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How can brands tap messaging popularity to improve customer service?


Confidence is more than just a mindset -- it takes form and is strengthened by our actions.

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.

Last week's question: What has your experience been when working on a cross-functional team?

Calls for increased equality and inclusivity in the advertising industry have picked up momentum in recent years.

Struggle to kick a bad habit? The skill of motivation is being able to identify, shift and reflect on the reasons for your motivation.

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.

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Baker Hughes shifts focus of oilfield technology center in Oklahoma City

Baker Hughes establishes innovation center to launch startups to serve oilfield industry

Best practices

Leaders know a good culture matters, but they're struggling to build those cultures.

Take a look at these marketing strategies to increase revenue and attract higher spending travelers.

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

What’s trending? From mindfulness to classroom presence, don’t miss these most-read stories.

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.