Beverage concepts are proliferating across the country, and for good reason. As Pat Cobe, senior menu editor of Restaurant Business, reported recently and discussed on this week’s podcast, Gen Z has become a generation of afternoon treat-buyers and they enjoy rewarding themselves with something colorful and refreshing that they can exhibit proudly on social media. Hence the proliferation of beverage concepts such as HTeaO, Sip Fresh, and Krak Boba, among many others.
In fact, she and Nation’s Restaurant News senior food & beverage editor Bret Thorn noted that big chains have gotten in on the act, launching their own beverage-focused concepts such as Taco Bell’s Live Más Café and McDonald’s CosMc’s.
In food news, the co-hosts groused a bit about the relentless spread of hot honey (Subway jumped on the bandwagon last week) and suggested alternatives, such as sweet Thai chile sauce, or maybe brown sugar with habanero. Maybe hot honey is becoming table stakes at restaurants, but it’s not going to get anyone’s attention anymore.
Other chains are flexing their creative muscles, however, such as Pokeworks, which just came out with a line of “Hot Plates” that resemble a Hawaiian midday staple called the plate lunch, made with some kind of center-of-the-plate protein accompanied by two scoops of rice and macaroni salad. Pat and Bret observed that Hawaiian food is becoming more prevalent on the mainland and is worth looking into.
Fogo de Chão is making sure that its customers can spend as much money as they like when they visit with the introduction of an Indulgent Churrasco menu, about $20 more than the concept’s all-you-can-eat Churrasco Experience and featuring luxury items such as lobster and bone marrow.
Then Bret shared an interview with Jesús Méndez, a restaurateur and bar owner in Birmingham, Alabama, who recently opened Salud Taqueria, bringing Mexican street food to the center of the city.
Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.
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