Beverage trends spilling into the restaurant industry


Boozy milkshakes get customers bellying up to the bar

Perfect for diners who want to indulge in a milkshake and want an extra kick, today’s spiked shakes go far beyond the mudslide.


6 cocktail ingredients on the rise

On-trend flavors can help drive interest—and sales—at the bar.

The chain goes beyond soda and lemonade to drive sales for the alcohol-free crowd.

By focusing on speed-scratch beverages, restaurants can appeal to a variety of customers without blowing food and labor budgets.

The off-premise wine list, available in California, features $10 bottles.

Consumers may be busier than ever before, but they’re not skipping over their morning coffee stops.

There are several ways to switch up a basic Moscow mule to give diners the chance to branch out a little bit. Here are a few creative ideas.

Modern versions of these hidden bars are surfacing across the country.

Optimizing coffee depends mainly on getting three things right: the coffee, the water and the equipment.

Starbucks and others must post warnings about the beverage’s potential health risks, a judge has ruled.