Non-Alcoholic Beverages in Restaurants | Food Newsfeed
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The Wilbur Curtis Guide to Non-Alcoholic Beverage

The Secret to Great Coffee

Coffee has been consumed for hundreds of years, but the last few decades—even just the last few years—have seen a steep rise in the demand for premium coffee. Just look at the coffee-shop boom; according to Mintel data, coffee-shop sales hit $23.

PepsiCo Inks Distribution Agreement with VOSS Water

PepsiCo and VOSS Water Of Norway announced a multi-year agreement that enables PepsiCo’s foodservice division to distribute VOSS artesian water throughout the U.S. in select channels, including fine dining restaurants and luxury lodging.
Industry Resource

S&D Coffee & Tea Sponsors Re:co Fellowship Program for Third Year

S&D Coffee & Tea continued its commitment to the specialty coffee industry by serving as the sole sponsor for the Re:co Fellowship program for the third consecutive year. The Fellowship program grants access to individuals who might not have otherwise been able to attend the Re:co Symposium, held April 19-20 in Seattle, as well as the Global Specialty Coffee Expo (GSCE) that followed.

Chicago's Oriole Launches Non-Alcoholic Pairings

Two Michelin-starred Oriole in Chicago announced the expansion of its beverage program curated by award-winning Bartender Julia Momose on March 14. Momose will work in tandem with Oriole Sommelier Aaron McManus to launch a Non-Alcoholic Pairing ($75) to compliment McManus’ Pairing ($125) and Reserve Pairing ($250).

Farmer Brothers Buys West Coast Coffee Company

Farmer Bros. Co., a national coffee roaster, wholesaler, and distributor of coffee, tea and culinary products announced that it has acquired West Coast Coffee Company for $13.5 million, plus a performance-based payment of $1 million if certain sales levels are achieved in certain subsequent periods.

Specialty Teas Take on a Starring Role

In terms of beverage reverence, tea is often overlooked in favor of wine, craft beer, and even coffee. But at the Park Hyatt Washington’s Tea Cellar in D.C., teatime has been duly venerated since the building’s renovation in 2005.

Craft Coffee Hits its Stride

As a coffee aficionada, Kelly Fields—executive pastry chef and partner at the year-old Willa Jean in New Orleans, a restaurant also operated by celebrity chef John Besh—knew regular drip coffee just wouldn’t do.

Selecting the Right Coffee Equipment for Your Restaurant

Consumers are growing in sophistication and demand greater varieties of taste in their dining experience—even when it comes to coffee. In fact, specialty coffee now represents 25 percent of all finished coffee purchased in the United States.

Making Healthy Beverages Work For You

As the trend toward better-for-you menu items continues to grow, consumers—especially millennials—are dropping carbonated, sugary drinks loaded with artificial ingredients and seeking out better beverage options.

Coffee’s Gone Craft

It’s local. It’s seasonal. It’s brewed to bring out natural flavors.No, we’re not just talking about craft beer. We’re talking about coffee.Coffee has gone craft, and not just in Seattle and Portland but across the nation, as local roasters import beans from small farms in South America, Africa, and elsewhere around the globe—and then roast them at home for super-fresh, nuanced brews.

New-School Soda Fountains

It’s apparent that sugary foods and beverages are falling out of vogue these days, but creating artistic presentations and eliciting emotional dining experiences are moving higher on the list of priorities for restaurant owners and their patrons.

Artful Elevation: Upgrading Your Beverage Program

Quick-service and fast-casual restaurants are often categorized by entrée points—burgers, chicken, burritos, and so on—but there’s one thing they all have in common: They serve non-alcoholic beverages.

More Sodas, Fewer Problems

When it comes to the state of beverage sales in the restaurant industry, it’s a case of good news and bad news. On the positive side, non-carbonated beverage and water sales are trending up, growing by 1.