(Niles, Illinois) – Health and wellness and technology are macro-trends driving beverage innovation, but options can be limited at restaurants because some foodservice providers are confined by contracts with the beverage behemoths. Imbibe’s Chief Commercial Officer Andy Dratt will address how to optimize beverage menus for consumers during his session, “Innovating Around the Fountain” at the Research Chefs Association Annual Conference in March.
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.”
Dratt has spent more than 20 years working with product development for some of the largest companies in the food and beverage industry. In his seven years at Imbibe, he has led the company to become one of the leading beverage development resources for CPG, QSR, and private label brand owners. Dratt is passionate about helping customers identify the “sweet spot” between consumer needs, business wants, and product realities.
Dratt’s session will take place at 10:45 a.m. on Mar. 26, 2018 at the Westin Savannah Harbor Golf Resort & Spa in Savannah, Georgia.
