foodservice, food retail and CPG news with school nutrition news being widely read and taking three spots on the list.
Every December, as part of Datassential’s list of the trends to watch in the year ahead, it also release its list of the 10 foods, flavors, ingredients and dishes that should be on your radar.
Given the mounting problems facing the planet and its global citizens, it comes as no surprise that consumer sentiment for real change has significantly increased.
SmartBrief’s food and beverage readers were drawn to a bevy of different stories this week, especially news focused on snacks and sweets.
The pandemic created a renewed attention on some key consumer values that will be sure to extend well into 2022. Here are five around health and wellness.
Factors including climate, inflation and supply chain delays have sent coffee futures soaring and led to modest increases in retail coffee prices.
Many customers, especially younger ones, want the foodservice and restaurant brands they interact with each day to speak up.
Convenience is key this holiday season as the food and beverage industry continues to grapple with the effects of the pandemic and supply chain disruptions.
Top news included Meijer's recycled pavement, rising restaurant menu prices and J&J's Consumer Health business spinoff.
From kombucha and CBD drinks to kefir and enhanced waters, functional beverages are in the spotlight.
The pandemic continues to influence how consumers purchase and consume food away from home and shape restaurants’ road to recovery, according to Acosta’s The Why? Behind the Dine report.
Food retail stories, along with food safety and supply chain news, made appearances in this week’s top 10, with supply chain taking almost a third of the spots on the list.