What can operators expect their customers to want more of? Healthy beverages, for one, those that offer beneficial ingredients and limit those deemed or considered not so healthy. 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>>

Today, people are more predisposed to socializing without alcohol. Research reveals that only 25% of consumers who dine out at full-service restaurants order some type of beverage alcohol, be it spirits, beer or wine. More>>

Today, so-called “skinny drinks” are all the rage. Drinks like the Look Better Naked Margarita solidify the notion that real cocktails can be indulgent yet not fattening and even good for you.More>>

Serrallés appoints Esteban Ordoñez as its national brand man, ethnic cuisine meets cocktails in NYC and the flavors of fall are on the menu at Boston and D.C. bars.More>>

Derek Brown's work at The Columbia Room — a small bar at the back of The Passenger in Washington, D.C. — means matching food to an individual’s drink profile. How? We’ll find out. More>>

NYC's Provocateur, a newly opened Meatpacking-district hotspot kicks the concept of ladies’ night up a notch by offering a space created entirely for women, from the design down to the cocktails.More>>

Although the economy is recovering, consumers are still cautious about going out and indulging, according to beverage consumer survey results from The Nielsen Company.More>>

One current trend popping up is hosting spirit showcases on slow nights. In New York City, there’s now Whisk(e)y Monday at Ward III, where on Mondays, several spirits are featured.More>>

Seven years after the Borgata moved into Atlantic City, new neighboring entertainment groups are steadily chipping away at the nightlife monopoly and introducing new concepts.More>>