Tricia Contreras

Value and AI among top 2024 food trends predictions

By Tricia Contreras 12/14/23

Fried chicken is a vehicle for sharing culinary cultures

By Tricia Contreras 11/21/23

Q&A: Checking in on trends, resources for wine and beverage professionals

By Tricia Contreras 10/30/23

Food Food Retail

Getting the most out of urban grocery store design

By Tricia Contreras 10/12/23

Food Food Retail

Building the refrigeration technician workforce of tomorrow

By Tricia Contreras 10/06/23

Restaurant loyalty programs evolve with a spectrum of perks

By Tricia Contreras 09/29/23

Paving the way for a more inclusive wine industry

By Tricia Contreras 08/28/23

Food Technology

How will AI transform the food industry?

By Tricia Contreras 08/14/23

How restaurants are using AI, from menu development to marketing

By Tricia Contreras 07/17/23

Are better burgers, desserts the key to more nutritious, sustainable eating?

By Tricia Contreras 06/29/23

Plant-based steak, seaweed products and customizable drinks on display at restaurant show

By Tricia Contreras 05/25/23

Combining automation and AI with the human touch

By Tricia Contreras 05/22/23

Fostering a sustainable future for wine and beverages – from the field to the glass

By Tricia Contreras 04/24/23

Off-premises dining will continue to help restaurants grow in 2023

By Tricia Contreras 03/15/23

Beverage pros weigh in on the alcohol-free beverage trend

By Tricia Contreras 02/27/23

Food Technology

Automation elevates on-demand foodservice options

By Tricia Contreras 02/06/23

Seaweed wave: Health, sustainability spur algae’s popularity

By Tricia Contreras 01/12/23

5 food and beverage trends to watch for 2023

By Tricia Contreras 12/19/22

National Restaurant Association’s tech and innovation policy lead looks back at 2022, ahead to 2023

By Tricia Contreras 12/09/22

Q&A: CIA faculty discuss challenges, opportunities facing the culinary industry in 2023

By Tricia Contreras 12/09/22

Restaurants craft proprietary plant-based proteins that go beyond off-the-shelf products

By Tricia Contreras 11/28/22

Restaurants reallocate some tasks to robots to deal with staffing shortages

By Tricia Contreras 10/05/22

Plant-based foods that emphasize plants appeal to consumers seeking less-processed foods

By Tricia Contreras 08/22/22

Food Restaurant and Foodservice Technology

Checking in on 2021 Foodservice Innovation Awards winners

By Tricia Contreras 08/15/22

SmartSummit: The role of technology in restaurant recruitment and retention

By Tricia Contreras 07/27/22

Personal, planetary health drive appetite for plant-based foods

By Tricia Contreras 06/27/22

Labor-saving tech, plant-based chicken and eggs among restaurant show’s top trends

By Tricia Contreras 06/02/22

Do more with less using the 5 Ps of menu innovation

By Tricia Contreras 05/23/22

Chef Spike Mendelsohn on the magic of mushrooms for plant-forward cooking

By Tricia Contreras 05/04/22

SmartSummit: How chefs and restaurants are working toward a more sustainable food system

By Tricia Contreras 04/27/22

Local sourcing can alleviate restaurant supply chain struggles

By Tricia Contreras 01/24/22

Food and restaurant trends for 2022 include robots, sustainability

By Tricia Contreras 12/22/21

Worlds of Flavor: Global influences and local roots drive the future of dining

By Tricia Contreras 11/11/21

Q&A: Pastry chef talks about the techniques, inspiration behind her edible works of art

By Tricia Contreras 11/01/21

Restaurants turn to tech tools to streamline vaccine requirements, verification

By Tricia Contreras 09/18/21

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

By Tricia Contreras 08/31/21

How the pandemic has reshaped the future of restaurants

By Tricia Contreras 08/01/21

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

By Tricia Contreras 06/22/21

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

By Tricia Contreras 06/12/21

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

By Tricia Contreras 05/09/21

What role will robots play in the future of food delivery?

By Tricia Contreras 03/31/21

Community connections help independent restaurants stay afloat amid pandemic

By Tricia Contreras 02/21/21

Restaurants vs. retail: Breaking down consumers’ plant-based appetites

By Tricia Contreras 02/04/21

Increased demand for off-premises ushers in new era of restaurant design

By Tricia Contreras 01/13/21

2021 will bring continuing focus on wellness, flexitarian diets, and ways to make dining out safe and memorable

By Tricia Contreras 12/23/20

Resilient restaurateurs press on with new eateries optimized for uncertain times

By Tricia Contreras 11/02/20

Restaurants encourage employees, customers to vote and make plans to feed people at the polls

By Tricia Contreras 10/22/20

How the pandemic is shaping home cooking trends

By Tricia Contreras 09/29/20

Restaurants invest in tech tools to increase safety during the pandemic and beyond

By Tricia Contreras 08/25/20

Resilience, innovation will help the restaurant industry rebuild

By Tricia Contreras 08/11/20

Restaurant reopenings require balance between reassuring diners, reinforcing rules

By Tricia Contreras 07/07/20

Familiar formats can boost appeal of plant-forward meals

By Tricia Contreras 06/09/20

Restaurants get creative with off-premises dining to create a sense of place

By Tricia Contreras 04/18/20

How restaurants are reacting to the coronavirus outbreak

By Tricia Contreras 03/07/20

Sous vide finds mainstream success in foodservice, consumer kitchens

By Tricia Contreras 02/18/20

Reset the Table initiative aims to advance gender equality in the foodservice industry

By Tricia Contreras 02/05/20

What’s Hot for 2020: Plant-based, many ways

By Tricia Contreras 01/15/20

Expanded plant-based options, elevated kids’ fare and alcohol-free beverages are on the menu for 2020

By Tricia Contreras 12/17/19

Improving plant-based options mean meat isn’t always a must-have

By Tricia Contreras 10/30/19

Food Retail

Retailers, restaurants tap into a powerful resource that’s in their employees’ own pockets

By Tricia Contreras 10/05/19

Food Retail

Focus on fresh is key when courting today’s grocery shopper

By Tricia Contreras 09/14/19

Biodiversity plays a key role in the future of food

By Tricia Contreras 06/25/19

Report: Foodservice industry continues to make progress toward a more sustainable, plant-forward future

By Tricia Contreras 06/19/19

Plant-based foods, off-premise tech solutions stood out at restaurant show

By Tricia Contreras 05/21/19

Investing in underutilized talent pools can strengthen the restaurant workforce

By Tricia Contreras 05/20/19

Reusable packaging is gaining a foothold in the fight against waste

By Tricia Contreras 05/05/19

How the gig economy is changing how restaurants hire, manage their workforce

By Tricia Contreras 04/04/19

Restaurants turn to parties and perks to recruit, retain employees

By Tricia Contreras 03/26/19

Recent crackdowns muddy the waters around CBD in food and beverages

By Tricia Contreras 03/01/19

Restaurants rethink third-party delivery partnerships

By Tricia Contreras 02/05/19

Alcohol delivery can be a boon for eateries as off-premise dining grows

By Tricia Contreras 01/20/19

The foodservice and culinary news that shaped 2018

By Tricia Contreras 12/14/18

How entrepreneurs built a few of D.C.’s top eateries

By Tricia Contreras 12/03/18

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

By Tricia Contreras 11/09/18

Foodservice operators tap new tech to improve beer programs

By Tricia Contreras 10/26/18

Straws are just a small piece of the foodservice sustainability puzzle

By Tricia Contreras 10/02/18

Breaking down language barriers in foodservice

By Tricia Contreras 09/25/18

Catering to the way consumers cook today

By Tricia Contreras 08/25/18

Restaurants, food companies cater to the diets du jour

By Tricia Contreras 07/18/18

The future of food is up to chefs

By Tricia Contreras 06/26/18

Focus on flavor is key in marketing plant-forward food to diners

By Tricia Contreras 06/25/18

Food Retail

Turning shoppers into diners: What’s driving success at retail foodservice

By Tricia Contreras 06/19/18

Plant-based meat, cold coffee and savory uses for yogurt were hot at National Restaurant Show

By Tricia Contreras 05/25/18

Cutting-edge tech emphasizes convenience, customer service

By Tricia Contreras 05/22/18

MyMenu helps eateries offer personalized nutrition info

By Tricia Contreras 05/15/18

Hunger for Latin cuisine brings more Latin ingredients to the US market

By Tricia Contreras 04/24/18

Robots could improve the restaurant experience for staff, diners

By Tricia Contreras 04/09/18

Appeal of authentic global flavors can help drive sales of regional Latin snack foods

By Tricia Contreras 03/27/18

Charitable giving helps restaurants forge connections, give back

By Tricia Contreras 03/10/18

Masa, mezcal reflect Mexico’s culinary craft

By Tricia Contreras 02/27/18

Latin cuisine’s rising popularity could put more dishes, chefs in the spotlight

By Tricia Contreras 01/30/18

Latin cuisine offerings in the US will expand with regional, reimagined dishes

By Tricia Contreras 12/23/17

Chefs say 86 these dishes, ingredients in 2018

By Tricia Contreras 12/09/17

Q&A: Guerrilla Tacos tells the story of an LA chef and his one-of-a-kind taco truck

By Tricia Contreras 11/27/17

CPG

New snacks bring plant-based trend to the center of the store

By Tricia Contreras 11/18/17

Rise of the robots: Automation’s role in the future of foodservice

By Tricia Contreras 11/06/17

Top tech tips from the Restaurant Innovation Summit

By Tricia Contreras 11/01/17

CIA Latin Cuisine Summit focuses on the Caribbean in its third year

By Tricia Contreras 09/26/17