Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
January 9, 2020

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

The demand for functional beverages that further health and wellness is the catalyst for the nonalcoholic beverage market. Offering a range of beverages crafted to drive flavor and enhance health is a guaranteed means of increasing consumer traffic and satisfaction.
MICHAEL BUONONATO, Chef/Senior VP, Creative Food Solutions

Younger guests are really driving this movement, looking for unique nonalcoholic beverages with craveable appeal. That guest is willing to pay for a signature drink that is just as beautifully presented and tasty as an alcoholic offering. This is also driving a greater availability of high-end alcohol-free spirits.
KATHY CASEY, Chef/Mixologist, Kathy Casey Food Studios – Liquid Kitchen

The rise in popularity of cannabis as the “high of choice,” or CBD beverages as a new type of “chill,” is taking some of the pressure off of alcohol to do all the heavy lifting in altering moods and inviting relaxation. Even elixirs made with adaptogenic herbs and roots are standing in for alcohol. With consumer interest in nootropics, brain food and improving cognitive function, alcohol misses the mark for some.
LIZ MOSKOW, Principal, Bread & Circus Consulting

None of the current non-alc innovation would have been possible without the craft cocktail movement that started building drinks using premium mixers, blends, herbs, bitters,
and so on.
MAEVE WEBSTER, President, Menu Matters

Perhaps, forgo the word “mocktail” on your menu, as it conveys a knockoff version, and go with a more premium messaging that speaks directly to today’s consumer and to the quality of ingredients and beverage composition.
ROB CORLISS, Chef/Founder, ATE (All Things Epicurean)

About The Author