Beverage trends spilling into the restaurant industry


7 drink trends hitting today's bars

The biggest trends succeed at the apex of craveability and profitability. These examples show how operators stir up that perfect storm through beverages.


How 3 restaurants let customers craft their own cocktails

The new drink trend is toward “build-your-own” cocktails where the guest is presented with the option of choosing drink ingredients from several categories.

Many operators are cutting cocktail wait times by batching cocktails and either bottling, barrel-aging or kegging them to serve on tap for speedy service.

Blending vegetables into traditionally fruit-forward beverages has proven to be a winning sales strategy at juice bars, smoothie chains and restaurants.

Today’s vibrant cocktail culture has given rise to inventive icy drinks, but for the most part, hot alcoholic beverages have lagged behind in creativity.

Now that Manhattans, sidecars and other classic drinks from the early 20th century are on cocktail lists, bartenders are mining the oldies for inspiration.

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.

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.