What Is a Cold Craft Beverage?

[fa icon="calendar"] Mar 17, 2017 6:00:00 PM / by Franke Americas

The trending cold beverage movement has seen many different phases over the last several years, and while it encompasses both coffee and tea, cold tea sales have been a major driver in tea’s ascendency. From healthier beverage options like kombucha to tea blends and even tea cocktails, the growth of tea is expected to continue in 2016. According to Baum + Whiteman, much of beverage sales growth will come from cold brew and carbonated versions of tea and coffee. But what does cold craft mean, and how far does it extend beyond tea?

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What Restaurants Can Do to Satisfy Customer Cravings

[fa icon="calendar"] Oct 22, 2016 1:00:00 PM / by Franke

We've come a long way from the cardboard-box dining days of the 20th century. We now live in an era of a new American cuisine, where the TV dinner has been preplaced by food TV. Where the chefs in New York City are often more famous than the people they serve. Where consumer tastes are dictating the marketplace, not the other way around. 

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Why Restaurants Are Expanding Their Tea and Coffee Selections

[fa icon="calendar"] Jun 2, 2016 6:03:36 PM / by Franke Americas

'Fusion' is a word often used in the foodservice industry to describe a combination of culinary styles into a single form. In reality, this also happens at a much greater scale than on the plate, though. It's happening on a macro level with foodservice establishments themselves.

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Tips for Increasing Restaurant Sales with 24-Hour Breakfast

[fa icon="calendar"] Jan 9, 2016 6:01:37 PM / by Franke Americas

There's a growing trend in foodservice to provide breakfast during all operating hours. Driven by consumer demand and a national infatuation with breakfast, this trend is sweeping through the fast casual and QSR market segments, but it's certainly not limited to them. Even fine dining establishments are blurring the lines between strip steaks and hot cakes.

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A First Look at 2016 Menu Trends

[fa icon="calendar"] Dec 18, 2015 11:00:00 AM / by Franke Americas

The local and sustainable food movement, which has spawned phrases like "locavore" and books like Michael Pollan's "The Omnivore's Dilemma," is still picking up steam in restaurant menus across the country. According to the National Restaurant Association's (NRA) annual culinary forecast of top food trends, 2016 will see even more locally sourced ingredients that are sustainably grown or raised.

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