This year’s beverage trends focus primarily on health and wellness, as dining preferences continue to shift and evolve. There are a few top trends that are gaining momentum this year as they are adopted by QSRs and operators looking to stay relevant with innovative beverage options.
Dirty sodas
Dirty sodas are fountain sodas with flavoured syrups, cream or coffee creamer, served over ice, and are a trend that has gained popularity this year, as more large chains are adding it to their menus. Most recently, Crumbl Cookies has launched their versions of this drink, now offering over 40 versions of these craft beverages and the ability for customers to come up with their own customized creations. Other restaurants that have added this item to the menu (either permanently or as an LTO) this year include Jack Astor’s, TGI Fridays, McDonald’s, KFC, and more.
Healthy options
Many consumers are looking for healthy options on the menu, even in the beverage category. Protein is a hot topic, and many chains have added options to cater to consumers looking to up their protein. Second Cup offers shakes, Tim Hortons and Starbucks have recently launched protein-packed lattés and coffees. Other healthy drink trends include sugar-free options, boba teas, kombucha, and more.
Refreshers
Refreshers are typically fruity drinks with a combination of customizable bases (green tea, black tea, lemonade, sparkling water, water, or oat milk), flavours, and sweetness levels, often combined with a minimal caffeine source for an energizing, refreshing experience. Popular at Starbucks, this trend has been seen on the Dunkin’ menu, at Taco Bell, and at Tim Hortons in a variety of flavours. These drinks tend to be marketed as a healthier item on the menu, often having fewer calories than their cold coffee counterparts.
Energy drinks
While not necessarily part of the health craze, energy drinks are creating a buzz, falling into the category of functional beverages, popping up in restaurants like Wendy’s, Second Cup, Taco Bell, and Tim Hortons. These drinks vary from sparkling versions to coffee confections, incorporating Red Bull, caffeinated sodas, caffeine-infused syrups, and low and no sugar options.
Non-alcoholic
Mocktails have been gaining momentum for the last few years, as more consumers have participated in initiatives like Dry January. But more than just non-alcoholic cocktails, a wide variety of non-alcoholic beers, wines, and seltzers have also attracted the attention of “sober curious” diners, as 30 per cent of consumers are reducing their alcohol intake.
New ingredients
Restaurants looking to stand out need to stay original and innovative, creating unique options unlike the competition. According to Technomic’s Industry Insights report, operators are relying on versatile ingredients to add variety and practicality to the menu. This year’s fastest-growing beverage ingredients include tapioca (+ 53.2 per cent), eggs (+ 46.7 per cent), lavender (+ 43.3 per cent), brown sugar (+ 41.7 per cent), and dragon fruit (+ 41.2 per cent).
Consumer spending on beverages rose by 4.4 per cent this year, and this growing market is an opportunity for operators to increase guest cheques, experiment with new flavours and products, and stay trendy, as competition in a crowded marketplace continues to grow.
