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Beverage

Beverage trends spilling into the restaurant industry

Beverage

Operators capitalize on DC Cocktail Week to bring new customers into restaurants and bars

The annual promotion, organized by the Restaurant Association Metropolitan Washington, is taking place this week at over 50 locations throughout Metro D.C. Cocktail and bite pairings are a popular feature.

Beverage

Inside the new Starbucks Reserve in NYC’s Empire State Building

Spanning three floors, the newest Reserve location offers a full-service restaurant, craft cocktail bar, private dining rooms, an experience lounge and a host of unique interactive workshops.

More consumers want to abstain from alcohol at least some of the time, and operators are answering the call with booze-free cocktail selections that are just as buzz-worthy.

The restaurant industry is facing unprecedented challenges regarding labor. Worker shortages, combined with the rising cost of wages, have made it difficult for many operators to find the staff they n...

As they look to provide value during a time of high inflation, full-service restaurants are sacrificing some of their highest-margin items: drinks.

Suarez taps her Cuban-American heritage and skills in mixology, management and training to evolve the beverage program at the eight-concept Miami-based company.

A thoughtful spirit-free beverage selection has many upsides, but it’s time to put the term mocktail to bed, says Advice Guy.

The coffee giant unveiled its fall menu, including the new Pumpkin Cream Cold Brew, which goes on sale starting Tuesday. Here are some notable facts about the menu.

Gretchen Hashemi-Rad, beverage category manager at Caribou Coffee, focuses on the cold side to appeal to younger consumers.

Companies like Dunkin', Krispy Kreme, 7-Eleven and Jamba are getting a jump on fall by introducing their products with the iconic flavor earlier than ever. Why the rush?

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