Putting the fizz back in pop

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