Part 1: How to serve today’s digital nomad and bleisure travelers
From hotel and lodging to air travel, digital nomads and bleisure travelers are impacting business travel in ways being felt across the board.
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From hotel and lodging to air travel, digital nomads and bleisure travelers are impacting business travel in ways being felt across the board.
Five of the top food and beverage trends to watch for 2023 include a beverage category that will continue to gain popularity and the social media platform that experts think will most influence where and what consumers want to eat.
Craft beer sales rebounded in 2021 and 2022 saw the return of Oktoberfest and the Great American Beer Festival.
As restaurants adjust to changing business conditions some operators are using robots and other automation technologies to reallocate some tasks and maximize efficiency.
Americans love to eat out, yet research from The Hartman Group shows how restaurant offerings often present challenges to individual eating approaches.
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."
A look inside how independent retailers learned to adapt and market their stores and products throughout the pandemic.
Fancy food startups found their way during the pandemic with mission-driven models.
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.
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.
Work won't remain virtual forever, and there are good reasons for that. Here's a look at what to expect next.
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.
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.
In this interview, OrderB4 founder and CEO Randy Murphy discusses the virtual kitchen system's origins in restaurants and what makes it an ideal solution for brands, ghost kitchen operators and consumers.
Read this week's 10 most popular food-and-beverage stories on SmartBrief
Tristan Grimbert talks renewable energy trends and challenges
Restaurants turn to CPG product sales as the coronavirus pandemic continues to restrict indoor dining.
Halloween in 2020 looks very different from past years, but candy makers have pivoted to help consumers celebrate at home.
As the foodservice and hospitality industries begin reopening, food halls are demonstrating how they will survive the coronavirus pandemic.
Restaurants, CPG manufacturers and food retailers are all investing in new, innovative ways to give eco-conscious consumers what they’re prioritizing in their food choices.
How are consumers enjoying mocktails and other alcohol-free beverages while many bars and restaurants are closed?
During this time of need, it’s only becoming more crucial to consider not just patients’ wants in terms of food and beverage offerings, but also re-assess what health care operators need from suppliers in order to weather this storm.
What solutions are CPG manufacturers turning to for reducing, reusing and recycling food and beverage packaging?
US grocers and mass retailers struggled to keep shelves stocked and customers assured as the number of coronavirus cases continued to rise.
How is the agriculture industry prepared to meet the needs of the booming vertical farming market?
A growing number of vegans are seeking wines made without animal products.
Hotels and airlines are working harder than ever to make business travelers more comfortable.
Nothing is more important than safety when traveling in unfamiliar surroundings. Knowing where to stay, the contents of food and beverages, and how to handle an emergency all are essential to a safe and pleasant business or leisure trip.
Workplace dining has only become more high profile thanks to companies like Google and Facebook who are known for their wide variety of food-centric perks.
In a quest to cut down on packaging waste and the toll it takes on the planet, more foodservice and consumer packaged goods companies are beginning to consider reusable containers.
The rising cost of third-party services is spurring more restaurants to rethink the way they deliver food and invest in strategies that make sure their brand doesn’t fade into the background.
US craft beer sales grew 5% in 2018
New systems that help operators manage inventory or speed service by putting the tap handle in customers’ hands are shaping the future of beer.
McDonald's new Chicago eatery, Tyson Foods plant-based protein plans, new products at ALDI US
Turning the spotlight to casual dining and how the segment is adapting to evolving consumer expectations.
Independent eateries play to their strengths with service, unique concepts.
A new platform from restaurant nutrition company Healthy Dining aims to help restaurant brands offer personalized nutrition information that lets customers select their meal based on dietary goals and restrictions.
SEO on DIY website builders have limitations but marketers can still do a lot to improve visibility
Takeout and delivery orders are on the rise, but many diners neglect to add dessert. Restaurants can entice diners to add a sweet end to their meal with bundles and proper packaging.
Meatheads founder and chief executive Tom Jednorowicz shares tips on how restaurants can preserve the in-restaurant dining experience in the age of delivery.
Senior construction director Mike Snyder has created a comprehensive build-out plan that cuts costs for franchisees.
Big Data to date has helped both sides in the struggle between consumers and corporations. We have to make sure it remains a fair fight.