Beverage trends spilling into the restaurant industry


Low alcohol, high payoff

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.


Beer for delivery

As consumer demand for convenience continues to fuel growth in takeout, it’s important we continue to explore additional product offerings, like beer.

Hot and cold beverages accounted for over $181 billion in sales last year.

The chain goes beyond soda and lemonade to drive sales for the alcohol-free crowd.

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.

Millennials and Gen Z drinkers prioritize quality and authenticity—characteristics that are boosting on-premise sales of imported and craft beers.

As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to guests today.

Bartenders share what’s hot with consumers and what’s not, as well as the promotions they're using to drive sales.

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