Restaurants can't afford to miss out on the cold brew coffee trend.

Sponsored by Javo Beverage Company 

In the food and beverage industry, one trend that’s rapidly gaining momentum is the consumer shift toward cold brew coffee. Cold brew coffee has grown rapidly on menus over the last ten years while iced coffee growth has been diminishing. Cold brew’s menu penetration is predicted to overtake iced coffee by 2027. Additionally, Datassential found that cold brew ranks in the 100th percentile for future growth potential, meaning its growth is predicted to outperform 100 percent of all other foods, beverages, and ingredients over the next four years. This movement represents a significant shift in consumer preference that quick-service restaurants cannot afford to overlook. 

The rise of cold brew coffee can be attributed to several factors. Firstly, the changing demographics of coffee drinkers. Particularly, millennials and Gen Z consumers are showing a preference for cold coffee variants. According to the Technomic Beverage Consumer Trend Report, cold beverages have grown faster than hot beverages in recent years, a trend that is predicted to continue over the next few years. This reflects a dramatic shift in consumer tastes and behavior. 

However, it’s not just about catering to a trend. These groups drive the demand and are willing to pay a premium for a superior coffee experience. “Iced coffee is just hot brewed coffee served over ice. It has a more acidic and bitter flavor,” says Jillian Hermanowicz, vice president of corporate marketing and communications at FFP. “Because of the process, cold brew coffee has a smoother, less acidic flavor profile. Iced coffee has lost its “wow” factor and that is reflected in its diminished year-over-year growth. Today’s consumers want cold brew and they’re willing to pay more for it.”

Javo Beverage Company, a powerful brand in FFP’s portfolio and a leading player in the cold brew market, offers high-quality cold brew solutions to the foodservice industry. The patented extraction process ensures superior sensory with every batch. Javo’s cold brew concentrates, available in bag-in-box and hand-mix formats, offer quick-service restaurants an easy and efficient way to serve this in-demand beverage. By partnering with Javo, restaurants gain access to a new product format that is easy to execute at the operational level and delivers the premium taste consumers seek especially younger generations.

Restaurants not incorporating cold brew coffee into their menu could be missing out on a significant revenue stream. “Coffee chains own the majority of the cold brew share today. If restaurants are not serving cold brew, then consumers will buy it somewhere else,” says Christopher Johnson, president of foodservice at FFP. “It’s crucial for restaurants to attract and cater to today’s consumer preferences and continue to bring attention to the beverage.”

The data and trends all point to a future where cold brew is not just an option but a necessity for quick-service restaurants looking to stay relevant in a crowded market. “The menu penetration of cold brew is at its infancy,” Johnson says. “It is only on about 12 percent of all menus so there’s a tremendous runway for growth, especially beyond coffee chains.”

“We make delicious, barista-quality beverages that are easy to implement,” Johnson says. He adds, “From our ‘off the shelf’ items available at Dot Foods to private label, and custom beverage innovation we have solutions for every restaurant. It’s not a one-size-fits-all approach with Javo. We work with our customers to ensure they have the offerings that give them a differentiating point in quality and flavor giving them a competitive edge.” 

Don’t miss out on a key revenue stream, and visit Javo’s website today. 

By Olivia Schuster

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