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Beverage

Beverage trends spilling into the restaurant industry

Beverage

Speed-scratch trend spills over into beverages

 Sponsored content from our partner f’real foods on Apr. 20, 2018

By focusing on speed-scratch beverages, restaurants can appeal to a variety of customers without blowing food and labor budgets.

Beverage

Happier hour

 By Thomas Henry Strenk on Dec. 01, 2011

Here’s a sampling of happy hour strategies that go beyond the usual.

Beverage

Thirsty for throughput

By Thomas Henry Strenk on Jun. 11, 2015

Delays that pile up over a service period not only diminish the guest experience, they can result in lost profits. Savvy operators are taking steps to pick up the pace.

Beverage

7 frozen cocktails heating up summer bar sales

By Patricia Cobe and Thomas Henry Strenk on Jul. 05, 2016

Restaurants and bars are going beyond frozen margaritas and pina coladas, concocting boozy slushies, snow cones and other frozen cocktails to lure sweaty customers.

Beverage

4 techniques to get coffee smokin’ hot

By Lizzy Freier on Feb. 13, 2017

Restaurants are taking the charred foods trend to coffee.

Beverage

4 trends on product developers' minds

By Lizzy Freier on Oct. 26, 2017

A gathering this week of the experts who blend flavors and ingredients provided a look at where restaurants could be heading tomorrow.

Beverage

Boozy milkshakes get customers bellying up to the bar

Sponsored content from our partner f’real foods on Apr. 27, 2018

Perfect for diners who want to indulge in a milkshake and want an extra kick, today’s spiked shakes go far beyond the mudslide.

Beverage

The future of wine

By Sara Rush Wirth on Nov. 21, 2013

Some changes are afoot in the wine industry, according to a recent survey conducted by Wine Intelligence. The study polled leading wine professionals from around the world on what they expect to see in the wine industry over the next 20 years.

Beverage

Women influence the bar

By Kathleen Squires on Mar. 11, 2015

According to a recent Technomic study, women are 30 percent more likely to spend more on adult beverages on-premise than last year. We asked four women who are new and established leaders in the industry to talk about what else is changing for women, both in front of and behind the bar.

Beverage

What’s driving nitro coffee

By Maggie Hennessy on Aug. 11, 2016

Capitalizing on the cold-brew coffee trend, select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base.

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