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Beverage trends spilling into the restaurant industry
Perfect for diners who want to indulge in a milkshake and want an extra kick, today’s spiked shakes go far beyond the mudslide.
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.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.