Caffeine fiends everywhere are sipping a whole lot more than simple iced joe through their straws these days. From the Chocolate Frappe to the Mocha Freeze, baristas across the country are keeping pace with the buzz by creating their own decked out iced coffee drinks.
In just nine months, the number of restaurant locations offering breakfast menus grew by 13 percent, according to the Breakfast Insights of Champions report recently released by Chicago research company Food Genius.
This fruit and wine-based “punch” may have originated in Spain, but pitchers now appear on tables throughout the restaurant landscape, particularly in summer. With numerous possibilities to throw into the mix, sangria is completely customizable and makes a refreshing wine or cocktail option.
Business groups are bracing for an onslaught of regulations, with the Obama administration bent on completing a host of the president’s unfinished policy goals and the midterm elections now in the rearview mirror.
Even though the air is crisp with autumn breezes, dessert lovers crave frosty ice creams. Current flavors are as colorful and rich as the caramel, russet, saffron, and pumpkin leaves falling from the trees.