About the author: Tricia Smith | SmartBlogs

Tricia Smith Tricia Smith edits food, beverage and CPG briefs and manages SmartBlog on Food & Beverage. A former intern and writer at SmartBrief, she graduated from the Philip Merrill School of Journalism at the University of Maryland in College Park. You can follow her on Twitter @SB_Food.

Today’s consumer is hungry for product information – trends such as farm-to-table and clean eating all point to a population that wants to know more about where their food comes from. Consumer packaged goods brands’ increasing web presence and use of social media and mobile applications are making it easier than ever for shoppers to get information about products, whether they are shopping in a store or online.[…] Continue Reading »

Good food and a pleasant atmosphere are a big part of bringing customers in the door, but building relationships with those customers is important to securing repeat business. Tools like post-dining surveys, mobile applications and customer recovery programs are key for restaurants that want to get to know their customers and keep them coming back for more, a panel of experts said in a webinar presented Tuesday by NCR titled “Closing the Loop: Turning Customer Engagement into Repeat Business“.[…] Continue Reading »

For many people, the restaurant industry is a doorway into the working world — one in three adults report that their first job was in a restaurant. For some, that job leads to a life-long career. In a recent workforce survey of U.S. restaurant workers, the National Restaurant Association found that 88% of restaurant workers were proud to work in the industry, and 70% said they would likely continue to work in the industry until they retire.[…] Continue Reading »

As a company based around renewable and recyclable resources, Georgia-Pacific has sustainability at its core. As president and chief executive officer of the leading paper goods manufacturer, Jim Hannan works to make sure the company’s sustainability efforts address the needs of customers and shareholders in a way that considers the impact on quality of life for all people, both now and in the future.[…] Continue Reading »

 

Sodium reduction is a hot topic in the foodservice industry as manufacturers and restaurateurs look for ways to cut sodium without sacrificing flavor or shelf-life. SmartBrief spoke with Anita Jones-Mueller, president and chief executive officer of Healthy Dining about the company’s latest research on sodium reduction and how restaurants can make menus healthier while keeping customers satisfied.[…] Continue Reading »