Drink in the Experience

After growing used to getting takeout or cooking at home, consumers really want to make it count when they dine out. That’s why “experiences” topped the National Restaurant Association’s hot trends for 2023.

Culinary experiences aren’t just for food. Whether it’s happy hour or mid-morning coffee, when people go out for drinks, they want to go all out. They go out for smoke and fire, comfort and warmth, glitz and glamor, camp and kitsch—in short, an experience. 

So how can foodservice operators develop beverage menus and concepts that deliver on both taste and experience? 

The FOMO Effect

Pop-ups might be temporary, but they’ve become a lasting strategy. Whether inspired by holidays (like a Christmas hot chocolate cafe), pop culture (like an Avatar party with blue beverages), or just a random theme (like nautical nightcaps, featuring a Fuzzy “Naval” and Mai “Tide”), pop-ups serve as fleeting destinations that guests flock to while they can.

Pop-ups are no small feat. Consumers expect extravagant beverages, decor, and presentation—which typically requires an extravagant budget and months of planning. To see ROI, operators need to be smart about marketing. Working with a beverage sponsor can also help offset costs.

For something on a lower scale, instill FOMO with intriguing beverage LTOs. Go bold with unexpected ingredients like gochujang, pickles, or beets. These specials might not be for everyone, but their daring flavors could garner press or social media attention.

A Feast (or Flight?) for the Eyes

Color, connection, creativity—that’s what Gen Z consumers want when they go out. Growing up with social media and enduring pandemic isolation has given today’s youth a yearning for communal experiences that can be captured on their phones.

Playful, shareable beverages can check all those boxes. Create a spectacle by serving colorful cocktails or mocktails in fish bowls. Or offer flights of boba tea in several vibrant shades. To take the experience to the next level, dazzle patrons with smoking and flaming beverages, shaped ice cubes, or whimsical glassware.

A Touch of Texture 

Consumers are seeking out a greater variety of textures in their beverages. This craving is likely fueled by the growing popularity of boba in the West. According to Datassential SNAP!, mentions of boba on U.S. menus have grown 62 percent over the past four years.

Approach drink texture from top to bottom, starting with the rim. 

• Flavored rims are becoming a bigger selling point for beverages. Go beyond salt by dressing up the edge in cinnamon crunch, toasted coconut, or candy.

• Beverage toppings are a great way to draw consumers’ eyes, but they can also add an extra textural element. Take inspiration from Taiwan with cheese foam or add cookie or cereal crumbles for a little crunch.

• As we make our way down the drink, we’re keeping the playful texture going. Create an effervescent sensation with carbonation or icy fun with slushies.

• Let’s return to East Asia for the bottom of the beverage. From chewy to popping, tapioca to taro, fruity to herbal, the flavors and textures of boba and jelly are endless. 

Your Sourcing Solution

Consumers have a renewed appreciation for foodservice establishments not only as purveyors of flavor but also as curators of experiences. Beverages are a particular area of the menu where diners have high expectations for restaurants to deliver on innovation and good vibes.

Although we don't sell alcohol, Dot Foods does have the mixers, glassware, syrups, and even edible straws to meet these expectations head on.

Perk up beverage offerings with our selection of products.