Beverages get real
Sponsored by Monin
Eager to win favor with mindful consumers, many restaurant operators are reformulating beverages with ingredients billed as “natural,” “clean,” “organic” and “local.”
Natural ingredients/clean menus ranked as the third-hottest concept trend in the National Restaurant Association’s What’s Hot 2017 Culinary Forecast. Also scoring high in the forecast were trends that often dovetail with a natural, clean approach, such as locally sourced produce, meat and seafood, and hyper-local sourcing — which includes restaurant gardens and house-made menu items.
Research reveals how meaningful this is to consumers. In 43 percent of foodservice occasions in which a beverage is consumed,