Restaurant and Foodservice: SmartBrief Originals
Hunger for Latin cuisine brings more Latin ingredients to the US market
Hunger for Latin cuisine brings more Latin ingredients to the US market

The rising popularity of Latin American cuisine in the US is raising the profile of Latin ingredients, and making them easier for chefs and consumers to obtain.

How to know when it’s time for a restaurant to add more locations
How to know when it’s time for a restaurant to add more locations

Restaurateurs should ensure their processes are firmly in place before expanding to a second site.

Robots could improve the restaurant experience for staff, diners
Robots could improve the restaurant experience for staff, diners

Robots designed to help in both the front and back of the house can allow staffers to shift their focus to the customer experience, and create opportunities to learn new skills.

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

Consumer interest in snacking, street food and authentic international cuisine is creating opportunities for foodservice operators to entice diners with regional Hispanic snacks, according to a report from Technomic and the J.M. Smucker Company.

When fine dining meets fast casual
When fine dining meets fast casual

Chef-driven fine-casual concepts catch on with time-crunched consumers craving something new

Hotel food delivery
Hotel food delivery

Hotels are leveraging partnerships with a new crop of delivery services to provide guests with expansive dining and services options.

Emporium Chicago pop up
Emporium Chicago pop up

Last month Datassential traveled to galaxies not far, far away to uncover the latest pop culture concepts, culling insights and key takeaways any operator can take inspiration from.

Charitable giving helps restaurants forge connections, give back
Charitable giving helps restaurants forge connections, give back

For many consumers, choosing a restaurant isn’t just about the food, the ambiance or the value -- it’s about values. Restaurant execs and the founder of GroupRaise explain how giving back is good for the community and the bottom line.

Restaurants dish up more veggie-based options
Restaurants dish up more veggie-based options

Mainstream restaurants and vegan eateries get innovative with new plant-based dishes.

Masa, mezcal reflect Mexico’s culinary craft
Masa, mezcal reflect Mexico’s culinary craft

Washington, D.C., Mexican restaurant Espita Mezcaleria highlights the importance of masa and mezcal to Mexican cuisine and culture through thoughtful sourcing and a menu built around handmade products.