Beverage trends spilling into the restaurant industry


Batch drink production speeds service

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.


The Tuck Room Tavern

Entertainment takes the stage at Prohibition-inspired The Tuck Room Tavern, the latest bar and restaurant from James Beard Award-winning pastry chef Sherry...

More ambitious alcoholic beverages are flowing in fast casuals.

The limited-time Crystal Ball cream-based drink is reportedly peach flavored and topped with candy.

The next wave for coffee specialists: trading high craft for high-tech without losing customization and a sense of high art.

Mixologists are experimenting with tea as a flavoring element in cocktails, in the form of tea tinctures, bitters, syrups and other infused spirits.

Paying attention to what’s trending within global operators’ beverage programs may provide U.S. operators with ideas for how to add to a menu.

The Krystal quick-service chain has debuted a coffee platform that plays into diners’ demand for customization—offering coffee served in three different ways: frozen, hot or iced.

Amid flat bar traffic, operators turn to other tactics to increase sales.

Latin and Asian cocktails are expanding into new territory.

  • Page 32