Restaurant and Foodservice
Restaurants challenge themselves to cut food waste
Nearly a year ago, then-Mayor Michael Bloomberg issued a challenge to New York City’s restaurants to cut their food waste in half. About 150...
Restaurant and Foodservice
Restaurant and Foodservice
How supply chain traceability relates to consumer affairs and the bottom line
New food and drug safety laws are creating a headache for supply chain executives but there is an offsetting benefit for companies to aggressively...
Restaurant and Foodservice
Navigating the Sysco-US Foods Merger: What does it mean for the foodservice industry?
Datassential, The Hale Group release early results from the operator purchasing impact report When Sysco and US Foods announced plans to merge late last...
Restaurant and Foodservice
The 2nd annual RIZMYS finalists announced
The 2nd Annual RIZMYs Awards are quickly approaching! Again, the ceremony will be held at the at FSTEC NexGen conference, taking place in New...
Restaurant and Foodservice
How to stay out of the download-and-delete graveyard
(Photo: Flickr user Jhaymesisviphotography) “Now, it’s loading the menu and pricing for this location.” My guide was walking me through a top QSR brand’s...
Restaurant and Foodservice
A sneak peak at consumer dessert behavior, trends
From red velvet to pumpkin, croissant hybrids to savory sweets, desserts have showcased a huge number of changing trends over the past few years....
Restaurant and Foodservice
Welcome to SmartBlog on Restaurants
SmartBrief is proud to debut SmartBlog on Restaurants, a resource dedicated to providing news, interviews and social-media updates for restaurant owners and managers. The...
Restaurant and Foodservice
Bruegger’s builds on breakfast
This post is by SmartBlog on Restaurants and SmartBrief on Restaurants contributor Janet Forgrieve. Restaurants depend more than ever on the morning crowd to...
Restaurant and Foodservice
How to start composting
SmartPulse — our weekly reader poll in SmartBrief on Restaurants — tracks feedback from restaurant owners and managers about current trends and issues. Last...
Restaurant and Foodservice
Where different cultures meet in a dish
SmartBrief’s Angela Giroux Scheide tuned in to this week’s episode of “Top Chef D.C.” “Top Chef D.C.” left D.C. and headed to Singapore for...
Restaurant and Foodservice
The power of seasonal marketing
SmartPulse — our weekly reader poll in Restaurant SmartBrief — tracks feedback from restaurant owners and managers about current trends and issues. Last week’s...
Restaurant and Foodservice
Q-and-A: How to globally franchise a neighborhood cupcakery
This post is by SmartBrief’s Doris Nhan. Smallcakes, a cupcake shop based near Kansas City, Kan., gained fame after owner Jeff Martin appeared on...
Restaurant and Foodservice
Q-and-A: Chef Josh Galliano, Food & Wine’s Best New Chef Midwest finalist
Chef Josh Galliano of Monarch Restaurant in Maplewood, Mo., was selected as a Midwest finalist for this year’s Food & Wine’s “The People’s Best...
Restaurant and Foodservice
A peek at the Natural Products Expo West
This guest blog post is written by Chris Warne, associate publisher of SmartBrief’s Food & Beverage Group. Outside the Natural Products Expo West Show...
Restaurant and Foodservice
Johnny Rockets’ checklist for switching to digital menu boards
Johnny Rockets restaurants hark back to slower times when there was less technology, but the chain recently announced that it will be updating its...
Restaurant and Foodservice
Unilever: 3 questions consumers ask about their food
To date, food companies have a lot more experience dealing with food-labeling legislation than restaurants have. That’s what made insight from Lisa Carlson, nutrition...
Restaurant and Foodservice
Live from Fancy Food: How to improve your gluten-free menu offerings
Even though the percentage of people who have an intolerance to gluten — about one in 20 — is not high, businesses should still...
Restaurant and Foodservice
Clyde’s Restaurant Group: How to keep employees up on food safety
A recent survey of Chicago restaurant staff found only half scored 70% or higher on basic safe food handling practices to prevent foodborne illnesses,...
Restaurant and Foodservice
Q-and-A: Marion Nestle on future trends in the food and nutrition industries
Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies and Public Health at New York University. She is the author of three...
Restaurant and Foodservice
Food-item traceability: Why operators must stay engaged
It was in 2006 that we at UFPC and our fellow members of the Foodservice GS1 US Standards Initiative felt it was time to...
Restaurant and Foodservice
Which came first, the humanely raised chicken or the cage-free egg?
Denver-based Chipotle Mexican Grill made a big splash when it began sourcing humanely raised pork from Niman Ranch several years ago, the first step...
Restaurant and Foodservice
When your waiters do windows
Companies big and small have long been trying to figure out how to do more with less, but going too far in that direction...
Restaurant and Foodservice
Sandy tests the food supply
In the days and hours leading up to superstorm Sandy, residents of New York, New Jersey and Connecticut found most of the bottled water...
Restaurant and Foodservice
Burger 21 bets big on nonbeef burgers
Burger 21 in Tampa, Fla., is winning over more than red meat lovers with a menu split down the middle between beef burgers and...
Restaurant and Foodservice
Smoothie King turns 40 with growth plans in place
Smoothie King founder Steve Kuhnau opened his first store in 1973, began franchising the original smoothie concept in 1989 and last year sold his...
Restaurant and Foodservice
Q2 top social restaurant brands rocking mobile and location
The much-anticipated Q2 2013 Restaurant Social Media Index (RSMI) data has been released, and a lot of brands have moved around in Q2. The...
Restaurant and Foodservice
What’s on the plate for 2014?
November always brings the foodie forecasts for the year ahead, and this week we got the annual detailed predictions from Baum + Whiteman and...
Restaurant and Foodservice
Companies get creative to navigate the complex world of online grocery
The online grocery industry has come a long way since Webvan’s failed attempt in the business, but there is still a long way to...
Restaurant and Foodservice
Restaurants encourage consumers to reach for whole grains
On Wednesday, April 2, 2014, Healthy Dining and several of Healthy Dining’s restaurant partners will join the Whole Grain Council’s annual Whole Grain Sampling...
Restaurant and Foodservice
3 fast casual execs share their secrets to success
Fast Casual continues to evolve, making the concept a moving target for restaurateurs who are trying to succeed in the market that accounted for...
Restaurant and Foodservice
Q-and-A: FMI CEO Leslie G. Sarasin on the state of women’s leadership in food retail
FMI President and CEO Leslie G. Sarasin Promoting and retaining female leaders is important in any industry, and food retail is no different. SmartBrief...
Restaurant and Foodservice
Q&A: Georgia-Pacific CEO Jim Hannan on sustainabilty and the difficulty of innovation
As a company based around renewable and recyclable resources, Georgia-Pacific has sustainability at its core. As president and chief executive officer of the leading ...
Restaurant and Foodservice
Retailers get creative to communicate with shoppers through in-store signage
Signage is displayed in a Safeway store (Photo: NewsCred) In an increasingly digital age, in-store signage might not come to the top of retailers’...
Restaurant and Foodservice
Q&A: What can restaurants do to reduce food waste?
Abshire (Photo: National Restaurant Association) For restaurants looking to implement a sustainability plan, one of the best places to start is by reducing food...
Restaurant and Foodservice
A restaurant’s guide to nontraditional locations
As exhibitors set up their wares (and began heating up the day’s free samples) early Sunday morning at the NRA Show 2010, I headed...
Restaurant and Foodservice
5 crazy menu items in 2010
SmartPulse — our weekly reader poll in SmartBrief on Restaurants — tracks feedback from restaurant owners and managers about current trends and issues. Last...
Restaurant and Foodservice
Noodles and Co.’s founder talks entrepreneurship, healthy food and new concepts
This post is by SmartBlog on Restaurants and Restaurant SmartBrief contributor Janet Forgrieve. Aaron Kennedy spent more than a decade building a restaurant chain...
Restaurant and Foodservice
Restaurants are waking up to breakfast sales
SmartPulse — our weekly reader poll in SmartBrief on Restaurants — tracks feedback from restaurant owners and managers about current trends and issues. Last...
Restaurant and Foodservice
Senate votes to give FDA more power with passage of food safety bill
The Senate today passed a $1.4 billion food safety bill, by a vote of 73 to 25, which would give the Food and Drug...
Restaurant and Foodservice
What you missed at the Winter 2011 Fancy Food Show
Did you miss out on the French cheeses, Italian pastas and other specialty goods at the Winter 2011 Fancy Food Show? Here are a...
Restaurant and Foodservice
Technomic’s David Henkes: How restaurants can keep up with food trends
From a food truck revolution to over-the-top dining experiences, restaurateurs can expect a slew of new trends this year. We spoke with Technomic‘s David...
Restaurant and Foodservice
Mad Greens CEO stresses transparency on nutrition
With 10 open stores and an 11th set to launch next month, Colorado-based Mad Greens isn’t big enough to fall under new federal rules...