The past year has sent the entire drinks industry for a ride. We saw bars crumbling as people started drinking at home. Saw the rise and demise of Hard seltzer. And sustainability in drinks managed to stay in the spotlight, and with the increase in online ordering options – drinking booze at home turned even easier.
So what does the future look like for the beverage industry? Well, experts predict the upcoming trends of the industry, and from Agave spirits to sustainable wine – we are in for a ride.
Zach Kameron, the beverage director of Peak in Hudson, feels that tequila and mezcal are some of the greatest success stories of the past few years. The quality of tequila available in the market has increased so much. Compared to what the market had to offer ten years ago – what we can consume now is incredibly better. He shared how the new release of Clase Azul sold out before even hitting the menu – a trend that was previously only seen in wine and whiskey. This hints towards people appreciating and looking for quality products.
Even the perception towards the drink has changed over the years – from being termed as merely a party drink – it has found its place next to single malts and base spirit for many cocktails.
Cool Weather Drinking
The cool and holiday weather season usually sees a surge in cool weather drinks like whisky, red and sparkling wine. Even holiday-themed and seasonal flavor drink witness growth. Apple, pumpkin, dessert, and cinnamon are few flavors that get popular. People prefer having flavored beer, cider, and spirits that feel Christmassy. Brandy Rand, Coo at IWSR drinks market analysis, feels that the current trends that we see across ready-to-drinks like pre-mixed cocktails will continue throughout the year.
Amongst younger drinkers – according to Ian Asbury – there is growing knowledge and concern about sustainability. People have started asking for natural wine. It’s about bringing back old-world techniques in winemaking – so that it’s good for us and good for the planet. Zindanelia believes that consumers will demand honest commitment to environmental responsibility and will seek labels like organic, environmentally friendly, etc.
Launching Ghost Kitchens Is What Restaurants Do to Stay Relevant
Indoor dining is halted across most of the New Mexico state but also all over the USA. This is why many people have turned to food delivery services to help out local businesses. However, people should be aware of the so-called ghost kitchens. Here’s more information about that new approach.
A Local TV Report on Ghost Kitchens
KOB 4 is a television station licensed to Albuquerque, NM. One reporter wanted to dig out the ghost kitchens mystery and ordered through Door Dash Delivery for Pasqually’s Wings and Pizza, which was supposed to be an independent local restaurant. However, it turned out that the restaurant was a concept by CEC Entertainment, which the average person would know as Chuck E. Cheese.
Pasqually’s Wings and Pizza, however, is not an actual restaurant owned by the same chain. It’s practically a ghost kitchen – a separate entity making and serving food out of the kitchen of an existing restaurant.
The Door Dash Driver Didn’t Know Until She Took the Order
Ryan Laughlin, the reporter on-site who made the order asked the Door Dash driver if she knew that the food was coming from Chuck E. Cheese. She responded that she had no idea until she took the food from the restaurant.
While there’s a disclaimer at the very bottom of the Door Dash app pointing out that the food was prepared in Chuck E. Cheese, the reporter and delivery driver don’t believe many people are aware of it or pay attention.
“I think it’s a creative way of making money. I don’t necessarily think it’s deceptive, it’s just a little odd.”
Technically, there’s nothing illegal with ghost kitchens, but when people are trying to help smaller local businesses they should be careful and read all disclaimers when ordering food.
That being said, when ordering from ghost kitchens that are part of a bigger chain, people are still partially helping the locals as it’s a local driver that would deliver the food and it will be a local chef preparing it.