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Beverage trends spilling into the restaurant industry


Tim Hortons introduces new coffee lineup

The chain is offering Americanos, cappuccinos and lattes, all of which can be ordered hot or iced.


How quality coffee helps polish your reputation

Optimizing coffee depends mainly on getting three things right: the coffee, the water and the equipment.

Many cocktail-focused restaurants are training their bartenders to concoct booze-free beverages that are just as complex as those that leave guests tipsy.

Fads come and go, but true emerging beverage trends have staying power and growth potential. We’ve done some recon on what’s predicted to be the next big thing in craft beer, cocktailing and fast-casual drinks—the developments poised to make dollars and sense for operators in the year ahead.

Low-alcohol cocktails are trending on drink menus. One reason: Operators offering a shims list can dodge the huge cost of a full liquor license.

Residents of five cities across the country—Chicago; Boulder, Colo.; and three Bay Area locales, including San Francisco—voted to approve soda tax measures.

The drink will be available for a limited time at two of its locations.

With noticeable caution but high hopes, chains are seeing how they can include a bottle or six-pack with off-premise orders.

Juicing is powering up menus. The recession put a squeeze on sales of made-to-order juices, according to the 2014 Juice & Smoothie Bars in the U.S. report by Los Angeles market researcher IBISWorld. But increased consumer demand for healthy beverages and an expansion of juicing into concepts other than smoothie and juice bars are revitalizing the category, the report says.

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.

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