Houlihan's

Beverage

6 iced tea and lemonade trends hitting menus

What icy beverage flavors and styles will be cooling off customers this summer?

Restaurant brands shared how they're maximizing operations and making the most of marketing dollars.

Speakers at the National Restaurant Association's annual convention underscored how severe the labor situation has become—and how vital it is to foster retention by showing appreciation of the current staff.

Dedicated snack menus are on the rise in casual dining to capture anytime eaters.

See what deals operators are unloading for the big feast.

The consent agreement settles a three-year action brought by the Department of Labor.

Surprising skewered foods bring Instagram-worthy delight.

Casual-dining veteran and Houlihan's CEO Mike Archer spoke with Restaurant Business on what changes he’s brought in—and still plans to make—that should keep competitors on their toes, from bar revamps to delivery service. There are even a few lessons from Houlihan’s that others pushing to modernize can learn.

Overall, the varied menu category is flat, up .3% in sales to $23.9 billion and .5% in units to 7,792.

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