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Beverage

Beverage trends spilling into the restaurant industry

Beverage

Tim Hortons introduces new coffee lineup

By Restaurant Business Staff on Oct. 06, 2017

The chain is offering Americanos, cappuccinos and lattes, all of which can be ordered hot or iced.

Beverage

How quality coffee helps polish your reputation

 Sponsored content from our partner Curtis Coffee and Specialty Beverage Equipment on Apr. 04, 2018

Optimizing coffee depends mainly on getting three things right: the coffee, the water and the equipment.

Beverage

The bar scene’s new look

By Sara Rush Wirth on Jul. 18, 2017

Many cocktail-focused restaurants are training their bartenders to concoct booze-free beverages that are just as complex as those that leave guests tipsy.

Beverage

A pour start: Beverage trends 2015

By Thomas Henry Strenk on Jan. 12, 2015

Fads come and go, but true emerging beverage trends have staying power and growth potential. We’ve done some recon on what’s predicted to be the next big thing in craft beer, cocktailing and fast-casual drinks—the developments poised to make dollars and sense for operators in the year ahead.

Beverage

Low alcohol, high payoff

By Thomas Henry Strenk on Apr. 14, 2016

Low-alcohol cocktails are trending on drink menus. One reason: Operators offering a shims list can dodge the huge cost of a full liquor license.

Beverage

Outpouring of support for soda tax

By Restaurant Business Staff on Dec. 15, 2016

Residents of five cities across the country—Chicago; Boulder, Colo.; and three Bay Area locales, including San Francisco—voted to approve soda tax measures.

Beverage

Tim Hortons adds Buffalo latte

By Restaurant Business Staff on Oct. 12, 2017

The drink will be available for a limited time at two of its locations.

Beverage

Alcohol delivery: Casual dining’s big opportunity?

By Peter Romeo on Aug. 24, 2017

With noticeable caution but high hopes, chains are seeing how they can include a bottle or six-pack with off-premise orders.

Beverage

Juicy returns

By Joan M. Lang on Feb. 18, 2015

Juicing is powering up menus. The recession put a squeeze on sales of made-to-order juices, according to the 2014 Juice & Smoothie Bars in the U.S. report by Los Angeles market researcher IBISWorld. But increased consumer demand for healthy beverages and an expansion of juicing into concepts other than smoothie and juice bars are revitalizing the category, the report says.

Beverage

Breakfast in a glass: Protein powers drinkable meals

By Christina Mueller on May 17, 2016

While breakfast eaters still opt for eggs or yogurt, protein-rich smoothies and shakes are a growing opportunity for operators targeting people on the go.

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