Industry News
SmartBrief Originals
News, trends and best business practices for the food and travel industries.
From recalls to rebrands: The evolution of crisis and issues management
Sponsored Content

In this interview, Premiere Response co-founder and Executive Vice President of Customer Engagement Beth Ziff discusses how working with a customer relationship management firm can give brands an edge when dealing with recalls and other issues.

Health & wellness in the US today: Cultural shifts and the COVID-19 pandemic

Several long-term shifts have been reshaping the American health and wellness landscape over the past two decades.

Q&A: Exploring the pandemic’s effect on the frozen food category
Sponsored Content

Acosta Senior Manager of Business Intelligence Christina Davis discusses what factors are driving growth in the frozen food category and what retailers and frozen food brands can do to maintain growth and attract new customers.

Creating plant-forward menus that serve the planet, consumers and the bottom line

Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.

Top 10: Clorox prices, Target’s new stores, chicken sandwiches

News about Clorox, Target and the world of crispy chicken sandwiches piqued SmartBrief readers' interest this week.

Is the future of produce all in the genes?

Gene-editing tool Crispr could be responsible for more of what's in consumers' crisper drawers.

Why consumer data is key to growth for F&B companies

The ability to speedily gather, analyze and act on massive amounts of information is permanently changing the food and beverage landscape.

Top 10: Walmart focuses on tech, Unilever and Nestle take interest in vitamins

SmartBrief’s food and beverage readers were also drawn in by stories about Hershey’s new Reese’s candy bar and s’mores set.

Q&A: Why the POS of the past doesn’t work for today’s ghost kitchens
Sponsored Content

In this interview, OrderB4 founder and CEO Randy Murphy discusses the virtual kitchen system's origins in restaurants and what makes it an ideal solution for brands, ghost kitchen operators and consumers.

How the travel industry is embracing sustainability

The pandemic has not caused the travel and hospitality industry to lose sight of sustainability.

Creating easy, adaptable school meals with mashed potatoes
Sponsored Content

Fresh-dried potatoes are a time-saving pantry staple that can work for breakfast or lunch, both in the cafeteria and for grab-and-go.

Top 10: Free school meals, sustainability goals, Reese’s-themed makeup

Read this week's 10 most popular food-and-beverage stories on SmartBrief.

Q&A: How the pandemic will shape grocery shopping habits for years to come
Sponsored Content

Colin Stewart, executive vice president of business intelligence at Acosta, discusses which pandemic-era changes will be part of the “new normal” and what grocery retailers can do to meet shoppers’ evolving needs.

Datassential: Subscription models shined in 2020, will see further growth

There were few bright spots for restaurants in 2020. The subscription model was one of them.

Keep students engaged with meals and activities all school year long
Sponsored Content

Keep students engaged with what’s going on at school through meals and activities inspired by holidays and the seasons.