The Best Ideas for Better Beverages

The Best Ideas for Better Beverages

Beverage industry statistics are staggering and a bright spot for the foodservice industry. We have long known that beverages, whether blended, iced, carbonated, flat, poured, shaken, stirred, alcoholic or not, are one of the highest margin and most profitable items on the menu at any foodservice operation. In the U.S. alone, nonalcoholic beverage sales in the foodservice industry total $181 billion, according to Technomic Inc.'s 2017 Away-From-Home Beverage Study.

Today’s consumers have moved beyond traditional soda, coffee and cocktail offerings and expect both indulgence and healthier depending on where they are in their day, month or based on their current lifestyle choices. Armed with the knowledge and expertise of mixologist Mia Mastroianni, that the right ice is the platform on which to build a great iced beverage program, we put together some the top beverage trends for 2018.
  • Nation’s Restaurant News, 15 food and beverage trends to expect in 2018, reports house-made sodas & other custom made nonalcoholic beverages are driving check averages in all segments.
  • Calling it “Farm to Shaker”, NRN reports, the use of kitchen byproducts or leftovers as beverage ingredients. Things like leftover fruit or veggie trimmings. While most of us might not like the thought of this, it’s a great way to reduce waste, which is a top concern for many operators.
  • Coffee is big, according to the National Coffee association, in the U.S. coffee consumption has increased 5% in the last year. According to QSR magazine ntiro cold brew is the “one to watch” up and coming coffee option.
  • Blended or frozen beverages remain popular among all age groups and in all segments. This popular thirst quenching item has stretched into other dayparts and even helped create the snacking and happy hour daypart.
  • CSD fountain beverages have made the news recently for a variety of reasons, but consumers still have a love affair with soda. Consumers tastes have move beyond traditional soda offerings and they are now looking for unique flavors, add ins and hand-crafted options, creating new opportunities for operators.

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