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.
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 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.
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.
Hoosier company Copper Moon Coffee announced a partnership with Verizon IndyCar Series team Schmidt Peterson Motorsports. The Indiana coffee company will serve as the winning team’s Official Coffee Provider through 2018.
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.