Industry News
Restaurant and Foodservice: SmartBrief Originals
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.

How the pandemic is reshaping restaurant real estate
How the pandemic is reshaping restaurant real estate

The pandemic has created struggles, opportunities in the restaurant world.

Looking at the future of restaurant technology
Looking at the future of restaurant technology

Advancements that make the experience faster, safer and easier are among the most important future components of any restaurant.

Restaurants embrace plant-based meat alternatives tailored to their brands
Restaurants embrace plant-based meat alternatives tailored to their brands

Shipments of plant-based meat alternatives to US restaurants soared in April, according to NPD Group data.

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.

SmartBrief, MFHA unveil Foodservice and Hospitality Diversity and Cultural Intelligence Report
SmartBrief, MFHA unveil Foodservice and Hospitality Diversity and Cultural Intelligence Report

martBrief and MFHA have collaborated on an in-depth survey to create a report on the state of diversity in foodservice and hospitality.

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.

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.

Foodservice Innovation Awards judges discuss meeting today's challenges
Foodservice Innovation Awards judges discuss meeting today's challenges

Video: Judges discuss the importance of this awards program, insights about some of the winners and their experience evaluating the nominees in each category.

Burger trends: Balance between meat and not, daring and classic
Burger trends: Balance between meat and not, daring and classic

From innovative sauces and high-end meats and cheeses to innovative replacements for the traditional bun, Datassential takes a look at the the biggest opportunities for growth in the ever-successful category.

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