A panel at the National Restaurant Association’s Restaurant Innovation Summit discussed how restaurants can ensure their investment in kiosks pays off and how the technology may evolve.

Snack food launches were hot topics in this week's top 10, including PepsiCo's new Imag!ne brand.

New systems that help operators manage inventory or speed service by putting the tap handle in customers’ hands are shaping the future of beer.

Fortune ranking Mars as a top workplace, Campbell Soup's new brand strategy and several candy product launches were among this week's top stories.

As off-premise sales continue to grow for restaurants, foodservice packaging will proliferate, so it’s important that restaurants invest in packaging that’s more sustainable from the start and help consumers dispose of it responsibly.

Offering training materials in multiple languages can help break down language barriers in foodservice, and language learning opportunities can assist with employee retention and promote cultural awareness that can strengthen a restaurant’s entire team.

Hormel's new Skippy P.B. & Jelly Minis, Danone's focus on natural products and a popular smoked watermelon dish were among the subjects of this week's most clicked stories.

Changes in the way US consumers cook and eat at home are creating opportunities for food retailers, restaurants and tech companies.

A new condiment from Chobani, Dean Foods' plan to closure seven plants and the death of chef Joel Robuchon made this week's most-clicked list.

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.