Beverage

Beverage trends spilling into the restaurant industry

Digitizing the wine list

By Thomas Henry Strenk on Mar. 15, 2016

As tablet-based wine lists become more accessible, operators are weighing high-tech efficiencies against high-touch service.

4 twists to whiskey sours

By Lizzy Freier on Nov. 10, 2016

Restaurants are rolling out new recipes of whiskey sours to differentiate bar programs.

The buzz about cold-brew coffee

Sponsored content from our partner BUNN on Oct. 11, 2017

New equipment solutions can help restaurateurs compete in the fast-growing market for trendy chilled brews.

BJ’s Restaurants begins wine delivery

By Heather Lalley on Apr. 18, 2018

The off-premise wine list, available in California, features $10 bottles.

Handcrafting fills the cup: Gourmet hot beverages

By Jody Shee on Jan. 13, 2015

To build buzz around traditional winter drinks such as hot chocolate and cider, operators are borrowing tactics from the coffee wars, touting handcrafted techniques and seasonal flavors more often associated with lattes and mochas.

Building a coffee culture

By Kathleen Squires on Apr. 14, 2016

Recently, concepts such as IHOP and Original Pancake House are taking cues from the coffee cafes and the move into premium coffee by QSRs like Chick-fil-A.

4 surprising cocktail rims

By Lizzy Freier on Dec. 19, 2016

Chains use funky cocktail rims to excite guests and add flavor.

Dunkin’ Donuts adds candy-inspired LTOs

By Restaurant Business Staff on Oct. 16, 2017

The chain’s introducing two varieties of Almond Joy hot chocolate.

6 cocktail ingredients on the rise

By Sara Rush Wirth on Apr. 26, 2018

On-trend flavors can help drive interest—and sales—at the bar.

Soda buying strategies

By Restaurant Business Staff on Jun. 12, 2008

Get with the program and diversify your offerings.

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