Beverage trends spilling into the restaurant industry


Steal This Idea: Barrel aging for one

The craft-focused bar offers guests the option to buy smaller, individual barrels filled with their own customized, aged cocktail.


Squeeze profits from juice

Bringing fresh-pressed juice in-house is no easy feat for concepts that don’t trade on it exclusively, so operators are coming up with workarounds.

Bottle-sharing programs are boosting by-the-bottle buying.

Guests can choose from three specialty beverages this year.

High-craft riffs are creating new revenue and profit opportunities.

Boost the check by refreshing the menu with signature lemonades.

Coffees, frozen drinks and shakes get a kick of heat from chili peppers.

Just in time for warmer weather, operators are mixing up new riffs on sangria.

One fruit that’s making waves in the cocktail world is the blueberry. Small but mighty, this fruit lends itself well to a wide range of spirits and other cocktail bases.

Non-alcoholic drinks can benefit from happy hour promotions, too.

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