Beverage

Beverage trends spilling into the restaurant industry

4 techniques to get coffee smokin’ hot

By Lizzy Freier on Feb. 13, 2017

Restaurants are taking the charred foods trend to coffee.

Perks with draft wine

By Thomas Henry Strenk on Feb. 14, 2017

As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to guests today.

Millennial parents sway kids drinks

By Jill Failla on Feb. 14, 2017

Millennials want to make sure that their tots’ food is on par with their own expectations, so what is it that they want their kids sipping on when they dine out?

How to drive bar business in the morning

By Maggie Hennessy on Mar. 21, 2017

With the growing popularity of brunch, operators are turning to the bar—not just for dining room overflow or selling bloody marys, but as a focal point.

Consumers' favorite places for grab-and-go coffee

By Jill Failla on Mar. 20, 2017

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

How to increase wine sales, one half bottle at a time

By Heather Lalley on Mar. 24, 2017

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

Speed throughput with morning drinks

By Samantha Lande on Apr. 12, 2017

The growing demand for build-your-own doesn’t have to clog lines in the morning.

Restaurants stir daytime sales with low-booze cocktails

By Heather Lalley on Apr. 17, 2017

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

6 signature spins on sangria

By Patricia Cobe on Apr. 19, 2017

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

Cold-brew coffee can wake up cocktail sales

By Thomas Henry Strenk on May 18, 2017

As cold brew makes inroads at restaurants of many types, a shot of the stuff can perk up drink sales throughout the day.

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