Lifting spirits with a non-alc development plan

Mango, citrus, chile-lime salt, fresh ginger

Beet juice, espresso, milk chocolate, steamed local grass-fed whole milk

Brooklyn Cold Brew, locally sourced milk, raw cane sugar, whipped cream, sprinkles, cookie straw

Nonalcoholic beverages offer limitless opportunities for innovation. The question is how to select the right mix that best fits the concept and patrons. Here are 10 areas around which to innovate.

Internationally, operators are taking the standard formula for a spritz and adding their unique personality and creativity to this popular, hot-weather-friendly beverage

With the growing interest in soda alternatives plus innovation in the cocktail space, creative non-alcoholic offerings are vying for menu space. Fast casuals are leading the way with fresh-pressed juices; hand-crafted sodas; flavor-forward lemonades and iced teas; iced coffees and more.