Tricia Contreras

Tricia Contreras edits food and beverage newsletters and writes about news and trends in foodservice, grocery and the culinary world for SmartBrief.com

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Top 10: Chobani's condiment debut, Dean Foods' plant closures and remembering Joel Robuchon
Top 10: Chobani's condiment debut, Dean Foods' plant closures and remembering Joel Robuchon

A new condiment from Chobani, Dean Foods' plan to closure seven plants and the death of chef Joel Robuchon made this week's most-clicked list.

Restaurants, food companies cater to the diets du jour
Restaurants, food companies cater to the diets du jour

The number of US consumers who subscribe to some type of diet is on the rise. Here’s a rundown of how some of the most popular diets are shaping menus and grocery carts -- plus a look at some emerging eating patterns that are primed for growth.

Top 10: General Mills' growth strategy, Halo Top's turnaround and possible P.F. Chang's sale
Top 10: General Mills' growth strategy, Halo Top's turnaround and possible P.F. Chang's sale

General Mills' growth strategy, the changes that led to Halo Top's turnaround and the possible sale of P.F. Chang's were this week's top stories.

Focus on flavor is key in marketing plant-forward food to diners
Focus on flavor is key in marketing plant-forward food to diners

As Americans increasingly seek out meals that are made without meat or use it in a supporting role to plant products, it’s important for foodservice operators to understand how to market these dishes in a way that resonates with consumers.

The future of food is up to chefs
The future of food is up to chefs

It's up to chefs to shape the future of food by using flavor to drive diners toward healthy and sustainable diets, author Michael Ruhlman said at the Culinary Institute of America's Menus of Change conference.

Turning shoppers into diners: What’s driving success at retail foodservice
Turning shoppers into diners: What’s driving success at retail foodservice

Prepared foods present an opportunity for grocery retailers to recapture sales lost to restaurants and connect with consumers on a new level. Here’s a look at what’s driving foodservice sales at retail and strategies that can lead to further success.

Top 10: Campbell CEO steps down, Wendy's redesigns and Elon Musk has a candy plan
Top 10: Campbell CEO steps down, Wendy's redesigns and Elon Musk has a candy plan

Changes at Campbell Soup, Wendy's new store design and Elon Musk's plan to enter the candy market got readers' attention this week.

Plant-based meat, cold coffee and savory uses for yogurt were hot at National Restaurant Show
Plant-based meat, cold coffee and savory uses for yogurt were hot at National Restaurant Show

Plant-based meat, new takes on cold coffee and culinary uses for yogurt were three of the top trends at this year's National Restaurant Association Show.

Cutting-edge tech emphasizes convenience, customer service
Cutting-edge tech emphasizes convenience, customer service

Emerging technologies such as facial recognition and robotics can help streamline operations and enhance the guest experience, panelists said during a session at The National Restaurant Association Show.

MyMenu helps eateries offer personalized nutrition info
MyMenu helps eateries offer personalized nutrition info

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.