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Beverage trends spilling into the restaurant industry
In an overwhelming sea of choices, operator flexibility is key.
Limited-time offers that differentiate the menu scored high with consumers.
Technomic data reveals what motivates consumers to visit a happy hour spot and what they’re looking for once they get there.
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.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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
Ideas from the field you may want to borrow