Beverages remain a rich target for engineering higher sales and margins, but discerning between drink trends and fads complicates that development more than ever. That was the conclusion drawn by executives who gathered at the 2014 Beverage Innovations Roundtable during the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago. Penton Restaurant Group — which publishes Food Management, Restaurant Hospitality and Nation’s Restaurant News — in ...
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