SmartBrief Originals Insights, analysis and best practices.
How to turn restaurant data analytics into increased sales

Restaurants often have a mountain of data at their fingertips, but aren’t sure how to turn it into useful insights that can drive sales. These expert tips can help.

Top 10: Stories about dairy topped this week's most popular food and beverage news

News about dairy drew interest from readers this week. Find out what else made the top 10 in food and beverage news.


Disengaged employees cost the US billions each year. What can managers do?


Help your team members discover how they can disrupt the status quo.

How personalized marketing and owned media can capture consumers' attention

Using personalized marketing campaigns and owned media can make messaging more effective and reach a greater number of consumers, said panelists at the recent GMA Leadership Forum.


Here’s a closer look at why CEOs lack emotional intelligence and what can be done to enhance it.

Why, and how, to let students lead their learning and avoid “the traditional game of school.”

Last week's poll question: Have you ever considered starting your own business?

Productive portfolio discussions

Ideas to help get students reviewing, discussing and refining their digital portfolios.


An interview with the CEO of Coolhaus, an architecturally inspired ice cream brand that got its first big push at Coachella.


It is important to speak with authority in a timely manner while still using carefully considered words.

3 ways digitization is changing the future of grocery retail

As consumers increase their use of digital devices while shopping, grocers and CPG brands must evolve to stay relevant. Speakers at the recent GMA Leadership Forum shed light on how these firms can optimize their use of digital platforms.

What’s trending? From budget cuts to class behavior maps, don’t miss these most-read stories.


Show up, know your stuff and have some heart.

Amazon books strong sales of Whole Foods private-label foods

Top 10: CPG brands, private-label foods, reflections on a restaurant career