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Beverage trends spilling into the restaurant industry
Chains use funky cocktail rims to excite guests and add flavor.
The chain’s introducing two varieties of Almond Joy hot chocolate.
The off-premise wine list, available in California, features $10 bottles.
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.
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.
Operators in two urban food halls have found that the profits and brand recognition of signature beverages make adapting them to smaller digs worthwhile.
Drinks like cheese tea are making waves stateside.
On-trend flavors can help drive interest—and sales—at the bar.
Get with the program and diversify your offerings.
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