Continue to Site >>>

bars

Food

A closer look at menu trends spotted at the National Restaurant Association Show

 By Patricia Cobe on May 26, 2022

After four days of walking the Show floor and attending culinary demos and educational sessions, some overriding food and drink trends emerged.

Beverage

Restaurants revitalize bar service to spur alcohol sales

 By Patricia Cobe on Apr. 19, 2022

From bar-centric layouts to expanded cocktail menus, there’s a renewed focus on adult beverages, but some hurdles remain.

Beverage

Fogo de Chao beckons guests to the bar with menu refresh

By Patricia Cobe on Apr. 08, 2022

New bar bites and handcrafted cocktails draw guests to lighter fare at the meat-centric Brazilian churrasco chain.

Emerging Brands

Why a small sandwich concept is breaking out of the fast-casual box

By Heather Lalley on Apr. 07, 2022

Zunzi’s was doing well as a traditional fast casual, its CEO said, but then it added a bar and sales soared. Now, it’s changed its franchising plans.

Operations

Fast casual Smashburger is adding a bar

By Heather Lalley on Mar. 25, 2022

The better-burger chain said it is looking to capitalize on consumer desire to socialize following the pandemic.

Technology

How to score on game days

Sponsored content from our partner DIRECTV for BUSINESS℠ National Accounts on Mar. 08, 2022

Here are some strategies for a confident, strong reopening—as well as a sustained bouncing back.

Consumer Trends

Restaurants and bars up their zero-alcohol game to keep pace with Dry January

By Patricia Cobe on Jan. 12, 2022

Drinkers who overindulged during the holidays and the growing ranks of sober-curious consumers are gravitating toward alcohol-free cocktails this month.

Food

What the Industry’s soothsayers are predicting in 2022

By Patricia Cobe on Dec. 21, 2021

Restaurant and hotel brands, professional trendologists, industry groups and food companies are all having a say in what the next year will bring. We culled through the reports to find the common threads.

Food

Chefs put new spins on charcuterie

By Patricia Cobe on Dec. 13, 2021

Unique ingredients, artisanal sourcing and creative presentations are taking the traditional meat-and-cheese board to the next level.

Beverage

Sober-curious customers are pushing bars to elevate the mocktail—and even change its name

By Patricia Cobe on Nov. 18, 2021

To meet demand, skilled bartenders are tapping a wealth of new low- and zero-proof spirits and mixers to create complex, well-balanced drinks with less or no alcohol.

  • Page 4