Restaurant and Foodservice: SmartBrief Originals
Top 3 food and beverage trends from NRA Show 2017
Top 3 food and beverage trends from NRA Show 2017

Plant-based alternatives to meat and seafood, upgraded eggs and a bevy of beverages on tap were top trends at the National Restaurant Association Show.

Knowledge, enthusiasm and a planned approach can turn servers into sellers
Knowledge, enthusiasm and a planned approach can turn servers into sellers

Hospitality expert Bob Brown outlined strategies that restaurant owners and managers can use to boost check averages and increase customer satisfaction at a session during NRA Show 2017.

Taking the foodservice supply chain to the next level of traceability
Taking the foodservice supply chain to the next level of traceability

The broad cross-section of industry trading partners that joined together to form the Foodservice GS1 US Standards Initiative has made important progress in aligning the foodservice supply chain to meet consumer need, GS1 US' Angela Fernandez writes.

Q&A: How can foodservice operators succeed in today’s environment of slow growth?
Q&A: How can foodservice operators succeed in today’s environment of slow growth?

Changing consumer habits are causing a slowdown in restaurant growth, but updating their operations in a few key areas can help foodservice operators grow even in today’s tough market, according to David Portalatin of the The NPD Group.

Vertical gardens offer fresh produce with a small footprint
Vertical gardens offer fresh produce with a small footprint

Demand for fresh produce is on the rise as consumer interest in both local and plant-based foods continues to grow. Vertical gardens can provide a source of herbs, leafy greens and other produce for urban farms and restaurants that have minimal space.

Q&A: Denny’s CMO John Dillon on the chain’s strategy and successes
Q&A: Denny’s CMO John Dillon on the chain’s strategy and successes

SmartBrief sat down with Denny's CMO John Dillon to find out how the brand stays on the cutting edge of marketing innovation while still keeping its longtime fans happy.

CIA’s Nao Latin Gastro Bar
CIA’s Nao Latin Gastro Bar

At Nao Latin Gastro Bar located on The Culinary Institute of America’s San Antonio campus, the chef-instructor and students look to the cuisines of Latin America for inspiration to create a lively menu.

Tech tools give restaurant patrons the personal touch
Tech tools give restaurant patrons the personal touch

Restaurant reservation services such as OpenTable and Yelp Reservations help eateries boost customer loyalty.

Street food
Street food

In the US, street foods are a menu category in their own right, taking the industry by storm as operators look to add a bit of authentic “street cred” to menus with globally-inspired street foods.

Restaurants turn to robots to take orders through social channels, digital assistants
Restaurants turn to robots to take orders through social channels, digital assistants

Digital orders account for almost 2 billion restaurant visits, and some restaurants on the cutting edge are looking beyond ordering capabilities on their websites or mobile applications to offer conversational ordering.