Restaurant and Foodservice: SmartBrief Originals
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?

Is micro-catering coming to an office near you?
Is micro-catering coming to an office near you?

Office catering services have become more personalized as the micro-catering trend has gained steam.

The foodservice and culinary news that shaped 2018 [Image: McDonald's redesigned Chicago flagship]
The foodservice and culinary news that shaped 2018 [Image: McDonald's redesigned Chicago flagship]

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

mocktail culture
mocktail culture

More consumers are skipping alcohol -- find out how it's affecting bar bills.

How entrepreneurs built a few of D.C.’s top eateries (Image: Exterior of Compass Rose in Washington, D.C.)
How entrepreneurs built a few of D.C.’s top eateries (Image: Exterior of Compass Rose in Washington, D.C.)

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.