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Beverage trends spilling into the restaurant industry
What do consumers reaching drinking age want to drink—and what does that say about what’s trending?
Beverage experts covered updated techniques in demonstrations at the BAR Stage this year.
It’s not just drinks driving sales at coffee shops.
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.
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