Beverage trends spilling into the restaurant industry


Nobu offers sober-curious guests tea cocktails to pair with menu

The high-end restaurant teamed with a Japanese green tea expert to build a zero-proof drink list and an additional revenue stream.


It's beginning to smell a lot like peppermint, everywhere you go

Peppermint is pushing out pumpkin spice and taking over beverage menus for the holidays, with coffee chains leading the way.

As consumers continue to prioritize better-for-you foods and beverages, restaurant operators have a big opportunity. By tapping into diners’ desire for drinks that offer additional benefits beyond jus...

A bill passed Thursday by the City Council will require alerts to be posted on menus and menu boards next to items containing what officials determine to be excessive amounts of added sugar.

Energy drinks have been around in the restaurant industry for many years, but the market is expected to grow and restaurants are quick to get on board.

Founder and CEO Sharon Arthofer employs trained “sipologists” and “sipistas” at each location to create and serve the elevated beverage menu.

The new Pumpkin Spice Frosty launches Tuesday along with the Pumpkin Spice Frosty Cream Cold Brew, the chain’s first two LTOs to feature the popular seasonal flavor.

The Toast to Total Wellness Menu offers customers a spirit-free beverage lineup with health benefits, including a Kombucha Mocktail, Berry-Infused Coconut Water and Matcha Latte.

Starbucks’ fall menu launched Thursday, celebrating the 20th anniversary of PSL and introducing some new pumpkin specialties.

With its unique tap program and inventive global menu, the polished-casual restaurant is on a mission to make wine approachable and fun.

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