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As cold brew makes inroads at restaurants of many types, a shot of the stuff can perk up drink sales throughout the day.
As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to guests today.
As consumer demand for convenience continues to fuel growth in takeout, it’s important we continue to explore additional product offerings, like beer.
Some operators are going beyond simply adding a hot toddy or boozy cider to the menu, converting today’s trends into cocktails for the winter list.
Ranging from whimsical to pure imagination, candy-garnished cocktails are eminently Instagrammable, creating instant citizen ambassadors.
Operators are enhancing tap systems with smart high-tech features to reduce waste and spoilage, improve margins and even help drive more traffic to the bar—automatically.
Mixologists now are crafting frozen drinks with new formulas, techniques and tools. And operators are selling them beyond the hot weather season.
Millennials and Gen Z drinkers prioritize quality and authenticity—characteristics that are boosting on-premise sales of imported and craft beers.
Restaurants and bars are going beyond frozen margaritas and pina coladas, concocting boozy slushies, snow cones and other frozen cocktails to lure sweaty customers.
Innovative adult beverage programs can give operators an edge on brunch—whether it’s a twist on classic cocktails or a menu of thematic signatures.
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.
As tablet-based wine lists become more accessible, operators are weighing high-tech efficiencies against high-touch service.
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