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Beverage trends spilling into the restaurant industry


Boosting sales with beer delivery

Operators are recouping dollars through off-premise booze.


Housemade sodas bubble up

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

Blending vegetables into traditionally fruit-forward beverages has proven to be a winning sales strategy at juice bars, smoothie chains and restaurants.

At casual-dining Texas Roadhouse, the bar is so central to business that it’s been given its own brand.With 71 boozy beverages on the menu, Texas...

The restaurant industry's second-largest chain reached into retailing for the next leader of its domestic operations and corporate COO.

For many consumers, the definition of healthy has shifted from meaning simply low calorie/low sugar to foods that have a higher transparency of ingredients.

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.

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 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?

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