Beverage trends spilling into the restaurant industry


How to profit from pairing alcohol-free drinks and food

For operators, nonalcoholic pairings are a way to boost the check. For guests, it’s a less costly alternative to wine, beer or cocktails, and is inclusive.


3 ways to boost beverage profit margins

If your customers are opting for tap water because they don’t see any interesting beverage alternatives on your menu, that's like, well, throwing money down the drain.

Three in 10 consumers look for local craft beers and ciders at restaurants, finds Chicago researcher Technomic, and operators are expanding their selection.

As restaurants test self-serve taps for beer and cocktails, some operators are giving customers the opportunity to help themselves to nonalcoholic drinks.

The rise of specialty beverages is proof positive that for restaurateurs, signature beverage programs are no longer an option—they’re critical for success in today’s competitive marketplace.

When True Food Kitchen's Mat Snapp reworked a classic daiquiri to add to the cocktail list, it was important to conform to the better-for-you theme.

While early tiki concepts used concentrates and canned juices, today, it’s all about fresh juices and quality ingredients, says Rob Goldberg.

Dairy Queen and Burger King are the most recent chains to join Wendy’s, McDonald’s, Subway, Chipotle, Arby’s and Panera in removing sodas from kids’ menus.

With big players such as Taco Bell and Panera Bread touting their recent moves to all-natural ingredients, it’s never been more important for operators...

Although sales of mass-market sodas have slipped, interest in craft sodas made with natural sweeteners or global and local flavors is rising.