Restaurant and Foodservice: SmartBrief Originals
McDonald's McRib
McDonald's McRib

Unicorn Frappuccino, McRib sandwiches, Bacon Sriracha Fries – limited time offers (LTOs) have resonated with a wide consumer base.

LTOs – Here today and gone tomorrow...but do they leave ROI behind?
LTOs – Here today and gone tomorrow...but do they leave ROI behind?

There is no question that LTOs are an important part of the restaurant industry’s marketing initiatives, but measuring the performance of an LTO can sometimes be challenging.

Q&A: Plant-forward dining trend creates opportunities for foodservice operators to highlight produce
Sponsored Content
Q&A: Plant-forward dining trend creates opportunities for foodservice operators to highlight produce

Chef Mark Garcia, director of foodservice for Avocados From Mexico, discusses trends in plant-forward dining.

Overcoming the challenges of local sourcing
Overcoming the challenges of local sourcing

Restaurants that use a farm-to-table model can adopt a few simple strategies to offset the challenges inherent to sourcing locally.

How restaurants can launch effective delivery services
How restaurants can launch effective delivery services

Restaurants that want to launch delivery services often aren’t sure where to start and whether to use an in-house program or to outsource it. Consider these tips to make the decision easier.

For food and beverage programs, technology is raising the bar for both anticipating guests’ needs and delivering on what they want in new ways.

Food truck fare, steakhouse fusions stoke US interest in Brazilian cuisine
Food truck fare, steakhouse fusions stoke US interest in Brazilian cuisine

Chefs are drawing on Brazilian influences to create modern dishes that blend Brazilian elements with current US food trends, and new concepts from Brazil are primed to enter the US market as interest in Latin American cuisine grows.

3 tips help ease the transition from food supplier to restaurateur
3 tips help ease the transition from food supplier to restaurateur

Some suppliers and wholesalers have shifted to selling their products to consumers, either by launching their own food brands or by opening restaurants. These tips will help those who are planning to make the leap.

Top 3 food and beverage trends from NRA Show 2017
Top 3 food and beverage trends from NRA Show 2017

Plant-based alternatives to meat and seafood, upgraded eggs and a bevy of beverages on tap were top trends at the National Restaurant Association Show.

Knowledge, enthusiasm and a planned approach can turn servers into sellers
Knowledge, enthusiasm and a planned approach can turn servers into sellers

Hospitality expert Bob Brown outlined strategies that restaurant owners and managers can use to boost check averages and increase customer satisfaction at a session during NRA Show 2017.