Lipotle Debuts: Guac-Proof Lip Stain
Chipotle teams with Wonderskin to launch Lipotle, a two-step guac-proof lip stain kit timed for National Avocado Day, blending food culture with beauty tech.
Apr 19, 2026
Chipotle teams with Wonderskin to launch Lipotle, a two-step guac-proof lip stain kit timed for National Avocado Day, blending food culture with beauty tech.
Apr 19, 2026
Photo by Monika Guzikowska on Unsplash
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Photo by Joshua Rodriguez on Unsplash
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The Melting Pot blends modernization with conversions to grow, inviting brighter guest experiences while honoring its fondue heritage.
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Photo by Matt Benson on Unsplash
South Block grows along the East Coast with Savory Fund, preserving neighborhood-first ethos and people-on-the-block philosophy.
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Explore the latest trends in alcoholic and non-alcoholic beverages, from flavorful cocktails to creative mocktails. Learn how restaurants can optimize their drink menus to meet customer expectations and boost sales.
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The beverage landscape in restaurants is evolving, with a shift towards more adventurous and unique flavors. East Coast Wings + Grill's introduction of peach and mango cocktails infused with jalapeño tequila exemplifies the trend of bold and flavorful drink offerings.
With the increasing demand for healthier and more diverse drink options, the industry is witnessing a surge in no- and low-alcohol beverages that mimic the taste and appearance of traditional cocktails. These offerings provide customers with the choice of enjoying flavorful drinks without the high alcohol content.
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When developing drink menus, restaurants are advised to strike a balance between uniqueness and consistency. Creating drinks that align with the brand's identity while catering to customer preferences is crucial. It's essential to offer a diverse selection that can be efficiently prepared at scale to meet customer demands quickly.
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Restaurants are expanding their offerings to include mocktails, appealing to a growing segment of consumers who prefer non-alcoholic options. By adapting popular cocktails into non-alcoholic versions without compromising on taste, establishments like Angry Crab Shack are catering to a broader audience looking for unique and flavorful alternatives.
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To ensure the success of new drink items, restaurants should leverage local ordering data to understand customer preferences accurately. Monitoring Cost of Goods Sold (COGS) and Product Mix (PMIX) reports is vital in assessing the profitability of each item on the menu. By aligning offerings with customer demand and profitability, restaurants can optimize their beverage menus for success.
Photo by Mitchell Hollander on Unsplash
Maintaining consistency across a brand is key when introducing new menu items, especially in the beverage category. Thorough training programs, like the one implemented by Maggiano’s Little Italy, ensure that staff are well-equipped to deliver a standardized and high-quality drink experience. Each new cocktail or mocktail should reflect the restaurant's identity and enhance the overall dining atmosphere.