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Beverage trends spilling into the restaurant industry
Before you put the squeeze on your lemon supplier, there is a better solution.
Consumers are imbibing, but alcohol preferences are changing.
New ingredients and consumer behavior shifts are moving smoothies out of breakfast and into additional dayparts.
Younger consumers want beverage variety. Here's how to cater to them.
Sugary drinks are now banned from kids menus in Baltimore, and a statewide soda tax could be on California’s ballot in 2020.
The burger chain said it is committing $5 million to a partnership to develop a recyclable or compostable cup.
Check out how some operators are incorporating fresh flavors and frozen drinks on their menus.
Restaurant operators are catering to busy diners by serving breakfast options that are quick, portable and healthful—such as breakfast beverages.
Here are a few tips for building a successful frozen-drink program.
What icy beverage flavors and styles will be cooling off customers this summer?
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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
Ideas from the field you may want to borrow