Blog Posts

Is your drink machine menu collecting dust? Fresh blends are tackling the no-alcohol movement head-on

If you’re wanting to grow your restaurant profit this year using beverage dispensers, drink machines and natural ingredients – staying on top of key trends will play an integral role in creating new customers while developing existing ones. In our 2024 trend report, we dive deep into what franchise owners and restaurant operators can expect consumers to shift toward this year – and one that we’re particularly stirred up around is the
no-low movement.

Dry January – Fresh Blends to Grow Your Restaurant Profit

If you think of the New Year as a freshly blended beverage, we’re ripping the wrapper off the straw right now. As we start preparing for that first refreshing sip -, this huge January health trend is surging, and quality flavors can help.

That means consumers are forgoing alcohol in lieu of a blend of alternatives – and businesses are leveraging this movement to boost revenue. In fact – in the last four years, mocktail menu options have increased 229% (Source: Datassential Menu Trends, U.S. menu penetration growth 2019-2023). That’s a lot of fresh, new ingredients to play with!

But how can a lack of consumption lead to increased consumption for restaurant owners?

Consumers crave health-conscious alternatives regularly – with January being the kickoff month for many exciting health trends throughout the year. Crafting new fresh blends will offer creative solutions to evolving trends while capitalizing on consumers that could temporarily be on the lookout for fun alcohol alternatives.

Cuisine Pairings Guide: Food and Beverages That Best Complement

Certain foods and beverages just seem to go perfectly together. After all, beverage sales (alcoholic, non-alcoholic and low-alcoholic) account for up to 80% of gross profit for a restaurant. The demand for specialty beverages is rising, according to Technomic, driven by boba tea, frozen beverages, and coffee specialty drinks. The global boba tea market is expected to reach $3.6 billion by 2028. In addition, consider that 44% of consumers say they always add a beverage when dining in, according to Technomic data. The right combination can enhance and complement the flavors of both the food and the drink.

Customers and Staff Want More Tech on the Menu

The restaurant industry is experiencing a major tech transformation. Customers increasingly expect tech-enabled experiences when dining out, while staff are looking for better tech tools to improve operations and work conditions. Restaurants that fail to get on board with the latest innovations may start losing business and have a harder time attracting and retaining employees. From customer-facing technology to back-of-house systems, there is a growing desire for more tech in the dining experience.

Energy Drinks Are All the Hype!

The health and wellness trend has taken off in recent years, and functional supplements and beverages experienced unparalleled growth. 75% of restaurant operators say they’ve seen an increase in interest for healthful beverage offerings.

Consumers are seeking healthier drink alternatives to popular energy drinks.

The Art of a Curated Drink Menu

Creating a curated drink menu is indeed an art that combines creativity, market knowledge, and a deep understanding of your target audience. A well-crafted drink menu can enhance the overall experience of your establishment and leave a lasting impression on your customers. Here are some steps and considerations to help you craft an exceptional curated drink menu:

Employee Spotlight: Marketing Manager Alexia Russell

Meet Botrista’s November MVP Alexia Russell, Marketing Manager! Alexia demonstrates a cohesive blend between creativity and strategy, aiming to elevate Botrista to new heights. Her dedication, paired with the ability to foster collaboration within multiple departments makes her a valuable asset to Botrista. We are so lucky to have you, Alexia!

7 Reasons to Outsource Your Beverage Innovation

As a restaurant owner, your menu is the core of your business. But constantly innovating new food and beverage offerings while running daily operations can be challenging. That’s why outsourcing menu R&D provides huge benefits for keeping your menu fresh and on-trend. Here’s 7 reasons to outsource your beverage innovation:

How Restaurant Operators Can Unlock Key Segments and Reach New Audience Demographics

Knowing who your customers are is critical to running a successful restaurant. When you can identify and target key demographic and audience segments, you can tailor your marketing, messaging, and offerings to attract more of your ideal customers. Analyzing your current customer base and catering your offering to their needs gives you an edge over your competition.

Did somebody say horchata?

We’re proud to offer a delicious addition to your menu with a lineup of Horchata beverages!
Horchata, the plant-based milk beverage with hints of spices, went mainstream in recent years. From its growing popularity in products such as horchata protein drinks to menu sightings at super chains like Starbucks.

Introducing Our New Hazelnut Ingredient | The Nutty, Coffee-Lover’s Flavor This Season

As the weather turns crisp and thoughts turn to the cozy flavors of the holidays, we’re excited to announce the launch of our rich, velvety hazelnut ingredient Hazelnut’s popularity has grown steadily thanks to its presence in Nutella and as a top coffee creamer flavor. In fact, the hazelnut market is estimated to grow 10.35% from 2022 to 2030. And hazelnut is already the 4th most popular coffee creamer in the U.S.

Employee Spotlight: Product Manager Alex Friedman

Employee Spotlight: Product Manager Alex Friedman

Menu Innovation is the Secret Ingredient for Restaurant Success

In the restaurant industry, simply having great food is no longer enough to stand out. Savvy restaurateurs know they need to innovate and update their menus to keep customers excited and business booming.

Your Next Drink Could Be Made By a Robot

Robotics and automation are seen across almost every industry, and the people-centric industry of hospitality is no exception. 80% of restaurants are understaffed and restaurant turnover rates are around 75%, which is equivalent to $95 billion annually for the foodservice industry. For these reasons and many more, operators are looking to automation to help relieve the pressure created by the current labor market.

 

Tapioca Takeover: The Boom of Boba-Filled Beverages

Cuisine is a fun way to share culture and a slice of home. The globalization of food and beverage brought the boba trend from Taiwan, across Asia and then throughout the United States. Tapioca toppings quickly took off and became an enticing new staple for food and beverage enthusiasts of all backgrounds, and it’s no surprise why! Chewy, sweet boba adds a unique texture and enhanced flavor to your milk teas or fruity drinks, allowing you to customize and give a fun twist to the drink of your choice!

September’s Ingredient Spotlight: Mangoes

Introducing one of our most refreshing, revitalizing and best-selling flavors: our mango puree made with real fruit! In the last month of summer, our mango drinks capture the essence of the season and prolong it with each sip, transporting you to a tropical island paradise. Evoking feelings of relaxation and invigoration, this exotic fruit makes for a thirst-quenching refreshment that induces a sense of tranquility and escape, leaving you wanting more. Let’s take a look at some of our most popular mango drinks.

Employee Spotlight: Senior Director of Beverage Program Dan Jaskolski

Meet Botrista’s September MVP Dan Jaskolski, Senior Director of Beverage Program! Dan brings extensive food and beverage industry experience and a strong dedication to greatness to our team. His work ethic, attention to detail, and effective communication skills make him an indispensable asset. We are very fortunate to have Dan and we are confident that his expertise will continue to elevate Botrista’s success.