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Maggie Hennessy

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Maggie Hennessy

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Bartenders put in the effort and leave out the booze to craft options for the nondrinking crowds.

With the growing popularity of brunch, operators are turning to the bar—not just for dining room overflow or selling bloody marys, but as a focal point.

Operators in two urban food halls have found that the profits and brand recognition of signature beverages make adapting them to smaller digs worthwhile.

With the move toward a more “natural” definition of health, diners are warming in their reception to animal fats, suggest the trends that Technomic and RB predict.

As storage space contracts, chains are getting resourceful with everything from shelves to ceiling height and inventory.

Markers and masking tape used to be the norm for keeping tabs on ingredients, but now more advanced tracking has become ingrained in many restaurant kitchens.

Capitalizing on the cold-brew coffee trend, select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base.

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.

Not all chains are willing to turn their backs on high-margin sodas. Instead, some are giving on customers who are big purchasers more reasons to buy.