Beverage Trend Spotlight

From specialty coffee to premium lemonade, exciting things are happening.

CHAPTER 1

Beverage Trend Spotlight

PAY ATTENTION TO TRENDING SPECIALTIES AND EMERGING NEW CATEGORIES, AS WELL AS TIME-TESTED FAVORITES

Just like with food, consumers have their favorite go-to beverages but they also like to try new things. With dining patterns changing significantly in the wake of COVID-19, foodservice operators will need to double down on offering unique beverage options, both on-premise and via takeout and delivery.

The average price for beverages on menus is $3.20, ranging from $1.68 in B&I to $6.13 in lodging.¹

In fact, according to Technomic, beverages are more than mere thirst quenchers—they are crucial to consumer satisfaction during foodservice occasions. While craveability is a key attribute for beverages, other important drivers help build appeal for the category too, from health and wellness to quality and unique flavor infusions.²

Meanwhile, flavors and ingredients are getting downright exciting. In addition to more expected tropical and global influences, some of the hottest food ingredients over the past few years—think ginger, cilantro, shishito peppers, yuzu kosho, gochujang, seaweed, cayenne, and harissa—are finding momentum in adult and specialty nonalcoholic beverages.

MENU ADOPTION CYCLE: NONALCOHOLIC BEV VARIETIES³

WHAT’S TRENDING?

Boba Tea—Iced tea combined with tapioca pearls (a fat straw) in a variety of different flavors does double duty as a beverage and a snack
Kombucha—Sped by fascination with all things fermented—and the attendant healthy reputation—this tart, fizzy brew also welcomes innovative flavors like peach, ginger, lemon, apple, blackberry, and vanilla
Flavored Lemonade and Iced Tea—While the traditional versions are still popular, flavors like lavender, peach, ginger, pomegranate, watermelon, and more project a premium image and pique customer interest
Cool Juices—Flavors like pomegranate, guava, passionfruit, beet and carrot, yuzu, lychee, and green juices (kale, cucumber) are joining ever-popular apple, orange, and grapefruit for share-of-thirst

Craft Cocktails Made with Coffee and Tea—Beyond the espresso martini, mixologists are using coffee and tea as a base for specialty cocktails ranging from Hot White Russians to shareable large-format punches
Functional Drinks—Beverage lovers are big on immunity boosters packed with superfoods and antioxidants, but other better-for-you attributes like non-GMO, “real,” natural, and organic are also making news
Agua Fresca—These Latin “fresh water” refreshers are actually tasty, icy mixes of fresh fruits and other ingredients, and often include watermelon or tropical specialties like mango or tamarind; aqua de Jamaica showcases hibiscus

Horchata—This sweet, milky beverage, which originated in Spain, is usually made with rice and cinnamon, but it can also incorporate almonds, melon seeds, or coconut. The popular flavor profile has also crossed over into foods such as ice cream, paletas, and flan
Over-the-Top Lattes—Younger diners are driving a trend to creative, premium riffs on the classic combination of espresso and steamed milk. Cinnamon Toast Crunch or Frozen Blackberry Sage, anyone?
Thai Iced Tea/Coffee—Interest in global specialty beverages extends to iced cardamom-laced tea with half-and-half and strong brewed coffee iced and gentled with sweetened condensed milk and evaporated milk or cream, respectively

Plant-Based Beverages—Alt-milks like almond, cashew, rice, soy, oat, and hemp milk, as well as products like coconut water, are growing in popularity among vegetarians and dairy-avoiders, as well as trend-conscious Millennials and Zoomers

Sustainable Coffee—Fair trade, organic, shade-grown, and bean-to-cup coffee are much in demand by eco-conscious young adults
Dalgona Coffee—This icy whipped coffee treat rose to fame on Instagram during the pandemic; offer to sub plant milk for a more inclusive version

Try Serving These

Ultimate Veggie Juice with parsley, spinach, kale, celery, cucumber, lemon, and apple
Dragon Smoothie with apple juice, dragon fruit, coconut, banana, and cashews
Hot Cocoa with donut “croutons” and housemade marshmallows
A nonalcoholic Dry Tai combining pomegranate, orgeat, cinnamon, and nonalcoholic beer
Iced Coffee mixed with horchata for a creamy cool cochata

Brewed coffee is the second most-consumed beverage in the United States, second only to water.⁴

_{^{Sources: 1. Technomic (2021). 2. Technomic Beverage Consumer Trend Report (2020). 3. Datassential SNAP! 2021. 4. Datassential Buzz (2019).}}