Cooper Shreds Have Now Arrived - banner - 02.24

Reel in Greater Appeal - skyscraper - both - 10.22

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Hormel - Fire-Braised Chicken - We Cook It - Operators Take Credit - skyscraper - both - 02.20

A Family of Fine Cheeses - skyscraper - both - 08.22

Award Winning Flavor is Here - 2025 Food & Beverage Awards - banner - OE - 06.03 - 12.31.25

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Wild Alaska Burgers - banner - both - 04.25

Performance Dairy Extra Melt - banner - both - 04.24

Tyson Cortona Pepperoni - skyscraper OE 1.23

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

Rich's Plant Based Cooking Creme - banner - both - 02.18

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Essity - Impress Your Guests - banner - OE - 03.17

Banner Ad - 4 - PICs - Operator - supersized

Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

Nestle Stouffers White Cheddar Mac and Cheese - skyscraper - both - 08.18

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

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Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

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Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Simplot RoastWorks - skyscraper - both - 01.20

Cargill - Truvia Serve Americas Best Selling Stevia Sweetener - banner - both - 03.19

Indiana Packers - Vertical Integration - banner - both - 07.21

Nestle - Every Season is Pumpkin Season - skyscraper - both - 08.18

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Nestle - Hot Cocoa Bulk and Single-Serve Packets - skyscraper - both - 09.21

Sugar Foods - Add Savory Beet Notes Crispy Beets banner - both - 05.18

Deliver Flavor and Value with Galbani Mozzarella - skyscraper - both - 07.22

Banner Ad - 3 - OE - Operator - supersized

Reel in Greater Appeal - both - banner - 10.22

Simplot Sidewinders - Bendy is Trendy - skyscraper - both - 01.20

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Simplot Conquest Crispy Potato Strips - banner - both - 01.20

Tyson - Jimmy Dean - Loaded with Flavor - banner - both - 04.21

Sugar Foods ecoSticks Beautiful Inside and Out - skyscraper - both - 04.18

McCain - Takeout and Delivery Menu Ideas - banner - both - 05.20

Sugar Foods Barista Blend - banner - both - 04.17

Mini Cinnamon Swirl French Toast - banner - both - 09.23

Sugar Foods ecoStick Dispensers Beverage Station - skyscraper - both -10.16

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Jennie-O No Basic Burger Here - banner - both - 03.20

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Dan's Prize Corned Beef Pastrami - Simple, Tender - banner - both - 04.20

Performance Plus Food Safety - skyscraper - both - 09.21

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

Hormel - Fire-Braised Chicken - Ease Your Operator's Kitchen - banner - both - 02.20

Campbells Culinary Reserve - Cuban Baked Beans - Stylish as They are Delish - skyscraper - both - 08.15 - 10.31.25

Performance Dairy Convenience and Consistency - banner - both - 04.24

Hormel - Fontanini - Handcrafted Family Recipes - skyscraper - both - 02.20

Nestle Vitality - Build a Refreshing Beverage Program - banner - both - 04.20

Basic American Crispy Craveable Operator banner ad - 12.17

Sugar Foods Deliver It Better - skyscraper - both - 04.20

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

Cargill - Truvia Sweet Customer Satisfaction Naturally - skyscraper - both - 03.19

Sugar Foods ecoSticks Style and Substance - banner - both - 04.18

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Seafood is Better - banner - both - 05.21

Nestle Minors Slow-Simmered Stock - Free Sample - banner - both - 02.20

Knorr's Cook with More Possibilities - skyscraper - both - 09.24

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Sugar Foods Deliver It Better - banner - both - 04.20

Empress 5-Compartment School Food Tray - 05.22

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Sugar Foods - Turn Up the Beets Crispy Beets - skyscraper - both - 05.18

Wild Alaska Salmon Burger - skyscraper - both - 04.25

Dixie Ultra Surface Systems - banner - both - 02.23

Ambrosia Chocolate - banner - both - 03.23

Wild Alaska Salmon Burgers - banner - both - 04.25

Butterball - Quality, Versatility, and Consistency - banner - both - 07.19

Basic American Shred Competition operator banner ad - 12.17

Seafood is Better - skyscraper - both - 05.21

Cargill - Truvia Sweet Customer Satisfaction Naturally - banner - both - 03.19

Sugar Foods - Turn Up the Beets Crispy Beets - banner - both - 05.18

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Nestle Vitality - Build a Refreshing Beverage Program - both - skyscraper - 04.20

Entree Redi Wild Alaska Pollock - banner - both - 08.25

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

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Tyson - Bonici - Crave Chorizo - skyscraper - both - 04.21

Campbells Culinary Reserve - Mexican Corn - Global Flavors Out of this World Taste - skyscraper - both - 08.15 - 10.31.25

Sugar Foods Barista Blend - skyscraper - both - 04.17

Check Out the Major Products Product Guide - skyscraper - OE - 03.22

Skyscraper Ad - MM - Cook - Operator

Chef-mate We Can Better - skyscraper - both - 06.23

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Catch of the Season - banner - both - 07.22

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

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Butterball - Your Trusted Partner - skyscraper - both - 07.19

Fast casual is exploding in popularity, as consumers look for easy, quick, delicious meals. The segment is a favorite among young adults, and operators that appeal to this demographic have an opportunity to boost sales in an increasingly competitive space.
&ldquo;Fast casual is growing primarily with millennials and Gen Z,&rdquo; says Melissa Sunseri, Director of Customer Planning and Development for Chain Restaurants for Tyson Foodservice. &ldquo;They don't want to just grab and eat. They like to sit and hang with their friends. They like the social aspect of it.&rdquo;
&ldquo;Fast casual is growing primarily with millennials and Gen Z,&rdquo; - Melissa Sunseri, Director of Customer Planning and Development for Chain Restaurants for Tyson Foodservice.
Sunseri adds that these consumers also prefer to order at the counter where they can choose ingredients and customize their orders. That preference has helped bowl concepts, salad restaurants and burrito chains to grow in popularity. In addition to the ability to customize orders, what many of these chains have in common is chicken as the only or the main protein on the menu. Chicken is a menu staple across the board, and value-added chicken is essential for any establishment that provides speedy meal solutions.
Leveraging Chicken
Operators can feature chicken across all menu segments, from breakfast to appetizers to entr&eacute;es, making it a key ingredient for any fast-casual establishment. &ldquo;The versatility of chicken opens itself up to a lot of different possibilities across the menu,&rdquo; Sunseri says.
The challenge for operators is that not only are they watching their food and labor costs, but consumers also are minimizing their spending. According to Lightspeed&rsquo;s 2024 State of Hospitality report, restaurant customers are continuing to dine out but are demonstrating some frugal behaviors. The report noted that 81% of survey respondents in the U.S. said they are still dining out at least once a month and 39% are dining out once a week or more. However, they are changing some dining habits due to inflation. The survey found that 42% look for discounts and promos, and 37% look for value meals and combos.
Fast-casual chains have been leaders in offering deals that generate excitement and increase sales. These bundled items have been especially popular lately as chains have garnered media attention with $5 combo meals throughout the summer and beyond.
Discounts are not the only way to drive sales, and limited-time offers that focus on new flavors can also increase traffic. One way to do this is with sauces in sandwiches or on wings, or in other menu items. &ldquo;Chicken enables them to do that without bringing in a bunch of new SKUs,&rdquo; Sunseri says. &ldquo;By adding sauces, adding other ingredients to chicken brings it out and enhances it.&rdquo;
By offering an LTO with, for example, a sweet and spicy (swicy) sauce, the operator does not have to purchase new protein ingredients, which can help control food costs and can help limit food waste.
Content courtesy of Tyson Foods

As fast casual becomes more competitive, operators can tap into value-added solutions to provide quick and easy menu items.

Improving Speed With Value-Added Chicken

With foodservice margins impossibly thin across the board, many operators find themselves under pressure to get creative to stay out of the red.
For one, they&rsquo;re <a href="https://www.simplotfoods.com/blog/small-plates-big-profits-the-snacking-opportunity" target="_blank">developing more snack-focused menus</a> to increase ticket averages. Some are looking to drive traffic with <a href="https://www.simplotfoods.com/blog/flavored-avocado-spreads-how-to-make-limited-time-offers-more-popular-and-profitable" target="_blank">unconventional limited-time offerings (LTOs)</a>. Meanwhile, others are bolstering their <a href="https://www.simplotfoods.com/blog/handheld-heroes-late-night-cravings-go-global" target="_blank">late-night menus</a> with adventurous globally-inspired delights and craveable handhelds.
Nevertheless, many are finding success by concentrating on strong beverage programs. According to a recent report, 54% of full-service operators who serve alcohol said they added new mixed cocktail offerings, while 51% claimed they increased their beer selections and 48% added more wine selections.1
&ldquo;These beverages can be a reason for customers to walk into a restaurant in the first place,&rdquo; Hudson Riehle, senior vice president of Research &amp; Knowledge, told the National Restaurant Association. &ldquo;They&rsquo;re not just something additional to sell with a meal.&rdquo;
Lynn House agreed with these insights. &ldquo;Every single drink that goes out is revenue towards that beverage program,&rdquo; said the expert, who acts as the national spirits specialist, portfolio manager, and national brand educator for Heaven Hill Brands. &ldquo;It&rsquo;s essential to make them all count.&rdquo;
In the spirit of making every drink count, here are five creative ways on-trend beverages can boost the bottom line of foodservice operations.
1. Develop a comprehensive beverage program
This is the starting point for any beverage menu. It wouldn&rsquo;t make sense to feature six Latin-inspired cocktails at an establishment specializing in German fare. Same goes for a brewery highlighting Italian vino. It&rsquo;s nice to mix it up; however, do it so that it complements the cuisine.
Also, according to House, pay close attention to what customers are ordering and build your list from there. &ldquo;If we look at trends for how people are drinking, they are drinking more premium,&rdquo; she observed. &ldquo;So, we see that in restaurants and bars, they're drinking better spirits, better cocktails &hellip; it's our higher-end brands that are [performing better] than our [standard] brands.&rdquo;
A comprehensive beverage program is also an opportunity to offer customers an experience they may not get elsewhere. Give them something memorable.
For example, a menu can showcase an ultra-premium cocktail made with vintage spirits, a tasting flight of rare Scotch whiskeys, or a tableside experience where a bartender tops off the cocktail with a special house-made elixir.
2. Consider adding adult nonalcoholic beverages, or &ldquo;mocktails"
39% of adult consumers would order nonalcoholic versions of alcoholic beverages if offered, with 36% of operators serving alcohol saying they plan to add nonalcoholic cocktails, or &ldquo;mocktails,&rdquo; to their menus. Another 23% intend to serve more nonalcoholic beers, and 8% plan to add alcohol-free wines to their beverage mix.1
&ldquo;I think it's really important to embrace the nonalcoholic drinker or the person who's drinking in moderation and doesn't always want to have a cocktail,&rdquo; House said. &ldquo;When I was a bartender, I had 10 cocktails on the menu and half of them converted to a nonalcoholic version. People could read those ingredients and say, &lsquo;Oh. I can have this experience, too. My nonalcoholic cocktail looks like my friend's alcoholic cocktail.'"
She continued, &ldquo;You don&rsquo;t want to take away the imbibing experience from a guest. For them to sit and have a drink that feels like a cocktail experience might encourage them to spend more because they're going to drink those more.&rdquo; They&rsquo;ll keep coming back, too. Great examples are the zero-proof <a href="https://www.simplotfoods.com/recipe/black-cherry-and-hibiscus-old-fashioned" target="_blank">Black Cherry Hibiscus Old Fashioned</a> and <a href="https://www.simplotfoods.com/recipe/blueberry-and-ginger-hot-toddy" target="_blank">Blueberry and Ginger Hot Toddy</a>.
Alternative ingredients. Coffee beverages continue to dominate beverage menus. Some consumers are also looking to add nondairy ingredients to their beverages as well as other unconventional infusions. Some ideas include <a href="https://www.simplotfoods.com/recipe/white-chocolate-raspberry-iced-coffee" target="_blank">White Chocolate Raspberry Iced Coffee,</a> <a href="https://www.simplotfoods.com/recipe/avocado-and-coconut-cold-foam-coffee" target="_blank">Avocado and Coconut Cold Foam Coffee,</a> and <a href="https://www.simplotfoods.com/recipe/cold-mango-coffee" target="_blank">Cold Mango Coffee</a>.
Dessert inspired. Dessert-inspired flavors are branching out to categories like tea and sparkling water. A refreshing example is this <a href="https://www.simplotfoods.com/recipe/avocado-mojito" target="_blank">Avocado Mojito</a>.
Global flavors. As more international food exploration continues, it makes sense that beverages reflect the trend as well. Here, it&rsquo;s easier to execute with texture (like popping bubbles and boba), innovative flavors, and new formats. A <a href="https://www.simplotfoods.com/recipe/vanilla-and-maple-horchata" target="_blank">Vanilla and Maple Horchata</a> is a keen example.
On the menu at Chicago&rsquo;s <a href="https://taquizasvaldez.com/" target="_blank">Taquizas Valdez</a> restaurant is a traditional hot Mexican beverage called caf&eacute; de olla. It&rsquo;s made by brewing coffee with cinnamon, piloncillo (unrefined cane sugar), cloves, and other spices in a clay pot. &ldquo;It&rsquo;s an iconic drink in Mexico,&rdquo; said chef/operator Ivan Valez. &ldquo;Back in the day, in Mexico, they didn&rsquo;t have coffee machines and would brew their coffee in a pot. Hence the name, caf&eacute; de olla. You can find people in Mexico having it for breakfast, as a dessert, or bedtime drink.&rdquo;
Infused or blended beverages. <a href="https://www.simplotfoods.com/blog/sizzle-and-sip-summer-2023s-most-refreshing-beverage-trends" target="_blank">Dirty sodas</a>. Freckled lemonades. Unique milkshakes. Fruit and vegetable smoothies. They&rsquo;re all big social media hits, and they can help amp up sales at your establishment, too. Examples: <a href="https://www.simplotfoods.com/recipe/avocado-coconut-smoothie" target="_blank">Avocado Coconut Smoothie</a>, and <a href="https://www.simplotfoods.com/recipe/choco-colada" target="_blank">Choco Colada</a>.
Seasonal. This trend is finally gaining traction in other categories beyond coffee. Think apple seltzers in the fall, fresh fruit lemonades in the summer. Another is <a href="https://www.simplotfoods.com/recipe/raspberry-citrus-ice" target="_blank">Raspberry Citrus Ice</a>, fruit-filled ice cubes certain to jazz up summer beverages.
3. Attract new customers with local offerings
Establishments featuring local spirits, craft beer, wine, coffee, tea, etc. demonstrate that they&rsquo;re connected to the communities in which they&rsquo;re located. It also sets them apart from most chain restaurants, although many of those venues&mdash;particularly those that are franchise-owned&mdash;are leaning more into using local purveyors on their menus.
While showcasing local offerings on the menu is great, collaborating with them may be even more impactful for both parties. The operator may use the venue as a platform to amplify various products with special dinners, cocktail parties, brunches, etc.
4. Drive-up ticket averages with alcohol-to-go offerings
After the Covid-19 pandemic, many states allowed restaurants to serve alcohol-to-go items. To stand out, it&rsquo;s important for establishments to sell products that customers cannot typically buy at the grocery store.
Again, it&rsquo;s an opportunity to team up with local breweries, wineries, and distilleries to sell their products. The operators may also bottle signature cocktails and zero-proof cocktails to go.
5. Cater to generational preferences
According to industry experts, the generations differ in the way they imbibe. Baby Boomers tend to stick to traditional beverages and don&rsquo;t want much change in them, while Gen Xers often seek lower-calorie options.
Meanwhile, Millennials and Gen Zers are more likely to be experimental and do more research about their drinks. "Gen Z is super educated because they've come up through the cocktail renaissance, and they've seen all the books, [Bravo TV&rsquo;s] &lsquo;Top Chef&rsquo; and all the shows.&rdquo;1 Millenials and Gen Zers were also responsible for the emergence of low-ABV and nonalcoholic options on menus.1
A successful beverage program goes beyond adding drinks&mdash;it&rsquo;s about creating memorable experiences that resonate with customers. By embracing trends, offering unique options, and catering to customer preferences, operators can boost ticket averages, attract new customers, and build loyalty. Whether through a diverse menu, nonalcoholic choices, or local flavors, a well-curated beverage program can drive both satisfaction and business growth, making it essential for success in foodservice.
Content courtesy of Simplot Foods
1<a href="https://restaurant.org/research-and-media/research/research-reports/state-of-the-industry/" target="_blank">National Restaurant Association, 2024 State of the Restaurant Industry</a>

With foodservice margins impossibly thin across the board, many operators find themselves under pressure to get creative to stay out of the red.

5 Great Strategies for a Winning Beverage Program

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Improving Speed With Value-Added Chicken

5 Great Strategies for a Winning Beverage Program