Beverage

Beverage trends spilling into the restaurant industry

Time for tea

By Jody Shee on Mar. 16, 2015

According to the U.S. Tea Association, the tea market has grown from $1.8 billion to $10.4 billion in just over 20 years.

Beverage

New-age frozen cocktails

By Thomas Henry Strenk on Aug. 11, 2016

Mixologists now are crafting frozen drinks with new formulas, techniques and tools. And operators are selling them beyond the hot weather season.

Beverage

Restaurants stir daytime sales with low-booze cocktails

By Heather Lalley on Apr. 17, 2017

Operators are finding creative ways to serve up low-alcohol drinks, using under-the-radar booze and craft ingredients.

Beverage

What coffee concepts are tapping into right now

By Lisa Arnett on Nov. 20, 2017

Here's what's hot—and cold—at the coffee counter.

Beverage

How Chicago restaurant Swift & Sons stirs a perfect martini

By Kelly Killian on May 26, 2016

Watch the bartender at this high-end steakhouse deliver "eatertainment" with a tableside martini demo and a tale.

Beverage

New-age cocktails

By Thomas Henry Strenk on Feb. 12, 2014

To age spirits more efficiently, one mixologist commandeered a piece of kitchen equipment.

Beverage

Tapping the craft-beer craving

By Thomas Henry Strenk on Jul. 14, 2015

Although operators do have customers who are loyal to the beer they drank in college, there is increasing demand for smaller-batch beers, seasonal brews and those with a local pedigree.

Beverage

A digital approach to draft systems

By Thomas Henry Strenk on Sep. 19, 2016

Operators are enhancing tap systems with smart high-tech features to reduce waste and spoilage, improve margins and even help drive more traffic to the bar—automatically.

Beverage