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.

 

Craft beer has gone from a niche offering to being practically a necessity, with many consumers expecting to see craft brews on tap at even the most basic sports bars and small town watering holes. Sales of craft beer grew 18% by volume and 20% by dollars last year, Brewers Association Staff Economist Bart Watson said during a panel at the International Wine, Spirits and Beer event at the National Restaurant Association show last month.[…] Continue Reading »

Having food delivered used to mean picking up the phone and placing an order to your local pizzeria or Chinese restaurant. Today, consumers have access to a growing number of delivery services that make it quick and easy to order a wide range of foods catered to any number of occasions, budgets or dietary restrictions.

GrubHub Seamless, which combined two rival companies in a merger last year, delivers from about 25,000 restaurants in 500 cities.[…] Continue Reading »

At last month’s National Restaurant Association Show in Chicago, 2,168 exhibiting companies — a 4.3% increase over last year — showcased their products to more than 61,000 attendees. Some trends from last year’s show returned bigger than ever, including gluten-free items and health-focused beverages. Here is a look at three trends that dominated this year’s show.[…] Continue Reading »

The Food and Drug Administration released proposed regulations for menu labeling in 2011, and final rules are anticipated later this year, Dan Roehl, NRA’s vice president of government relations, said during a menu labeling panel at the NRA show Saturday. Roehl and his fellow panelists — Healthy Dining Culinary Dietician Rachel Rothman and Darden Health & Wellness Director Cheryl Dolven — shared tips and best practices for restaurant operators who will need to add nutrition information to their menus.[…] Continue Reading »

Fast Casual continues to evolve, making the concept a moving target for restaurateurs who are trying to succeed in the market that accounted for 15% of all limited service restaurant sales in 2013, according to the “Top 150 Fast-Casual Chain Restaurant Report” from Technomic. A panel discussion presented Saturday by NRA’s Fast Casual Industry Council at the 95th annual NRA Show featured three executives from concepts that have managed to get it right and grow their business along with their brand reputation.[…] Continue Reading »