Results for "site/food%2520trucks"
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 retailers fight inflation with creative solutions
Find out how grocers are overcoming inflation-related obstacles and boosting customer relations via innovation to meet shifting behaviors.
Functional fungi: Mushroom-based drinks deliver health benefits
Functional mushrooms are trending, especially in the beverage category, due to increased interest in natural health and wellness products.
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.
Personalization has changed the face of e-commerce
Bloomreach CEO Raj De Datta leads you through 3 questions and several steps to create an e-commerce personalization strategy.
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.
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...
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.
Smart labels, sustainability and food safety: What’s new, now and next in food packaging innovations
From improving food safety and offering sustainable material alternatives to helping retailers glean more customer data, food packaging innovations are revolutionizing the food and beverage retail industries.
How Demand Response automation creates a greener, more resilient grid
James Muraca from Enersponse explains how automated Demand Response systems can enhance grid resiliency, utilize more renewables and save users money.
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?
Hotels increase wellness options, amenities for guests
A recent survey by Hilton that finds that wellness activities are top-of-mind for business travelers, and owners of Peloton bikes say they are more likely to choose hotels that have these available.
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.
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 vs. restaurant: Hartman research on the challenges of eating out
Americans love to eat out, yet research from The Hartman Group shows how restaurant offerings often present challenges to individual eating approaches.
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.
Delivery services set their sights on autonomous tech
Restaurants and retailers are tapping into driverless vehicles and drones to deliver food via quicker, more affordable methods.
What’s ahead in grocery shopping and food procurement?
As macro forces impact consumer behavior, shoppers traverse a hybrid world of in-person and online grocery shopping and seek inspiration from an ever-growing number of sources.
Putting the cookie back in the jar isn’t going to work
A reinvention of the third-party cookie misses the mark for what the ad industry needs, writes Semcasting's Ray Kingman. He explores the battle over the first-party cookie and what we can expect with the future of identity.
Achievement teams approach can energize education PLCs
Turn education on its head with achievement teams that use student assessment data to improve teaching rather than judge students' abilities.
SmartSummit: The role of vertical farming in efficient and sustainable food systems
AeroFarms, Frieght Farms and S2G Ventures discuss the state of the indoor growing industry during SmartBrief’s SmartSummit, “The role of vertical farming in efficient and sustainable food systems."
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.
3 ways the metaverse is reshaping e-commerce marketing
How is this virtual reality shaping brands' approach to e-commerce marketing.
Ocean-Based Climate Solutions and the Blue Economy
Jason Busch from the Pacific Ocean Energy Trust outlines the many ways the ocean can be used to power a more sustainable future.
How intersections can help you find business direction
Strategically identifying the intersections your business sits at can help leaders find the right direction and actions to pursue.
Extra Credit: Wasteful school, punitive paddles, gaining student trust
Are schools a waste of time? Can we build enough student-adult trust in schools? Read these and more quick takes in Education Extra Credit.
Growing up: The catalysts, benefits and challenges of indoor farming
Indoor vertical farms can create a near-perfect environment to grow plants without the use of pesticides and without the traditional weather-related issues traditional farmers face.
Plant-based foods that emphasize plants appeal to consumers seeking less-processed foods
As the plant-based category evolves, food manufacturers and foodservice operators would do well to keep in mind their customers who are craving plant-based foods that emphasize plants, rather than attempt to replicate the experience of eating meat.