Published October 31, 2016
With coffee becoming a necessity to more people with every passing day, many coffee houses are looking for ways to stand out from the crowd. Some of the more crafty ideas that have set vendors apart from their competition include offering dessert pairings much like restaurants do with wine or beer, infusing the coffee with nitrogen and dispensing it through a draft beer tap, creating unique coffee/alcohol mixtures, and inventing better dairy-free alternatives for those of us with sensitivities or just want to lead a healthier lifestyle. The ingenuity of coffee makers can only get more amazing going forward!
Key Takeaways:
- In addition, the National Coffee Association’s annual study underscores that daily consumption of espresso-based drinks has nearly tripled for 18- to 55-year-olds since 2008.
- According to the Specialty Coffee Association of America (SCAA) Annual Research Report, specialty coffee ranks number one with millennials, with soft drinks a distant second place among 18- to 24-year olds.
- Last year was the first time coffee surpassed soda and water since the association began its annual specialty coffee research report more than 20 years ago.
“In addition, the National Coffee Association’s annual study underscores that daily consumption of espresso-based drinks has nearly tripled for 18- to 55-year-olds since 2008.”
http://restaurant-hospitality.com/drink-trends/4-ways-restaurant-coffee-evolving
Published October 31, 2016
Recently Burton’s restaurant group has made plans for seven particular new locations in two years alone. In more detail to this particular aspect itself while a lot of businesses are downsizing in particular or changing some of their concepts during this struggling time for the restaurant industry Burton’s bar and grill is working on expanding themselves.
Burtons Restaurant Group Plans for 7 New Locations in 2 Years
Published October 31, 2016
There has been some particular recent insight that has been given into future proofing your hotel and some particular industry experts sharing their top tips. In more detail one of the particular tips that are given for you to have when it comes to this is having a millennial mindset, as well as facing up to the ones that disrupt in particular.
Futureproof your hotel: Industry experts share their top tips
Published October 31, 2016
Everyone knows that fall means it’s pumpkin spice season and time for pumpkin pie. Increasingly though, chefs are exploring the other great seasonal culinary options available in autumn. Butternut squash, eggplant, and the herb epazote, all add great seasonal flavor. One way to explore fall offerings is to cook the squash and vegetables like a protein dish.
Key Takeaways:
- Fall means the arrival of pumpkin, but some chefs are turning away from the overload of the orange vegetable and embracing other seasonal flavors.
- In Oakland, California, at the newly opened Oaxacan restaurant Agave Uptown, a fall lineup of flavors highlights produce that Chef Octavio Diaz receives directly from Oaxaca, Mexico, and his local farm in Healdsburg, California.
- Diaz incorporates squash blossoms and the pungent herb epazote into empanadas and molotes
“Fall means the arrival of pumpkin, but some chefs are turning away from the overload of the orange vegetable and embracing other seasonal flavors.”
https://www.fsrmagazine.com/chefs/fall-doesn-t-have-mean-pumpkin
4 ways restaurant coffee is evolving
With coffee becoming a necessity to more people with every passing day, many coffee houses are looking for ways to stand out from the crowd. Some of the more crafty ideas that have set vendors apart from their competition include offering dessert pairings much like restaurants do with wine or beer, infusing the coffee with nitrogen and dispensing it through a draft beer tap, creating unique coffee/alcohol mixtures, and inventing better dairy-free alternatives for those of us with sensitivities or just want to lead a healthier lifestyle. The ingenuity of coffee makers can only get more amazing going forward!
Key Takeaways:
“In addition, the National Coffee Association’s annual study underscores that daily consumption of espresso-based drinks has nearly tripled for 18- to 55-year-olds since 2008.”
http://restaurant-hospitality.com/drink-trends/4-ways-restaurant-coffee-evolving
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