Beverage

Beverage trends spilling into the restaurant industry

Top bar trends of 2014

By Thomas Henry Strenk on Jan. 31, 2014

Intrepid consumers are venturing into new beverage alcohol territory.

Steal This Idea: Barrel aging for one

By Sara Rush Wirth on Apr. 16, 2015

The craft-focused bar offers guests the option to buy smaller, individual barrels filled with their own customized, aged cocktail.

Squeeze profits from juice

By Maggie Hennessy on Aug. 11, 2016

Bringing fresh-pressed juice in-house is no easy feat for concepts that don’t trade on it exclusively, so operators are coming up with workarounds.

How to increase wine sales, one half bottle at a time

By Heather Lalley on Mar. 24, 2017

Bottle-sharing programs are boosting by-the-bottle buying.

Caribou Coffee launches holiday menu

By Restaurant Business Staff on Nov. 09, 2017

Guests can choose from three specialty beverages this year.

Upscale to a tea

By Alia Akkam on Feb. 24, 2014

High-craft riffs are creating new revenue and profit opportunities.

Squeezing profits: signature lemonades

By Kelley McLain on Jul. 14, 2015

Boost the check by refreshing the menu with signature lemonades.

Non-alcoholic beverages get spicy

By Lizzy Freier on Sep. 20, 2016

Coffees, frozen drinks and shakes get a kick of heat from chili peppers.

6 signature spins on sangria

By Patricia Cobe on Apr. 19, 2017

Just in time for warmer weather, operators are mixing up new riffs on sangria.

Business-boosting holiday cocktails

Sponsored content from our partner The Blueberry Council on Nov. 20, 2017

One fruit that’s making waves in the cocktail world is the blueberry. Small but mighty, this fruit lends itself well to a wide range of spirits and other cocktail bases.

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