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Beverage

Beverage trends spilling into the restaurant industry

Beverage

Tapping the craft-beer craving

Although operators do have customers who are loyal to the beer they drank in college, there is increasing demand for smaller-batch beers, seasonal brews and those with a local pedigree.

Beverage

Squeezing profits: signature lemonades

Boost the check by refreshing the menu with signature lemonades.

Delays that pile up over a service period not only diminish the guest experience, they can result in lost profits. Savvy operators are taking steps to pick up the pace.

Restaurant operators in California are learning how to cope with the water shortage. Here’s what you can learn from them.

When guests sidle up to the bar at New York City’s Porchlight, the first stand-alone bar from Danny Meyer’s Union Square Hospitality Group, they will find a Southern influence and a craft-cocktail focus.

When it comes to wine lists, bigger is not always better.

The craft-focused bar offers guests the option to buy smaller, individual barrels filled with their own customized, aged cocktail.

Adding an alternate milk isn’t as easy as slapping it on the menu as a simple substitution.

According to the U.S. Tea Association, the tea market has grown from $1.8 billion to $10.4 billion in just over 20 years.

According to a recent Technomic study, women are 30 percent more likely to spend more on adult beverages on-premise than last year. We asked four women who are new and established leaders in the industry to talk about what else is changing for women, both in front of and behind the bar.