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Beverage

Beverage trends spilling into the restaurant industry

Beverage

Brand in a bottle

 By Thomas Henry Strenk on May 01, 2014

Two operators discover that private-label wines can differentiate the list and boost sales.

Beverage

Better-for-you cocktails

 By Thomas Henry Strenk on May 05, 2014

Two operators are mixing up cocktails targeted to the health-conscious drinker. Check out these healthy restaurant menu ideas.

Beverage

A thirst for culture

By Alia Akkam on May 19, 2014

Pairing ethnic beverages with global menus appeals to customers' more adventurous palates. Check out the latest beverage trends.

Beverage

The art of crafts

By Thomas Henry Strenk on Jul. 07, 2014

Beer lists go hyperlocal as restaurants partner with craft brewers in their own backyards.

Beverage

Fast casual gets its drink on

By Alia Akkam on Jun. 17, 2014

Wine, beer and cocktails may be coming to a fast casual near you, as these operators see profits in alcohol.

Beverage

Housemade sodas bubble up

By Alia Akkam on Jul. 15, 2014

Despite sales of brand-name soft drinks declining, operators are luring customers with creative, housemade sodas.

Beverage

Menus offer new takes on milkshakes

By Patricia Cobe on Aug. 12, 2014

Operators are attracting patrons by crafting one-of-a-kind milkshakes, some with flavors that go way beyond vanilla, chocolate and even salted caramel. Customers are ordering milkshakes as snacks, desserts or beverages to complement a meal—all of which boost the check.

Beverage

Shaking up the competition

By Alia Akkam on Sep. 03, 2014

Milkshakes and malts—two old-time soda-fountain treats—are seeing big-time action at fast casuals. By differentiating the beverage menu with these indulgences, fast-casual concepts are vying for that between-meal customer who is a regular at the coffee cafe.

Beverage

A cleaner, leaner cocktail: a bloody mary makeover

By Patricia Cobe on Sep. 12, 2014

When the Nutritious & Delicious menu debuted at Lazy Dog Restaurant & Bar in 2012, it immediately boosted traffic and frequency of visits during lunch and dinner, attracting both millennials and empty nesters, men and women, says Gabe Caliendo.

Beverage

Thinking outside the tap

By Sara Bonisteel on Sep. 12, 2014

“What’s on tap?” no longer is a question only beer-loving customers ask, as restaurant operators realize they can make their concepts buzzworthy and more efficient by adding unexpected beverages to the bar tap.

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