Restaurant and Foodservice
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?
Restaurant and Foodservice
Restaurant and Foodservice
Newk’s: A case study on cutting franchise costs
Senior construction director Mike Snyder has created a comprehensive build-out plan that cuts costs for franchisees.
Restaurant and Foodservice
CIA Latin Cuisine Summit focuses on the Caribbean in its third year
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!
Restaurant and Foodservice
What’s next for fast casuals?
Is this the end of the golden age of fast casual dining?
Restaurant and Foodservice
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.
Restaurant and Foodservice
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.
Restaurant and Foodservice
Creating LTOs customers line up for
Unicorn Frappuccino, McRib sandwiches, Bacon Sriracha Fries – limited time offers (LTOs) have resonated with a wide consumer base.
Restaurant and Foodservice
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.
Restaurant and Foodservice
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.
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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.
Restaurant and Foodservice
How restaurants can launch effective delivery services
Restaurants that want to launch delivery services often aren’t sure where to start and whether to use an in-house program or to outsource it. Consider these tips to make the decision easier.
Restaurant and Foodservice
Technology elevates hotel food and beverage services
For food and beverage programs, technology is raising the bar for both anticipating guests’ needs and delivering on what they want in new ways.
Restaurant and Foodservice
Food truck fare, steakhouse fusions stoke US interest in Brazilian cuisine
Chefs are drawing on Brazilian influences to create modern dishes that blend Brazilian elements with current US food trends, and new concepts from Brazil are primed to enter the US market as interest in Latin American cuisine grows.
Restaurant and Foodservice
3 tips help ease the transition from food supplier to restaurateur
Some suppliers and wholesalers have shifted to selling their products to consumers, either by launching their own food brands or by opening restaurants. These tips will help those who are planning to make the leap.
Restaurant and Foodservice
Top 3 food and beverage trends from NRA Show 2017
Plant-based alternatives to meat and seafood, upgraded eggs and a bevy of beverages on tap were top trends at the National Restaurant Association Show.
Restaurant and Foodservice
Knowledge, enthusiasm and a planned approach can turn servers into sellers
Hospitality expert Bob Brown outlined strategies that restaurant owners and managers can use to boost check averages and increase customer satisfaction at a session during NRA Show 2017.
Restaurant and Foodservice
Taking the foodservice supply chain to the next level of traceability
The broad cross-section of industry trading partners that joined together to form the Foodservice GS1 US Standards Initiative has made important progress in aligning the foodservice supply chain to meet consumer need, GS1 US' Angela Fernandez writes.
Restaurant and Foodservice
Q&A: How can foodservice operators succeed in today’s environment of slow growth?
Changing consumer habits are causing a slowdown in restaurant growth, but updating their operations in a few key areas can help foodservice operators grow even in today’s tough market, according to David Portalatin of the The NPD Group.
Restaurant and Foodservice
Vertical gardens offer fresh produce with a small footprint
Demand for fresh produce is on the rise as consumer interest in both local and plant-based foods continues to grow. Vertical gardens can provide a source of herbs, leafy greens and other produce for urban farms and restaurants that have minimal space.
Restaurant and Foodservice
Q&A: Denny’s CMO John Dillon on the chain’s strategy and successes
SmartBrief sat down with Denny's CMO John Dillon to find out how the brand stays on the cutting edge of marketing innovation while still keeping its longtime fans happy.
Restaurant and Foodservice
Imagination and Latin American flavors fuel CIA’s Nao Latin Gastro Bar
At Nao Latin Gastro Bar located on The Culinary Institute of America’s San Antonio campus, the chef-instructor and students look to the cuisines of Latin America for inspiration to create a lively menu.
Restaurant and Foodservice
Tech tools give restaurant patrons the personal touch
Restaurant reservation services such as OpenTable and Yelp Reservations help eateries boost customer loyalty.
Restaurant and Foodservice
Looking for menu inspiration? Take it to the streets!
In the US, street foods are a menu category in their own right, taking the industry by storm as operators look to add a bit of authentic “street cred” to menus with globally-inspired street foods.
Restaurant and Foodservice
Restaurants turn to robots to take orders through social channels, digital assistants
Digital orders account for almost 2 billion restaurant visits, and some restaurants on the cutting edge are looking beyond ordering capabilities on their websites or mobile applications to offer conversational ordering.
Restaurant and Foodservice
Millennial sensibilities shape hotel food and beverage programs
It is no secret within the hotel industry that millennial travelers represent a crucial growth market, and this generation’s sensibilities are heavily influencing hotel food and beverage programs.
Restaurant and Foodservice
Q&A: How social media, word of mouth propelled Arby’s first secret menu item
By offering sandwiches that aren't on the chain's regular menu, Arby's has created unexpected buzz among its guests.
Restaurant and Foodservice
Chefs put Mexico’s culinary heritage on the menu with heirloom corn
Through his company, Masienda, Jorge Gaviria is helping US chefs honor Mexico's culinary heritage by sourcing Mexican heirloom corn that they process in-house.
Restaurant and Foodservice
The real numbers behind rising labor costs
The majority of operators are certainly worried about rising labor costs – 75% of operators said they are concerned about labor costs, and one-third of operators are very concerned.
Restaurant and Foodservice
Spirits, other ingredients from South America will add a kick to cocktail menus
The rise of cachaca and pisco has paved the way for more South American spirits to enter the US market, and spirits and flavor profiles from the region are expected to pop up on more cocktail menus this year.
Restaurant and Foodservice
How restaurants can find their voice on social media
Restaurants need an authentic face and voice to find success on social media
Restaurant and Foodservice
Street foods, cajeta, upscale Mexican concepts will drive continued growth of Latin cuisine in US
Latin American foods and flavors were among the top trends of 2016, and the cuisines of Mexico and Central and South America will continue to influence US chefs and food companies in the coming year, experts say.
Restaurant and Foodservice
5 food and beverage trends gearing up to take over 2017
The top food and beverage trends of 2017 may include global flavors at breakfast, new cuts of meat and botanical beverages.
Restaurant and Foodservice
Chefs discuss Latin cuisine’s past, potential at Latin Cuisine Summit
At the CIA's second annual Latin Cuisine Summit, chefs led demos and discussed the history of Chilean and Argentinian cuisine as well as how traditional dishes can inspire modern menus.
Restaurant and Foodservice
Q&A: Dunkin’ Donuts supports sustainability with DD Green Achievement
Dunkin’ Donuts instituted its DD Green Achievement two years ago to ensure that franchise operators had the chance to meet their sustainability goals while also maintaining efficient restaurants.
Restaurant and Foodservice
Hybrid products blur the lines between food and beverage flavors
Rising consumer demand for inventive, over-the-top foods and beverages is driving the growth of a new breed of dishes and drinks that combine two or more flavor profiles into one item.
Restaurant and Foodservice
Majority of operators saw an increase in breakfast sales over the past year
The breakfast landscape has certainly shifted, especially since McDonald’s led a QSR revolution by offering breakfast outside of its traditional daypart, sparking breakfast battles across the industry.
Restaurant and Foodservice
From Mexican wine to Peruvian pisco, Latin American beverages are trending on menus
As Latin American cuisine continues to gain popularity with US consumers, more restaurants and food and beverage manufacturers are embracing Latin American beverages from wine and cocktails to juices and horchata.
Restaurant and Foodservice
Seasonal beverages move beyond pumpkin
Fall signals the start of spicy beverage season
Restaurant and Foodservice
Second annual Latin Cuisine Summit will explore the culinary heritage of Chile, Argentina
The Culinary Institute of America will host its second annual Latin Cuisine Summit Oct. 27 and 28. The event will will highlight the southern region of South America known as el Sur with a focus on the cuisine and wines of Chile and Argentina.
Restaurant and Foodservice
Beverages get a taste of the latest spice trends
Demand for unusual new flavors, healthy ingredients flavor beverages as well as food.
Restaurant and Foodservice
How the world wakes up: international breakfast inspiration
For the fifth year in a row, the number of operators offering breakfast has increased, making the space one of the most competitive dayparts in the industry today.
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Ready Pac Foods teams with Domino’s to offer consumers a healthier option on pizza night
Ready Pac Foods joined forces with Domino’s last month to add a line of three co-branded salad bowls to the restaurant’s menu.