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Beverage trends spilling into the restaurant industry
Sugary drinks are now banned from kids menus in Baltimore, and a statewide soda tax could be on California’s ballot in 2020.
The burger chain said it is committing $5 million to a partnership to develop a recyclable or compostable cup.
Check out how some operators are incorporating fresh flavors and frozen drinks on their menus.
Restaurant operators are catering to busy diners by serving breakfast options that are quick, portable and healthful—such as breakfast beverages.
Here are a few tips for building a successful frozen-drink program.
Building a craveable drink menu doesn't have to break the bank.
What icy beverage flavors and styles will be cooling off customers this summer?
Consumers are turning to milkshakes as snacks, and they're willing to pay more for them if they include brand-name ingredients.
Take a look at what’s bubbling up this year at the BAR Stage.
Operators are freshening up the beverage side of the menu with spring ingredients and colors.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.