bake - October 2014 - 60

cafe

Innovative Beverage Options
No combo meal is complete without a tasty beverage. New

Operators are maximizing potential beverage occasions by

research from Technomic sheds light on innovative beverage

promoting off-peak dining hours and launching innovative,

options that are driving traffic to foodservice operations across

custom beverages that get people in the door.

the country.
Consumer demand for variety and customization will lead to
One ﬁfth of today's consumers (21 percent, up from 16 percent

even more innovation in terms of beverage type and ﬂavor,

in 2012) say that beverages play a very important role in

and an increasing focus on health and natural ingredients will

deciding which restaurants to visit for meals. This increase is

inspire drink development.

primarily driven by consumers aged 18-44, who tend to use
beverages for a wide variety of occasions, including snacks and

"Operators must focus on increased consumer demand for

social visits.

variety and health when they are developing or revamping
their beverage menus," said Darren Tristano, Executive Vice

Interesting ﬁndings from the Technomic report include the

President of Technomic. "Restaurants with strong beverage

following:

programs can play into health and variety by offering customization options for core drinks."

Fast-food concepts dominate: 89 percent of consumers
purchased food and/or a beverage in the last month at a fast-

Specialty Coffee Promotions

food restaurant, more than for any other segment.

Tim Hortons Cafe & Bake Shop celebrated National Coffee
Week in late September with the launch of any size coffee

Convenience and speed are strong beverage traffic drivers: 44

in Regular or Dark Roast for just $1. Through September 29,

percent of consumers say they are more likely to visit concepts

participating US restaurants encouraged new and loyal fans of

with than without a drive-thru for beverage-only occasions.

the brand to enjoy either (or both) for just $1.

More than two-ﬁfths of consumers (44 percent, up from 39

Launched in August, Tim Hortons Dark Roast is a premium

percent in 2012) call for healthier beverages at restaurants.

blend made from 100 percent Arabica beans, sourced from the
world's most renowned coffee regions.

At least two-ﬁfths of consumers strongly agree that full-service
restaurants (46 percent, up from 42 percent in 2010) and

The new blend offers hints of citrus, cocoa and earthy tones

fast-food concepts (40 percent) should offer more choices

with a rounded body. It is carefully roasted to bring out the full,

of beverage variety.

rich ﬂavor and aroma of a dark roast coffee.

60 < OCT 2014 | bakemag.com

http://www.bakemag.com

bake - October 2014

Table of Contents for the Digital Edition of bake - October 2014

bake - October 2014
Editor's Note - Hard Choices, Big Results
Table of Contents
News Bites - Ardent Mills Sponsors Bicycle Tour
Dunkin’ Donuts Returns to California
Carlo’s Bakery Raises Bar for Vegas Cakes
My Favorite Things
Management - Identity Power
Labor Front - Holiday Scheduling
Food Safety - Storing Food Safely
Legislation - Record-keeping Mandates
Ingredients - Pecans & Walnuts
Define Your Design
Budgeting Basics
Remodeling in Style
Grains of Change
Holiday Specialties
Shape with Care
Festive Cakes & Tortes
Greek Sweets
A Brief History of Baklava
Cafe - Soup & Sandwich Specials
Cafe - Innovative Beverage Options
Products
Product Showcase
Classifieds
Ad Index
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - Editor's Note - Hard Choices, Big Results
bake - October 2014 - 4
bake - October 2014 - Table of Contents
bake - October 2014 - Carlo’s Bakery Raises Bar for Vegas Cakes
bake - October 2014 - 7
bake - October 2014 - My Favorite Things
bake - October 2014 - 9
bake - October 2014 - Management - Identity Power
bake - October 2014 - 11
bake - October 2014 - Labor Front - Holiday Scheduling
bake - October 2014 - 13
bake - October 2014 - Food Safety - Storing Food Safely
bake - October 2014 - 15
bake - October 2014 - Legislation - Record-keeping Mandates
bake - October 2014 - 17
bake - October 2014 - Ingredients - Pecans & Walnuts
bake - October 2014 - 19
bake - October 2014 - Define Your Design
bake - October 2014 - 21
bake - October 2014 - 22
bake - October 2014 - 23
bake - October 2014 - 24
bake - October 2014 - 25
bake - October 2014 - 26
bake - October 2014 - 27
bake - October 2014 - Budgeting Basics
bake - October 2014 - 29
bake - October 2014 - 30
bake - October 2014 - 31
bake - October 2014 - Remodeling in Style
bake - October 2014 - 33
bake - October 2014 - 34
bake - October 2014 - 35
bake - October 2014 - Grains of Change
bake - October 2014 - 37
bake - October 2014 - 38
bake - October 2014 - 39
bake - October 2014 - 40
bake - October 2014 - 41
bake - October 2014 - Holiday Specialties
bake - October 2014 - 43
bake - October 2014 - 44
bake - October 2014 - 45
bake - October 2014 - 46
bake - October 2014 - 47
bake - October 2014 - Shape with Care
bake - October 2014 - 49
bake - October 2014 - 50
bake - October 2014 - 51
bake - October 2014 - Festive Cakes & Tortes
bake - October 2014 - 53
bake - October 2014 - 54
bake - October 2014 - 55
bake - October 2014 - Greek Sweets
bake - October 2014 - A Brief History of Baklava
bake - October 2014 - Cafe - Soup & Sandwich Specials
bake - October 2014 - 59
bake - October 2014 - Cafe - Innovative Beverage Options
bake - October 2014 - 61
bake - October 2014 - Products
bake - October 2014 - Product Showcase
bake - October 2014 - Classifieds
bake - October 2014 - 65
bake - October 2014 - 66
bake - October 2014 - Ad Index
bake - October 2014 - 68
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