Food
Restaurant loyalty programs evolve with a spectrum of perks
Eateries of all types are adding and updating their loyalty programs to lure customers with a range of perks.
restaurants
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
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
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.
Consumer Insights
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.
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.
Consumer Insights
Into the mainstream: What’s next for organic foods and beverages?
Organic foods and beverages across categories are more accessible than ever before in terms of both availability and price.
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.”
Consumer Insights
Survey: Consumer sentiments around dining out post-COVID
Consumers suggest that they’re ready to move out of crisis mode and get back to business, which for the restaurant industry, means that more are getting comfortable with dining out again, albeit with some concerns about the economy.
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.