Food & Drink

Drink Trends

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Changing your menu? Here are the trending drinks, the country’s best alcoholic and non-alcoholic drinks, trends and menu ideas.

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Three approaches to plant-forward food

Apr 13, 2021

Flavor of the Week: Fiddlehead Fern – the eye-catching vegetable

Apr 12, 2021

Viewpoint: Eliminating tipping can help restaurants both serve customers better and provide for workers

Apr 09, 2021

More questions on the Restaurant Revitalization Fund program answered

Apr 09, 2021

New on the Menu: Hamachi with Pop Rocks and a Balkan kebab

Apr 09, 2021

Featured

Chefs on the Move: Sushi Ginza Onodera in New York has a new leader, and the latest jobs for Eli Kaimeh and Kwame Onwuachi

Mar 31, 2021

New on the Menu: Cinnamon Toast Crunch Shrimp and cheddar-stuffed quail

Apr 02, 2021

How one woman is leading an innovative sushi team in Austin

Apr 02, 2021

5 Things: Biden signs PPP extension, Momofuku closes another concept

Apr 05, 2021

Highlights

New on the Menu: A morel grilled cheese sandwich and steak with pea leaf croutons

Apr 16, 2021

Plus spiced scallops, pernil pork over yams and a persimmon cocktail

Viewpoint: What will stay and what will go?

Apr 07, 2021

As the restaurant industry eases into recovery, consultant and chef/operator Aaron Deal offers his take on the...

How mentors can turn beverage enthusiasts into professionals

Mar 23, 2021

Talk the talk, walk the walk and encourage curiosity

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Flavor of the Week: Spirit-free cocktails — all the complexity without the hangover

Feb 08, 2021

People have many reasons not to drink alcohol — because they’re addicts or pregnant or for other health reasons, because they don’t enjoy the effects or don’t like the taste, because they’re driving or under 21, or because they just don’t feel...

When a beverage director is out of reach, a consultant can fill the gap

Jan 20, 2021

With income down at most restaurants, freelance drink experts can help keep the bar profitable

Bar and restaurant operators look back on lessons learned in 2020

Dec 22, 2020

A miserable year tested everyone’s resolve

Hotel food and beverage operators add incremental sales through holiday cocktails

Dec 18, 2020

Two tipples for the season and the inspiration behind their creation

Flavor of the Week: Chartreuse – the French liqueur that’s more than a color

Dec 14, 2020

While chartreuse is traditionally referred to in the context of the color – it’s a yellowish green that was prevalent between...

Restaurant industry predictions: What 2021 will bring in terms of food, drinks, fine-dining and more in the wake of COVID

Dec 10, 2020

The Restaurant Hospitality editorial team offers a glimpse into the mist for the coming year

Lettuce Entertain You Enterprises and Three Dots and a Dash team open virtual cocktail bar Gin and Juice in Chicago

Nov 25, 2020

Bar concept uses classic drinks and loosened liquor laws to supply customers with make-your-own cocktail kits

Marketing firms af&co and Carbonate predict Quesabirria, hot cocktails and more trends for 2021

Nov 23, 2020

The pandemic did not derail trends, and in fact spurred some along

Flavor of the Week: Sazerac — the classic New Orleans cocktail

Nov 23, 2020

The Sazerac is a cocktail hailing from New Orleans believed to have been created before the Civil War. It’s named for Sazerac-de-Forge et Fils, a brand of Cognac, although at some point that spirit was swapped for rye, which is now usually the...

The Best Cocktails in America 2020: Editors' Picks

Nov 23, 2020

Meet the 10 drinks that Restaurant Hospitality editors chose as runners-up to our annual Best Cocktail list

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