Continue to Site >>>

Beverage

Beverage trends spilling into the restaurant industry

Beverage

Mixologists shine up retro drinks with craft techniques

 By Thomas Henry Strenk on Oct. 15, 2015

Now that Manhattans, sidecars and other classic drinks from the early 20th century are on cocktail lists, bartenders are mining the oldies for inspiration.

Beverage

Pub Royale

 Sep. 21, 2016

Step aside, craft beer—the element of surprise may be the real emerging star at British-Indian restaurant Pub Royale. While not entirely divorced from the...

Beverage

Operators stir up excitement with frozen beverages

Sponsored content from our partner f’real foods on Sep. 14, 2017

Sweet, refreshing and infinitely slurpable, frozen beverages are in a class by themselves.

Beverage

4 loyalty programs to boost coffee sales

Sponsored content from our partner Whirley-DrinkWorks! on Mar. 05, 2018

With increased competition and heightened consumer expectations, it’s essential for operators to offer at least one loyalty or rewards program to capture a large share of diners’ coffee dollars.

Beverage

Menus offer new takes on milkshakes

By Patricia Cobe on Aug. 12, 2014

Operators are attracting patrons by crafting one-of-a-kind milkshakes, some with flavors that go way beyond vanilla, chocolate and even salted caramel. Customers are ordering milkshakes as snacks, desserts or beverages to complement a meal—all of which boost the check.

Beverage

Mixologists warm to cold-weather cocktails

By Thomas Henry Strenk on Nov. 12, 2015

Today’s vibrant cocktail culture has given rise to inventive icy drinks, but for the most part, hot alcoholic beverages have lagged behind in creativity.

Beverage

The Oliver

Sep. 21, 2016

“We want the beverage program to reflect that convivial vibe of not taking itself too seriously to the guest’s perception, despite everything being very...

Beverage

Operators use coffee to perk up afternoon sales

Sponsored content from our partner BUNN on Mar. 23, 2018

Operators who focus on offering quality coffee during the afternoon and other softer times of day can capitalize on consumer demand for caffeine and boost the bottom line.

Beverage

Thinking outside the tap

By Sara Bonisteel on Sep. 12, 2014

“What’s on tap?” no longer is a question only beer-loving customers ask, as restaurant operators realize they can make their concepts buzzworthy and more efficient by adding unexpected beverages to the bar tap.

Beverage

Fast-casual consumers under the influence

By Mary Chapman on Feb. 16, 2016

Adult beverages can enhance satisfaction and loyalty at fast casuals.

  • Page 35