Flavor Trends, Strategies and Solutions for Menu Development




By David Commer
January 13, 2021


As young consumers achieve legal drinking age, they are looking for different adult beverages than their parents consumed, although those parents are also finding the lighter, refreshing, lower-calorie/carb options something to add to their own repertoire. Your operation should offer some hard seltzer options on the menu, otherwise you risk missing out on a large audience.

To-go and curbside have become a critical extension of a restaurant’s operation, and canned seltzers and cocktails are must-haves here. Keep in mind that guests often choose to purchase on-premise what is a hassle for them to make at home, so it’s a smart strategy to add something to make your canned seltzer offerings unique or special. Dressing them up can be as simple as some fancy or flowered ice cubes or utilizing the seltzer as a minor or major ingredient in a cocktail.


About The Author


DAVID COMMER, President of Commer Beverage Consulting, is an acclaimed beverage and hospitality industry expert and speaker with 40 years of experience. An independent beverage consultant for the past 18 years, David has overseen successful beverage program development in concepts ranging from QSR to fine dining to the packaged goods industry. He brings to his clients a robust operations background as general manager, multi-unit director and owner. David actively serves on top industry boards and councils and is a trend scholar committed to beverage innovation with a passion for delivering memorable experiences that are executable for his clients.