Despite the softening business climate, U.S. restaurant industry sales reached more than $365 billion in 2008, Technomic Information Services says in its 2009 Top 500 Chain Restaurants Report. This represents a 0.4 percent growth rate compared to 3.9 percent growth in 2007. Key factors that prevented the industry from declining in terms of overall sales, according to Technomic, include: growth among limited-service bakery café, beverage and hamburgersegments, among others.

As diners look to save some extra cash, they may not be dining out on large meals as much, but studies have shown that they're still bellying up to the bar. Restaurants have been building up their bar service to offer these patrons more specialty cocktails and drinks paired with smaller, cheaper bites in the form of appetizers and shareable plates. Here we take a look at some of the trendy presentation techniques these spots are going for lately.

Here’s a way to present traditional chips and salsa with a modern, compartmentalized touch.	The “Cocktail Tree” holds mini wine glasses filled with specialty cocktails for parties and bigger tables. The SushiSamba restaurants in Chicago, Miami, New York City and Las Vegas use these to augment their beverage presentation.
Copper and silver buckets help upgrade the presentation of bottle service with wine or spirits.	These mini containers filled with fixings allow customers to make their own martinis.