Hot Drinks Warm Up Sales

For operators, falling temperatures often mean one thing:
Rising
Hot Beverage
Prices.

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 As the winter season sinks upon us, consumers are drawn to warm, indulgent drinks. And while classic holiday flavors remain mainstays on seasonal drink menus, the increasing sophistication of consumers’ palates, combined with the shift toward high-quality ingredients and handcrafted beverages, is creating a new kind of flavor profile. 
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Create a Signature

When creating a signature drink, think of ways to anchor a trend in familiarity. International spices and flavor profiles are making their way onto drink menus, with beverages like Mexican hot chocolate and spices like cardamom and roasted ancho chile becoming seasonal favorites. When paired with traditional winter flavors like vanilla and cinnamon, these profiles resonate with consumers looking to go beyond the traditional.
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Think Sustainably

In addition to bold flavors, sustainability is something consumers find increasingly attractive. Among younger consumers, coffee beans that are organic, have been harvested through environmentally friendly practices, or are third-party certified are mostly likely to be perceived as sustainable. Operators looking to attract younger coffee drinkers should consider offering origin-inspired coffee like Sysco Citavo Origin Coffee, which features responsibly sourced coffee blends, a minimum of 51% of which comes from a specified region, including Guatemala, Colombia, and Costa Rica. 
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Focus on Preparation

The trend toward high-quality ingredients sheds light on another buzzword currently dominating the hot beverages category: handcrafted. With consumers increasingly expressing a desire for customization in all aspects of foodservice, creating a drink they feel is unique is essential to sale. In creating handcrafted beverages, preparation and presentation are just as important as product. Everything from serving the beverage in an oversized mug to introducing different textures – such as whipped cream or roasted nuts – can make the consumer feel that the drink was crafted specifically for them. 
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Go Beyond Coffee

The desire for handcrafted, innovative beverages extends well past coffee. On winter menus, tea ,cider and hot chocolate are getting a makeover, too, with bolder flavors like chai and chile coming into play. And presentation style – like incorporating fresh berries, herbs and warm spices – transforms regular beverages into handcrafted masterpieces.

While it’s important to note that seasonal and holiday classics are not disappearing – pumpkin spice lattes, nutmeg hot chocolates, and warm apple ciders are still mainstays for the winter menu – they are evolving. To kick up the heat, menus must evolve as well. 

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