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.

Restaurants with a sustainability plan have an advantage over the competition in several ways. Making an effort to protect the environment and prevent food waste helps restaurants make a connection with customers by showing that they care. Taking steps toward a sustainable operation is also good for the bottom line — energy-saving appliances, composting and on-site gardens can all help restaurants save money.[…] Continue Reading »

As the holiday season approaches, food banks will see a huge uptick in donations of canned goods and other foods. Generous donations at this time of year help needy families put food on their holiday table, but hunger is a daily problem for the 49 million Americans who live in food-insecure households, according to government data.[…] Continue Reading »

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 »