Whether it’s new or expanded channels for off-premises that cater to lasting demand for convenient meal options or programs that serve the local community, here’s a look at some of the concepts and innovations that are defining the future of foodservice.
Campbell's Soup cans got their first update in about 50 years.
SmartBrief Innovation Awards: Celebrating solutions transforming the travel industry.
The ready-to-drink hard seltzer and cocktail market appeals to consumers’ desire for convenience and portability.
Menus that feature foods and flavors that are familiar while still offering enough variety to keep students interested are sure to boost excitement around school meals.
Global agritourism is on the rise, in part thanks to the pandemic, which has people seeking out more secluded destinations
SmartBrief food-and-beverage readers were also drawn in by Walmart’s full self-checkout structure in Texas.
Health innovation is now about touting beneficial nutrients, functional attributes and production methods.
Walmart recently debuted a new webpage to highlight its progress on environmental, social and governance goals.
Despite heightened public attention to the pandemic’s negative effects on consumers’ health, a substantial portion of Americans actually feel their health and wellness improved during the pandemic.
martBrief and MFHA have collaborated on an in-depth survey to create a report on the state of diversity in foodservice and hospitality.
News from Unilever, Subway and J. Alexander's stood out to SmartBrief's food and beverage readers this week.
There were few bright spots for the restaurant industry in 2020, but pizza was one of them.
Mondelez' plans to grow its Give & Go in-store bakery business includes adding brands like Oreo to the lineup.
RangeMe’s Brandon Leong looks at how the coronavirus pandemic spurred consumer interest in frozen foods -- and that demand is not slowing down. He details three top trends.