Restaurant and Foodservice: SmartBrief Originals
The future of food is up to chefs
The future of food is up to chefs

It's up to chefs to shape the future of food by using flavor to drive diners toward healthy and sustainable diets, author Michael Ruhlman said at the Culinary Institute of America's Menus of Change conference.

Focus on flavor is key in marketing plant-forward food to diners
Focus on flavor is key in marketing plant-forward food to diners

As Americans increasingly seek out meals that are made without meat or use it in a supporting role to plant products, it’s important for foodservice operators to understand how to market these dishes in a way that resonates with consumers.

(The Proud Bird)
(The Proud Bird)

Food halls are continuing to trend across the country in cities small and large, popping up in anywhere from old bread factories to the long-vacant open markets of yesteryear.

Restaurants large and small are updating their operations to incorporate sustainability practices.

Plant-based meat, cold coffee and savory uses for yogurt were hot at National Restaurant Show
Plant-based meat, cold coffee and savory uses for yogurt were hot at National Restaurant Show

Plant-based meat, new takes on cold coffee and culinary uses for yogurt were three of the top trends at this year's National Restaurant Association Show.

casual dining
casual dining

Turning the spotlight to casual dining and how the segment is adapting to evolving consumer expectations.

Independent eateries play to their strengths with service, unique concepts.
Independent eateries play to their strengths with service, unique concepts.

Independent eateries play to their strengths with service, unique concepts.

Cutting-edge tech emphasizes convenience, customer service
Cutting-edge tech emphasizes convenience, customer service

Emerging technologies such as facial recognition and robotics can help streamline operations and enhance the guest experience, panelists said during a session at The National Restaurant Association Show.

MyMenu helps eateries offer personalized nutrition info
MyMenu helps eateries offer personalized nutrition info

A new platform from restaurant nutrition company Healthy Dining aims to help restaurant brands offer personalized nutrition information that lets customers select their meal based on dietary goals and restrictions.

Hunger for Latin cuisine brings more Latin ingredients to the US market
Hunger for Latin cuisine brings more Latin ingredients to the US market

The rising popularity of Latin American cuisine in the US is raising the profile of Latin ingredients, and making them easier for chefs and consumers to obtain.