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Beverage

Beverage trends spilling into the restaurant industry

Beverage

States move to extend or make permanent to-go cocktails

Legislation is pending in 13 states to allow restaurants and bars to continue selling alcohol off-premise.

Beverage

Dry January inspires bartenders to craft spirited zero-proof drinks

Restaurants are mixing up creative cocktails without alcohol to help drinkers get through Dryuary.

Cofounder Hazel de los Reyes focuses on roasting the best coffee and creating an upbeat, accessible cafe to enjoy it.

The top beverage trends that will evolve and emerge in the year ahead.

Members of the “club” pay $30 for $75 in takeout and on-site benefits.

The breakfast, brunch and lunch concept plans to have the new listing in half its stores by year’s end.

Beer, wine and hard seltzer will be trialed at five locations during dinner hours, tied to the chain’s rollout of flatbreads.

Consumers stuck at home are exploring international ingredients through the beverage menu.

Cold and iced coffee are often thought of as warm-weather drinks, but in reality, many consumers still enjoy chilled drinks even as the temperatures drop. Test your knowledge about cold coffee to make sure you’re maximizing coffee sales as cooler weather approaches.

As restaurants have shifted and adapted to an increase in off-premise orders, one menu part that may be underselling compared to typical dine-in business numbers is beverages.

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