A good beverage program can make the difference between a profitable restaurant and an unprofitable one.
Drinks generally fetch higher margins than food and often are pure incremental sales. But getting customers to part with their hard-earned cash for a drink remains a challenge. In fact, in the first quarter of 2013, tap water ranked as the fastest-growing foodservice beverage, according to Port Washington, N.Y.-based consumer research firm The NPD Group, having jumped by
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