SmartBrief Originals
News, trends and best business practices for the food and beverage industry.
Q&A: How can foodservice operators succeed in today’s environment of slow growth?

Changing consumer habits are causing a slowdown in restaurant growth, but updating their operations in a few key areas can help foodservice operators grow even in today’s tough market, according to David Portalatin of the The NPD Group.

Dean Foods highlights Mayfield Creamery’s heritage with return to original name
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A brand refresh for Mayfield Creamery is bringing the iconic southern dairy brand back to its original name, underscoring its authenticity and rich backstory that began in Athens, Tenn., in 1923.

What's behind the tea movement?

Tea is growing in popularity as new varieties and brands come onto the market. Could it overtake coffee as the drink of the moment?

Top 10: Exec changes at Mondelez and Snyder's-Lance, how social inspires Taco Bell menu

News that Mondelez North American President Roberto Marques will leave the company was this week's most-clicked story among SmartBrief's food and beverage readers. A feature on how social media inspires menu innovation at Taco Bell also proved popular.

Healthcare foodservice

Over the next year, consumer spending in healthcare foodservice is expected to grow 2.1%, a slightly stronger growth figure than that of the foodservice industry overall.

The Soulfull Project takes a new and localized approach to one-for-one model
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By donating a serving of its multigrain hot cereal to a local food bank for every serving purchased in a store, The Soulfull Project is helping fight hunger at the community level.

Plant-based foods bloom amid growing demand

Consumers are demanding more plant-based food options and companies are obliging with a slew of new products.

Unilever plans to sell its spreads division

Top 10: Unilever’s spread sale, Taco Bell’s breakfast test

Chobani, siggi’s take their branding beyond yogurt

Chobani and siggi's have built their success on more than just the yogurt they sell. Read more about how.

Vertical gardens offer fresh produce with a small footprint

Demand for fresh produce is on the rise as consumer interest in both local and plant-based foods continues to grow. Vertical gardens can provide a source of herbs, leafy greens and other produce for urban farms and restaurants that have minimal space.

Danone's plans for Stonyfield, JAB's Panera acquisition, Wegmans' new CEO

SmartBrief readers were drawn to news about mergers and acquisitions activity this week, as well as leadership changes and new product launches.

Tech tools let restaurants put data to work
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Tech tools can be real time-savers for restaurants and provide valuable data that can be used to set personalized goals for staff members and improve the customer experience.


As an anchor point to innovate around, our increasing propensity to snack throughout the day presents multiple opportunities for food and beverage companies in terms of meeting the needs of new, flexible eating styles.

Q&A: Best practices for sourcing, serving sustainable seafood
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Guy Lott, corporate chef and vice president of sales for Regal Springs Tilapia, shares advice for sourcing and serving sustainable seafood, including on-trend menu ideas for tilapia.

Q&A: Denny’s CMO John Dillon on the chain’s strategy and successes

SmartBrief sat down with Denny's CMO John Dillon to find out how the brand stays on the cutting edge of marketing innovation while still keeping its longtime fans happy.