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Culinary and Cocktail Trend Forecasts Kimpton is returning with its annual Culinary + Cocktail Trend Forecast highlighting predictions from its global team of restaurant and beverage talent. Freeze-Dried Fruit & Veggie Powders Freeze drying fruits or vegetables enhances both flavor and texture in beverages.
Product innovation remains vital for success in the bubble tea marketand the beverage industry more broadly. Recognized as a global leader in the bubble tea sector, Chatime continues to expand and build as an innovative beverage brand with over 1,400 franchise locations worldwide.
Todays consumers are very knowledgeable about ingredients, and theyre looking to beverages to conveniently manage their health. Spins sales data found that 39% of beverage sales are dedicated to products that promote health and wellness. Hermanowicz recommends starting with iced tea as it has long-time roots on restaurant menus.
These policies, which will affect a wide range of imported goods, could ripple across the food and beverage industry in the form of higher prices, tighter margins, and evolving menus. Higher Menu Prices To offset rising costs, restaurants may raise menu pricesespecially for dishes that rely heavily on imported goods.
In recent years, the beverage industry has witnessed a surge in innovation, with cannabis-infused drinks emerging as a prominent trend. As cannabis legalization expands across the United States, restaurants and bars are beginning to introduce THC beverages to their menus. By 2024, 24 states, three U.S.
More specifically, a specialty beverage break. Rethinking Beverages The typical drink upsell—soft drinks and coffee or tea—has decreased over the past few years as customers increasingly eat restaurant food at home. One in four respondents order specialty beverages more than once a week. What’s on the Menu?
The report revealed how users exhibit shifting purchasing habits over time, with weight-loss users making fewer food and beverage purchases during the first three months of use, and returning closer to benchmark levels by the end of the first year of use. This should include the role of ingredients such as protein, fiber, low/no sugar, etc.),
On average, companies spend nearly $30k on their holiday parties and have a food and beverage budget of $44 per person. What are things restaurants can do to encourage holiday spirit in their menus? "To
Where to Tap into Hidden Revenue If you want to boost profits, the quickest way isn’t to raise menu prices or cut portions, it’s to go straight to the source of your costs: manufacturers, distributors, and beverage companies. On top of that, I upgraded all my beverage coolers and dispensing equipment at no cost.
When going through the ordering process, diners want three things: Speed Ease Clarity Your menu categories have more to do with delivering on those expectations than you might think. A well-organized menu—whether it’s a physical menu or an online menu—guides guests quickly to what they’re craving.
The survey examines top restaurant industry trends across categories including menu offerings, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. CBD-infused snacks, beverages and desserts are continuing to grow in popularity. To download the complete report, click here.
Fast-casual Condado Tacos—which prefers calling itself “next-gen casual”—has long had a bar program with a selection of conventional margaritas and beers to go with its Mexican-style menu and vibe. But those same margaritas had been on the menu since 2014 when the bar, so to speak, was set a bit lower.
Each year, Flavor & The Menu editors Cathy Nash Holley and Katie Ayoub compile a set of trends that will resonate with today’s consumers and provide growth opportunities for the restaurant industry. This iconic issue serves as a roadmap for innovation, providing menu developers with ideas for in-market implementation.
Not all menu items are created equal, nor do they contribute the same profit to the bottom line. To take advantage of everything a menu has to offer, operators can use menu engineering, a technique that consists of analyzing each item’s contribution to the profit against how often it is purchased.
Restaurant menu prices continue upward as the U.S. Restaurant and foodservice operators are feeling the pressure as Technomic reports that food and beverage costs have skyrocketed 13 percent over the last two years, while paper and packaging are up 11 percent. Department of Labor reported an inflation rate of 7.5
Egg-cellent news…as of June 2, the egg surcharge is officially off the menu,” Georgia-based Waffle House wrote on X. The surcharges came atop years of menu price hikes that have frustrated consumers and hurt restaurant traffic. Thanks for understanding!” But supply has bounced back in recent months, bringing prices back down to earth.
Premium menu items have a lower price sensitivity, and Gen Zers are wild about specialty beverages and innovative flavors. Restaurants can appeal to the desire for convenience while offering “something special” that elevates their offerings. Hope in the hybrid (worker). Some customer segments will continue to dine out.
The texture of a food or beverage item can make it appear more craveable, deliver a certain desirable mouthfeel, or even carry a particular sound that influences our perception. We eat with our eyes first, which makes visual platforms like Instagram, TikTok and YouTube ideal for discovering new and trendy food and beverage cravings.
Intentional Menu Engineering Tapping into seasonal menus and limited time offers (LTOs) requires thoughtful, intentional planning. At Sweet Paris, our strategic seasonal LTOs leverage ingredients that are executable and maintain operational ease while tapping into flavors that are trending and pair well with existing menu offerings.
Most of these increases in costs will be passed on to the consumer by higher menu prices. If the 200-percent tariff increase goes into effect for European wines, those items will be virtually priced off the menu and will be unaffordable for the average restaurant guest. Feature dishes and menu items w/ already high margins.
The drive-thru beverage chain’s expanded menu test is now in 32 locations. While it comes with a lower profit, the company believes it can capture more beverage occasions. But it won’t mess up operations.
Click here to complete your profile Multimedia The summer of spritzes Oysters and value meals trend on summer menus Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance The chicken wars enter a new phase The Latest Operations Week in Review: McDonald’s new burger, Luckin’s U.S.
This desire is fueling a surge in food and beverage brand partnerships and collaborations. Consumers are increasingly looking for convenience, ingredient transparency, nostalgia, and brand familiarity, particularly in food and beverage categories. What current retail trends are influencing licensing strategies in the F&B industry?
Celebrities such as Katy Perry, Blake Lively, Kylie Minogue and Bella Hadid are helping to boost the booze-free band wagon by launching non-alcoholic beverages. Adults 18+ specific questions about non-alcoholic beverages to help inform restaurants, retailers, event planners, and food and beverage firms with business strategies.
The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative.
There has been a lot of fluidity in the beverage sphere over the past few years with the rise of mocktails and other nonalcoholic experience. Alternatively, there's been an uptick in the cannabis-infused beverages market – with the $2.04 Non-alcoholic spirits and similar beverages are a growth category.
The restaurant, with its then-$55 and -$80 tasting menus, was a food-media darling: In 2019, it earned a Michelin star and topped the Los Angeles Times 101 Best Restaurants list. In 2022, Kato reopened in a much-larger space and built up its menus, beverage program, and staff. When we first opened, we had la carte at the bar.
percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. At the same time, U.S. chain sales grew just 3.1
The chain has kept its menu prices lower than inflation, and it has invested in other limited-time specials, such as its popular Never-Ending Pasta Bowl, in an effort to appeal to price-conscious consumers. It plans to keep prices down while also adding more lower-priced items to the menu. “If and get a free chilled meal to take home.
When bosses in food and beverage places make their workers excited about their jobs, it can lead to happier customers. Why Happy Workers Matter Think of happy employees as the special ingredient that makes a food and beverage business successful. It’s all thanks to the fantastic employees who enjoy their work.
a leading freshly brewed beverage brand with over 1,400 franchise locations worldwide, Chatime recognizes Gen Z as its fastest-growing customer base. This ensures the brand has visibility and oversight not only for the tea leaves, but also for other ingredients used to create its signature beverages.
From elevated comfort food to trending global flavors, operators are using Philly in inventive ways that bring signature flavor and premium texture to the menu. 09, 2025 Facebook Twitter LinkedIn Kraft Heinz Versatile, consistent, and built for culinary creativity, Philadelphia Cream Cheese is The Original that chefs trust to do it all.
Continue to Site >>> Menu C-stores are stealing fast-food tactics. Not quite yet An easy way to bring bold Korean flavors to modern menus From BBQ to beverages, menus are seeing a lot of action Food C-stores are stealing fast-food tactics. this year, according to new data from Intouch Insight.
This includes: Reexamine the Value Equation : With 40 percent of all respondents saying they're spending less on dining out, restaurants must clearly demonstrate the value behind every menu item. Pay Attention to Meal Types and Formats : RMS found that the top grocery meal purchases are frozen meals, beverages and ready-to-eat items.
Turmeric Beverages : Turmeric has become a superstar in the wellness world, celebrated for its anti-inflammatory and antioxidant properties. Chefs are incorporating these ingredients into elegant charcuterie boards, vibrant grain bowls, and creative appetizers.
Meanwhile, on Tuesday the Detroit-based Little Caesars announced a “More for $9.99” menu, allowing customers to choose from a selection of bundled value offers. deals this week as fast-food pizza chains work to reverse stubbornly weak sales. deals this week as fast-food pizza chains work to reverse stubbornly weak sales.
Everyone deserves a drink at a bar, even if that beverage does not include alcohol. Let's dive into the mocktail trend, looking at how it differs from typical non-alcoholic drinks like a virgin Mojito, and the best ways for a bar to include mocktails on their menu. Ask any bartender and they'll say the same exact thing.
According to a Gallup poll, guests only look at your menu for 109 seconds before ordering. Menu engineering uses real data to show you which items are the most profitable and should be your main focus. See how your menu items are performing with our free menu engineering worksheet. What is menu engineering?
Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. In 2025, we expect to see continued growth in menu innovation with bold flavors, premium ingredients, and creative presentations, keeping loyal fans happy while drawing in adventurous foodies.
The of-the-moment menu updates are part of sweeping rebrands at the two chains under owner Ascent Hospitality Management. With the new identity set, Ascent then turned to the chain’s menu. It ultimately changed about 50% of the dinner menu, adding new appetizers and handhelds as well as more complex flavors and modern ingredients.
This has led fine-dine restaurants to change their existing food menus and offer completely plant-based food dishes. The increasing demand for protein rich beverages made of dairy free milk is playing a key role in restaurants offering vegan beverages. The menu is curated for customers who prefer having plant-based vegan drinks.
Naturally engaging for the senses, videos attract attention in a sea of content, get diners interested in your menu, and encourage visitors. There’s a visual nature to the food and beverage industry. Want to create a loyal fanbase of regulars and encourage word-of-mouth referrals? Why Does Video Work?
The food and beverage industry is on a hiring frenzy. A recent study by The Bureau of Labor Statistics revealed that, despite regular hiring since this spring, the food and beverage industry still remains 1.5 The figures can also guide menu tweaks and promotions. million jobs (12 percent) short.
I’m thrilled to see our independent restaurant clients ahead of the trend, updating their menus with fall specials." Bryla said there are a few forces at play with the early arrival of pumpkin menu items, this year. "For " There’s no denying the power in pumpkin. year over year.
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