Coffee remains a staple in U.S. restaurants, and specialty and cold brews continue to expand the category’s potential.
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Typically reserved for the hours between 2 p.m. and 6 p.m., when customer traffic tends to be slowest at restaurants and bars, happy hour helps bring in extra business with events, discounts and/or promotions.
Convenience, consistency and speed of service are some of the benefits of draft beer, wine and cocktail systems.
“It’s not only comforting to see a beautiful bar on display before being escorted to a table, but it also puts having a cocktail in customers’ minds prior to eating,” says Brian Van Flandern, owner of Creative Cocktail Consultants, which has offices in Las Vegas and New York City.