Restaurant operators are turning lemons into lemonade with variations on the summertime favorite.
Even as restaurant traffic stagnates, the number of servings of lemonade, traditionally made with lemon juice, sugar and water, sold in restaurants has increased 5.6 percent in the past year, according to The Coca-Cola Company, citing data from The NPD Group/CREST.
Restaurants are renewing their focus on lemonade by using berries and other seasonal and exotic fruits to add flavor
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Contact: Desiree Torres [email protected]