Beverage

Beverage trends spilling into the restaurant industry

Bartenders turn to tea

By Kathleen Squires on Feb. 16, 2016

Mixologists are experimenting with tea as a flavoring element in cocktails, in the form of tea tinctures, bitters, syrups and other infused spirits.

4 twists to whiskey sours

By Lizzy Freier on Nov. 10, 2016

Restaurants are rolling out new recipes of whiskey sours to differentiate bar programs.

The buzz about cold-brew coffee

Sponsored content from our partner BUNN on Oct. 11, 2017

New equipment solutions can help restaurateurs compete in the fast-growing market for trendy chilled brews.

Speakeasy trend moves above ground

By Patricia Cobe on Apr. 10, 2018

Modern versions of these hidden bars are surfacing across the country.

Libation exploration

By Thomas Henry Strenk on Dec. 15, 2014

Latin and Asian cocktails are expanding into new territory.

Digitizing the wine list

By Thomas Henry Strenk on Mar. 15, 2016

As tablet-based wine lists become more accessible, operators are weighing high-tech efficiencies against high-touch service.

4 surprising cocktail rims

By Lizzy Freier on Dec. 19, 2016

Chains use funky cocktail rims to excite guests and add flavor.

Dunkin’ Donuts adds candy-inspired LTOs

By Restaurant Business Staff on Oct. 16, 2017

The chain’s introducing two varieties of Almond Joy hot chocolate.

BJ’s Restaurants begins wine delivery

By Heather Lalley on Apr. 18, 2018

The off-premise wine list, available in California, features $10 bottles.

Handcrafting fills the cup: Gourmet hot beverages

By Jody Shee on Jan. 13, 2015

To build buzz around traditional winter drinks such as hot chocolate and cider, operators are borrowing tactics from the coffee wars, touting handcrafted techniques and seasonal flavors more often associated with lattes and mochas.

Page 34

…
32
33
34
35
36
…