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Beverage trends spilling into the restaurant industry


Breakfast in a glass: Protein powers drinkable meals

While breakfast eaters still opt for eggs or yogurt, protein-rich smoothies and shakes are a growing opportunity for operators targeting people on the go.


Beer for delivery

As consumer demand for convenience continues to fuel growth in takeout, it’s important we continue to explore additional product offerings, like beer.

Hot and cold beverages accounted for over $181 billion in sales last year.

The chain goes beyond soda and lemonade to drive sales for the alcohol-free crowd.

From the opening piano chords, it sounds like a nostalgic ad for Coke. Video clips show a ’50s soda fountain and a mom shopping.

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.

Millennials and Gen Z drinkers prioritize quality and authenticity—characteristics that are boosting on-premise sales of imported and craft beers.

As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to guests today.

Bartenders share what’s hot with consumers and what’s not, as well as the promotions they're using to drive sales.

As the volume trend softens, consumers spark increased competition among premium beer, wine and spirits for drink orders in restaurants and bars.

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