Archive for technology SmartBlogs

Digital technology in the food world isn’t just about putting tablets on tables and giving smartphone users new ordering and payment options. It’s also about digital employee training programs that teach proper procedures, provide insights for human resource departments, boost sales and give employees a way to fit classes into their schedules without disrupting business.

“The biggest thing technology has brought is standardization,” said author and consultant Allan Barmak, whose firm creates custom training programs for businesses including restaurants.[…] Continue Reading »

This post is sponsored by LINKFRESH. Consumers continue to ask where their food comes from and if it is sustainably produced. Companies have the opportunity to earn trust and win business by providing answers to these critical questions. In this Spotlight, we’ll share ways food providers can leverage technology to meet changing consumer demands.

Robert (Rob) Frost is group chief executive officer for LINKFRESH.[…] Continue Reading »

Small specialty food producers have more opportunities than ever before to get the word out about their products and build their businesses, from blogs and social sites to crowdfunding sites to third-party online retail partners.

Online sales of packaged goods, including foods, are on track to hit $53 billion by 2016, according to Kantar Worldpanel. In the U.S., sales will hit $25 billion this year, up 13% from 2013, and they’re on track to reach $32 billion next year, according to Nielsen.[…] Continue Reading »

Perhaps the only modern-day phenomenon that’s more striking than people strolling down the street while using cell phones is the ubiquity of food. It’s everywhere – inside Ikea and Nordstrom, fresh from Amazon.com, delivered to your car in rush-hour Manhattan traffic.

Increasingly, food culture and technology converge in ways that are not strictly about purchasing: People share pictures of meals on Facebook and gain inspiration for recipes and ingredients on Pinterest.[…] Continue Reading »

People often speak of Alice Waters as a leading light in the trend toward fresh, less processed food. Utilizing her now-famous restaurant Chez Panisse as a springboard, Waters pioneered — and politicized — a new way of thinking about food that chose as its motif the romance of an imagined, premodern past. “So successful was her recipe for authentic food that the values she braided together into Chez Panisse’s winning formula — fresh, local, seasonal, sustainable, traditional and simple — now seem inseparable,” Emma Marris observes in Slate.[…] Continue Reading »