Tricia Contreras edits food and beverage newsletters and writes about news and trends in foodservice, grocery and the culinary world for SmartBrief.com
A growing wave of tech companies are building hiring platforms designed to make it easier for operators and workers to fill open shifts.
As the number of restaurants in the US continues to climb and unemployment levels decline, operators are turning to several tactics to attract and retain employees.
Mars' new icon and logos, Frito-Lay's launch of new Doritos and Cheetos products, and Philadelphia's plan to ban cashless stores and restaurant's made this week's most-read list.
CBD is a rising star in the food and beverage world, but recent crackdowns at state and local levels have made the already hazy regulation of the product even more confusing.
Kellogg's launch of Caticorn Cereal made with edible glitter was the most-clicked story among SmartBrief food and beverage readers this week.
The rising cost of third-party services is spurring more restaurants to rethink the way they deliver food and invest in strategies that make sure their brand doesn’t fade into the background.
As more traffic moves off-premise, offering beer and wine delivery can give restaurants an opportunity to add high-margin alcohol sales to delivery orders.
The reorganization of TreeHouse Foods' snack unit, Chobani's new plant-based yogurt line and Chipotle's roll-out of bowls based on popular diets were among the week's top read stories.
Restaurant revamps, plant-based dishes and changes in company culture made headlines this year.
The founders of Washington, D.C.'s Compass Rose and Timber Pizza dish on how they broke into the restaurant business and built their successful eateries from the ground up.