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Beverage trends spilling into the restaurant industry


How 3 restaurants let customers craft their own cocktails

The new drink trend is toward “build-your-own” cocktails where the guest is presented with the option of choosing drink ingredients from several categories.


The year's best cocktails

The Restaurant Business staff name their favorite cocktails from the year, which reveal some trends on the rise as well as new riffs on the classics.

The popularity of pumpkin-flavored foods and beverages remains steady, but what’s next?

The updated discounting windows are more likely to come during the day or at night, and the drinks are as likely to be nonalcoholic as full strength.

Operators turn to infused water as soda sales slide.

Given all the fanfare surrounding the mixology movement, cocktail lists are garnering as much attention as food menus, making the bartender as important a hire as the chef.

Many fast-casual operators are experimenting with different strategies to sell these beverages in a counter-service environment, most often without a dedicated bar. Several operators are discovering that profitable sweet spot between fast and casual.

Pumpkin spice, a favorite flavor of latte fans, is now trending on cocktail lists.

This is the third cereal-themed milkshake the chain has released in recent months.

Starbucks and others must post warnings about the beverage’s potential health risks, a judge has ruled.

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