Restaurant and Foodservice: SmartBrief Originals
B&I workplace dining
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.

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

The pros and cons of coupons in the restaurant space
The pros and cons of coupons in the restaurant space

Get the scoop on how coupons can affect a restaurant's bottom line.

How the gig economy is changing how restaurants hire, manage their workforce
How the gig economy is changing how restaurants hire, manage their workforce

A growing wave of tech companies are building hiring platforms designed to make it easier for operators and workers to fill open shifts.

Restaurants turn to parties and perks to recruit, retain employees
Restaurants turn to parties and perks to recruit, retain employees

As the number of restaurants in the US continues to climb and unemployment levels decline, operators are turning to several tactics to attract and retain employees.

The “eatertainment” concept is growing throughout the country and companies are finding new and unique ways to appeal to today’s guests.

condiments
condiments

While the majority of condiment, sauce and dressing usage skews towards home (consumers are twice as likely to utilize them at home versus away from home), it’s when dining out that consumers are generally exposed to and experiment with new flavors.

Restaurants rethink third-party delivery partnerships [Image: Man ordering tacos on a tablet]
Restaurants rethink third-party delivery partnerships [Image: Man ordering tacos on a tablet]

The rising cost of third-party services is spurring more restaurants to rethink the way they deliver food and invest in strategies that make sure their brand doesn’t fade into the background.

Meal and meal-kit delivery companies introduce omnivores to plant-based eating.
Meal and meal-kit delivery companies introduce omnivores to plant-based eating.

Meal and meal-kit delivery companies introduce omnivores to plant-based eating.