Food
Restaurant loyalty programs evolve with a spectrum of perks
Rewards for restaurant regulars have come a long way since the days of punch cards, and eateries of all types are adding and updating...
Restaurant and Foodservice
Consumer Insights
How plant-based food brands are riding the next wave
Plant-based food companies are innovating to ride the next wave.
![How restaurants are using AI, from menu development to marketing [Two coffee shop employees look at a laptop screen]](https://corp.smartbrief.com/wp-content/uploads/2023/07/pexels-ketut-subiyanto-4353590-241x136.jpg)
Food
How restaurants are using AI, from menu development to marketing
Restaurants are using artificial intelligence to streamline tasks and generate everything from menu ideas to marketing copy as they look for ways to innovate and ease employees’ workload.
Consumer Insights
How stories are selling the new crop of fancy foods
Specialty food brands and their founders told their compelling startup stories at the Summer Fancy Food Show in New York City last month.
Food
Plant-based steak, seaweed products and customizable drinks on display at restaurant show
Meatless takes on steak, foods made with seaweed and beverage options designed to appeal to both drinkers and non-drinkers were among the top trends on display at the National Restaurant Association Show.
Food
Combining automation and AI with the human touch
Restaurant operators and representatives from tech companies discussed the benefits of ordering kiosks and artificial intelligence-driven marketing assistants at the National Restaurant Association Show.
Food
Fostering a sustainable future for wine and beverages – from the field to the glass
Supporting brands that prioritize sustainable farming practices, opting for beverages in more environmentally-friendly packaging and seeking out local producers doing their part are some of the ways bars and restaurants can build a more sustainable beverage program, according to experts from the Culinary Institute of America.
Food
The complicated business of foodservice coffee
As fewer consumers opt to go to a cafe or a drive-through for their daily cup of coffee, what can foodservice operators do to drive traffic?
Consumer Insights
How plant-based meat is evolving for the future
The future for plant-based meat goes way beyond burgers, chicken nuggets and traditional retail channels.
Food
Off-premises dining will continue to help restaurants grow in 2023
The takeout and delivery sales that helped many restaurants weather pandemic shutdowns will continue to play an important role in post-pandemic recovery, according to the National Restaurant Association’s 2023 State of the Industry report.
Food
Beverage pros weigh in on the alcohol-free beverage trend
The growing appetite for alcohol-free beverages is creating challenges and opportunities for beverage directors, sommeliers and other hospitality professionals when it comes to making sure bars and restaurants offer something for everyone.
CPG
Wading into the world of plant-based seafood
Plant-based seafood alternatives aim for realism to court chefs, consumers.
Food
National Restaurant Association’s tech and innovation policy lead looks back at 2022, ahead to 2023
Brennan Duckett, director of technology and innovation policy at the National Restaurant Association, discusses the major legislative policies that affected the industry in 2022 and what policy issues restaurants should have on their radar for 2023.
Food
Q&A: CIA faculty discuss challenges, opportunities facing the culinary industry in 2023
Many of the issues that mattered most to chefs and other culinary professionals this past year will continue to shape the culinary industry in 2023, according to faculty members at the Culinary Institute of America.
Food
Restaurants craft proprietary plant-based proteins that go beyond off-the-shelf products
In the quest to offer more meatless options, some restaurants are producing proprietary plant-based proteins, which allows them to tweak recipes to suit customers’ palates and values, and can offer more control when it comes to costs and product availability.
Food
What do restaurant menu trends look like post-pandemic? Omelets, nachos hold clues
A Datassential analysis of restaurant menu trends reveals that the industry is on its way to normalcy.
Food
How chefs can reclaim the past, craft the future of Black foodways
Chefs discussed how to shape a culinary future that celebrates Black foodways at the Culinary Institute of America's Worlds of Flavor conference.
Food
2022 Innovation Awards for Foodservice winners announced
Sign up for Restaurant SmartBrief today, free. SmartBrief and The National Restaurant Association are pleased to announce the winners of this year’s Innovation Awards for...
Food
Craft brewers cheer the return of in-person drinking, festivals
Craft beer sales rebounded in 2021 and 2022 saw the return of Oktoberfest and the Great American Beer Festival.
Food
Pet-friendly restaurants must consider both rules and rewards
The restaurant industry is facing increasing calls to make their establishments pet-friendly. But how does a restaurant grow more pet-friendly without alienating customers that want to dine with humans only?
Food
Datassential: The next big trend in BBQ is forgetting the “rules”
Restaurants have a new audience of BBQ enthusiasts, and restaurants and pitmasters are stepping up their game.
Food
Restaurants reallocate some tasks to robots to deal with staffing shortages
As restaurants adjust to changing business conditions some operators are using robots and other automation technologies to reallocate some tasks and maximize efficiency.
Consumer Insights
Exploring the next generation of plant-based innovation
Exhibitors at this year's Plant Based World Expo showed off the growing array of options designed to feed the cravings of all types of eaters.
Consumer Insights
The changing face of plant-based dining in the digital age
Author and researcher Eve Turow-Paul shared insights into the way digital technology has influenced the way millennials and Gen Z experience food.
Restaurant and Foodservice
Q&A: MFHA’s president on the 2022 DEI Survey Report’s most surprising findings
We asked Gerry Fernandez, president of MFHA, a few questions about the survey, the state of DEI in the industry today and what’s next.
Food
Checking in on 2021 Foodservice Innovation Awards winners
Last year’s Foodservice Innovation Awards winners ran the gamut from an automated cooking robot to biodegradable drinking straws, and in the past year many of the winning companies have seen their products adopted by new foodservice clients and expanded their product lines to build on their original offerings.
Food
The ingredients for a winning limited-time offer
Restaurant operators don’t have to create a new item from scratch to reap the rewards of increased sales and traffic from an LTO.
Food
SmartSummit: The role of technology in restaurant recruitment and retention
Three experts from the restaurant industry spoke about the role technology tools can play in recruiting and retaining employees during SmartBrief’s SmartSummit, “The role of technology in restaurant recruitment and retention."
CPG
Fancy food brands find growth potential in the pandemic
Fancy food startups found their way during the pandemic with mission-driven models.
Food
SmartBrief’s Foodservice Innovation Awards 2022 to celebrate smart solutions
This year’s SmartBrief Foodservice Innovation Awards, now open for nominations, aims to celebrate exceptional products that help foodservice operators and professionals work smarter, safer and more sustainably.
Food
Personal, planetary health drive appetite for plant-based foods
Concerns about personal health and climate change are key drivers for consumers to choose plant-based food and beverage options, according to Datassential's “2022 Plant-Forward Opportunity” report.
CPG
How fancy food brands are faring amid the shifting supply chain
(Image credit: Angel Planet Foods) Sign up for Restaurant SmartBrief today, free. The specialty food industry is still growing and winning new startups,...
Restaurant and Foodservice
Labor-saving tech, plant-based chicken and eggs among restaurant show’s top trends
Plant-based poultry and egg alternatives, sustainable packaging items and technology tools aimed at reducing labor needs were among the top trends on the show floor at the 2022 National Restaurant Association Show.
Food
Datassential’s Firefly 500+: Restaurants focus on unit growth and a bit of indulgence
Sign up for Restaurant SmartBrief today, free. The pandemic has changed the restaurant industry forever, causing seismic shifts in nearly every industry segment and...
Food
Do more with less using the 5 Ps of menu innovation
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.
Food
Q&A: IFA CEO on what’s ahead for franchise businesses
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.
Food
Chef Spike Mendelsohn on the magic of mushrooms for plant-forward cooking
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.
Food
SmartSummit: How chefs and restaurants are working toward a more sustainable food system
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.”
Food
New master’s program aims to give culinary professionals the tools to build a better food system
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.
Restaurant and Foodservice
Most consumers want QR codes as a restaurant order, payment option
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.
Restaurant and Foodservice
Global flavors are hitting US restaurant menus in a big way
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.
Food
Local sourcing can alleviate restaurant supply chain struggles
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.