Flavor Trends, Strategies and Solutions for Menu Development

Select Page

 

 

By Jeff Miller
January 14, 2022

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

 

Expanding your coffee and espresso program is one of the easiest ways to apply innovation that drives both traffic and tickets without too much complexity or too many new SKUs. With coffee and tonic on hand, a simple build with a flavor syrup can lead to a new, unique coffee-tonic offering. Begin with a thoughtful assessment of your operation and your expectations.

  • Do you currently menu the “right” cold-brew or iced-coffee offerings?
  • Does it make sense to invest in a tap to produce nitro coffee?
  • Do you have the dairy alternatives consumers seek, such as oat “milk”?
  • What is your flavor lineup?
  • What will stand as your house signature beverage?
  • Have you considered how you might translate cocktail trends into non-alc coffee drinks?

 

ABOUT THE AUTHOR

mmJeff Miller is Founder and Co-CEO of Cutting Edge Innovation, specializing in foodservice sales strategy, business development and brand menu strategy. He has spent over 20 years in the food and beverage industry, driving sales by creating world-class teams and products, including as the VP & Executive Chef of Dunkin’ and Baskin-Robbins. In this capacity, Jeff led a team of 22 chefs, food scientists, bakers and coffee experts, as he directed global innovation and product development for all product categories.

ISSUE

From the January-February Top 10 Trends 2022 issue of Flavor & The MenuFrom the January-February Top 10 Trends 2022 issue of Flavor & The Menu

Read the full issue online

See if you qualify for free print subscription

STORY TAGS

2022 January-February Top Ten Trends
2022 Trends Coffee
Top 10 Trends


About The Author

Jeff Miller

JEFF MILLER is Founder and Co-CEO of Cutting Edge Innovation, specializing in foodservice sales strategy, business development and brand menu strategy. He has spent over 20 years in the food and beverage industry, driving sales by creating world-class teams and products, including as the VP & Executive Chef of Dunkin’ and Baskin-Robbins. In this capacity, Jeff led a team of 22 chefs, food scientists, bakers and coffee experts, as he directed global innovation and product development for all product categories.