This means many amazing new solutions for you in the months ahead, and we couldn’t be more excited.
Fewer than 1% of bar and restaurant menus include the highball, and only 22% of consumers 21 or over have tried it, the brand notes, citing food industry research firm Datassential
“If you look at menus, you can predict food trends at restaurants and at home,” Li said.
The supply hiccups may be a sign of how eager companies are to expand market share as demand soars for meat alternatives and startups that make the products increasingly go national.
Classic toppings get global makeovers
It’s happened with kale, avocado and cauliflower: Fresh produce trends move through a menu cycle in an established pattern of inception, adoption, proliferation and ubiquity.
Players in this category have spent the past few years evolving their food offerings beyond the stereotypical, hours-old hot dogs on a roller grill and the effort is likely eating into quick-service restaurants’ market share.
From candy to kombucha to our national mood, acidity is everywhere.