Restaurant and Foodservice: SmartBrief Originals

The “eatertainment” concept is growing throughout the country and companies are finding new and unique ways to appeal to today’s guests.

condiments
condiments

While the majority of condiment, sauce and dressing usage skews towards home (consumers are twice as likely to utilize them at home versus away from home), it’s when dining out that consumers are generally exposed to and experiment with new flavors.

Restaurants rethink third-party delivery partnerships [Image: Man ordering tacos on a tablet]
Restaurants rethink third-party delivery partnerships [Image: Man ordering tacos on a tablet]

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.

Meal and meal-kit delivery companies introduce omnivores to plant-based eating.
Meal and meal-kit delivery companies introduce omnivores to plant-based eating.

Meal and meal-kit delivery companies introduce omnivores to plant-based eating.

hotel food and beverage
hotel food and beverage

Food and beverage operations is one area in which hotels must stay on top of changing guest preferences throughout the year, but it is far from the only way hotels adjust to the changing seasons.

Alcohol delivery can be a boon for eateries as off-premise dining grows [image: beer pouring from a bottle into a glass]
Alcohol delivery can be a boon for eateries as off-premise dining grows [image: beer pouring from a bottle into a glass]

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.

Airline foodservice inflight food
Airline foodservice inflight food

As the competition only grows in the airline and cruise line industries, both are upping their foodservice game to stand out.

Perdue Foodservice global cuisine
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Perdue Foodservice global cuisine

A look at a few of the global ingredients and dishes that experts predict we’ll see more of this year, and ideas for how to integrate global flavor into a range of restaurant concepts.

JUST Inc. plans to launch cell-based chicken nuggets this spring
JUST Inc. plans to launch cell-based chicken nuggets this spring

Cell-based or cultured meat startups continue product development and push for a regulatory framework.

Which trends are paving the way for hotel foodservice success in the new year?