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Beverage trends spilling into the restaurant industry


Pinewood Social

If you make delicious products, people will follow. Or so goes the philosophy at Pinewood Social, which, at 13,000 square feet, has room to host plenty of...


Raising a glass to beverage LTOs

Drum up interest and tap into trends with short-term drink offerings.

Operators are recouping dollars through off-premise booze.

Despite sales of brand-name soft drinks declining, operators are luring customers with creative, housemade sodas.

Blending vegetables into traditionally fruit-forward beverages has proven to be a winning sales strategy at juice bars, smoothie chains and restaurants.

At casual-dining Texas Roadhouse, the bar is so central to business that it’s been given its own brand.With 71 boozy beverages on the menu, Texas...

The restaurant industry's second-largest chain reached into retailing for the next leader of its domestic operations and corporate COO.

For many consumers, the definition of healthy has shifted from meaning simply low calorie/low sugar to foods that have a higher transparency of ingredients.

When the Nutritious & Delicious menu debuted at Lazy Dog Restaurant & Bar in 2012, it immediately boosted traffic and frequency of visits during lunch and dinner, attracting both millennials and empty nesters, men and women, says Gabe Caliendo.

The new drink trend is toward “build-your-own” cocktails where the guest is presented with the option of choosing drink ingredients from several categories.

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