Rita's Ice

April 2010 Menus

Links to menus from restaurants featured in stories in the April 2010 issue of Restaurant Business magazine.

Consumer Trends

Top Ten Beverage Trends for 2010

Traditional is meeting contemporary, as beverages are revamped for a changing palate, pocketbook and generation of consumers. Benchmark Hospitality International’s “Top 10 Beverage Trends for 2010” shows how the beverage industry is embracing change and satisfying consumers—whether it’s rediscovering retro cocktails or welcoming new wine varietals.

Here’s a sampling of happy hour strategies that go beyond the usual.

There’s a science to using beverages in a restaurant,” says Jon Taffer. “But the restaurant industry doesn’t use science. Restaurant owners use gut.”

The deal extends to such entrees as a half-rack of ribs, a cheeseburger and a sizzling chicken plate.

New York is the favored hunting grounds of foodies, but Minnesota and Oregon pose some competition.

More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.

Specializing in Italian ice made fresh on-site with real fruit and served within 36 hours of mixing

Often it takes just an ingredient twist or two to make bar drinks your own. But finding that something special can be a purchasing puzzle.

Tourism is looking like a mixed bag this year, but there are a few bright spots.

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