Restaurant operators are turning lemons into lemonade with variations on the summertime favorite.
Even as restaurant traffic stagnates, the number of servings of lemonade, traditionally made with lemon juice, sugar and water, sold in restaurants has increased 5.6 percent in the past year, according to The Coca-Cola Company, citing data from The NPD Group/CREST.
Restaurants are renewing their focus on lemonade by using berries and other seasonal and exotic fruits to add flavor
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com