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Behind the latest cocktail trend

How beverage directors are dazzling consumers with edible components


Welcome to First Bite, a Nation’s Restaurant News podcast, your daily source of news from NRN.

Today, we’re talking about cocktails.

When customers choose to actually dine in a restaurant, rather than order take-out or delivery, they’re often looking to be dazzled a bit, charmed by great service or wowed by a dramatic presentation. Increasingly, the people in charge of running beverage programs are meeting those needs by serving cocktails that are more than mere drinks. There’s a bona fide trend of beverages with edible components. These go beyond the olives in a martini, or the occasional over-the-top grilled cheese sandwich on a brunchtime bloody Mary. Nowadays these side dishes come paired specifically with the cocktails that were ordered.

Senior food and beverage editor Bret Thorn has the story on why these cocktails are becoming trendy and how it’s impacting business.

Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode.

Be sure to subscribe to First Bite wherever you get your podcasts or on CastosSpotify, or Apple Podcasts

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