The preference in beverages have changed dramatically in recent years. While a couple of years ago, young Americans chose to drink sweet carbonated drinks, now the same age group opts for more artisan, lower in sugar beverages.Many 20 – 30 years old people drink home made soft drinks than before.
Water based fruit and vegetable based beverages together with hot and iced tea and coffee are leading the sales. One of the big changes in marker is cold brewed coffee. Cold brewed coffee can help increase the sales even in restaurants. Big chains like Panera Bread add beverages lower in sugar and display the ingredients including sugar content on the menu.
Rebuilding beverage menu to new, modern beverages like artisan iced teas, cold brewed coffees, artisan sodas and aqua frescas can help restaurant industry.
- Smart marketers are shifting with the hotter weather, to offer cooling options, like ice coffee and tea.
- Research from Chicago-sourced “Datassential” shows that almost 25000 food chain restaurants and independent food venues now offer cold coffee options.
- One restaurant proprietor noted that the brew was especially popular with 20-30 year old customers.
“Ubiquitous in coffee shops, cold brew is growing dramatically in restaurants, although from a small base.”
Read more: http://www.nrn.com/sd-coffee-fsvoice/building-successful-beverage-menu
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Building a successful beverage menu
The preference in beverages have changed dramatically in recent years. While a couple of years ago, young Americans chose to drink sweet carbonated drinks, now the same age group opts for more artisan, lower in sugar beverages.Many 20 – 30 years old people drink home made soft drinks than before.
Water based fruit and vegetable based beverages together with hot and iced tea and coffee are leading the sales. One of the big changes in marker is cold brewed coffee. Cold brewed coffee can help increase the sales even in restaurants. Big chains like Panera Bread add beverages lower in sugar and display the ingredients including sugar content on the menu.
Rebuilding beverage menu to new, modern beverages like artisan iced teas, cold brewed coffees, artisan sodas and aqua frescas can help restaurant industry.
Key Takeaways:
“Ubiquitous in coffee shops, cold brew is growing dramatically in restaurants, although from a small base.”
Read more: http://www.nrn.com/sd-coffee-fsvoice/building-successful-beverage-menu
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