Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.

Several of this week’s most-clicked stories focus on what restaurants are doing to attract new hires.

With demand for convenient and contactless food delivery options on the rise, autonomous delivery vehicles have the potential to be a game-changer for foodservice and food retail.

SmartBrief food and beverage readers were hungry for a look at Jimmy John’s new logo, which the sandwich chain recently revealed as part of a brand refresh.

Rather than set unrealistic goals of returning to business as usual, restaurateurs would be wise to focus on making off-premises sales a sustainable part of their business for the foreseeable future, a panel of independent restaurant operators said.

Plant-based products are continuing to grow in popularity, both at restaurants and food retail, and certain product categories have emerged as consumer favorites in each channel. 

Two stories about Hershey made the Top 10 this week, including the reveal of its newest candy bar.

Restaurants are responding to growing takeout sales with new store designs that put off-premises front and center.

Looking ahead to 2021, many of the food trends predicted by chefs, retail executives and other experts reflect the changing way consumers eat both at and away from home. 

Kellogg’s debut of a new look for Pringles’ packaging was this week’s most clicked story.