Beverage trends spilling into the restaurant industry


Brew Exchange

When reconcepting a watering hole a few years ago, the team behind Brew Exchange wanted to create a space that pushed customers out of their beer comfort...


The mixology of mocktails

Bartenders put in the effort and leave out the booze to craft options for the nondrinking crowds.

Today’s consumers are increasingly health-conscious. From natural sweeteners to lower calorie options, many diners are interested in better-for-you food and drinks.

Two operators are mixing up cocktails targeted to the health-conscious drinker. Check out these healthy restaurant menu ideas.

Three in 10 consumers look for local craft beers and ciders at restaurants, finds Chicago researcher Technomic, and operators are expanding their selection.

With city real estate a tall order, unusual bar locations are on the rise. One recent standout is GreenRiver, which calls the top floor of a medical office...

The resurging burger giant is going systemwide with a new line of espresso drinks, updated equipment and a distinct design for McCafe.

For many people, watermelon is the essential summer food. Its clean, crisp refreshing flavor has universal appeal, especially in the warmer months.

Wine, beer and cocktails may be coming to a fast casual near you, as these operators see profits in alcohol.

For operators, nonalcoholic pairings are a way to boost the check. For guests, it’s a less costly alternative to wine, beer or cocktails, and is inclusive.

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