SmartBrief Originals
News, trends and best business practices for the food and travel industries.
Top 10: Kraft’s Salad Frosting, Walmart’s plans, McDonald’s campus sale

Kraft's latest condiment offering captured readers' attention this week, as did stories from Walmart and McDonald's.

More consumers than ever are turning to the internet when it comes to buying groceries. What are food retailers doing to keep up with the trend?

Attendees lined up to taste vegan cheese at the Miyoko's booth at the Plant Based World Conference and Expo.

Plant-based companies of all sizes shared samples and words of wisdom at the first Plant Based World Conference and Expo.

Top 10: McDonald’s new NYC flagship, Ben & Jerry’s considers CBD, Sprouts expands

McDonald's new flagship in Times Square, Ben & Jerry's possible foray into CBD ice cream and Sprout's expansion into N.J. were among this week's top stories.

B&I workplace dining

Workplace dining has only become more high profile thanks to companies like Google and Facebook who are known for their wide variety of food-centric perks.

VR at theme parks

The global market for virtual and augmented reality technology is on track to hit $20.4 billion this year.

Tracking and communication are key to transparency in the meat case
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Consumers are calling for a higher level of transparency from food brands, and traceability in the meat department is especially key as demand rises for responsibly raised, minimally processed meats.

Burger King's plant-based Impossible Whopper drew traffic in test market.

Burger King is focused on breakfast, plant-based Impossible Whopper to grow sales

Combining a leisure excursion with business travel, also known as “bleisure,” is growing in popularity among corporate travelers.

KIND's debut of new frozen snack bars topped this week's most-read list.

KIND's debut of new frozen snack bars topped this week's most-read list.

Plant-based foods, off-premise tech solutions stood out at restaurant show

Plant-based foods and beverages, technology solutions aimed at optimizing takeout and delivery, and edible alternatives to straws and utensils stood out on the show floor at the 2019 National Restaurant Association Show.

Investing in underutilized talent pools can strengthen the restaurant workforce

Hiring and retaining staffers is a top concern among restaurant operators, and tapping into underemployed populations offers a solution that can benefit restaurants, the overall industry and the communities it serves.

Big news from Hershey’s was this week’s most-popular news -- for the first time in its 125-year history, Hershey is unveiling a new look.

Gen Z teen cooking

Welcome to the era of “eating autonomy” where Gen-Z teens independently do much of their own food preparation at home and often eat alone.

Q&A: Chef dishes on the countless culinary possibilities with pork [Image: Pork on a cutting board in a restaurant kitchen]
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Barbecue and other classic comfort food dishes have made pork a customer favorite, and using new cuts and cooking methods can create dishes that appeal to an even wider range of diners.