After nearly a century on ice, absinthe is back on the street. Served as a mysterious milky elixir, fashioned into creative cocktails or set aflame and drunk by the shot, the heady, anise-flavored spirit with the bad...
Taking a cue from Japanese businessmen and tourists, a growing number of Americans are sipping shochu with simple meals of grilled meats and fish, tempura, sashimi and noodles, in izakayas, or informal, pub-like...
If you raise the price, people will drink less—at least that’s the thinking behind the various proposals around the country to put taxes on sugary soft drinks.The lawmakers and activists behind such measures are...
With summer on the way, bar professionals are shaking up a new round of specialty cocktails to drive balmy-weather sales.For a restaurant concept born of sultry climes, the summer drink season may never end. That’s...
This is a special report brought to you by Mars Foodservice – Uncle Ben’s.Something is clicking in the consumer mind these days, some restaurant operators say.Things like brown rice, whole-grain pizza dough and...
As the adage goes, variety is the spice of life. It can also be said about salad and sandwich operators who use regular menu promotions to create excitement, leverage seasonal ingredients and stimulate traffic and...
Combining the comfort and beverage selection of a bar with the good cooking of a chef’s hand, gastropubs are popping up around the country. They appeal to careful spenders with a yen for dining as well as operators...
This is the first installment in a four-part special report focusing on kids' menus, exploring why these separate menus are important, the latest ingredient trends for children and the best ways to market a menu for...
Good food fast is an elusive goal. Sonoma Chicken, a four-unit chain based in San Jose, Calif., claims to ace it with fast-casual service and a kitchen built for rapid scratch cooking of casual-dining-caliber fare...
