A Tennessee location has borrowed an idea from the past, turning the Soda Shop of the ‘50s into the Soda Bar of today. Guests enjoy a variety of upscale beverages, creating family-friendly a unique drink for each and every customer in a fun experience. In addition to offering a quality product, they are creating a family-friendly gathering place where people can socialize and build a sense of community. Local sourcing and high-quality ingredients are important to their menu as is premium pricing for their new fizz beverages. Ownership has no plans to introduce other products into the mix as they want to focus solely on creating the best soda experience for their customers!
IDEAS FOR TRADITIONAL OPERATORS:
- Kombucha is a fermented tea that appeals to the health food crowd but has been gaining in popularity and becoming more mainstream. Restaurants are serving the drink on tap, in cocktails and in desserts. Try making your own kombucha or buying from a local producer.
- As consumers continue to seek less sugary drinks, you can feature craft beverages like lemonade, iced teas and agua frescas. A popular nationwide chain recently started offering all natural, low sugar drinks like iced plum ginger hibiscus tea and prickly pear hibiscus agua fresca. Another restaurant chain found in CA, TX and AZ offers various flavors of iced tea and lemonade and lets guests create their own drink.
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