{"id":12147,"date":"2017-04-17T14:00:13","date_gmt":"2017-04-17T21:00:13","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12147"},"modified":"2017-04-17T14:00:13","modified_gmt":"2017-04-17T21:00:13","slug":"putting-the-fizz-back-in-pop","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/putting-the-fizz-back-in-pop\/","title":{"rendered":"Putting the fizz back in pop"},"content":{"rendered":"<div class=\"richsummary\">\n<p id=\"abstract\">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&#8217; soda pop is a thing of the past. According to the findings, it&#8217;s clear that this is a popular choice and that there is a lot to be said for these drinks as a menu item.<\/p>\n<p id=\"takeawayheader\">Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">After a decline in popularity due to health consciousness soda is experiencing a resurgence in creative restaurants.<\/li>\n<li id=\"takeaway2\">These restaurants are taking the craft approach which has proven so effective with beers, and cocktails.<\/li>\n<li id=\"takeaway3\">By using their own ingredients and carbonated water as a mix the restaurants are offering a healthy and refreshing alternative to classic sodas.<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;According to the most recent research from Mintel, in the fourth quarter of 2016 \u201chouse-made\u201d as modifier for soda on restaurant menus increased 76 percent over the year prior.&#8221;<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.restaurant-hospitality.com\/drink-trends\/putting-fizz-back-pop\" rel=\"noopener\">http:\/\/www.restaurant-hospitality.com\/drink-trends\/putting-fizz-back-pop<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 32W3UF2EZOLSMFHNMLP0HTG5NGRC4N 37ZHEEHM6WM3FM1GLSH8FMS536W73Z AH69J982YZLXT)(authorquote 36U4VBVNQODV9F0LJO6DJSDLMURRU4 30LB5CDZNCAQI48PL0R848NXANTZ0S AMVBZXM810ZMA)(keypoints 3GKAWYFRAPTOG09KK1CZ4X9IZC9PD1 3SB4CE2TJVVXEM6SCK0GWTJZCF0XAQ AULWVEW978N1K)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217; soda pop is a thing of the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8103,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12147"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12147"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12147\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8103"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}