With the Super Bowl around the corner, the focus is always on preparation. Coaches fine tune playbooks. Players obsess over timing. Stadiums rehearse security logistics down to the minute. Everything is engineered for precision because on football’s biggest day, there is no margin for error.

And yet every year, one part of the stadium experience still isn’t planned. It’s just hoped for. Concessions.

We have all stood in that line ourselves. Right before halftime, the crowd surges. Jerseys shoulder to shoulder. Phones come out. People start checking the clock. Someone says it out loud, “We’re going to miss the second half.”

On Super Bowl Sunday, that moment isn’t just frustrating. It is unforgivable.

Cocktail culture in 2026 won’t be defined by what’s new—it’ll be defined by what works.
From tiny cocktails that boost check averages to herbal liqueurs treated like seasoning, the next wave of bar programs is all about precision, speed, and intentional design. Self-serve moves from novelty to necessity in high-volume venues, color becomes a menu strategy, sours quietly take over, and heritage spirits like Becherovka find new relevance inside familiar frameworks. The throughline is clear: creativity only wins when execution keeps pace. The bars that thrive in 2026 will be the ones that build smarter systems behind the scenes—so innovation shows up at the glass without slowing the room down.

Senior living communities have evolved far beyond the clinical environments of the past. Today’s residents expect lifestyle experiences that rival upscale hospitality, complete with social hours, craft beverages, and comfortable spaces for gathering with friends and family.

Across restaurants, bars, and entertainment venues, one challenge keeps resurfacing: how to keep drinks flowing when the bar slows down the operation. Cocktails, often the highest margin revenue engine of a hospitality business, is also one of its biggest operational headaches. Labor shortages, long lines, and rising costs have forced operators to explore new models for efficiency, with self-pour technology emerging as one of the most visible innovations.

What if your venue could add $5 to $10 per check without adding a single ounce of alcohol? Across family entertainment centers, stadiums, and cannabis lounges, premium mocktails are selling for the same price as craft cocktails, but without the licensing hurdles. Operators who ignore this shift are leaving six-figure annual revenue on the table.

At 10,000 feet, every part of hospitality is harder. The air is thinner, the weather is unpredictable, and the logistics of running a restaurant or bar on-mountain are a daily balancing act. Supplies arrive on snowcats or gondolas, staff face icy commutes, and service teams have to deliver the same premium experience guests expect at the base while working with fewer resources and greater challenges.

There was a time when the cocktail experience was defined by the bartender behind the bar; their charisma, creativity, and flair. Today, while those human elements still matter, something else is rising to the top of guest expectations: consistency.

Movie theaters are no longer just about the big screen, they're evolving into full-service destinations where guests expect everything from cocktails to chef‑crafted snacks. While that enhances the experience, it also brings heightened operational complexity, especially when it comes to beverage and cocktail service.

As the summer sun heats up, so do guest expectations. In hospitality, entertainment, and travel, it’s become the norm—seasonal drink menus packed with fresh flavors, limited-time offers (LTOs), and Instagram-worthy cocktails. But while refreshing menus might be a summer staple, most brands overlook the hidden challenge that comes with them: execution.

As CinemaCon 2025 unfolds, the spotlight shines on the evolving landscape of movie theaters, particularly in enhancing food and beverage services to meet modern audience expectations. With the advent of spacious reclining seats and a growing appetite for premium experiences, theaters are reimagining their concessions to include gourmet snacks and alcoholic beverages, transforming a simple movie outing into a comprehensive entertainment event.​

The bar and restaurant industry is undergoing a major transformation, driven by automation. With labor shortages, rising operational costs, and evolving customer expectations, businesses are increasingly turning to technology to improve efficiency, consistency, and profitability. From automated cocktail dispensing to AI-powered inventory management, automation is reshaping the way drinks are served, ordered, and tracked.

Airports are some of the busiest and most complex hospitality environments in the world. Travelers are often in a rush, juggling tight layovers, security checks, and unpredictable delays. Airport bars and restaurants face unique hurdles, including high customer turnover, varying peak-hour demand, and ongoing labor shortages. The challenge is clear—how can airport bars serve more customers, maintain drink quality, and operate efficiently with limited staff?

The answer is automation.

As the amusement park industry gathers this week at the IAAPA Expo 2024, one thing is abundantly clear: automation is no longer a futuristic concept but a present-day necessity. Across the board, from ticketing systems to cutting-edge attractions, technology is reshaping the way amusement parks operate and the experiences they offer to millions of guests every year.

The bar is where the magic happens. It’s the engine that drives your profits. Why? Because liquor sales deliver the highest margins, generating the greatest returns on your sales. How you manage your bar and track key metrics is crucial to running a successful bar or restaurant. Keeping a close eye on the cost of goods sold (COGS) and labor costs is essential to optimizing your bar’s performance.

The hospitality industry is currently experiencing a surge in automation. Rising costs—from cost of goods sold (COGS) to higher labor expenses—have squeezed margins, forcing many businesses to raise prices and limit staff. As a result, companies are increasingly turning to technology for solutions. Recent advancements in robotics and software have made automated systems more reliable, stable, and capable of providing metrics that justify the initial investment.

In today's world, sustainability is no longer just a buzzword—it's a critical component of responsible business operations. The hospitality industry, including bars and restaurants, face increasing pressure to adopt eco-friendly practices, with many turning their attention to improving beverage operations with the latest innovative solutions such as the Smartender Automated Cocktail machine.

In the world of hospitality, providing an exceptional VIP experience is paramount for venues seeking to distinguish themselves and attract discerning clientele. From luxury hotels to sports arenas, venues with VIP suites have a unique opportunity to create unforgettable moments for their esteemed guests.

As reported in Volume 28 of Today’s Restaurant publication, restaurants expect to automate up to 51% of store tasks by 2025. Improving efficiency and customer satisfaction are some of the main drivers contributing to this. With the industry still facing labor shortage issues, innovative products already on the market coupled with innovative technology in the pipeline are being introduced on a regular basis.

The Man vs Machine Debate - Solving Labor Issues

As technology advances, the debate over man versus machine in the workplace is becoming increasingly relevant.

Mixed Drinks Go Mobile: How Mobile Ordering & F&B Automation Increases Productivity & Reduces Cost While Providing a Better Guest Experience