Alcohol has long been a double-edged sword for restaurants. On one hand, spirits, wine, and beer serve as significant revenue generators for many operators.
On Wednesday, Anheuser-Busch, the leader in American brewing, and flagship brand Budweiser are proud to announce the UNCF Budweiser Natalie Johnson Scholarship, which provides annual monetary award ...
As the restaurant industry continues to navigate through the pandemic, one thing rings true—consumers are hard-pressed to give up their morning coffee routine.
Twin Peaks fans can now cheer on their favorite sports teams with a rare, hand-selected Single Barrel Bourbon from Buffalo Trace Distillery in-hand.
Quaker Steak & Lube has rolled out an innovative beverage menu, featuring new margaritas, sweet tea and lemonade cocktails, and sangrias for guests to enjoy responsibly.
As the largest pourer of draft beer in the U.S., Buffalo Wild Wings prides itself on its assortment of beer options.
Beverage programs have long served as an integral part of full-service restaurant sales thanks to their healthy profit margins.
Frisch’s Big Boy and Taft’s Brewing Co. are rustling up Frisch’s Pumpkin Pie Ale, an autumn beer in which cinnamon, ginger and nutmeg combine with vanilla for a smooth, creamy finish. ...
Over the past decade, interest in craft cocktails and small-batch spirits has been a boon to the beverage sector and led to a wave of new distilleries.
In the restaurant industry, where margins are razor thin even in the best of times, there is one product that always sells and is always profitable: alcohol.