Consumers are willing to pay more for beverages made with
premium ingredients.2 In this issue, we’ll show you how to
leverage the beverage trends making a splash in foodservice-read on
for fresh recipes, industry examples and more!
The Juicy Deets
In our Winter 2017 issue, we mentioned
“Mocktail Mixology” as a trend to look out
or this year. So, we’re happy to report that
there have been some notable growth segments
in the area of non-alcoholic beverages, including
artisan sodas, cold-pressed juices, specialty iced
teas and smoothies.4 There are many benefits to
featuring signature beverages on your menu. For
starters, the rise of snacking means
that consumers are open to trying unique items
in between mealtimes.5 (It’s the reason why specialty
coffee does so well at off-hours!) Drinks with sweet and
savory ingredients can be used to showcase a bit of
“flavor synergy” between your food and beverage menus,
too. Just be sure that your mocktails look as good as they
taste—Instagram-worthy beverages in tropical hues can serve
to generate positive buzz for your operation on
BEVERAGES INFLUENCE OUTLET CHOICE IN NEARLY HALF OF ALL
AWAY-FROM-HOME EATING AND/OR DRINKING OCCASIONS.6
1 Mintel, “Innovation on the Menu – US,” September 2017.
2,10 Maru/Matchbox, “The Future of Food: Are You Ready for
the Millennials?” 2017.
3 Datassential MenuTrends, U.S. menu penetration growth 2012-2016.
4 Barney Wolf, “Drinks On the House,” QSR Magazine, February 2017.
5,6 S.A. Whitehead, “Drink it in: The growing importance of beverages on the bottom line,” Fast Casual, May 10, 2017.
7 National Restaurant Association, “What’s Hot 2017 Culinary
8 Katie Ayoub, “A Dozen Ways: Building a Buzz-Worthy Beverage,” Flavor & The Menu, July 1, 2017.
9 Katie Ayoub, “Next-Level Non-Alcoholic Beverages,” Flavor &
The Menu, January 2017.
Customers are thirsty for unique beverages across commercial
and non-commercial segments. We hope these fresh examples inspire
you to create signature beverages featuring DOLE® FRUIT!
California Pizza Kitchen
Cucumber Reviver: freshly puréed pineapple and cucumber with
cucumber syrup, fresh torn mint and agave sour, topped with
Green Passion: peach and mango purée, white grape and passionfruit juice concentrates blended with fresh spinach and ice
Special Tea: iced jasmine
tea with frozen mango chunks
RazZ JazZ: fresh muddled raspberries, jasmine tea and honey
A little fun, a little crazy, a whole lot
of flavor. Here are a dozen ingredients
sure to spice up your beverage
menu8, especially when combined
with high-quality fruit from DOLE®—
pairing especially well with our
mango or pineapple.
INTRODUCING DOLE® CHEF-READY FROZEN FRUIT PUREES
Pure ease from kitchen to bar.
Thaw and create your own signature recipes
Premium quality fruit, with no artificial ingredients or flavors
Delivers labor savings, flexibility and versatility