Restaurants' reopening plans, a change to the terms of the Paycheck Protection Program and the James Beard Award finalists were among this week's top stories.

With dining rooms temporarily shut down by the coronavirus pandemic, many restaurants are putting more thought into the food they offer for off-premises dining.

As the coronavirus epidemic continues to spread, restaurants are taking extra precautions to protect their staff and customers.

Rising demand for convenient meals is feeding the popularity of sous vide among restaurant operators and home cooks.

The Food Group created the initiative to level the playing field for women in foodservice.

Product launches and revamps from M&M, Jelly Belly and Pepperidge Farm were among this week's top stories.

Plant-based proteins came out on top of the culinary trends ranked by chefs in a new report from The National Restaurant Association, but the survey also sheds some light on other trends we can expect to see in plant-forward dishes this year.

Many of the most popular stories among SmartBrief food and beverage readers this week had to do with either looking back at trends from the past year (or decade) or plans and trends that are gaining steam as we head into the new year.

New products and plans for the coming year came out on top in this week’s roundup of most-clicked stories.

Several trends that emerged or gained a foothold in the food industry in 2019 will continue to grow in the coming year.