Maggie Hennessy

Articles by
Maggie Hennessy

Page 1

Nostalgia comes to the drinks menu

Beverage LTOs are becoming more ubiquitous, but it might not always make sense for an operator jump on a flavor trend.


Changing dynamics of craft beer

In an overwhelming sea of choices, operator flexibility is key.

Operators grapple with the challenges of adding veg-centric entrees to the menu.

Bartenders put in the effort and leave out the booze to craft options for the nondrinking crowds.

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.

Operators in two urban food halls have found that the profits and brand recognition of signature beverages make adapting them to smaller digs worthwhile.