Beverage trends spilling into the restaurant industry


Taco Bell tests Agua Refrescas in a continuing move to be a 'beverage destination'

The new drinks come in three flavors, each based on energy-boosting green tea and infused with real fruit.


Will consumers stay thirsty amid this tsunami of beverages?

Nancy Kruse and Lisa Jennings swim with the gummy sharks to understand the rising tide of drinks, from dirty sodas to turmeric lattes.

Restaurant Rewind: The ban in place within some jurisdictions is a telling example of how the rules governing alcohol sales may no longer make sense. Grab a stein of mead and give a listen.

It’s no secret that in recent years, consumers have increasingly prioritized eco-friendliness and sustainability in various parts of their lives. From the rise in popularity of electric cars to consum...

The sandwich chain's U.S. restaurants will make the switch from Coke to Pepsi beverage products in the U.S. starting in 2025. Such moves among the biggest fast-food chains are rare.

Fans can score a free pair of viewing glasses with every purchase, plus eclipse watching tips from a former NASA astronaut to prepare for the April 8 event.

Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.

SPARKD’ Energy by Dunkin’ leads off a spring menu collection, which also includes a churro donut and breakfast empanada.

Co-founder and Chief Visionary Officer Alexis Schultze Parra collaborates with brands outside the food and drink category to grow the audience for juices, smoothie and bowls.

Demographics have changed, spirit-free products are better and more plentiful, and operators are realizing that zero-proof drinks are revenue-boosters.

  • Page 1