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Beverage

Beverage trends spilling into the restaurant industry

Beverage

4 ways to use sparkling drinks behind the bar

Check out these four ways that bars and restaurants are making sparkling juice work harder for them.

Beverage

Sippable springtime drink trends

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.

The company now has beer delivery in Florida, Iowa, Nebraska, North Carolina and Ohio as well as California and Arizona.

Operators are revamping beverages—both with and without alcohol—to spread warmth this season.

A host of innovations are being tried to divert single-use hot-drink containers from landfills, from cup sharing to “clever cups” that can order and pay for a refill. Here’s a sampling.

For restaurant operators, it’s a given that iced tea is the most-profitable non-alcoholic beverage they can sell. However, the operators who sell the most iced tea don’t take it for granted—they know the brand power of a premium, fresh-brewed iced tea, and they know that when guests don’t see their favorite beverage brands on the menu, they often default to ordering tap water.

The moves that consumers have been making toward health in the last few years can no longer be considered just a trend—they’re now the norm, and retailers and foodservice operators have had to answer the call for healthier options in order to compete for share of stomach.

More off-premise business has meant fewer drink sales for many. Here’s how three operators are recouping those orders.

Starbucks adds to its holiday flavor lineup with a Juniper Latte LTO.

Eager to maximize their hot beverage sales and profits, restaurant operators are brushing up on vital details in order to meet consumer expectations for flavorful and convenient premium coffee.

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