Top 10: Guy Fieri’s ghost kitchen, CPG firms plan return to work, Kroger’s pandemic lessons
This week’s list of most-clicked stories by SmartBrief food and beverage readers featured news from across the foodservice industry. Hospitality brand Earl Enterprises has teamed up with celebrity chef Guy Fieri to debut delivery-only ghost kitchens across the US in Earl restaurants such as Buca di Beppo. Other chain restaurant news on the list included executive Cammie Spillyards-Schaefer sharing how Cracker Barrel has developed its menu over the past year to keep up with consumer needs.
The No. 3 spot on the Top 10 went to a question-and-answer session with Kroger CEO Rodney McMullen. He offered insight into how the grocer has adapted during the coronavirus pandemic and what the industry can expect for the future of shopper engagement.
In consumer packaged goods news, several manufacturers are starting to prepare their policies for returning employees to the office, which topped the rankings this week. Many companies are tentatively planning to reopen in the spring and summer while Mondelez is even incentivizing workers by reimbursing them for the cost of COVID-19 vaccinations. A roundup of recent CPG product launches also caught readers’ attention as well as Nestle’s decision to divest its North America bottle water unit for $4.3 billion and General Mills’ growth strategy plan for 2021.
Check out the complete list of this week’s top 10 most-clicked stories in SmartBrief's food and beverage briefs:
- CPG firms begin to welcome back office personnel
- Guy Fieri, Earl Enterprises launch ghost kitchen concept
- Kroger CEO reflects on pandemic lessons, future trends
- Top 100 candy companies show pandemic resilience
- Nestle to sell N. America bottled water division for $4.3B
- General Mills unveils growth strategy
- Calif. bill would expand access to school meals
- Snacks dominate latest CPG product launches
- Restaurant industry points to risks of minimum wage plan
- How Cracker Barrel keeps the menu fresh
- Consumers continue to focus on sustainability, waste reduction through COVID
- 2021 is the year of familiar, healthy, daring flavors
- Restaurants vs. retail: Breaking down consumers’ plant-based appetites
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