The plant-based trend has also hit the beverage side of the menu—good news for consumers and operators alike. You’ve heard of farm-to-table; now consider garden-to-glass, where fruits and vegetables are highlighted in beverages. They speak to freshness and seasonality, and they’re particularly appealing to Millennials and health-conscious consumers.
- Offer more fruit, vegetable, and blended-produce juices, along with coffee and tea—the world’s most popular plant-based beverages.
- Look to smoothies for a more substantial serving of fruits and vegetables.
- Create cocktails around on-trend specialty juice flavors such as guava, mango, or carrot.
- Garnish juice, lemonade, iced tea, and other refreshers with cucumber rounds, orange wheels, dried apple slices, or whole strawberries.
- Be sure to offer nondairy, plant-based milks like almond, soy, or hemp milk as a standalone beverage for the dairy-averse, and to lighten coffee and tea.
- Consider a plant-based creamer, in either single-portion tubs or a pump bottle.
- Leverage the appeal of Bloody Marys—particularly on brunch menus—with elaborate (and Instagram-ready) vegetable garnishes, or even a self-service garnish station with a variety of different veggies, from celery sticks to cherry tomatoes.
- Display containers of fresh herbs, such as mint and basil, for muddling in coolers and cocktails on the bar; some bars even have the actual plants growing on a hydroponic wall or under a skylight.
- Infuse syrups and spirits with fresh herbs, citrus fruits, berries, whole spices, and other plant-based flavor boosters.
- Consider chilled and mulled cider, garnished with cinnamon sticks.
Source: Technomic Inc. for Nestlé Professional, (2018)
The information provided is based on a general industry overview, and is not specific to your business operation. Each business is unique and decisions related to your business should be made after consultation with appropriate experts.