Kellogg's launch of Caticorn Cereal made with edible glitter was the most-clicked story among SmartBrief food and beverage readers this week.

The rising cost of third-party services is spurring more restaurants to rethink the way they deliver food and invest in strategies that make sure their brand doesn’t fade into the background.

As more traffic moves off-premise, offering beer and wine delivery can give restaurants an opportunity to add high-margin alcohol sales to delivery orders.

The reorganization of TreeHouse Foods' snack unit, Chobani's new plant-based yogurt line and Chipotle's roll-out of bowls based on popular diets were among the week's top read stories.

Restaurant revamps, plant-based dishes and changes in company culture made headlines this year.

The founders of Washington, D.C.'s Compass Rose and Timber Pizza dish on how they broke into the restaurant business and built their successful eateries from the ground up.

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.