Foodservice Equipment & Supplies

FEB 2019

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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trends FE&S reports on the hottest trends in tabletop design, concept development and other areas of the foodservice industry — both at the back and front of the house. by Amelia Levin Functional Beverages The burgeoning growth of functional and healthful beverages has the potential to flow into the foodservice industry. BEVERAGE LTOS It's easier and cheaper for consum- ers to try out a new beverage product or flavor than it is to try new foods, according to Datassen- tial. Worst case scenario, they don't love it and end up with a few less dollars in their pockets. As such, the research firm encourages chains and even independents to consider working trendy beverage flavors into the menu as limited-time offers or specials to test the waters (pun intended) and gauge sales and interest as a more permanent, revenue-boosting item. BEVERAGE DESIGN TOSS-UP It's the age-old question: Should restaurants offer fountain-style beverages, single-serve packaged beverages or both? While con- sumption of fountain and bottled beverages in restaurants is similar, most growth comes from packaged beverages, per Datassential. About 75 percent of quick-serve operators have reach-in coolers compared with slightly less than 60 percent of operators who have soda fountains. Fountains may offer operators an edge in terms of lower operating costs, profitability and small storage space requirements, while packaged beverages allow for a wider variety of suds and stills. 80% The percentage of operators who agree that premium beverage fla- vors can help them stand out from the competition. Source: Datassential Farm to Shaker As are chefs in the kitchen, bartenders are figuring out more creative ways to reduce waste by reusing scraps and other by-products like coffee grounds, leftover fruit and peels — even avocado pits, according to Andrew Freeman & Co. The Beetroot Kanji cocktail at ROOH in San Francisco uses a beetroot shrub and all parts of the beet plant as the base for a drink with tequila, Himalayan salt and spices. At Daisies in Chicago, Chef Joe Frillman takes excess and "ugly" produce from his brother's Frillman Farms and ferments them for use in homemade root beers and kombucha. He once also took in excess apple cider from a local farm and made a sipping vinegar on draft for use in non-alcoholic, restor- ative drinks as well as cocktails. Frillman even makes a vinegar using leftover wine from glass pours. 18 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2019 Photo courtesy of Daisies

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