Hamilton Beach Commercial Blog
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Beverage
7 Refreshing Ways to Add Coconut Water Drinks to the Menu
How Hamilton Beach Commercial Blenders Keep Getting Better
The 5-Step Approach to Restaurant Noise Reduction
Gen Z is Changing Bar Culture. Here’s How to Keep Up
Gen Z Beverage Trends Explained
Concrete Shakes vs. Classic Milkshakes (and the Best Drink Mixer for Both)
Beyond the Bar: 7 Unexpected Applications for the Bartesian Professional Cocktail Machine
Which Commercial Milkshake Machine is Best for Your Business?
Get Coffee Inspiration from Fast-Growing Coffee Chains
C-Store Innovation: 3 Magic Words to Boost Your Business
Optimum Performance + Super Speed: Meet the Summit® Edge High-Performance Blender
7 Refreshing Blended Drinks that Aren’t Smoothies
Here’s Why Your Business Needs a Bartesian Professional Cocktail Machine
Introducing the MixStation™: The Evolution of Milkshake and Frozen Treat Blending
Kefir: The Feel-Good Fermentation Trend
The Playful Cocktail Trend: Drinking Gets Fun Again
2023 Cocktail and Bar Trends to Bring Customers In
The Hottest Summer Cocktails
No-and-Low ABV Cocktails Take the Spotlight
2022 Cocktail Trends: Why Is Tequila So Popular?
Seven Cocktail Trends for 2022
What Does a Sustainable Cocktail Bar Look Like?
Six Fabulous Frozen Dessert Cocktails
Smoothies Are Getting Less Sweet - and More Sophisticated
Trend Watch: Healthy Coffee Drinks
Introducing Our Redesigned Bar Blenders and Culinary Blenders
Crafting To-Go Cocktails for Fun and Profit
The New Wave of Creative Coffee Cocktails
The Art of Juice Pairings
Shaken, Not Sweet: Five Approaches to Savory Cocktails
How Upgrading Restaurant Equipment Can Help With Employee Retention
Shake It Up: Operators Find Success By Adding Milkshakes to the Menu
Six Things to Look for in a Commercial Blender
Do You Really Need a High-Performance Blender?
How Grocery Stores Can Profit From Adding a Juice Bar
Matthew Biancaniello’s Five Secrets for Successful Pop-Up Bars
Back to Basics: Secrets to Making the Perfect Smoothie
The Challenge of Building the Ideal Commercial Juicer
Trend Watch: Boozy Ice Cream
Should You Add Cheese Tea to the Menu?
World Barista Champion Agnieszka Rojewska’s Signature Beverage for the 2018 WBC Competition
Meet the World Champion Barista, Agnieszka Rojewska
How to Make Cold Foam (and 7 Other Frothy Delights)
Behind the Scenes: The Quantum®950’s 6,000-hour Livestream
Horsepower and other persistent myths about performance blenders
Big Flavor, No Buzz: All About Alcohol-Free Spirits
American Dairy Queen Corp. recognized Hamilton Beach Commercial® as the Equipment Supplier of the Year for 2018
Should you Serve Barrel-Aged Cocktails?
Drinkflation: The Rising Costs of High-End Cocktails
Trend Watch: Sous-Vide Infused Cocktails [plus a Free eBook]
Juicing vs. Blending: How Do They Compare?
Seven Ways to Shake Up the Classic Piña Colada
Good Thinking® in Action: Endura™ Motor Technology
Kathy Casey’s Secrets for Wow-Worthy Cocktail and Food Programs
So Cold They’re Hot: Eight Frozen Cocktails for the Winter Months
Serving Up Science: Five Principles of Molecular Mixology
How to Make Delicious Smoothies Without Fruit
Secrets of the $28 Smoothie
Partner Profile: Andi’s Way
Garden Party: Seven Farm-To-Table Cocktail Recipes
Partner Profile: Uncle Louie G Italian Ices & Ice Cream
Restaurant Equipment Certifications Decoded (And Why You Should Care)
Nice Ice, Baby: The New Art of Frozen Cocktails
Partner Profile: Doolies Coffee & Juice Bar
Partner Profile: Ray’s Italian Water Ice
The Rise of Absolutely Over-the-Top Crazy Milkshakes
Why Smoothies Are the New Stars of School Breakfast
The "Last Luncheonette": Lexington Candy Shop's Timeless Appeal
Speed Up Bar Service with a Spindle Mixer (and Five More Ideas)
From SEFA's KitchenBiz Blog: Commercial vs. Residential Blenders
Is It Time To Start Serving Fair Trade Coffee?
How the World Likes Its Coffee
Make mine a mudslide
How the daiquiri got its name
A smoothie for every type of customer
How a signature drink turned this beach bar into a local hero
Sugar-free mocktails for the glycemic-conscious customer
Test your fruit IQ
How ice changes everything that comes across the bar
The Tempest® Blender gets its due respect
From luxury to casual, boozy milkshakes are making the rounds
How the margarita got its name
Drink your cake
5 Easy Ways to Boost Efficiency [Free eBook]
Origin myths of the mojito
A blender's bottom line: what cost of ownership really means
Drinks from the other America
The surprising history of the milkshake
Doctoring beer: four creative ways to offer customers a cold one
How an Austrian restaurant became known for margaritas
How to make a better blender? Test it. Repeatedly.
A fresh perspective on produce-driven cocktails
Essential bar tools for the modern mixologist
Happy hour way back when
Let them drink cake (with a kick)
How high-performance commercial blenders get better
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