What do you think of when you picture a fancy beverage? The presentation is key, with a little garnish perhaps. The taste is decadent with full body and bold flavors, or maybe it’s light, sweet and fruity. It sounds like a typical cocktail, but this diner trend is family friendly and alcohol free!

Many full service restaurants are offering interesting new flavor concoctions in the form of non-alcoholic beverages. You wouldn’t normally think vinegar would make a delicious drink, but those made with fruit and sugar (aka shrubs) are tantalizing taste buds everywhere.

Sodas crafted in-house are also popular and sometimes feature interesting ingredients like tree bark or fresh sage. Fruit-infused waters, or aguas frescas, are becoming common too.

Consider adding some unique beverages to your menu to bring out your diners’ adventurous side!

Read the full article here: Spiked with Flavor, Not Alcohol

The cost of beef has risen dramatically in the United States, and that has prompted a search for other less expensive sources of protein. Goat and lamb have long been dietary staples in other cultures, and we’ll likely see them in more mainstream restaurants soon.

Goat is the most widely consumed meat by people on earth according to the New York Times, and it’s most commonly found in Mexican, Indian, Greek, and southern Italian restaurants and homes. It remains popular in many countries and it’s gaining popularity here at home.

Drought has been a major factor in the production of beef, and prices aren’t likely to drop for another year or more as herds recover. Goat and lamb are a great less expensive alternative and you may even be able to find some locally sourced. It’s sure to draw in millennials with their adventurous tastes!

Read the full article here: Menu Moves: Lofty beef prices have chefs eyeing goat, lamb