My Drink Works

If you think competition in the coffee business is fierce, try watching some of the most accomplished baristas in the country vying for the title of champion in the 2013 United States Barista Championship (USBC).

Everyone wants a menu that increases traffic. So what’s the key? These days, it’s a beverage menu that includes memorable specialty options. You see them everywhere. Even quick-service restaurants have gotten in on the trend. Everyone is familiar with McDonald’s line of McCafé beverages while Taco Bell sets themselves apart with Freezes and Sparklers.

Indulgence. Let’s be honest, consumers will never want to stop indulging completely. However, more and more, they’re seeking out better-for-you options to satisfy cravings without the guilt. But it’s not just enough to offer something better-for-you. It has to taste good too.

There’s no doubt about it. Green is in. In fact, in National Restaurant Association’s “What’s Hot in 2012” survey of nearly 1,800 professional chefs—members of the American Culinary Federation (ACF)—sustainability came in at number five on the list of hottest trends.

As you contemplate the ways you might bring your beverage menu into the New Year, take a look at the inspiration that's showing up on menus all around us. Caribou Coffee added a salted caramel budino to their holiday menu this year, made with sweet cream, espresso, caramel and caramel mousse. Panera Bread went beyond the expected smoothie with a boosted beverage featuring low-fat peach nectar, organic, low-fat yogurt and ginseng. Picking up on a theme? Traditional is a thing of the past.