SmartBrief Originals
News, trends and best business practices for the food and travel industries.
hotel food and beverage

Creating restaurants with a unique appeal is a must for hotel F&B programs.

News of General Mills’ plans to boost its growth by divesting part of its portfolio and Frito-Lay’s latest chip flavors resonated with readers this week.

Restaurants, food companies cater to the diets du jour

The number of US consumers who subscribe to some type of diet is on the rise. Here’s a rundown of how some of the most popular diets are shaping menus and grocery carts -- plus a look at some emerging eating patterns that are primed for growth.

The evolution of plant-based dairy alternatives

Thew plant-based milk and cheese market is gaining in popularity and attracting new brands.

Top 10: Fresh Market’s turnaround plan, new snack rollouts and Chick-fil-A’s promo

News of Fresh Market's plan to shutter 15 stores as part of its turnaround plan struck a chord with readers this week, as did stories from PepsiCo and Chick-fil-A.


With over 67,000 pizza restaurants across the country and a multitude of ways to prepare pies at home, it’s easy for American consumers to feed this obsession.

Jean Marie Brownson co-founded Frontera Foods.

Simple ingredients, authentic recipes flavor today's fancy food trends.

Top 10: General Mills' growth strategy, Halo Top's turnaround and possible P.F. Chang's sale

General Mills' growth strategy, the changes that led to Halo Top's turnaround and the possible sale of P.F. Chang's were this week's top stories.

New fancy food brands serve tasty snacks made from healthy ingredients. Also, some breaking news from Califia Farms.

New fancy food brands serve tasty snacks made from healthy ingredients.

Walmart, Kroger partner to create global blockchain

Conagra, parent of packaged food brands including Healthy Choice and Marie Callender’s, signed a $10.9 billion deal this week to buy Pinnacle Foods.

Focus on flavor is key in marketing plant-forward food to diners

As Americans increasingly seek out meals that are made without meat or use it in a supporting role to plant products, it’s important for foodservice operators to understand how to market these dishes in a way that resonates with consumers.

The future of food is up to chefs

It's up to chefs to shape the future of food by using flavor to drive diners toward healthy and sustainable diets, author Michael Ruhlman said at the Culinary Institute of America's Menus of Change conference.

Q&A: How Haney is driving packaging innovation with its Microfactory concept
Sponsored Content

Haney co-founder and President Dan Haney discusses how the Packaging Microfactory is helping brands develop and test packaging designed for today’s market, including products optimized for e-commerce.

Specialty foods to take center stage at Summer Fancy Food Show

The Specialty Food Association will hold its Summer Fancy Food Show in New York City starting June 30.

General Mills’ new YQ yogurt brand, store closures and the naming of the world’s best restaurant caught SmartBrief readers’ attention this week.