Restaurant and Foodservice: SmartBrief Originals
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.

The future of food is up to chefs
The future of food is up to chefs

It's up to chefs to shape the future of food by using flavor to drive diners toward healthy and sustainable diets, author Michael Ruhlman said at the Culinary Institute of America's Menus of Change conference.

(The Proud Bird)
(The Proud Bird)

Food halls are continuing to trend across the country in cities small and large, popping up in anywhere from old bread factories to the long-vacant open markets of yesteryear.

Restaurants large and small are updating their operations to incorporate sustainability practices.