---
title: Beverage (4)
description: Discover blog posts about beverage service in the foodservice and  industries from Hamilton Beach Commercial (4)
---

 

    [![hbc\_logo](https://blog.hamiltonbeachcommercial.com/hs-fs/file-805314016-png/Landing_Page_Images/hbc_logo.png)](https://hamiltonbeachcommercial.com/)

 Hamilton Beach Commercial Blog

[Beverage](https://blog.hamiltonbeachcommercial.com/beverage) [Food](https://blog.hamiltonbeachcommercial.com/food) [Hospitality](https://blog.hamiltonbeachcommercial.com/hospitality) [Recipes](https://blog.hamiltonbeachcommercial.com/recipes)

# Beverage

## [Introducing Our Redesigned Bar Blenders and Culinary Blenders](https://blog.hamiltonbeachcommercial.com/beverage/introducing-our-redesigned-bar-blenders-and-culinary-blenders)

How do you redesign an icon?

Keep everything that makes it great. Then, make it more powerful, more efficient, and more durable than ever.

That’s what we did to the classic Hamilton Beach Commercial® blenders: the 908® Bar Blender, the Rio®, the Tango® (shown here), and the EXPEDITOR™510 and EXPEDITOR™510S, part of our family of culinary blenders.![New Tango® HBH455](https://blog.hamiltonbeachcommercial.com/hs-fs/hubfs/HBH455-14.jpg?width=400&name=HBH455-14.jpg)

Hamilton Beach Commercial amped up the motor on all of these new models, doubling the horsepower for each. The newly redesigned jar clutch design is easier to replace, too. The stainless-steel jar has a new design that’s engineered for better blend performance, plus a triple-seal lid.

We also added some other major upgrades — read on to discover more.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/introducing-our-redesigned-bar-blenders-and-culinary-blenders)

 Topics: [commercial blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/commercial-blenders), [commercial culinary blender](https://blog.hamiltonbeachcommercial.com/beverage/topic/commercial-culinary-blender), [bar blender](https://blog.hamiltonbeachcommercial.com/beverage/topic/bar-blender)

## [Crafting To-Go Cocktails for Fun and Profit](https://blog.hamiltonbeachcommercial.com/beverage/crafting-to-go-cocktails-for-fun-and-profit)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/cocktails-to-go-SMM.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/crafting-to-go-cocktails-for-fun-and-profit)

The global craft-cocktail movement was reaching ever-loftier heights, with more and more creative, fanciful and expensive concoctions — and then, suddenly, the bars went dark.

From Los Angeles to New York and beyond, restaurant and bar operators have turned to takeout cocktails to bring in much-needed revenue. And it seems to be working! But before you start batching drinks by the barrel, you need a plan.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/crafting-to-go-cocktails-for-fun-and-profit)

 Topics: [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [cocktail trends](https://blog.hamiltonbeachcommercial.com/beverage/topic/cocktail-trends), [cocktails to go](https://blog.hamiltonbeachcommercial.com/beverage/topic/cocktails-to-go), [takeout cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/takeout-cocktails)

## [The New Wave of Creative Coffee Cocktails](https://blog.hamiltonbeachcommercial.com/beverage/the-new-wave-of-creative-coffee-cocktails)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/espresso-cocktail-SMM.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/the-new-wave-of-creative-coffee-cocktails)

The espresso martini was born in a scene right out of *Ab Fab*. In 1983, an actress or model (depending on who’s telling the story) walked into London’s Soho Brasserie and asked for a drink that would “wake me up and \[mess\] me up.” Bartender Dick Bradsell [crafted a high-octane cocktail](https://www.diffordsguide.com/encyclopedia/615/cocktails/espresso-martini-aka-vodka-espresso) that would become legendary: espresso, vodka, Tia Maria, Kahlua and sugar syrup. 

The drink became a symbol of ‘90s bar culture, growing sweeter and stickier until it fell out of favor. Now, bartenders are getting excited about coffee cocktails once more. 

“As we continue the third generation coffee movement in the U.S., I expect to see a celebration of specialty coffee in cocktail bars. … Breathing new life to old caffeinated cocktails is an easy pivot that the large majority of Americans can get excited about,” Stephen Kurpinksy, president of the United States Bartenders Guild San Diego Chapter, [tells VinePair](https://vinepair.com/articles/15-biggest-cocktail-trends-2020/). Here’s a look at some of the exciting trends we’re seeing in coffee specialty drinks. 

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/the-new-wave-of-creative-coffee-cocktails)

 Topics: [coffee cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/coffee-cocktails), [alcoholic coffee cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/alcoholic-coffee-cocktails), [coffee specialty drinks](https://blog.hamiltonbeachcommercial.com/beverage/topic/coffee-specialty-drinks), [coffee martini](https://blog.hamiltonbeachcommercial.com/beverage/topic/coffee-martini)

## [The Art of Juice Pairings](https://blog.hamiltonbeachcommercial.com/beverage/the-art-of-juice-pairings)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/Raspberry-Juice-Cocktail-SMM.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/the-art-of-juice-pairings)

By now, you’ve probably heard the news: Drinking isn’t as cool as it used to be.

Compared to millennials at the same age, Gen Z consumers are drinking over 20% less per capita, a groundbreaking report from Berenberg Research [revealed](https://www.businessinsider.com/millennials-gen-z-drag-down-beer-sales-2018-2). Conscious of their health and image, they instead opt for low-alcohol or nonalcoholic beverages. (This is not true in every nation, of course; alcohol consumption is [rising overall](https://www.thejakartapost.com/life/2018/03/23/juice-pairing-for-special-dining-experiences.html) in countries like Vietnam, India and China.)

As demand for alcohol dries up, culinary innovators are trying something new. “Juices and other interesting beverage pairings will take another leap again to the main stage,” Justin Cogley, chef of Aubergine in Carmel-by-the-Sea, California, [predicted in *Food & Wine*](https://www.foodandwine.com/travel/restaurants/biggest-food-trends-chefs-2020).

Juice pairings aren’t brand-new. The concept is [credited to Rene Redzepi](https://thepeakmagazine.com.sg/gourmet-travel/can-juice-pairing-in-high-end-restaurants-be-the-latest-food-trend-2016/), founder of world-famous Noma restaurant in Denmark, who began serving sophisticated blends to non-drinking customers more than a decade ago. At the time, other chefs doubted the idea would go mainstream. Now, however, juice pairings are proving popular with customers who don’t drink, who are drinking less, or who just want to experience something new. Here are some tips for trying it yourself.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/the-art-of-juice-pairings)

 Topics: [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [commercial juice extractor](https://blog.hamiltonbeachcommercial.com/beverage/topic/commercial-juice-extractor), [commercial juicer](https://blog.hamiltonbeachcommercial.com/beverage/topic/commercial-juicer), [juice pairings](https://blog.hamiltonbeachcommercial.com/beverage/topic/juice-pairings)

## [Shaken, Not Sweet: Five Approaches to Savory Cocktails](https://blog.hamiltonbeachcommercial.com/beverage/shaken-not-sweet-five-approaches-to-savory-cocktails)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/Spicy-cocktail_SMM.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/shaken-not-sweet-five-approaches-to-savory-cocktails)

Is this the year consumers finally start saying no to sugar? [We’re learning](https://www.nytimes.com/2019/12/30/well/eat/sugar-diet-healthy.html) that sugar hooks our brains; pummels our livers; swells our bellies; and accelerates aging, among other effects. Ugh.

Unsurprisingly, interest in low-sugar cocktails has been rising. Mixologists are turning away from fruity syrups and sweet juices and instead experimenting with savory flavors. During a recent visit to [Longoven](http://longovenrva.com/bar), the celebrated restaurant in Richmond, Virginia, sweet cocktails were notably absent from the menu. In their place were drinks flavored with ingredients like smoked ice, juniper, Chinese shawo fruit (which is actually a radish), coconut oil and coconut water, kombucha and prickly pear.  

Is your mouth watering yet? We take a look at some savory alcoholic drinks that don’t need sugar to be delicious.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/shaken-not-sweet-five-approaches-to-savory-cocktails)

 Topics: [savory cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/savory-cocktails), [low-sugar cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/low-sugar-cocktails), [alcoholic drinks without sugar](https://blog.hamiltonbeachcommercial.com/beverage/topic/alcoholic-drinks-without-sugar), [umami cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/umami-cocktails)

## [How Upgrading Restaurant Equipment Can Help With Employee Retention](https://blog.hamiltonbeachcommercial.com/beverage/how-upgrading-restaurant-equipment-can-help-with-employee-retention)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/Smiling-Barista_SMM.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/how-upgrading-restaurant-equipment-can-help-with-employee-retention)

Restaurant operators in the United States have one thing on their minds: Labor. Low unemployment rates, immigration restrictions, changes to overtime pay and rising minimum wages have made it hard to hire great staff. 

Retaining good employees is the biggest challenge for 80% of operators, according to Technomic’s [*May 2019 Foodservice State of the Industry*](https://www.technomic.com/available-studies/industry-reports) report. Recruitment’s a close second, with 76% naming it as a problem.

One solution to this persistent challenge is investing in equipment upgrades — not to replace the staff you don’t have, but to assist the staff you *do* have.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/how-upgrading-restaurant-equipment-can-help-with-employee-retention)

 Topics: [High Performance Blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/high-performance-blenders), [foodservice equipment](https://blog.hamiltonbeachcommercial.com/beverage/topic/foodservice-equipment), [restaurant equipment](https://blog.hamiltonbeachcommercial.com/beverage/topic/restaurant-equipment), [kitchen equipment](https://blog.hamiltonbeachcommercial.com/beverage/topic/kitchen-equipment)

## [Shake It Up: Operators Find Success By Adding Milkshakes to the Menu](https://blog.hamiltonbeachcommercial.com/beverage/shake-it-up-operators-find-success-by-adding-milkshakes-to-the-menu)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/Group_of_milkshakes_SMM.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/shake-it-up-operators-find-success-by-adding-milkshakes-to-the-menu)

Healthy milkshake? It sounds like an oxymoron. But that’s exactly what Subway offered in summer 2019 with [an exclusive partnership with Halo Top Creamery](https://www.delish.com/food-news/a28243916/halo-top-subway-milkshakes/): a line of hand-spun milkshakes that customers could feel good about ordering. The shakes, each with 350 calories or less, contain at least 20 grams of protein and a hefty helping of calcium.

The Halo Top milkshakes were a limited-time offering, tested in just 1,000 stores. The jury’s still out on whether the chain will make them a permanent addition to the menu — but in the meantime, we’re seeing a growing interest in milkshakes among fast-casual and QSR restaurant operators. They’re a high-dollar menu item with universal appeal, both as a meal add-on and a snack for the in-between dayparts.

Hamilton Beach Commercial dives deep into global milkshake trends: novel flavors, vegan shakes, fresh presentations and alcoholic kicks.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/shake-it-up-operators-find-success-by-adding-milkshakes-to-the-menu)

 Topics: [Boozy Milkshakes](https://blog.hamiltonbeachcommercial.com/beverage/topic/boozy-milkshakes), [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [vegan milkshake](https://blog.hamiltonbeachcommercial.com/beverage/topic/vegan-milkshake), [Halo Top milkshake](https://blog.hamiltonbeachcommercial.com/beverage/topic/halo-top-milkshake)

## [Six Things to Look for in a Commercial Blender](https://blog.hamiltonbeachcommercial.com/beverage/six-things-to-look-for-in-a-commercial-blender)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/Eclipse-InCounter-SMM.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/six-things-to-look-for-in-a-commercial-blender)

When shopping for commercial blenders, most restaurant operators zoom in on three numbers: **horsepower**, **capacity**, and **price**. Those numbers are important… but they don’t entirely address the needs of your business. To ensure you’re buying the right model, look a little closer. The best commercial blenders on the market have these six features in common.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/six-things-to-look-for-in-a-commercial-blender)

 Topics: [High Performance Blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/high-performance-blenders), [best commercial blender](https://blog.hamiltonbeachcommercial.com/beverage/topic/best-commercial-blender), [high performance commercial blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/high-performance-commercial-blenders), [hamilton beach commercial blender](https://blog.hamiltonbeachcommercial.com/beverage/topic/hamilton-beach-commercial-blender), [commercial blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/commercial-blenders)

## [Do You Really Need a High-Performance Blender?](https://blog.hamiltonbeachcommercial.com/beverage/do-you-really-need-a-high-performance-blender)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/Eclipse-InCounter-SMM.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/do-you-really-need-a-high-performance-blender)

You know the old saying, “only the best will do”? For budget-conscious restaurant owners, that’s not always true. If you haven’t blended a dozen margaritas back to back since the weekend of the Parrothead convention, then you may not need to invest in the best commercial blender on the market.

Here at Hamilton Beach Commercial, our [high-performance blenders](https://hamiltonbeachcommercial.com/high-performance-blenders/) are the stars of our product line. These machines are built for maximum efficiency, power and consistency. They can create a flawless drink profile in seconds, and are built to last for many years in a high-volume commercial kitchen.

But if frozen drinks and smoothies aren’t a core menu item, then you may be able to get away with a more affordable, less powerful [bar blender](https://hamiltonbeachcommercial.com/bar-blenders/). They’re workhorses too! Here are five things to consider when you’re making a blender buying decision. 

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/do-you-really-need-a-high-performance-blender)

 Topics: [High Performance Blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/high-performance-blenders), [best commercial blender](https://blog.hamiltonbeachcommercial.com/beverage/topic/best-commercial-blender), [hamilton beach commercial blender](https://blog.hamiltonbeachcommercial.com/beverage/topic/hamilton-beach-commercial-blender), [commercial blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/commercial-blenders)

## [How Grocery Stores Can Profit From Adding a Juice Bar](https://blog.hamiltonbeachcommercial.com/beverage/how-grocery-stores-can-profit-from-adding-a-juice-bar)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/Grocery_Produce_SMM.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/how-grocery-stores-can-profit-from-adding-a-juice-bar)

The grocery business is facing an identity crisis. As the rising popularity of pick-up/delivery services and limited-selection format stores makes clear, customers prefer to spend as little time as possible shopping for groceries. The Food Marketing Institute and Nielsen [now predict](https://www.spscommerce.com/blog/grocery-store-formats-spsa/) that within five to seven years, 70 percent of shoppers will buy their groceries online. 

This trend is countered by fresh-format stores, which have transformed the once-mundane grocery run into an enjoyable exploration. They offer prepared foods, wine bars, samples, cooking demonstrations, classes, and other upgrades tailored to individual shoppers’ tastes. One profitable example is the in-house juice bar — but is it right for your store? First, consider these four questions.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/how-grocery-stores-can-profit-from-adding-a-juice-bar)

 Topics: [commercial juicer](https://blog.hamiltonbeachcommercial.com/beverage/topic/commercial-juicer), [juice bar profits](https://blog.hamiltonbeachcommercial.com/beverage/topic/juice-bar-profits), [starting a juice bar](https://blog.hamiltonbeachcommercial.com/beverage/topic/starting-a-juice-bar)

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