The majority of consumers do not plan on changing their dining out behaviors this year; on top of that, the entire restaurant industry is projected to grow, Chicago-based Mintel explains in its January report “Dining Out: A 2016 Look Ahead.”
The U.S. coffee market remains steady, but a few trends are having an impact on it. A 2015 Gallup study found that Americans are drinking just as much coffee now as they were in 1999, about 2.7 cups a day.
Canton, Mass.-based Dunkin’ Donuts announced that it is expanding its beverage menu by adding cold-brew coffee at participating Dunkin’ Donuts restaurants in the Metro New York and Los Angeles markets. The rich, ultra-smooth, full-bodied cold-brew coffee is handcrafted in Dunkin’ Donuts restaurants in small batches and served every day while supplies last, the company says. The offering soon will become available at participating Dunkin’ Donuts locations throughout the country later this summer, it adds.
Japanese scholar and author of “The Book of Tea” Okakura Kakuzo once said, “Tea began as a medicine and grew into a beverage.” Over the course of time, the evolution of tea has become even more complex as the beverage has seen new formats emerge as well as growth in natural and organic trends.