Beverage

Beverage trends spilling into the restaurant industry

Beverage

Hojicha is just starting to trend

Food Writer’s Diary: The roasted tea has started to appear on chain restaurant menus.

Beverage

The top 10 coffee chains consumers choose to satisfy a latte craving

Hundreds of cafe concepts offer espresso-based lattes, but diehard fans have their favorites, Technomic’s research reveals.

Discover how TruFlavour by Monin gives operators more ways to build bold flavor across beverages and culinary creations without added sugar or sweeteners.

The Texas-based iced tea concept generated $147M in 2025 sales and is leveraging its water purification system and customization model to differentiate in a crowded beverage market.

Food Writer’s Diary: The popular fruit started showing up in unexpected places last year.

Taste Tracker: Caribou Coffee, Paris Baguette, Philz, Peet’s, Dunn Bros., First Watch, Cracker Barrel, Perkins, Subway, Pollo Campero, and Condado Tacos headline menu trends and news.

By adding fruits, herbs, and spices during fermentation, farmers are creating brews that taste like peaches, strawberries, and even Mojitos, while earning significantly more money.

Behind the Menu: Nick Wuest, senior manager of culinary innovation, has expanded the line of shakes, lemonades, teas, and more at the fast casual. He’s in charge of anything that goes in a cup and can be sipped.

Menu Talk: The head bartender of Saksey’s says the underground bar with a doorman and host brings extra flourish to the Detroit bar scene.

Food Writer’s Diary: Some producers and operators are giving these hearty, climate-change-resistant “junk beans” a second look.

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