Restaurant and Foodservice: SmartBrief Originals
hotel cocktail bar
hotel cocktail bar

Cruise ship companies and hotels are maintaining high standards in food and beverage services, both taking cues from restaurants and retailers and acting as trendsetters in the expansive world of F&B at the same time.

For the best kiosk customer experience, don’t remove the human touch
For the best kiosk customer experience, don’t remove the human touch

A panel at the National Restaurant Association’s Restaurant Innovation Summit discussed how restaurants can ensure their investment in kiosks pays off and how the technology may evolve.

Foodservice operators tap new tech to improve beer programs
Foodservice operators tap new tech to improve beer programs

New systems that help operators manage inventory or speed service by putting the tap handle in customers’ hands are shaping the future of beer.

Straws are just a small piece of the foodservice sustainability puzzle
Straws are just a small piece of the foodservice sustainability puzzle

As off-premise sales continue to grow for restaurants, foodservice packaging will proliferate, so it’s important that restaurants invest in packaging that’s more sustainable from the start and help consumers dispose of it responsibly.

Breaking down language barriers in foodservice
Breaking down language barriers in foodservice

Offering training materials in multiple languages can help break down language barriers in foodservice, and language learning opportunities can assist with employee retention and promote cultural awareness that can strengthen a restaurant’s entire team.

Hotel wine programs
Hotel wine programs

Hotel food and beverage programs are faced with the constant challenge of bringing crowd pleasing wines to guests of varying tastes and knowledge of wine.

Tablets and call buttons are being integrated into restaurant service to help both customers and wait staff get more out of the dining experience. How is this technology benefiting restaurants?

Better plant-based burgers find a place on the menu
Better plant-based burgers find a place on the menu

Small chains and indie eateries feed demand for plant-based meats.

hotel food and beverage
hotel food and beverage

Creating restaurants with a unique appeal is a must for hotel F&B programs.

Focus on flavor is key in marketing plant-forward food to diners
Focus on flavor is key in marketing plant-forward food to diners

As Americans increasingly seek out meals that are made without meat or use it in a supporting role to plant products, it’s important for foodservice operators to understand how to market these dishes in a way that resonates with consumers.