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Beverage trends spilling into the restaurant industry


Marriott evolves its food and beverage program in step with the times

Top trends that emerged over the last year continue to drive menu innovation and service at the hotel chain.


Pumpkin spice latte makes its 18th seasonal debut at Starbucks

The coffee giant brings back the long-running fall favorite along with a pumpkin-themed cold brew and other treats.

Robert et Fils’ beverage director repurposes leftover sweet and savory ingredients into inventive cocktails and nonalcoholic drinks.

Technomic’s adult beverage data reveals that bartenders are offering a mix of old favorites and new drinks to meet consumer demand.

The family chain intends to go slow in developing a program built on beers, wines and mimosas.

Technomic data shows that customers crave unique and flavorful warm-weather drinks, especially those that feature watermelon, berries and other seasonal fruits.

Gov. Greg Abbott signed legislation turning his emergency pandemic measure into law, enabling to-go liquor to be a post-pandemic option for restaurants.

Seasonal beverage innovation continues at the chain, with the addition of seven new items for spring and summer.

From cocktails to go to a rotating list of seasonal margaritas and alcohol-free drinks, Beverage Director Nicole Quist is all about keeping it fresh.

The chain is treating its loyalty rewards members to a free weekly brew starting Feb. 1.

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