Tricia Contreras

Tricia Contreras edits food and beverage newsletters and writes about news and trends in foodservice, grocery and the culinary world for SmartBrief.com

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Straws are just a small piece of the foodservice sustainability puzzle
Straws are just a small piece of the foodservice sustainability puzzle

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.

Breaking down language barriers in foodservice
Breaking down language barriers in foodservice

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.

Top 10: Hormel's product launch, Danone's retooled portfolio and an in-demand watermelon dish
Top 10: Hormel's product launch, Danone's retooled portfolio and an in-demand watermelon dish

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.

Catering to the way consumers cook today
Catering to the way consumers cook today

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

Top 10: Chobani's condiment debut, Dean Foods' plant closures and remembering Joel Robuchon
Top 10: Chobani's condiment debut, Dean Foods' plant closures and remembering Joel Robuchon

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.

Restaurants, food companies cater to the diets du jour
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.

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

The future of food is up to chefs
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.

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

Turning shoppers into diners: What’s driving success at retail foodservice
Turning shoppers into diners: What’s driving success at retail foodservice

Prepared foods present an opportunity for grocery retailers to recapture sales lost to restaurants and connect with consumers on a new level. Here’s a look at what’s driving foodservice sales at retail and strategies that can lead to further success.