It's almost summertime, and the sipping should be easy. For most Americans, that means coolers packed full of icy-cold mass-market lagers made in the pilsner style. Mass-market pilsners represent the majority of beer production in the United...

By now, most Americans are aware of the organic movement. No longer a niche for the environmentally-conscious, mainstream organics is often synonymous with quality and health. Take a look at restaurant menus these days; many include the name of...

Whether your restaurant is brewing, steaming or pouring water into glasses, the overall quality of the finished drink will never rise above the quality of the water...

If coffee service is near the bottom of the typical restaurant's priority list, tea enjoys the lonely distinction of being omitted from the party entirely. If you believe that scant few of your clients drink tea, think again. A restaurant patron's...

Coffee. It’s the hot, black beverage served at the end of the guest’s stay, sometimes with dessert. It’s dropped off right before the check. It’s ubiquitous, expected, and for many restaurateurs it’s a simple necessity. Coffee is profitable...

GETTING INTO PORT: Fortified wines work together with spirits to create cocktails of complexity, flavor and depth. The secret to the Manhattan’s enduring popularity can be largely attributed to the natural affinity between spirits and fortified...

We hold no brief for Fairfield, CT-based Winemetrics, a company which aggregates data from more than 10,000 restaurant wine lists and compiles it into a series of reports aimed at wine suppliers, marketers and distributors as much as at restaurant...