Industry News
Restaurant and Foodservice: SmartBrief Originals
How restaurants can encourage and empower employees to get vaccinated against COVID-19
How restaurants can encourage and empower employees to get vaccinated against COVID-19

Many US restaurants are encouraging employees and patrons to get the COVID-19 vaccine, and providing incentives for those who do. However, legal complications are keeping most restaurant operators from making vaccination mandatory.

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

Foodservice Innovation Awards judges discuss meeting today's challenges
Foodservice Innovation Awards judges discuss meeting today's challenges

Video: Judges discuss the importance of this awards program, insights about some of the winners and their experience evaluating the nominees in each category.

Burger trends: Balance between meat and not, daring and classic
Burger trends: Balance between meat and not, daring and classic

From innovative sauces and high-end meats and cheeses to innovative replacements for the traditional bun, Datassential takes a look at the the biggest opportunities for growth in the ever-successful category.

Community connections help independent restaurants stay afloat amid pandemic
Community connections help independent restaurants stay afloat amid pandemic

Rather than set unrealistic goals of returning to business as usual, restaurateurs would be wise to focus on making off-premises sales a sustainable part of their business for the foreseeable future, a panel of independent restaurant operators said.

Top restaurant packaging trends for 2021
Top restaurant packaging trends for 2021

Packaging that prioritizes food safety and sustainability is set to succeed in the restaurant industry this year.

Increased demand for off-premises ushers in new era of restaurant design
Increased demand for off-premises ushers in new era of restaurant design

Restaurants are responding to growing takeout sales with new store designs that put off-premises front and center.

Why quickserves had an edge in the year of off-premises dining
Why quickserves had an edge in the year of off-premises dining

The pandemic put a focus on already growing quickserve drive-thru operations.

Resilient restaurateurs press on with new eateries optimized for uncertain times
Resilient restaurateurs press on with new eateries optimized for uncertain times

Despite mounting challenges and uncertainties caused by the pandemic, some restaurateurs are persevering and launching new eateries tailored to the times.

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