Why Iced Beverages are So Hot in the Winter

[fa icon="calendar"] Apr 27, 2017 9:00:00 AM / by Franke

Imagine you're standing in line at the coffee shop and there are blankets of snow forming outside. All you can focus on is sipping a hot cup of coffee. The person in line in front of you is still shivering from the cold. She places her order:

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Why Ice Is Essential to a Good Cocktail Program?

[fa icon="calendar"] Apr 4, 2017 11:57:08 AM / by Franke

The craft cocktail trend is way beyond a trend. It’s something that’s here to stay, and savvy operators can capitalize on this fact by paying attention to all the ingredients that comprise a craft cocktail. One of those items is ice.

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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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Beverage Trends: "What's Hot" in Hot Beverages

[fa icon="calendar"] Feb 24, 2017 3:00:00 PM / by Franke

The craft movement is alive and well in the hot beverage sector. According to a report from Virginia Lee in Euromonitor International's Passport, premium hot beverages and health-positioned drinks are gaining in consumer preference.

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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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Is Specialty Tea Really Trending?

[fa icon="calendar"] Oct 12, 2016 9:00:00 AM / by Franke Americas

The Tea Association of the U.S.A. recently attempted to read their own leaves, and what they found, in part, was the number of restaurants, coffee houses and stand-alone tea salons that serve gourmet or specialty tea has been steadily increasing for a number of years. In foodservice sales alone, the growth of tea has increased about three to five percent each year for the last several years.

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How 2016 Tea Trends Relate to Health Benefits

[fa icon="calendar"] Jul 22, 2016 11:37:10 AM / by Franke Americas

As consumers seek interesting flavors with their craft beverages, unique ingredients such as turmeric, ginger and rose continue to trend in 2016, according to World Tea News

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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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