Traditional soda sales are declining as consumers seek better-for-you beverages, making it more important than ever for restaurants to provide additional options. Some brands have even made pledges to be more transparent and remove ingredients that aren’t considered “clean label” to appeal to health-conscious consumers. Dratt will address these market trends, as well as provide product insights and practical solutions about how to use alternative ingredients and equipment to enhance beverage offerings.
“There are so many factors to consider when working on menu innovation”, said Dratt. “I’ll be exploring realistic strategies for going clean label, reducing sugar content, and creating beverages that are handcrafted, signature or novel all while working within operational limitations.”
