Beverage trends spilling into the restaurant industry


Higher-priced options driving adult beverage sales, study finds

As the volume trend softens, consumers spark increased competition among premium beer, wine and spirits for drink orders in restaurants and bars.


Time for tea

According to the U.S. Tea Association, the tea market has grown from $1.8 billion to $10.4 billion in just over 20 years.

Mixologists now are crafting frozen drinks with new formulas, techniques and tools. And operators are selling them beyond the hot weather season.

Where do consumers prefer to buy a cup of coffee when convenience is key? Here are their top choices, across restaurants and convenience stores.

Making beverage menus stand out can be as simple as upgrading the types of drinks offered, from hot to iced to frozen.

Watch the bartender at this high-end steakhouse deliver "eatertainment" with a tableside martini demo and a tale.

To age spirits more efficiently, one mixologist commandeered a piece of kitchen equipment.

Although operators do have customers who are loyal to the beer they drank in college, there is increasing demand for smaller-batch beers, seasonal brews and those with a local pedigree.

Operators are enhancing tap systems with smart high-tech features to reduce waste and spoilage, improve margins and even help drive more traffic to the bar—automatically.

Operators are finding creative ways to serve up low-alcohol drinks, using under-the-radar booze and craft ingredients.

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