Beverage trends spilling into the restaurant industry


Boozy milkshakes get customers bellying up to the bar

Perfect for diners who want to indulge in a milkshake and want an extra kick, today’s spiked shakes go far beyond the mudslide.


Happier hour

Here’s a sampling of happy hour strategies that go beyond the usual.

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.

Restaurants and bars are going beyond frozen margaritas and pina coladas, concocting boozy slushies, snow cones and other frozen cocktails to lure sweaty customers.

With the growing popularity of brunch, operators are turning to the bar—not just for dining room overflow or selling bloody marys, but as a focal point.

Beer slips, while cocktails and others gain ground.

Some changes are afoot in the wine industry, according to a recent survey conducted by Wine Intelligence. The study polled leading wine professionals from around the world on what they expect to see in the wine industry over the next 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.

Capitalizing on the cold-brew coffee trend, select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base.

The growing demand for build-your-own doesn’t have to clog lines in the morning.

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