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Beverage

Speed-scratch trend spills over into beverages

By focusing on speed-scratch beverages, restaurants can appeal to a variety of customers without blowing food and labor budgets.

Beverage

3 ways to cut food and labor costs

Operators working to increase profits can do so by taking a hard look at what’s already going on in their restaurants.

Perfect for diners who want to indulge in a milkshake and want an extra kick, today’s spiked shakes go far beyond the mudslide.

Making beverage menus stand out can be as simple as upgrading the types of drinks offered, from hot to iced to frozen.

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