SmartBrief Originals
News, trends and best business practices for the food and travel industries.
Improving plant-based options mean meat isn’t always a must-have

Offering options that appeal to meat-eaters is key to the success of the growing plant-based category, because it reflects the way that most people eat today.

How airlines, hotels are expanding business travel programs

Hotels and airlines are working harder than ever to make business travelers more comfortable.

Top 10: Kellogg brings cereal brands together, KFC “Seasoned Tickets” sell out

Grocery news made a big showing in this week’s list of most-clicked stories among SmartBrief’s food and beverage readers.

Why glass is coming back in fashion for food makers

Some food makers are choosing glass containers to appeal to consumers' demand for sustainable packaging.

How ghost kitchens are changing the restaurant industry

Ghost kitchens are changing the way restaurant operators and chefs do business. Is the trend here to stay?

Top 10: Breakfast at Wendy’s, simplicity at ALDI and a slew of snack stories

Wendy's optimism about its planned national breakfast menu launch caught readers' attention.

Take these trends out to the ball game

Sports stadiums across the country are getting creative to expand their appeal and get fans off the couch and into the stands.

How did pumpkin spice become the dominant flavor of fall?

The reach of pumpkin spice has gone beyond Starbucks lattes to prove it’s more than just a fad, but rather a staple of the season.

Top 10: News from Kraft Heinz, Costco’s expansion, off-premises dining

News of Costco’s worldwide expansion and new products from Kraft Heinz and Kellogg made waves this week.

How retailers can grab a piece of the growing CBD market
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More than 25% of consumers now use cannabidiol (aka CBD) daily or as-needed, according to Acosta, but many shoppers are still wary of claims and want more information.

Plant-based meat brands find ways to stand out in a growing field

Lightlife campaign uses celebrities, humor and honesty to stand out in a growing field of plant-based burgers.

Retailers, restaurants tap into a powerful resource that’s in their employees’ own pockets

Letting employees use their own smartphones for scheduling, training and other work tasks is gaining popularity with restaurants and retailers, and the practice can boost productivity and retention.

Top 10: Amazon’s grocery concept, new CPG products and do-over pizza orders

The top food and beverage story on this week's most-clicked list was Amazon’s plan to open a grocery chain by the end of the year.

The new convenience: Rethinking our notions of fast and easy

The idea of convenience has evolved over the years -- what does it mean to today's consumers?

Bugs for dinner: Behind the latest sustainability trend

Putting insects on the menu or in everyday food products isn’t exactly new, so what’s fueling the trend and where is it headed?