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Beverage trends spilling into the restaurant industry


BJ’s Restaurants begins wine delivery

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


Handcrafting fills the cup: Gourmet hot beverages

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.

Restaurant operators in California are learning how to cope with the water shortage. Here’s what you can learn from them.

Not all chains are willing to turn their backs on high-margin sodas. Instead, some are giving on customers who are big purchasers more reasons to buy.

Millennials want to make sure that their tots’ food is on par with their own expectations, so what is it that they want their kids sipping on when they dine out?

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