SmartBrief Originals Insights, analysis and best practices.
Interview

A little preparation will go a long way when it comes to interviewing job candidates.

What’s next for fast casuals?

Is this the end of the golden age of fast casual dining?

Tulips

The ad-tech industry is experiencing two distinct and opposing trends.

Stress

When stress is affecting you, don't bottle it up. Here's what to do instead.

Networking

9 entrepreneurs offer tips on being a better networker.

Four school leaders share what keeps them up at night and how they’re tackling those issues.

Taste, texture are key considerations for sugar reduction in foodservice
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Tweaking food and beverage formulations can be a daunting task since taste, texture and appearance hang in the balance. Two scientists from Kerry talk about how the company works with foodservice clients for successful sugar reduction.

Make Twitter work for you

Two easy ways to make your Twitter feed a learning tool.

Productivity

Make it safe for your highly productive employees to “ask for help,” “ask questions” and “know who to go to” to seek assistance.

Flavor, convenience are key to helping consumers eat more plants
Sponsored Content

The American diet is slowly shifting as consumers make an effort to eat more plants, and shoppers are on the lookout for products and solutions that make it easier and more delicious to work more fruits and vegetables into their diet.

Last week's poll question: How important is it that training content be fully customized for your organization?

Growth

Growth requires you to elevate your self-awareness so that you can identify your shortcomings and change your unproductive habits.

Clean eating and avoiding allergens are top concerns for college students
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Finding foods that agree with specific dietary needs and knowing where the ingredients in their food come from are among the top priorities for college students and their millennial and Generation Z peers.

Ahimi plant-based tuna; A plant-based approach to sustainable seafood

Started by a chef with a mission to create a sustainable, plant-based alternative to tuna, Ocean Hugger Foods is preparing to add two new items to its lineup of plant-based seafood products.

What’s trending? From troubling test scores to Title II, don’t miss these most-read stories.