Beverages have personalities, and it’s up to restaurants to discover the glass that best suits them. Will the drink ravish, dressed crisply in a designer ensemble, or languish in last season’s duds?
GuestMetrics, which collects check-level data from point-of-sale systems at more than 10,000 restaurants, reports trends for the four-week period that ended Nov. 30.
Headlining a pairings dinner or as a secret ingredient, barrel-aged brews are gaining traction.
Drink sales in bars and restaurants are projected to grow modestly in 2015, according to Technomic's expectations for the on-premise alcohol industry.
Discounted afternoon hours are an effective revenue-boosting strategy.
Beverage specials drive business, but they can also train guests to follow the dollar. Jeff Van Dyke, managing partner and co-founder of beer specialist Brixx Wood Fired Pizza, offers tips to differentiate any beer program.
Old Chicago Pizza & Taproom, known for its selection of craft beers, is continuing its Explorer Series with an exclusive collaboration event with Boulevard and Odell Brewing Companies.
Editor’s picks for labels that will distinguish your restaurant’s beverage program.
Five strategies to create a robust in-house brewing program for beer, wine, or even spirits.
Craft beer sales are typically highest in the winter season, when robust, high-alcohol brews are most popular.