Beverage trends spilling into the restaurant industry


Perks with draft wine

As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to guests today.


4 ways to upgrade your beverage menu without blowing your budget

Making beverage menus stand out can be as simple as upgrading the types of drinks offered, from hot to iced to frozen.

As the volume trend softens, consumers spark increased competition among premium beer, wine and spirits for drink orders in restaurants and bars.

According to the U.S. Tea Association, the tea market has grown from $1.8 billion to $10.4 billion in just over 20 years.

Mixologists now are crafting frozen drinks with new formulas, techniques and tools. And operators are selling them beyond the hot weather season.

Where do consumers prefer to buy a cup of coffee when convenience is key? Here are their top choices, across restaurants and convenience stores.

Here's what's hot—and cold—at the coffee counter.

Watch the bartender at this high-end steakhouse deliver "eatertainment" with a tableside martini demo and a tale.

To age spirits more efficiently, one mixologist commandeered a piece of kitchen equipment.

Although operators do have customers who are loyal to the beer they drank in college, there is increasing demand for smaller-batch beers, seasonal brews and those with a local pedigree.

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