What separates lasting beverage innovation from a passing trend

Why beverages have become foodservice’s growth engine, and what separates lasting innovation from short-lived trends in a crowded space, by Tom Wylie, President and COO of Bad Ass Coffee of Hawaii 

This year’s National Restaurant Association Show brought foodservice brands from across the country to Chicago, and the show floor made one thing clear: beverages have become the industry’s growth engine.

Brand after brand introduced new drink concepts, racing to claim a share of a category that used to be an afterthought and is now central to how restaurants compete.

“Consumers get bored with trendy drinks quickly”