Don’t let their simplicity fool you. Bottled mineral waters comprise one of the fastest growing segments of the beverage industry, and simplicity perhaps best explains their ever-expanding popularity.More>>

As the largest coffee-consuming nation, it was only a matter of time before this obsession led Americans directly to the satisfyingly rich flavor of Cappuccinos. Its popularity has never been higher and is a trend not likely to run out of steam.More>>

No time to double strain? Can't handle special ice, or six ingredient drinks? There are still many ways to upgrade your bar program - here are five of them that will establish that you really do care about your craft.More>>

What Ernest Hemingway drank may at first seem mainly interesting to fans, but in Phil Greene's "To Have and Have Another - A Hemingway Cocktail Companion," we're reminded that what and how he drank reflected and created trends in the first part of the 20th century. More>>

So bartenders, do you want someone to hear what you think? Do you want to share your insights and accrued knowledge about the business? Find out how here. More>>

We're just now starting to see the menus of autumn arrive, and they are filled with bourbon and other brown spirits, as well as lots of intriguing ingredients - jackfruit, cherry dust, soju and citrate to start.More>>

The trend towards specialty cocktails is now becoming a torrent as people are looking for a change and venues are finding ways to maximize profits from this revenue stream.More>>

It may be the platinum era of cocktails, but there are signs that the trend to create ultra-exclusive cocktail sanctuaries is starting to wind down.More>>

It's time to take a look at the latest menu focused cocktails including ice cream with beer, nitrogen bourbon and Oolong tea-infused vodka drinks.More>>

Menu-charting can be confusing work, so to catch up, here are some recent small bore trends worth noting in menu and drink development. More>>