Foodservice Equipment & Supplies

JUL 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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72 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2017 2017 BEVERAGE SERIES House-made and Infused Lead Non-Alcoholic Creations Inspiration and unique flavor combinations can augment beverage sales. By Amelia Levin W hile cocktails, wine and beer certainly take the lion's share of most bever- age programs, restaurants and other foodservice operators find they can bump up beverage sales by offering non-alcoholic, artisan-inspired options. Scratch-made drink options repre- sent one way to differentiate, accord- ing to Datasessential. Restaurants that take the time to make an agua fresca or lemonade from scratch stand out. Ad- ditionally, a restaurant could carry over the flavor profiles of food to the drink menu to go a step further in creating a connection to a cuisine or concept. Non-Alcoholic Artisanal Beverages Indikitch, a two-location Indian fast- casual concept in New York, serves up a homemade mango lassi, which is essentially a mango-infused milkshake with coconut, milk or yogurt and, usually, ground cardamom. Also in New York, at The MasalaWala, Executive Chef Chhimi Dorje uses a tandoor oven for his non- alcoholic Mango Panna, inspired by a drink originally consumed by farmers who worked in Northern India's heat. "The farmers would drink this with their lunch to keep the body tempera- ture balance, and the drink is thought to be a digestive," says Dorje. To make Mango Panna, Dorje first roasts mangoes over direct flame or in a tandoor oven until the skin chars. Once the mangoes cool, he peels them to extract the pulp, then combines the pulp with sugar, water, ice, toasted and powdered cumin seeds, rock or black salt and mint leaves. Clover Food Lab, a vegetarian fast-food concept in Boston, focuses on seasonal produce for its 100 percent scratch-made food and beverages. The restaurant has showcased options like a hot honey ginger beverage in the winter and a concord grape drink that makes use of the local concord grape crop in the summer and fall. Literally named Lemonade, this Culver City, Calif.-based healthy, fast- casual chain features a half dozen lem- onades on its menu at any time, with unique flavors like coconut apple and kaffir lime or watermelon rosemary. Water and Soda Memphis, Tenn.-based Lyfe Kitchen, the healthy and organic fast-casual concept by former McDonald's execs, serves a variety of waters infused with different herbs, vegetables and even seeds. The Cucumber Mint includes fresh cucumber juice, mint, lime and agave nectar, while the Hibiscus Beet consists of a hibiscus tea-like infused drink with beet, organic, apple juice, ginger and lemon. The Orange Ginger Chia pairs fresh-squeezed orange juice with filtered water, lime, ginger mint and chia seeds. Blaze Pizza, a California-based build-your-own chain, has expanded its drink menu with house-made agua fres- cas (translation: Mexican fruit-infused waters) with flavors like Prickly Pear and Key Lime Mint. The lower-calorie waters have little or no sugar added and fit the current "clean menu" trend. Many operators consider installing Photos courtesy of Beatrix, photos by Anjali Pinto

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