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Mar. 14, 2013
7 healthful beverage trends for 2013
The burgeoning good-for-you beverage market may offer immediate rewards for restaurant operators who are quick to adapt....
Mar. 4, 2013
Timing is everything for special wine dinners
There’s no such thing a perfect restaurant promotion, but a Del Frisco’s wine dinner comes close....
Feb. 26, 2013
Beef, brown spirits beat out latest trends
Somebody forgot to tell restaurant patrons they should embrace the latest supercool trends in food and drink. According to POS data, they’re sticking with brown spirits and beef instead....
Feb. 25, 2013
Kids’ brews yield monster markups
Faux “artisan” beers targeted at kids may hold as much or more revenue potential as craft beers for many operators...
Feb. 14, 2013
How about some shake with that bourbon?
Adding booze to a milkshake is an emerging drink trend your accountant will love....
Jan. 23, 2013
Craft beer: The 'it' beverage
This small but fast-growing segment appeals to younger consumers....
Jan. 22, 2013
2013 restaurant wine price forecast: Stability
U.S. wine producers want to boost per-bottle prices this year. Not going to happen, their banker says....
Jan. 8, 2013
Trends in a glass: Classic cocktails reinvented
Consider three recipes to help liven up your establishment's post-holiday cocktail experience....
Jan. 3, 2013
Mighty whiskey: Brown spirits are golden
Our cocktail landscape is changing—shifting from neutral white spirits such as vodka to more robust drinks featuring brown spirits....
Jan. 2, 2013
Danny Meyer wants to pump you up
Restaurateur Danny Meyer and Union Square Hospitality Group have their sights set on another underdeveloped foodservice market: health club cafes....
Dec. 20, 2012
How to boost your wine-by-the-glass program
New data suggests best practices for a lucrative beverage category....
Dec. 18, 2012
Sweeter wines, deeper beer lists on tap for 2013
Technomic top 10 trends outlook for adult beverages reflects surveys and sales patterns....
Dec. 12, 2012
Craft beer: Why the future is now
New POS data confirms the craft beer category is on a tear....
Dec. 10, 2012
Pour it on: Bars to star next year
There’s price inflation at the bar but not much price resistance to it from customers....
Nov. 26, 2012
Seasonal sips with a holiday twist
Consider these promotable drink ideas to offer a flavor of the season....
Nov. 20, 2012
Starbucks is buzzed about tea. Should you be, too?
Can Starbucks create a boom in tea like it did for coffee?...
Oct. 16, 2012
From: Mixologist/bartender Frankie Thaheld, California Modern at George’s at the Cove, La Jolla, CA....
Oct. 4, 2012
California Avocado Mint Chip Whip
From: Chef Kim Haasarud, Liquid Architecture...
Oct. 4, 2012
From: Kelley Swenson, formerly of Ten 01, Portland, OR...
Sep. 26, 2012
Gold on tap: Tweaking your beverage menu
Drinks are a powerful way to distinguish your restaurant—and improve the bottom line. Is your beverage menu all it can be?...
Sep. 24, 2012
Drinks help sharpen profit edge, Technomic says
Consumer purchasing trends suggest that the time is right to tune up beverage menus....
Aug. 30, 2012
Apples and Bourbon
Elad Zvi, co-founder of Bar-Lab in Miami Beach, FL, provides this recipe for Bourbon garnished with apples...
Aug. 30, 2012
This recipe for a Peach Bellini cocktail calls for fresh frozen peach slices from Dole...
Aug. 29, 2012
More cocktail menus concentrate on the classics
Classic cocktails like Manhattans, Sazeracs and gimlets are making a comeback on bar and restaurant menus, says Mintel...
Jul. 1, 2008
Master Mixologist recipe
From: Jackson Cannon, Eastern Standard, Boston. This recipe, created by Jackson Cannon, is named for Alexander Le Grande, patron of Elixir Benedictine....
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