Flavor Trends, Strategies and Solutions for Menu Development

5 Starter Strategies for Beverage Programs Tony Pererya, co-founder of beverage consulting company Spirits in Motion, offers 5 tips to enrich any beverage program

Artisan sodas at Roam Artisan Burgers

Keep It Simple

Keep ingredients simple for cross-utilization. Cut down on costs and boost margins by working with ingredients that are already in the kitchen.

Streamline The Process

Start the day by batching out a day’s worth of the beverage to cut down on prep time.

Be Creative With Garnishes

You don’t have to go over the top to stand out: Instead of garnishing with a lemon wedge, garnish with a lemon wheel, or prepare skewers of fruit ahead of time that can quickly be added to a drink.

Go Fresh When You Can

If you can’t fresh-squeeze juice every morning, use products that are as fresh as possible to meet the high expectations of today’s consumers.

Take Calculated Risks

Nonalcoholic beverages are a low risk with a high margin whenever using ingredients that you already have. Consider rolling out a new beverage as a limited-time offer to get your feet wet.

Read more about Nonalcoholic Beverages

  From the Mar/Apr 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.


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