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Beverage

Beverage trends spilling into the restaurant industry

Beverage

3 Bloody Mary trends to get tipsy over

Check out some of the latest Bloody Mary trends hitting beverage menus.

Beverage

Drinks to dollars: How to create a beverage program that drives profits

Consumers today—particularly millennials—view menu customization options as a need rather than a luxury, according to Food Genius. Offering consumers a chance to create beverages “their way”—think flavored syrups, mix-ins or flavor mash-ups—can generate excitement.

The purple and green Witch’s Brew blended beverage is the chain’s latest attempt at a viral LTO.

The rollout requires the addition of new equipment, packaging and training.

It’s no secret that iced tea is one of the most profitable non-alcoholic beverages that restaurants can sell. Unsweetened fresh-brewed iced tea is also a great choice for health-conscious people who want something refreshing to quench their thirst but don’t want to drink extra calories.

Sparkling water is here to stay. Here’s how operators can leverage this trend on menus.

Bartenders have started switching up the standard bar menu by adding fruit purees.

Americans like their brews, but boosting sales takes some craft.

To refresh your drink selection, take a look at these seven on-trend recipes.

Restaurants who want to shake things up and offer their customers memorable and social media-worthy menu choices may want to consider drinkable desserts. As

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