The craft-beer phenomenon is reaching new economic heights, while its popularity is expanding from the United States to international markets. More>>

Farm-to-glass quickly is becoming as ever-present in bars as farm-to-table is in restaurants. While natural and organic may sound complicated, some operators have detailed a few ways to make green drinks a routine.More>>

Vodka always has been nightclubs' stock standard choice for bottle-service spirits. Although sales fell ever-so-slightly when the recession hit, the clear liquor is back with a vengeance, dominating club tabletops once again.More>>

Bar customers are starting to spend again and are looking for value, according to a study by Next-Level Marketing. More>>

MillerCoors and River Network, a national non-profit focused on water quality, announced the recipients of more than $50,000 in grants to be used toward watershed protection and quality.More>>

Full-service restaurants are expected to grow 3.1% to reach sales of $194.6 billion in 2011, according to the National Restaurant Association’s 2011 Restaurant Industry Forecast released last week.More>>

Cherimoya, grains of paradise, pandan leaf and yacon are just a few of the international flavors that may soon be in your mixing glass.More>>

Our first annual list of ins, outs and trends that matter to mixologists.More>>

Here are the top social media trends, according to Dave Sribnik, manager of trends and technology for MarkeTeam Inc., a Mission Viejo, Calif., F&B sales promotion agency.More>>

What's coming for nightclubs and bars in 2011? We're predicting high-tech tables, retro design, house music and much more. More>>