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.
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.
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.
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.
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.
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.
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.
The better-for-you food trend is upon us, and with it comes not only a desire to know the exact ingredients in our meals, but also an effort to replace unhealthy ingredients with more nutritious ones.The ingredient-conscious movement has infiltrated dessert, too, with trendy bakers swapping fat-filled sticks of butter for fiber-rich bananas, black beans, or Greek yogurt.
While snacking is no new phenomenon to the American way of life, trends in snacking culture shift regularly, and drinkable snack popularity is on the rise. While many celebrate the Starbucks Frappuccino blended coffee beverage’s 20th birthday this year, others are opting for healthier, cleaner, selections like cold-pressed juices—a $100 million per year industry that shows no sign of declining popularity.
Take a look at any restaurant-trends list and chances are you’ll find “organic” sitting at—or near—the top. And for good reason: the organic food market is projected to reach sales of more than $45 billion in 2015 alone, according to an industry report published by TechSci Research.
More than 7,000 miles away, in the eastern Chinese province of Anhui, known for its sagging clouds and Huangshan Mountains, a Pu-erh tea was harvested for an emperor. Five years of negotiations later, the commodity was hand carried out of the country, and a small amount—only 7 kilos even exist for commercial consumption—eventually found its way into the Park Hyatt Washington Hotel.
As a finale to Alizé Restaurant’s seven-course tasting menu, guests who order coffee or hot tea are treated to an artistic performance of their beverage being created. The fine-dining restaurant, located at the top of the Palms Casino Resort in Las Vegas, released the new beverage offering in June.
Kombucha tea and iced coffees are just some of the new beverages flowing from the bar.From cocktails to wine to coffee, operators are dedicating draft lines to drinks beyond the traditional brew. Beverages on tap remain fresher for longer and offer a unique experience—bold flavors with an eye-catching presentation.
The polar bears in Coke’s iconic ads are skating on thinner ice these days.While talk of softening soda sales pops up every couple years, the reality is becoming tough to avoid: sales of regular and diet soda in the restaurant industry fell by 1.
Too often, coffee is that easily forgotten final course, a disappointing flop after an elaborately plated meal packed with intense, memorable flavors.Debunking that myth is what drives Matt Milletto, partner and vice president of American Barista & Coffee School, which has locations in Portland, Oregon, and New York City.