Tea cocktails. Tea-smoked duck. Green tea ice cream. The essential flavors of liquors and food are often enriched by blending or cooking with tea.
Fresh off the heels of National Iced Tea Month, McAlister’s Deli added a new offering to its popular beverage menu just in time for the hottest month of the year.
Inspired by the Seattle Reserve Roastery, a visit to a Starbucks Reserve coffee bar is an exploration of rare, small-lot coffees from around the world and immersive brewing methods that bring out t
As the 44-year-old brand approaches 1,000 units, a dedication to quality and its guests is keeping the chain more relevant than ever before.
Cinnabon is kicking off summer with a new lineup of five decadent blended beverages—Chillattas.
Summer fruits that are as vibrant in color as they are sweet, tangy and juicy in taste were the inspiration for Starbucks newest Frappuccino blended beverages.
Known for serving new and innovate meats like venison and pork belly to guests, Arby’s went on the hunt for an exotic shake and found the answer hiding in its restaurants all along.
Smoothie King Franchises, Inc., the leading smoothie franchise company with more than 800 stores worldwide, will be launching a reformulated version of its popular Slim-N-Trim™ Smoothies system-wid
Nestlé Professional is expanding its coffee portfolio with the launch of NESCAFÉ Cold Brew Coffee Concentrate.
Jack in the Box unveiled its new signature beverage, Jumpin’ Jack Splash.
Two unicorns in the kitchen turned out to be too many.
Just in time for Frappuccino beverage season, Starbucks stores in the U.S.
Not everybody was thrilled when Dunkin’ Donuts announced it was saying goodbye to its indulgent Frozen Coffee Coolatta.
The elusive unicorn from medieval legend has been making a comeback.
Since the Seattle Roastery first opened nearly two and a half years ago, baristas have enchanted visitors with their craftsmanship, roasting and brewing some of the rarest coffees in the world.
Starting April 10, Pink Drink officially joins Starbucks year-round beverage menu and will be available for customers to order at participating stores across the U.S.
The inspiration behind Starbucks latest addition to its Cold Brew lineup came from an unexpected source—jalao, a treat most commonly found in the Dominican Republic.
Werewolf Coffee Bar, the first coffee concept from DMK Restaurants, begins service this month.
Dunkin' Donuts is readying for warmer weather with the reveal of a refreshing beverage lineup for spring and summer, led by new Coconut Crème Pie flavored iced coffee, the return of Butter Pecan fl
Project Juice, California’s esteemed organic cold-pressed juice and clean eating company, proudly aims to change public perception surrounding an emerging food category—ugly produce—through the lau
Outgoing Starbucks president and CEO Howard Schultz said there’s no reason to worry about the company, despite the fact that this is one of the few times Starbucks shares have not increased over th
Beginning Tuesday, customers will find a variety of new ways to enjoy Teavana tea at Starbucks that includes new Teavana Shaken Iced White Tea, Teavana Lightly Sweet Chai Tea Latte and a regional r
Chick-fil-A will put a seasonal twist on a customer favorite this spring, as the company introduces Frosted Strawberry Lemonade to the menu beginning Monday at restaurants nationwide.
What was the smoothie industry like two decades ago? Mike Rotondo chuckles at the question before flipping ahead to 2008.
Starbucks customers have new ways to get their coffee on the go this spring with Starbucks ready-to-drink beverages, including the new Cocoa & Honey with Cream Starbucks Cold Brew and a Cubano
McDonald's restaurants in the Sacramento, Stockton, and Modesto area are the first to test three new McCafé beverages that include a hot and iced Caramel Macchiato, French Vanilla Cappuccino and Am
Each coffee has a terroir, or taste of place, influenced by the specific growing conditions of each region.
A diminished interest in sweetness is changing how operators craft their beverage menus.
The centuries-old craft of barrel aging has long been a source of culinary inspiration, influencing everything from sugars and chocolates to sauces and ciders.
Brands are making more beverages in-house, allowing for more menu creativity.