As commodity prices rise and competition in all segments of the foodservice industry grows fiercer, operators are looking for ways to increase their profit margins, and one way to do that is by making more money selling drinks.High-margin beverages account for much of the profit at many restaurants, but they could be marketed better, according to a recent study, which found that “old” and “boring” were common adjectives used to describe drink promotions.To help operators better strategize ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?