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Beverage trends spilling into the restaurant industry
Starbucks and others must post warnings about the beverage’s potential health risks, a judge has ruled.
Operators turn to infused water as soda sales slide.
Alcohol sales in chain restaurants and bars will rise 2.7 percent next year, a positive, albeit moderate, acceleration from 2014, according to the latest forecast from Technomic.
One of the busiest seasons for bars could add some momentum to the currents quietly remixing drink menus.
Festive beverages—with and without alcohol—are getting customers in the door during the busy holiday season.
Operators working to increase profits can do so by taking a hard look at what’s already going on in their restaurants.
There are several ways to switch up a basic Moscow mule to give diners the chance to branch out a little bit. Here are a few creative ideas.
To keep cocktail lists current, progressive mixologists are looking to the past, resurrecting old-fashioned mixers and modifiers with modern twists.
Innovative adult beverage programs can give operators an edge on brunch—whether it’s a twist on classic cocktails or a menu of thematic signatures.
Bartenders are mixing up modern takes on the mudslide and other cocktails.