Today’s successful beverage program comes in many shapes and sizes. While fountain beverages are working for some, other restaurant chains have opted to eliminate carbonated beverages from their menus. Then there’s beer, wine and spirits. In this 2011 Fast Casual Executive Summit roundtable discussion, attendees heard from several restaurant operators about the beverage approach that has worked for them – and how new and emerging technologies are dispensing more than just 120 flavors.