Sleeper stories of the week
Some of the industry’s most interesting developments weren’t the big headline-grabbers. But any savvy restaurateur wouldn’t want to miss these developments.
A lot of places don’t bother with hot drinks because they can be difficult to execute, but it’s something we embrace,” says Bob McCoy, beverage programs liaison at Eastern Standard Kitchen & Drinks in Boston. “Not only do we offer five or six hot specialty drinks seasonally, but we are ready to prepare anything a guest might call for.”