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Beverage trends spilling into the restaurant industry
Cold is hot among caffeine-seeking consumers.
The new Cloud Macchiato uses powdered egg whites and whipped cold milk foam to create a fluffy topping.
Check out these four ways that bars and restaurants are making sparkling juice work harder for them.
From low- and no-alcohol beverages to sparkling drinks to signature cocktails and mocktails, the changing of the seasons is a great time to revamp the drink menu.
The company now has beer delivery in Florida, Iowa, Nebraska, North Carolina and Ohio as well as California and Arizona.
Operators are revamping beverages—both with and without alcohol—to spread warmth this season.
A host of innovations are being tried to divert single-use hot-drink containers from landfills, from cup sharing to “clever cups” that can order and pay for a refill. Here’s a sampling.
More off-premise business has meant fewer drink sales for many. Here’s how three operators are recouping those orders.
Starbucks adds to its holiday flavor lineup with a Juniper Latte LTO.
What beverage trends will drive traffic and growth in 2019? Here are five things to watch for.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.