ESA - Elohi Strategic Advisors的动态

The dirty soda trend is really taking off in the beverage industry, combining traditional sodas with unique flavors and toppings like boba and jellies. It's exciting to see how trends can evolve and adapt, especially in a market like NYC. It’ll be interesting to observe how this trend continues to make it's way into food and beverage. #BeverageTrends

Beverage quality matters. But the size of your #coldbrewcoffee cans is just as important! Brian Kenny from Silverskin Coffee Roasters shared some great advice on determining which size cans are best suited to cold brew in this Cold Brew Pak article.

Positive reviews have a significant impact on your business revenue! ? 70% of customers read reviews before deciding to visit a business, as they want to ensure its credibility.??? ?? ? 90% of US customers say that user-generated reviews online influence their purchasing decisions, especially in the Food and Beverage industry.??? ?? ? New businesses with positive reviews can convert up to?183%?more?than businesses with no reviews or negative reviews! ?? ?? This?highlights the importance of having positive reviews on your online listings! Reach out to learn more about?boosting?your business with ReviewPoint.??? #ReviewPoint #strategy #digitalmarketing #innovation #food #wine #cocktail #beer #coffee #restaurant?#cafe

Something's Brewing - July/August'24 https://lnkd.in/emGm-YQz Thank you to Helen Taylor, Director at JES for the following article. Over the past few years, cold brew coffee has transitioned from a niche product to a mainstream favourite. Where once it was simply a standalone drink, cold brew coffee is now a key cocktail component. It is frequently used as a culinary ingredient, a popular on-the-go cold drink sold in cans, and bottles. Additionally, it is sold in kits and concentrates making it a popular beverage in cafes and restaurants. Several factors have contributed to this, not least the global growth in cold drink sales. Cold beverages now represent 75% of Starbucks’ U.S. beverage sales with the surge driven by cold espresso drinks and innovations like cold foam. The global outreach of social media has been a powerful tool in the promotion of cold brew. In conclusion Cold brew coffee has firmly established itself in the UK, driven by health trends, the creativity of chefs and mixologists, and an evolving coffee culture. With a wide variety of options available and ongoing innovations in the industry, cold brew is set to remain a growing choice among UK coffee drinkers. Whether enjoyed in a specialty cafe or at home, cold brew offers a refreshing and flavourful alternative to traditional hot coffee, reflecting the dynamic and diverse nature of the UK's coffee scene. You can read the full article at https://lnkd.in/emGm-YQz https://bit.ly/4ddeOVf ? #hospitalityindustry #networking #sustainability #beantocupmachines #baristachampionships #baristatraining #innovation #members #supporters #BWTUK #Jaguarespressosystems #coldbrew

#Coldbrew concentrate is the hot trend opening up exciting new business opportunities for coffee shops and roasters. It’s not just about brewing great coffee anymore; product development and collaborations can really set your brand apart. With versatile options from brands like Explorer Cold Brew, Kloo Coffee, and Grady's Cold Brew, you can create everything from classic iced coffees to unique coffee cocktails. Moreover, smart #packaging solutions like travel-friendly #pouches and sleek bottles make offering high-quality cold brew easier than ever. If you’re looking to expand your product lineup and tap into a growing market, this is the trend to watch: https://lnkd.in/gardP2sw? News via Food & Wine.

Just because it says “fresh” does not mean it really is: absolutely crazy but true. Touring Boston and visiting with some customers. Was reminded how hard it can be to get freshly squeezed juice. Finally visited our customers, who are actually juicing fresh, cutting fresh, and doing what they say: serving fresh products. Ask for fresh. Demand fresh. We deserve fresh food and beverage, especially if the menu, the signage, the stickers, and the labels say it’s “fresh”. Breakfast places? Grocery stores? Sandwich shops? Cocktail bars? Juice bars? Cafes? If they say it’s “fresh”, then ask them how they squeeze their oranges, lemons, and limes. Ask to see the equipment they use to make the fresh juice… You might be surprised by their reactions. Many of them pour factory produced juice that’s labeled “fresh”. If it says it’s “fresh”, then we should expect FRESH. Fresh is best. Citrus America, Inc.

The Cheesecake Factory's Q1 revenue hit $891.2M. Their strategy of diversifying with brands like North Italia and Culinary Dropout is driving results. Find out how they keep winning in the competitive food industry https://bit.ly/3QY1ICx #CheesecakeFactory #MULO #FoodIndustry #GrowthStrategy

Brewing coffee has become the latest trend, coffee has become and more than a drink is part of our morning routine and for some (me) indispensable throughout the day (guilty) please check out our latest blog where we listed what we think is The Top 10 Coffee Brewing Methods. #brewingcoffee #newsletter #coffeeandwork #productivityhack

Flavor dominates all corners of the alcoholic beverage industry. Hard ciders and teas?taste like popsicles, double IPAs evoke fruit punch, and Simply and Mountain Dew have spawned boozy spinoffs. Now the latest flavor delivery vehicles are Mexico’s bold yet approachable Chelada and Michelada cervezas preparadas, or beer cocktails. These refreshing beer cocktails, sold in cans or mixed behind a bar, are broadening beer’s multicultural appeal by deploying heat and fruit in a lower-ABV format that’s ideal for most any drinking occasion. “The Michelada has the three Fs: flavor, fun and functionality,” says Oscar Martinez, the chief marketing officer of?Miche Mix. “We love to think about the Michelada as a blank canvas.” For VinePair, I tackle the growing michelada trend. How are you seeing micheladas this summer?

With an AUV of $1.3 million (a 60% increase from just five years ago), this brand is crushing the deli sub game. Expanding to over 2,900 locations (including recently here in Canada) and approaching $4 billion in revenue, their growth trajectory is impressive. And the best part is they've done it by sticking to their core offering - fresh-sliced subs. Jersey Mike's strategy over the past 68 years boils down to a laser focus on ingredient quality and made-to-order preparation. The value proposition is simple: fresh-sliced meats and cheeses on freshly baked bread, with their signature "Mike's Way" preparation (onions, lettuce, tomatoes, oil, vinegar, and spices). Customers walk into any location knowing exactly what to expect: a consistently delicious sub sliced right in front of them. Peter Cancro (the CEO who started with the company as a teenager) puts it simply: "We do one thing, and we do it better than anyone else." When competitors chase food trends and expanded menus, Jersey Mike's doubles down on perfecting their core offering. This simplicity streamlines operations and keeps service times quick, a crucial factor in the fast-casual dining space. And by resisting the urge to reinvent themselves constantly, they've built a brand that customers trust and return to time and time again. They’ve proven that they can drive long-term growth and customer loyalty in the competitive restaurant biz. Add in their ability to stay true to their roots for decades, and you have a recipe for success that's fueling continued expansion.