Archive for foodandbeverage SmartBlogs

The overarching theme at the National Retail Federation’s BIG Show this year was clear: Know your customer. This theme resonated throughout keynote and breakout sessions and on both levels of the EXPO Hall floor. Whether you’re a food retailer or a restaurant operator, there was something for everyone on how to get to know and engage customers using multiple channels.[…] Continue Reading »

To make products stand out on the grocery store shelf, food- and beverage-makers are investing in sustainable packaging that consumers can feel good about purchasing, both for its lower environmental impact and for its attractive, fashion-forward designs. And as packaging becomes almost as important as the product it holds, packaging design has been elevated to an art form.[…] Continue Reading »

As social media continues to evolve, exciting new opportunities are arising. “Conscious” or “purpose-driven” brands are beginning to use social technologies externally and internally to lead, inspire and motivate employees and other stakeholders.

An innovative way to communicate a brand’s purpose, values and story to employees is through an internal social network. As with external social media, two-way communication is essential.[…] Continue Reading »

Jonathan Zearfoss is a professor of the culinary arts and the lead curriculum developer for the new culinary science program at The Culinary Institute of America, the World’s Premier Culinary College.

What food trends do you see on the horizon for 2013, and what trend from 2012 are you ready to see die?

Well, first, let me say that I feel like the guy in the contact lens commercial, now that my long-term love affair with pork has become almost ubiquitous and commonplace.[…] Continue Reading »

Hoyt Jones is president of Jersey Mike’s Subs, which opened its first store in Point Pleasant, N.J., in 1956. Last year, the company saw record unit growth of 15% and planned to add 100 additional units. Jersey Mike’s currently has 750 locations open or in development in 30 states and the District of Columbia.

What was the greatest challenge for restaurants in 2012?[…] Continue Reading »