Restaurant and Foodservice: SmartBrief Originals
How restaurants can launch effective delivery services
How restaurants can launch effective delivery services

Restaurants that want to launch delivery services often aren’t sure where to start and whether to use an in-house program or to outsource it. Consider these tips to make the decision easier.

For food and beverage programs, technology is raising the bar for both anticipating guests’ needs and delivering on what they want in new ways.

Food truck fare, steakhouse fusions stoke US interest in Brazilian cuisine
Food truck fare, steakhouse fusions stoke US interest in Brazilian cuisine

Chefs are drawing on Brazilian influences to create modern dishes that blend Brazilian elements with current US food trends, and new concepts from Brazil are primed to enter the US market as interest in Latin American cuisine grows.

3 tips help ease the transition from food supplier to restaurateur
3 tips help ease the transition from food supplier to restaurateur

Some suppliers and wholesalers have shifted to selling their products to consumers, either by launching their own food brands or by opening restaurants. These tips will help those who are planning to make the leap.

Top 3 food and beverage trends from NRA Show 2017
Top 3 food and beverage trends from NRA Show 2017

Plant-based alternatives to meat and seafood, upgraded eggs and a bevy of beverages on tap were top trends at the National Restaurant Association Show.

Knowledge, enthusiasm and a planned approach can turn servers into sellers
Knowledge, enthusiasm and a planned approach can turn servers into sellers

Hospitality expert Bob Brown outlined strategies that restaurant owners and managers can use to boost check averages and increase customer satisfaction at a session during NRA Show 2017.

Taking the foodservice supply chain to the next level of traceability
Taking the foodservice supply chain to the next level of traceability

The broad cross-section of industry trading partners that joined together to form the Foodservice GS1 US Standards Initiative has made important progress in aligning the foodservice supply chain to meet consumer need, GS1 US' Angela Fernandez writes.

Q&A: How can foodservice operators succeed in today’s environment of slow growth?
Q&A: How can foodservice operators succeed in today’s environment of slow growth?

Changing consumer habits are causing a slowdown in restaurant growth, but updating their operations in a few key areas can help foodservice operators grow even in today’s tough market, according to David Portalatin of the The NPD Group.

Vertical gardens offer fresh produce with a small footprint
Vertical gardens offer fresh produce with a small footprint

Demand for fresh produce is on the rise as consumer interest in both local and plant-based foods continues to grow. Vertical gardens can provide a source of herbs, leafy greens and other produce for urban farms and restaurants that have minimal space.

Q&A: Denny’s CMO John Dillon on the chain’s strategy and successes
Q&A: Denny’s CMO John Dillon on the chain’s strategy and successes

SmartBrief sat down with Denny's CMO John Dillon to find out how the brand stays on the cutting edge of marketing innovation while still keeping its longtime fans happy.