By Shabnam Weber December has always been the season when the beverage program earns its keep. Office parties, family dinners, and festive prix fixe menus fill dining rooms, and the bottles of wine and rounds of cocktails that come with them have long done the heavy lifting on the bill. That equation is changing, though, […]
By Shabnam Weber The flavour landscape is shifting fast, and the trends shaping 2026 menus are tailor-made for tea. From maximalist taste profiles and botanical complexity to gut-health beverages and nostalgic comfort, the ingredients driving consumer excitement this year are ones that tea has always known how to deliver. For foodservice operators, this is a […]
By Shabnam Weber In an era defined by changing consumer habits, rising health consciousness, and experience-driven dining, tea is having a moment, and smart operators should pay attention. From functional beverages to the sober curious movement, it’s no longer just a sideline item; it’s a centre-stage opportunity for foodservice businesses to enhance profitability, expand beverage […]
By Shabnam Weber Matcha is not just popular; it is everywhere. Once reserved for Japanese tea ceremonies, this finely milled green tea has surged into the global spotlight and become a staple in cafés, bakeries, and restaurants of every size. In North America, its rise has been fuelled by consumer demand for wellness beverages, plant-based […]
