Continue to Site >>>

Beverage

Beverage trends spilling into the restaurant industry

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.

Beverage

How 3 restaurants let customers craft their own cocktails

 By Thomas Henry Strenk on Jan. 19, 2016

The new drink trend is toward “build-your-own” cocktails where the guest is presented with the option of choosing drink ingredients from several categories.

Beverage

Fast-casual consumers under the influence

By Mary Chapman on Feb. 16, 2016

Adult beverages can enhance satisfaction and loyalty at fast casuals.

Beverage

Bartenders turn to tea

By Kathleen Squires on Feb. 16, 2016

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

Beverage

How to keep alcohol flowing at fast casuals

By Thomas Henry Strenk on Feb. 16, 2016

Many fast-casual operators are experimenting with different strategies to sell these beverages in a counter-service environment, most often without a dedicated bar. Several operators are discovering that profitable sweet spot between fast and casual.

Beverage

7 drink trends hitting today's bars

By Alaina Lancaster on Feb. 16, 2016

The biggest trends succeed at the apex of craveability and profitability. These examples show how operators stir up that perfect storm through beverages.

Beverage

Digitizing the wine list

By Thomas Henry Strenk on Mar. 15, 2016

As tablet-based wine lists become more accessible, operators are weighing high-tech efficiencies against high-touch service.

Beverage

4 trends grabbing a bar stool for March Madness

By Peter Romeo on Mar. 17, 2016

One of the busiest seasons for bars could add some momentum to the currents quietly remixing drink menus.

Beverage

Low alcohol, high payoff

By Thomas Henry Strenk on Apr. 14, 2016

Low-alcohol cocktails are trending on drink menus. One reason: Operators offering a shims list can dodge the huge cost of a full liquor license.

Beverage

Building a coffee culture

By Kathleen Squires on Apr. 14, 2016

Recently, concepts such as IHOP and Original Pancake House are taking cues from the coffee cafes and the move into premium coffee by QSRs like Chick-fil-A.

  • Page 33