Tricia Contreras edits food and beverage newsletters and writes about news and trends in foodservice, grocery and the culinary world for SmartBrief.com
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.
News that Inspire Brands is buying Dunkin' was one of several restaurant acquisition updates that made headlines this week.
Despite mounting challenges and uncertainties caused by the pandemic, some restaurateurs are persevering and launching new eateries tailored to the times.
Election Day is quickly approaching, and restaurants are participating in initiatives to encourage people to cast their ballots and help provide food for voters waiting in long lines.
As the coronavirus pandemic presses on, consumers have settled into routines that involve a lot more home cooking, and studies suggest these habits will continue after the pandemic.