Beverage

Delays that pile up over a service period not only diminish the guest experience, they can result in lost profits. Savvy operators are taking steps to pick up the pace.

Restaurants and bars are going beyond frozen margaritas and pina coladas, concocting boozy slushies, snow cones and other frozen cocktails to lure sweaty customers.

With the growing popularity of brunch, operators are turning to the bar—not just for dining room overflow or selling bloody marys, but as a focal point.