Industry News
Restaurant and Foodservice: SmartBrief Originals
Worlds of Flavor: Global influences and local roots drive the future of dining
Worlds of Flavor: Global influences and local roots drive the future of dining

Chefs took the stage at The Culinary Institute of America’s 23rd annual Worlds of Flavor conference to talk about how global influences and local communities are shaping the future of dining.

Q&A: Pastry chef talks about the techniques, inspiration behind her edible works of art
Q&A: Pastry chef talks about the techniques, inspiration behind her edible works of art

Amber Spiegel of SweetAmbs talks about the inspiration behind her beautiful bakes and how her education at The Culinary Institute of America helped turn her passion for pastry decoration into a career.

Ghost kitchens and virtual brands: pandemic necessity or the future of restaurants?
Ghost kitchens and virtual brands: pandemic necessity or the future of restaurants?

As consumers increasingly choose delivery and have more positive experiences with ghost kitchens, there is potential for these virtual brands to become a permanent part of the restaurant landscape.

Restaurants turn to tech tools to streamline vaccine requirements, verification
Restaurants turn to tech tools to streamline vaccine requirements, verification

As more restaurants begin to require customers to show proof of COVID-19 vaccination for indoor dining, many are enlisting technology solutions to streamline the process of informing diners and verifying their vaccination status.

How the pandemic is reshaping restaurant real estate
How the pandemic is reshaping restaurant real estate

The pandemic has created struggles, opportunities in the restaurant world.

Looking at the future of restaurant technology
Looking at the future of restaurant technology

Advancements that make the experience faster, safer and easier are among the most important future components of any restaurant.

Restaurants embrace plant-based meat alternatives tailored to their brands
Restaurants embrace plant-based meat alternatives tailored to their brands

Shipments of plant-based meat alternatives to US restaurants soared in April, according to NPD Group data.

How the pandemic has reshaped the future of restaurants
How the pandemic has reshaped the future of restaurants

Whether it’s new or expanded channels for off-premises that cater to lasting demand for convenient meal options or programs that serve the local community, here’s a look at some of the concepts and innovations that are defining the future of foodservice.

SmartBrief, MFHA unveil Foodservice and Hospitality Diversity and Cultural Intelligence Report
SmartBrief, MFHA unveil Foodservice and Hospitality Diversity and Cultural Intelligence Report

martBrief and MFHA have collaborated on an in-depth survey to create a report on the state of diversity in foodservice and hospitality.

How restaurants can encourage and empower employees to get vaccinated against COVID-19
How restaurants can encourage and empower employees to get vaccinated against COVID-19

Many US restaurants are encouraging employees and patrons to get the COVID-19 vaccine, and providing incentives for those who do. However, legal complications are keeping most restaurant operators from making vaccination mandatory.

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