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Beverage

Beverage trends spilling into the restaurant industry

Beverage

Paul Ramirez takes an unusual approach to cocktails at We Got Company

 By Bret Thorn on Oct. 06, 2026

Menu Talk: The head bartender of the seated-only Brooklyn bar focuses on house-made, unheated ingredients.

Beverage

Hojicha is just starting to trend

 By Bret Thorn on Sep. 29, 2026

Food Writer’s Diary: The roasted tea has started to appear on chain restaurant menus.

Beverage

The top 10 coffee chains consumers choose to satisfy a latte craving

By Patricia Cobe on Sep. 15, 2026

Hundreds of cafe concepts offer espresso-based lattes, but diehard fans have their favorites, Technomic’s research reveals.

Beverage

Meet TruFlavour by Monin

Sponsored content from our partner Monin on Sep. 10, 2026

Discover how TruFlavour by Monin gives operators more ways to build bold flavor across beverages and culinary creations without added sugar or sweeteners.

Beverage

HTeaO brews national ambitions with new CEO and fresh capital

By Alicia Kelso on Sep. 01, 2026

The Texas-based iced tea concept generated $147M in 2025 sales and is leveraging its water purification system and customization model to differentiate in a crowded beverage market.

Beverage

How I saw the banana trend coming

By Bret Thorn on Aug. 31, 2026

Food Writer’s Diary: The popular fruit started showing up in unexpected places last year.

Beverage

Apple cuts into pumpkin's dominance as a fall flavor

By Patricia Cobe on Aug. 24, 2026

Taste Tracker: Caribou Coffee, Paris Baguette, Philz, Peet’s, Dunn Bros., First Watch, Cracker Barrel, Perkins, Subway, Pollo Campero, and Condado Tacos headline menu trends and news.

Beverage

Cofermenting is changing what coffee can taste like

By Bret Thorn on Jul. 24, 2026

By adding fruits, herbs, and spices during fermentation, farmers are creating brews that taste like peaches, strawberries, and even Mojitos, while earning significantly more money.

Beverage

Shake Shack's beverage wiz leads innovation for all the 'straw stuff' on the menu

By Patricia Cobe on Jul. 22, 2026

Behind the Menu: Nick Wuest, senior manager of culinary innovation, has expanded the line of shakes, lemonades, teas, and more at the fast casual. He’s in charge of anything that goes in a cup and can be sipped.

Beverage

Tara Wong showcases old-school cocktails with modern elements

By Bret Thorn and Patricia Cobe on Jun. 30, 2026

Menu Talk: The head bartender of Saksey’s says the underground bar with a doorman and host brings extra flourish to the Detroit bar scene.

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