Having saturated entrees, appetizers and sides as well as emerged in adult beverages and desserts, spicy flavors have finally made their way into the last existing mealpart: non-alcoholic beverages. Operators are taking the complication out of innovation by simply using one or two spicy ingredients to heat up already-popular drinks. Restaurants can menu these drinks at higher price points because consumers are willing to pay more for premium, unique beverages. For example, consumers expect to pay $1 more for a specialty coffee beverage than a regular coffee, according to Technomic’s Beverage Consumer Trend Report.
Further, as predicted in Technomic’s Season’s Eatings report, operators like Starbucks are taking mainstay cold-weather flavors like cinnamon to the next level by pairing with chili for a sweet-heat combo. Expect to continue to see more fusions like this through fall and winter as these high-margin items can help differentiate restaurants.
Let's take a look at new spicy beverages.