SmartBrief Originals
News, trends and best business practices for the food and travel industries.
Plant-based foods, off-premise tech solutions stood out at restaurant show

Plant-based foods and beverages, technology solutions aimed at optimizing takeout and delivery, and edible alternatives to straws and utensils stood out on the show floor at the 2019 National Restaurant Association Show.

Investing in underutilized talent pools can strengthen the restaurant workforce

Hiring and retaining staffers is a top concern among restaurant operators, and tapping into underemployed populations offers a solution that can benefit restaurants, the overall industry and the communities it serves.

Big news from Hershey’s was this week’s most-popular news -- for the first time in its 125-year history, Hershey is unveiling a new look.

Gen Z teen cooking

Welcome to the era of “eating autonomy” where Gen-Z teens independently do much of their own food preparation at home and often eat alone.

Q&A: Chef dishes on the countless culinary possibilities with pork [Image: Pork on a cutting board in a restaurant kitchen]
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Barbecue and other classic comfort food dishes have made pork a customer favorite, and using new cuts and cooking methods can create dishes that appeal to an even wider range of diners.

Report: Multicultural consumers shape the future of grocery retail [Image: Women comparing products at the meat case]
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As the US population becomes more diverse, the preferences of multicultural shoppers will have a significant impact on the grocery shopping experience, according to a new report from Acosta.

How ultra-rare, premium spirits are cultivating mass followings

Consumers are gravitating toward hard-to-find and premium spirits.

Steve’s Ice Cream embraces its craft roots with new flavors and artist-designed packaging[Image: pints of Steve's Ice Cream)
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Dean Foods is honoring the legacy of Steve’s Ice Cream as a pioneer of the craft ice cream movement through a brand refresh that includes eye-catching new packaging.

SmartBrief’s food and beverage readers were drawn in this week by tales of Nestle USA’s transition to a warehouse system and pillowy ricotta dumplings.

Asian dishes satisfy tastes for healthy meals with global flair
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Chefs and foodservice operators can look to Asian cuisine for inspiration on how to create flavorful dishes that satisfy consumer demand for healthy meals.

dessert s'mores

Brands are finding inventive ways to help satisfy consumers’ cravings for sweets and incorporating healthful adds.

Pourable cream cheese creates new possibilities for pastry chefs [Image: Smithfield Pourable Cream Cheese and a strawberry cheesecake dessert]
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Award-winning pastry chef Kathryn Gordon explains the benefits of Savencia's new pourable cream cheese product -- from labor savings to culinary inspiration.

Q&A: Fusion dishes are a versatile way to put global flavors on the menu [Image: plate of dumplings with dipping sauce]
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Global flavors are in demand, and fusion dishes can empower any restaurant concept to highlight international influences.

What’s driving the growth of fresh, and how retailers can react
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Acosta Senior Vice President, Fresh Foods Bryan Chartrand discusses what is driving the growth of fresh, how retailers can cater to consumers’ changing needs and what the perimeter department of the future will look like.

Reusable packaging is gaining a foothold in the fight against waste [Image: Person holding a reusable cup with a metal straw]

In a quest to cut down on packaging waste and the toll it takes on the planet, more foodservice and consumer packaged goods companies are beginning to consider reusable containers.