Foodservice Equipment & Supplies

JUN 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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26 SPONSORED CONTENT JUNE 2019 INNOVATIVE BEVERAGE TRENDS UNVEILED Forget the cold-brewed coffee and tropical smoothies, restaurants are now incorporating more innovative beverages into their menu lineups that are attracting patrons as much as the food. And many of these new developments are surprising. For example, nearly 77 percent of chefs surveyed for the National Restaurant Association's What's Hot Culinary Forecast ranked cannabis/CBD-infused drinks as the top trend for 2019. In addition, craft, artisan and locally-made beverages are expected to be big this year, according to the survey. This includes on-site barrel-aged drinks like punches, pre-batched rye Manhattans and Negronis; locally- produced spirits, wine and beer; culinary cocktails that include garden and other food ingredi- ents; and rose cider, a mix of rose wine and cider. The study also predicts craft house, roasted coffee featuring beans roasted on site will prevail, as consumers seek the perfect cup of coffee. Speaking of coffee, a number of experts are predicting that plant-based proteins will become the norm, rather than the excep- tion, when it comes to adding dairy substitutes to java. Plant-based products have grown 62 percent globally between 2013 and 2017, according to Port Washington, N.Y.-based NPD Group, and the impact is already being felt in today's coffee houses with almond and soy milk requests on the rise. According to Chicago-based Technomic's 2018 Beverage report, 43 percent of consum- ers say they are more likely to purchase beverages that contain probiotics and 67 percent say they would be more likely to pur- chase beverages that are 100 percent fruit juice. Healthy and hand-crafted have it when it comes to 2019 beverage trends.

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