Chain Beverage Buzz

BevNetDietary Guidelines Committee: Use Tax and Economic Policies to Reduce Americans’ Intake of Added Sugar
A new report issued by the U.S. government’s top nutrition advisory panel determined that Americans are overconsuming sugar-sweetened drinks and that the lawmakers should consider the use of tax and economic policies to reduce citizens’ intake of such beverages. As detailed within its 572-page report, the Dietary Guidelines Advisory Committee (DGAC), a government-backed advisory panel that was first established in 1980, pointed to overconsumption of food and beverages with added sugar as one of the major factors thwarting a “healthy dietary pattern” for Americans. MORE>>

Beverage IndustryBeverage Companies Encourage Calorie Moderation
Starting in 1994, Disney character Fud Wrapper from the EPCOT attraction Food Rocks taught consumers about nutrition by reminding them to “always eat with moderation,” when choosing healthy foods versus sweet snacks. The character explained the importance of a balanced diet with grains, protein, dairy, fruits and vegetables but noted that consuming a little bit of sweets and other junk foods is acceptable in small doses. MORE>>

Technomic BlogOperators Take a Crack at Nut Flavors in Adult Beverages
Nuts have become a popular addition to non-alcohol beverages with trends in non-dairy milk alternatives and coffee flavorings. But nutty flavors in adult beverages are also growing, according to Technomic’s MenuMonitor online resource. Mentions of nuts—including almond, hazelnut, walnut, macadamia and more—have increased 22% from the fourth quarter of 2013 to the same period in 2014 in restaurants and hotels.  MORE>>

Infused SpiritsInfused Spirits Give Life to New Flavors
Along with baskets of fresh fruit and petite-sized bottles of bitters, jars of scratch-made infused spirits are fixtures at the modern bar. By steeping herbs, spices, fruits, and vegetables into spirits from gin to whiskey, bartenders create experimental concoctions that highlight adaptable new flavor combinations—and compel curious patrons. MORE>>

NRAAmerican Palates Growing More Adventurous
Nine in 10 restaurant operators say their guests are more knowledgeable about food than they used to be and pay more attention to food quality than just two year ago, according to the National Restaurant Association's 2015 Restaurant Industry Forecast. "As dining out has grown into an everyday activity over the last few decades, we essentially have become a generation of 'foodies' with a much wider base of experience and trial of new cuisines and flavors than previous generations," said Annika Stensson, director of research communications for the National Restaurant Association. " MORE>>

Restaurant NewsCould These Restaurant Chains Go Private?
It’s unlikely we’ll see a lot of restaurant companies go private this year, or next, at least until some of the high valuations for publicly traded chains start coming down. But there may be two exceptions: Del Frisco’s Restaurant Group and Bravo Brio Restaurant Group. First, Del Frisco’s, which is up 5 percent today, probably in part because an analyst indicated that its valuation could attract interest from a prospective buyer. MORE>>

QSRData: The Most Important Ingredient
Selling food for profit dates back to the evolution of human society itself: from outside eateries in ancient Rome and China to the evolution of fine dining in France to the mushrooming of the fast-food industry, drive thru, and takeaway inns in the last decade. Restaurants have changed along with the demands of the consumers. The blurring cultural and demographic boundaries—enabled through globalization and technological advancements—have brought together the culinary varieties of the world. MORE>>

Beverage Daily‘Mood Balancing Beverages’: Sensient Flavors Eyes Growth Market with New Concepts
Sensient Flavors has developed new beverage concepts that it says respond to rising demand for food and drink that affects and balances our emotional states in a ‘gentle and natural’ way. MORE>>

Red RobinRed Robin Expands Finest Premium Burger Line with First Seafood Option
This season, Red Robin Gourmet Burgers, Inc. (Red Robin) is diving into new culinary territory and debuting a one-of-a-kind menu offering sure to satisfy guests’ nautical cravings. Available while supplies last, The Wild Pacific Crab Cake Burger is the first premium seafood offering to join Red Robin’s Finest menu. It is made from tender jumbo lump, blue and Pacific snow crab, crisped to golden perfection and then topped with arugula, roasted garlic aioli, oven-roasted tomatoes, lettuce, Parmesan cheese and served on a caramelized ciabatta bun. MORE>>

TFI FridaysNewly Rebuilt TGI Friday's Now Open
TGI Fridays is “reopening” today at 6900 N. Illinois St. in Fairview Heights and replaces the previous TGI Fridays that was closed and razed last summer. The newly rebuilt restaurant sits on the southeast corner of the space and is surrounded by 157 parking spaces. The doors open at 3 p.m. Monday for the first day of business. MORE>>

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