Food Service

ProChef SmartBrief

Culinary news for smart chefs

ProChef SmartBrief

Published in partnership with: The Culinary Institute of America

Restaurants see bigger payoffs from data collection

4/20/2015

  • SmartBrief/SmartBlog on Food & Beverage

Restaurants and retail food businesses are finding more ways to use the data they collect to improve their operations and boost sales. Examples range from pop-up Dinner Lab, which will use guest feedb… Read More

Restaurant SmartBrief

Restaurant and food service news

Restaurant SmartBrief

Published in partnership with: National Restaurant Association

Building a sustainable restaurant? These 3 tips will help

4/20/2015

Tarah Schroeder, a principal at Ricca Design Studios, talks about what restaurateurs should know before beginning their new design projects. Her firm specializes in sustainable restaurant builds. Read… Read More

SNA SmartBrief

School nutrition news

SNA SmartBrief

Published in partnership with: School Nutrition Association

Wis. district serves meat from pigs raised by students

4/20/2015

  • Sheboygan Press (Wis.), The

A Wisconsin district recently served lunches that included pork from pigs raised by students in agriculture classes. Officials said it was a learning experience for students as well as a resource for … Read More

WFF SmartBrief

Insights and advice for women leading the foodservice industry

WFF SmartBrief

Published in partnership with: Women's Food Service Forum

Finding the root of the gender pay gap

4/14/2015

  • Washington Post (tiered subscription model), The

Tuesday was Equal Pay Day, a reminder that women still earn less than their male peers. Both internal and external obstacles contribute to the gap, which is problematic for the country as a whole, wri… Read More

CIA Wine & Beverage Edition

Daily news on wine, cocktails, craft beers, coffee, tea and other beverages

CIA Wine & Beverage Edition

Published in partnership with: The Culinary Institute of America

Restaurants expand by-the-glass wine programs

4/20/2015

  • Los Angeles Times (tiered subscription model)

More high-end restaurants are working to improve their by-the-glass wine programs, offering patrons between 20 and 150 wines in a less intimidating, more affordable approach to wine service, experts s… Read More

The Food Business School SmartBrief

Food industry leaders and entrepreneurs news

The Food Business School SmartBrief

Published in partnership with: The Food Business School

Regulatory roadblocks could limit potential of 3D printing of food

4/16/2015

  • ConfectioneryNews.com (France)

The 3D printing of food could offer significant cost savings, open new markets and provide customized foods for those with dietary needs, but the technology could be slowed to a halt due to slow-movin… Read More