Fancy Food 24/7: How the pandemic has flavored food trends
Home cooking skills and preferences developed during the pandemic are on track to drive specialty food trends over the next year.
Top 10: Crispitos shortage, grocery demand and the greening of Burger King
Restaurant Brands International aims to reach net-zero emissions in less than 30 years.
Ghost kitchens and virtual brands: pandemic necessity or the future of restaurants?
As consumers increasingly choose delivery and have more positive experiences with ghost kitchens, there is potential for these virtual brands to become a permanent part of the restaurant landscape.
Restaurants turn to tech tools to streamline vaccine requirements, verification
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.
How the pandemic is reshaping restaurant real estate
The pandemic has created struggles, opportunities in the restaurant world.
Is your business ready for what’s next in sustainability?
What sustainable trends are coming to the forefront of mainstream consumers’ behaviors that will impact your business?
Top 10: Kraft Heinz redefines work, Schnucks rolls out robots, Italian meatballs sans pasta
News from Schnuck Markets, Tyson Foods and the National Restaurant Association made waves this week.
SmartSummit: Schools grapple with supply chain issues and other challenges as new year begins
Two school nutrition experts spoke about the lessons learned during the 2020-21 school year and the challenges that lie ahead during SmartBrief’s Aug. 24 SmartSummit, “What’s on the menu for the 2021-22 school year?"
Top 10: Two tales about Trader Joe’s, General Mills’ animal-free cheese and a UFO-inspired recipe
Trader Joe's origin stories and employee perks made news this week.
Energy drinks attract people with better-for-you ingredients
While the energy drink category has historically been perceived as unhealthy, several new brands have emerged with more natural, healthier options.
The food retail workforce: Where the industry stands
Food retailers are taking on new efforts to combat workforce issues.
Bring your brand story to life with custom content
Collaborate with SmartStudio to develop valuable content -- such as blog posts, webinars and more -- that strengthens your brand and drives engagement with SmartBrief audiences.
Brand relevance today: The role of “brand” in guiding shoppers’ choices
Brands are working harder than ever to gain attention and loyalty, regardless of whether they are national, name brands or a retailer’s own private brand.
Kids food, beverage brands focus on taste, nutrition
The market for foods and beverages designed for children is poised to experience significant growth, and businesses are appealing to kids and adults with healthy options that taste great.
Top 10: PPP loans, COVID-19 vaccines, Wegmans takes Manhattan
The coronavirus pandemic again figured prominently into this week’s Top 10 most-clicked stories among SmartBrief’s food and beverage readers.
Restaurants embrace plant-based meat alternatives tailored to their brands
Shipments of plant-based meat alternatives to US restaurants soared in April, according to NPD Group data.
How the pandemic has reshaped the future of restaurants
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.
Top 10: Campbell’s Soup’s new look, Walmart’s education investment and a new team at McDonald’s
Campbell's Soup cans got their first update in about 50 years.
Why consumers are still reaching for canned alcoholic drinks
The ready-to-drink hard seltzer and cocktail market appeals to consumers’ desire for convenience and portability.
Keeping up with consumer preferences means understanding changing ideas on health
Health innovation is now about touting beneficial nutrients, functional attributes and production methods.
COVID-19’s disparate toll on household routines and Americans’ paths to well-being
Despite heightened public attention to the pandemic’s negative effects on consumers’ health, a substantial portion of Americans actually feel their health and wellness improved during the pandemic.
Stoke student excitement for school meals with fun, familiar additions to the menu
Menus that feature foods and flavors that are familiar while still offering enough variety to keep students interested are sure to boost excitement around school meals.
Top 10: Unilever’s workplace culture, Subway’s menu makeover
News from Unilever, Subway and J. Alexander's stood out to SmartBrief's food and beverage readers this week.
SmartBrief, MFHA unveil Foodservice and Hospitality Diversity and Cultural Intelligence Report
martBrief and MFHA have collaborated on an in-depth survey to create a report on the state of diversity in foodservice and hospitality.
Consumers’ appetite for pizza grows, but split between desire for healthy vs. indulgent
There were few bright spots for the restaurant industry in 2020, but pizza was one of them.
Top 10: Mondelez’ in-store bakeries, BBQ Holdings’ $13.5M deal and P.F. Chang’s To Go
Mondelez' plans to grow its Give & Go in-store bakery business includes adding brands like Oreo to the lineup.
3 trends keeping shoppers in the frozen food aisle
RangeMe’s Brandon Leong looks at how the coronavirus pandemic spurred consumer interest in frozen foods -- and that demand is not slowing down. He details three top trends.
TikTok brings unexpected success for food, beverage industry
The social media platform has produced a new way for online creators to share food and beverage trends -- and brands -- that can become popular almost instantaneously.
Top 10: Sweets & Snacks, post-pandemic trends and food prices
New sweet treats from CPG and candy brands caught readers' attention this week.
Restaurants roll back restrictions as more people get vaccinated, but most stop short of requiring proof
Many US restaurants are taking an “honor system” approach when it comes to customers’ vaccination status in an effort to avoid pushback from guests and the possibility of running afoul of state rules against asking for proof of vaccination.
How restaurants can encourage and empower employees to get vaccinated against COVID-19
Many US restaurants are encouraging employees and patrons to get the COVID-19 vaccine, and providing incentives for those who do. However, legal complications are keeping most restaurant operators from making vaccination mandatory.
5 food & beverage trends accelerated, altered or accentuated by the pandemic
We are living through an unprecedented time in which the pandemic has accelerated, altered or accentuated trends in many spheres of food and beverage culture.
Investors see the potential in plant-based alternatives
Investor interest in plant-based foods continues to grow after high-profile IPOs and growing consumer demand.
Post-pandemic restaurant success means balancing the new normal with old habits
Findings from Datassential’s Firefly 500+ report reveal an analysis of the country’s 500 largest restaurant chains and the most pressing industry trends.
SmartSummit: Fighting racism through the food and hospitality industries
Last week, experts gathered at SmartBrief’s Food & Beverage SmartSummit to discusswhat actions the industry take to make meaningful contributions to diversity, equity and inclusion.
Top 10: High-ranking grocers, restaurant mask guidance, Hershey’s acquisition
Tales of grocers, restaurant mask guidance and Hershey grabbed reader attention this week.