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

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How entrepreneurs built a few of D.C.’s top eateries (Image: Exterior of Compass Rose in Washington, D.C.)
How entrepreneurs built a few of D.C.’s top eateries (Image: Exterior of Compass Rose in Washington, D.C.)

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.

For the best kiosk customer experience, don’t remove the human touch
For the best kiosk customer experience, don’t remove the human touch

A panel at the National Restaurant Association’s Restaurant Innovation Summit discussed how restaurants can ensure their investment in kiosks pays off and how the technology may evolve.

Top 10: Hershey’s price hike, PepsiCo’s Imag!ne launch and a new side at Chick-fil-A
Top 10: Hershey’s price hike, PepsiCo’s Imag!ne launch and a new side at Chick-fil-A

Snack food launches were hot topics in this week's top 10, including PepsiCo's new Imag!ne brand.

Foodservice operators tap new tech to improve beer programs
Foodservice operators tap new tech to improve beer programs

New systems that help operators manage inventory or speed service by putting the tap handle in customers’ hands are shaping the future of beer.

Top 10: Campbell's new brand strategy, candy launches and Walmart's smart cart plan
Top 10: Campbell's new brand strategy, candy launches and Walmart's smart cart plan

Fortune ranking Mars as a top workplace, Campbell Soup's new brand strategy and several candy product launches were among this week's top stories.

Straws are just a small piece of the foodservice sustainability puzzle
Straws are just a small piece of the foodservice sustainability puzzle

As off-premise sales continue to grow for restaurants, foodservice packaging will proliferate, so it’s important that restaurants invest in packaging that’s more sustainable from the start and help consumers dispose of it responsibly.

Breaking down language barriers in foodservice
Breaking down language barriers in foodservice

Offering training materials in multiple languages can help break down language barriers in foodservice, and language learning opportunities can assist with employee retention and promote cultural awareness that can strengthen a restaurant’s entire team.

Top 10: Hormel's product launch, Danone's retooled portfolio and an in-demand watermelon dish
Top 10: Hormel's product launch, Danone's retooled portfolio and an in-demand watermelon dish

Hormel's new Skippy P.B. & Jelly Minis, Danone's focus on natural products and a popular smoked watermelon dish were among the subjects of this week's most clicked stories.

Catering to the way consumers cook today
Catering to the way consumers cook today

Changes in the way US consumers cook and eat at home are creating opportunities for food retailers, restaurants and tech companies.

Top 10: Chobani's condiment debut, Dean Foods' plant closures and remembering Joel Robuchon
Top 10: Chobani's condiment debut, Dean Foods' plant closures and remembering Joel Robuchon

A new condiment from Chobani, Dean Foods' plan to closure seven plants and the death of chef Joel Robuchon made this week's most-clicked list.

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