It has been noted that in recent times, diners have been ordering soda pop less and less. A number of restaurants are attempting to fix this problem, by giving soda the cocktail treatment. They dress up these drinks to make them more appealing to guests, the plain ol’ soda pop is a thing of the past. According to the findings, it’s clear that this is a popular choice and that there is a lot to be said for these drinks as a menu item.

Key Takeaways:

• After a decline in popularity due to health consciousness soda is experiencing a resurgence in creative restaurants.
• These restaurants are taking the craft approach which has proven so effective with beers, and cocktails.
• By using their own ingredients and carbonated water as a mix the restaurants are offering a healthy and refreshing alternative to classic sodas.

“According to the most recent research from Mintel, in the fourth quarter of 2016 “house-made” as modifier for soda on restaurant menus increased 76 percent over the year prior.”

Read more: http://www.restaurant-hospitality.com/drink-trends/putting-fizz-back-pop

In the dining out world there has been a change of seasons and it is becoming clear that the American diner wants, and will support a wider variety of foods from different cultures. In areas that saw fusion type restaurants succeed, they are now seeing that more differentiation is necessary to peak the interest of food goers. As more people travel or study and learn about other cultures and foods they want to have access to these types of dining options. So in turn more restaurants are willing to try different cuisines and have more unique offerings. However this leap of faith is sometimes a risky one, and often times diners may say they like different things, but they also want something that they can count on to fit into their palette.

Key Takeaways:

• American diners become more save and knowledgable of other cultures, and therefore they expect more offerings out of restaurants.
• Old fusion style restaurants no longer cut it when it comes to offering a unique menu with a unique experience.
• While different appears to be good, going too far out of from the norm can still be a risk for restaurants. Some have found that when there is a story accompanying the dish, diners are more eager.

“At a time when the White House is looking to build walls, restaurants across the country are opening up culinary borders.”

Read more: http://www.restaurant-hospitality.com/food-trends/menus-without-borders-mashup-paradox