Coffee chains have started getting the jump on the summer season, launching new items that become available mid-spring. Along with coffee drinks, fruity features are popular, and some classic Canadian flavours are also making their way onto summer menus, adding innovation and local appeal to this year’s lists.
Second Cup Café recently announced a new lineup of eight limited-time beverages that were added to the menu on April 15. The new menu included the Nanaimo Bar FroCho and Nanaimo Bar Flash Cold Brew, Campfire Mocca Flash Cold Brew and Campfire Mocca Frappé, Iced Matcha with Strawberry Rose Cold Foam, Strawberry Rose Spritzer, Watermelon Dragon Fruit Infuzer with Coconut and Tropical Dragon Fruit Infuzer with Coconut, both powered by Red Bull.
There has also been a sneak peek revealed of Starbucks’ take on summer, adding an Iced Horchata Oatmilk Shaken Espresso and Blonde Espresso to its roster, and bringing back the Summer-Berry Refresher and the Summer Skies drink. The menu is expected to officially drop mid May, and contrary to some of the Starbucks seasonal launches, will introduce the entire lineup at once.
Tim Horton’s has already announced the addition of their new frozen quenchers to the menu in Orange Tangerine, Blackberry Yuzu, Peach, and Strawberry Watermelon, and Pineapple Dragon Fruit flavour, but has also added an OREO® Mocha Iced Capp, OREO DOUBLE STUF® Iced Capp, and Toasted Marshmallow Cold Brew.
Dunkin’ Donuts’ summer menu has leaked online, suggesting that the seasonal menu is set to include a Pistachio Latte, Caramel Oat Shaken Espresso, Pistachio Shaken Espresso, and a Tropical Guava Refresher. Some of these items will be exclusively available through the Dunkin’ app, and these items will likely drop on April 30.
Seasonal menus and LTOs are common on restaurant menus, helping to build brand buzz, generating interest and returning customers, and bringing new customers in, while helping to test out potential long-term items on the menu for coffee chains. As summer draws nearer, more and more seasonal items will be added to restaurant menus in an attempt to keep customers engaged and coming back.
