Restaurant and Foodservice: SmartBrief Originals
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.

CIA’s Nao Latin Gastro Bar
CIA’s Nao Latin Gastro Bar

At Nao Latin Gastro Bar located on The Culinary Institute of America’s San Antonio campus, the chef-instructor and students look to the cuisines of Latin America for inspiration to create a lively menu.

Tech tools give restaurant patrons the personal touch
Tech tools give restaurant patrons the personal touch

Restaurant reservation services such as OpenTable and Yelp Reservations help eateries boost customer loyalty.

Street food
Street food

In the US, street foods are a menu category in their own right, taking the industry by storm as operators look to add a bit of authentic “street cred” to menus with globally-inspired street foods.

Restaurants turn to robots to take orders through social channels, digital assistants
Restaurants turn to robots to take orders through social channels, digital assistants

Digital orders account for almost 2 billion restaurant visits, and some restaurants on the cutting edge are looking beyond ordering capabilities on their websites or mobile applications to offer conversational ordering.

It is no secret within the hotel industry that millennial travelers represent a crucial growth market, and this generation’s sensibilities are heavily influencing hotel food and beverage programs.

How social media, word of mouth propelled Arby's first secret menu item
How social media, word of mouth propelled Arby's first secret menu item

By offering sandwiches that aren't on the chain's regular menu, Arby's has created unexpected buzz among its guests.

Chefs put Mexico’s culinary heritage on the menu with heirloom corn
Chefs put Mexico’s culinary heritage on the menu with heirloom corn

Through his company, Masienda, Jorge Gaviria is helping US chefs honor Mexico's culinary heritage by sourcing Mexican heirloom corn that they process in-house.

foodservice labor
foodservice labor

The majority of operators are certainly worried about rising labor costs – 75% of operators said they are concerned about labor costs, and one-third of operators are very concerned.