Industry News
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

Read All Stories from Tricia Contreras

Restaurants turn to tech tools to streamline vaccine requirements, verification
Restaurants turn to tech tools to streamline vaccine requirements, verification

As more restaurants begin to require customers to show proof of COVID-19 vaccination for indoor dining, many are enlisting technology solutions to streamline the process of informing diners and verifying their vaccination status.

Top 10: A tale of 2 chickens, Walmart’s ghost kitchens, Whole Foods’ Just Walk Out stores
Top 10: A tale of 2 chickens, Walmart’s ghost kitchens, Whole Foods’ Just Walk Out stores

Plant-based food maker Impossible Foods rolled out its first chicken alternative this week, adding Impossible Chicken Nuggets to it’s lineup of burger and sausage alternatives.

SmartSummit: Schools grapple with supply chain issues and other challenges as new year begins
SmartSummit: Schools grapple with supply chain issues and other challenges as new year begins

Two school nutrition experts spoke about the lessons learned during the 2020-21 school year and the challenges that lie ahead during SmartBrief’s Aug. 24 SmartSummit, “What’s on the menu for the 2021-22 school year?"

Top 10: Amazon Fresh grows in Pa.; Hershey’s has plans for Lily’s brand; Consumers worry about packaging waste
Top 10: Amazon Fresh grows in Pa.; Hershey’s has plans for Lily’s brand; Consumers worry about packaging waste

News that Amazon opened its first Amazon Fresh store in Pennsylvania with plans to add a second in the state was this week’s most-clicked story among SmartBrief food and beverage readers.

How the pandemic has reshaped the future of restaurants
How the pandemic has reshaped the future of restaurants

Whether it’s new or expanded channels for off-premises that cater to lasting demand for convenient meal options or programs that serve the local community, here’s a look at some of the concepts and innovations that are defining the future of foodservice.

Top 10: Nestle’s $1B e-commerce plan, new Oreo flavors, Walmart’s ESG progress report
Top 10: Nestle’s $1B e-commerce plan, new Oreo flavors, Walmart’s ESG progress report

Walmart recently debuted a new webpage to highlight its progress on environmental, social and governance goals.

Restaurants roll back restrictions as more people get vaccinated, but most stop short of requiring proof
Restaurants roll back restrictions as more people get vaccinated, but most stop short of requiring proof

Many US restaurants are taking an “honor system” approach when it comes to customers’ vaccination status in an effort to avoid pushback from guests and the possibility of running afoul of state rules against asking for proof of vaccination.

How restaurants can encourage and empower employees to get vaccinated against COVID-19
How restaurants can encourage and empower employees to get vaccinated against COVID-19

Many US restaurants are encouraging employees and patrons to get the COVID-19 vaccine, and providing incentives for those who do. However, legal complications are keeping most restaurant operators from making vaccination mandatory.

Top 10: CPG companies focus on flexibility; Lawmakers aim to expand summer food program; Restaurants line up for federal aid
Top 10: CPG companies focus on flexibility; Lawmakers aim to expand summer food program; Restaurants line up for federal aid

Lawmakers made plans this week to introduce the Stop Child Hunger Act, which would expand the summer Electronic Benefit Transfer program adopted during the pandemic.

Creating plant-forward menus that serve the planet, consumers and the bottom line
Creating plant-forward menus that serve the planet, consumers and the bottom line

Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.

Pages