Continue to Site >>>

Beverage

Beverage trends spilling into the restaurant industry

Beverage

The daiquiri gets real

 By Patricia Cobe on Aug. 26, 2015

When True Food Kitchen's Mat Snapp reworked a classic daiquiri to add to the cocktail list, it was important to conform to the better-for-you theme.

Beverage

Tackling tiki

 By Thomas Henry Strenk on Aug. 13, 2015

While early tiki concepts used concentrates and canned juices, today, it’s all about fresh juices and quality ingredients, says Rob Goldberg.

Beverage

Quenching young thirsts

By Amanda M. Westbrooks on Aug. 13, 2015

Dairy Queen and Burger King are the most recent chains to join Wendy’s, McDonald’s, Subway, Chipotle, Arby’s and Panera in removing sodas from kids’ menus.

Beverage

Local ciders turn a major profit

By Thomas Henry Strenk on Sep. 17, 2015

Three in 10 consumers look for local craft beers and ciders at restaurants, finds Chicago researcher Technomic, and operators are expanding their selection.

Beverage

Self-serve taps expand beyond alcohol

By Kelley McLain on Sep. 17, 2015

As restaurants test self-serve taps for beer and cocktails, some operators are giving customers the opportunity to help themselves to nonalcoholic drinks.

Beverage

Mixologists shine up retro drinks with craft techniques

By Thomas Henry Strenk on Oct. 15, 2015

Now that Manhattans, sidecars and other classic drinks from the early 20th century are on cocktail lists, bartenders are mining the oldies for inspiration.

Beverage

How to profit from pairing alcohol-free drinks and food

By Kathleen Squires on Oct. 15, 2015

For operators, nonalcoholic pairings are a way to boost the check. For guests, it’s a less costly alternative to wine, beer or cocktails, and is inclusive.

Beverage

What's next for smoothies and juices?

By Kathleen Squires on Nov. 12, 2015

Blending vegetables into traditionally fruit-forward beverages has proven to be a winning sales strategy at juice bars, smoothie chains and restaurants.

Beverage

Mixologists warm to cold-weather cocktails

By Thomas Henry Strenk on Nov. 12, 2015

Today’s vibrant cocktail culture has given rise to inventive icy drinks, but for the most part, hot alcoholic beverages have lagged behind in creativity.

Beverage

Batch drink production speeds service

By Thomas Henry Strenk on Dec. 17, 2015

Many operators are cutting cocktail wait times by batching cocktails and either bottling, barrel-aging or kegging them to serve on tap for speedy service.

  • Page 31