Maybe it’s just the effect of warmer weather as the summer draws near, but all the restaurant industry news lately seems to revolve around beverage trends (and tomatoes…but really—enough about that).

Here’s an overview of the big beverage trends in the news:

--Creative cocktails made with organic spirits and local/fresh ingredients

--Regular drink offerings that focus on “natural” ingredients and real fruit juices

--Bottled water replaced by tap water

 (photo by  (photo by kspoddar of Flickr Commons)
 

Now for the specifics.  We’ve all seen organic foods, and most people are also familiar with organic beers and wines.  But organic liquor?  An AP article on the topic is a good primer.  Tagging a cocktail with the word “organic” makes a lot of people think that it is healthier and more environmentally/socially responsible than a non-organic drink.  In other words, someone using those things as excuses not to indulge in a cocktail may be won over by an organic treat.  Add to that fresh ingredients (like fruits and herbs), especially those that are locally-sourced, and you’ve just added a lot of value and uniqueness to your bar’s offerings.  Example: who could pass up a “Mango-Ginger-Habanero Daiquiri?”  I’ll tell you one thing; Nacional 27’s intriguing cocktail may be enough to prompt a weekend trip to Chicago!  At Nacional 27, many of the herbs used in their drink recipes are grown on the premises.  And as this NRN article says, “…when bartenders cut herbs directly into a drink, it sends an unmistakable message of freshness.”  (Serv-U can help you with just about every aspect of stocking your bar for the summer season.  Call 800-797-3788 to talk to a friendly sales specialist.  Se habla espanol!)

But the “fresh” trend also goes beyond alcohol.  Many people looking for an alternative to an alcoholic drink are no longer satisfied with the usual water and soft drinks.  The word “natural” is popping up on a lot more beverage lists, and according to a QSRMagazine article, about 4 in 10 consumers claim to be more likely to purchase a drink that says “100% fruit juice.” According to the article, “Technomic [foodservice consultants] also found that consumers may be motivated by health considerations to drink more of certain beverages when dining at a foodservice venue.”
 

Which brings us to water, the ultimate “health drink.”  It might seem simple, but water has caused quite a stir lately.  Some restaurants have discontinued bottled water options for myriad reasons.  Many say tap water is just as safe, and a whole lot cheaper than bottled water.  Add to that the waste created by millions of plastic bottles (the majority of which don’t get recycled), and tap water would seem to be the obvious choice, albeit at the expense of some convenience.

Cheers to a thirsty summer!