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Beverage trends spilling into the restaurant industry
The chain goes beyond soda and lemonade to drive sales for the alcohol-free crowd.
By focusing on speed-scratch beverages, restaurants can appeal to a variety of customers without blowing food and labor budgets.
The off-premise wine list, available in California, features $10 bottles.
There are several ways to switch up a basic Moscow mule to give diners the chance to branch out a little bit. Here are a few creative ideas.
Modern versions of these hidden bars are surfacing across the country.
Optimizing coffee depends mainly on getting three things right: the coffee, the water and the equipment.
Starbucks and others must post warnings about the beverage’s potential health risks, a judge has ruled.
Amid flat bar traffic, operators turn to other tactics to increase sales.
Operators who focus on offering quality coffee during the afternoon and other softer times of day can capitalize on consumer demand for caffeine and boost the bottom line.
The updated discounting windows are more likely to come during the day or at night, and the drinks are as likely to be nonalcoholic as full strength.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow