alcohol

Consumer Trends

Saturday brunch is now restaurants' busiest daypart

More than 10% of all dining dollars are spent from 8 a.m. to 1 p.m. on Saturdays, which has replaced Friday lunch as the industry’s peak period, according to new data from Square.

Operations

Politicians are quietly creating a new route for restaurants to sell wine

Working Lunch: It's an often-overlooked channel with plenty of room for growth, according to a lobbyist in the trenches.

The National Restaurant Association takes a post-pandemic pulse of the beverage alcohol scene and reveals some interesting trends.

Working Lunch: The Bud Light and Disney controversies show how businesses can be sucked in.

The new Sunday menu plays off the restaurant’s innovative way with meat but pays equal attention to fan-favorite cocktails.

The Shannon Rose has turned the annual dyed-beer fest into a month-long promotional opportunity that keeps the green coming all year.

Gov. Murphy said he'll work with stakeholders to reduce the price and availability of the permits, which can cost upwards of $1 million.

The annual promotion, organized by the Restaurant Association Metropolitan Washington, is taking place this week at over 50 locations throughout Metro D.C. Cocktail and bite pairings are a popular feature.

As they look to provide value during a time of high inflation, full-service restaurants are sacrificing some of their highest-margin items: drinks.

Limited-edition Arby’s Smoked Bourbon is infused with the same smoked oak as its Smokehouse Sandwiches.

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