#menu-strategy

#menu-strategy

The functional beverage revolution isn't coming to the food and beverage industry-it's already here. With the functional beverage market projected to reach $50 billion by 2025 and growing at 4.5% annually, restaurant operators have an unprecedented opportunity to dramatically increase profitability. The math is compelling: for a 100-unit chain, increasing beverage incidence by just one percentage point can yield over $500,000 in incremental profits annually.

Menus are dominated by familiar favorites like goat cheese salad and avocado toast, leading to an acceptance of less culinary variety. Chef David Chang popularized Brussels sprouts, transforming them into a menu staple across various restaurants.