CHICAGO —Although beverage sales make up a large chunk of the profit in many foodservice operations, just a small fraction of resources are focused on drink promotions. Recently, a group of drink experts discussed ways to better market their beverage items to keep incremental income from dripping away. Among the questions explored by the group gathered for a roundtable discussion at The Drake Hotel here were how operators could make ...
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Contact: Desiree Torres Desiree.Torres@penton.com