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Food & Beverages

Recent Articles

Pour specialty beverages customers crave

If you do not offer specialty beverages, you may be missing out on revenue and brand awareness opportunities. According to the National Restaurant Association's 2018 "What's Hot" chefs' survey, lemonade is the third most popular nonalcoholic beverage. Here, The Cheesecake Factory and Bareburger share their lemonade secrets.

Buffalo Wild Wings’ beverage odyssey

At the 2015 National Restaurant Association Hotel-Motel Show, Buffalo Wild Wings president and CEO Sally Smith delivered the BAR keynote speech. Here's an overview of the six-stage continuous development process used by the Buffalo Wild Wings beverage team.

Smaller portions, big benefits

Many restaurant goers are rethinking their portion sizes when dining out. By following a few suggestions, restaurateurs can capitalize on smaller portioning, while also satisfying the health conscious consumer.

Happy hour and late night success

Happy hour and late night programs can increase foot traffic and revenue during normally off-peak hours. Identifying your target consumer can help you build your specials program with that guest in mind. 

Pouring profits: Millennials & adult beverages

Quenching the millennial generations' thirst for adult beverages can build traffic, sales and loyalty for your restaurant, but success requires an unstanding of the demographic's quirks.

Increase revenue during off-peak hours

Now more than ever, people are abandoning the traditional three meals a day, causing the snack and off-peak foodservice to grow as opportunities for restaurants. Capitalize on this emerging trend and increase your traffic without detracting from peak-hour sales.

Is it time to raise your prices?

Making sure the price is right for each item takes lots of work. Before adjusting your prices, consider eight factors, including reviewing your menu prices at least twice a year.

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