FSR September 2022
TRENDING ON THE MENU // Coffee and Tea
SWEET TEA Amenu staple in the Southern U.S., sweet tea is iced tea slowly steeped with sugar and served cold, perfect for those muggy, hot Southern afternoons. CONSUMERS: Know It Have Tried It 94% 79% MENU EXAMPLE: Sweet Tea: refreshing, southern iced tea. Piccadilly Cafeteria // MULTIPLE LOCATIONS, SOUTH EASTERN U.S.
NITRO COFFEE Nitro coffee, which involves adding nitrogen gas to cold brew, has been growing in popular ity with consumers because of its unique creamy texture, which can be produced without milk. CONSUMERS: Know It Have Tried It 45% 22% MENU EXAMPLE: Nitro Wilbur: nitro cold brew shaken with milk of your choice, real coconut syrup, and cinnamon, topped off with more nitro and served over ice. Rebelle Artisan Bagels // PROVIDENCE, RI
MENU ADOPTION CYCLE: COFFEE AND TEA INCEPTION Trends start here. Found in mostly fine dining and ethnic independents, inception-stage trends exemplify originality in flavor, preparation, and presentation.
GREEN TEA
1. Barrel-Aged Coffee 2. Yerba Mate
3. Bergamot 4. Bubble Tea
ADOPTION Found at fast-casual and casual indepen dent restaurants, adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and generally authentic ingredients.
1. Single-Origin Coffee 2. Turmeric
3. Kombucha 4. Matcha
BUBBLE TEA
PROLIFERATION Proliferation-stage trends show up at casual and quick-service restaurants. They are adjusted for mainstream appeal. Often served in combina tion with more popular applications, these trends have become familiar to many.
1. Cold Brew 2. Country Of Origin
3. Hibiscus Tea 4. Passion Fruit
4. UBIQUITY Ubiquity-stage trends are found every where—these trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their inception-stage roots are still recognizable.
1. Espresso 2. French Roast
3. Green Tea 4. Sweet Tea
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FSRMAGAZINE .COM
SEPTEMBER 2022
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