Geloso Beverage Group’s Post

Hard seltzer may have hogged the spotlight of the ready-to-drink (RTD) beverage alcohol market in recent years, but spirit-based RTDs and canned cocktails are providing the buzz today. Take a look at the ever-growing Ready-to-Drink category with Beverage Dynamics below: #beverageindustry #2024trends

Check out our new MNP article on beverage trends. #businessinsights #foodandbeverage #beverage

RTD Trends 2024: Spirit-Based Canned Cocktails Lead the Charge in Booming Ready-to-Drink Market Beverage Dynamics

In the past, many restaurants and bars wouldn't think of selling RTD adult beverages. Now we can find them everywhere -- both on and off premise -- and they account for 10 percent of beverage alcohol sales, according to NielsenIQ's Kaleigh Theriault, who spoke at ECRM's On & Off Premise Adult Beverage Session earlier this month. Hard seltzer RTDs really took off during the pandemic, but they have reached their maturity and sales of the segment are starting to decline as consumers shift to RTD spirits-based cocktails. Convenience is a big factor for this. Off premise, these RTD cocktails free up consumers from the tasks of mixology and enable them to have a variety of flavors with a simple trip to the grocery store. On premise they help provide faster service to guests and free up bartenders to spend their time unique signature creations. Even big brands that have traditionally not been in the Bev Al space are trying to get in the game, such as Dunkin' Spiked tea, Ocean Spray Cranberries' collaboration with Absolut, and Minute Maid Spiked wine cocktails. However, with so many new products launching, consumers are starting to experience flavor fatigue. Because of this, we can expect to see some of the newer innovations with hot, sweet and savory flavors taking off as consumers look for alternatives to the fruity flavors that have been the mainstay of RTD cocktails for years. Check out Kaleigh's video interview with ECRM's Joseph Tarnowski below for more insights on RTDs! Next year's On & Off Premise Adult Beverage Session will be held August 24-26. Click the link in the comments below for more details and to register! #beer #wine #spirits #rtd #retail #foodservice #ecrmrangeme Alessandra Andrade Balerini Marc S Santos Meg Major Amanda Tomsik Sarah Davidson

Check out our MNP article on beverage trends. #businessinsights #foodandbeverage #beverage https://lnkd.in/gTZZyujj

Beverage Industry Magazine reports that canned cocktails are currently dominating the market. This latest article reports the global #cannedcocktail market captured a valuation of more than $25 billion in 2020, and is expected to register a compound annual growth rate of 20% from 2020 to 2030. They also report a rise in non-alcoholic canned #cocktail options. https://lnkd.in/gvk_79MN

In recent years, self-pour technology has gone from a niche, venue-specific beverage model to a proven revenue driver for a wide spectrum of business types. Bars, hotels, country clubs, stadiums, and more are seeing the fruitful results of implementing self-pour technology. The best part is that self-pour isn’t limited to beer, wine, or cocktails. Non-alcoholic beverages like cold brew and nitro cold brew coffee, iced tea, mocktails, and kombucha are all valid self-pour options served by self-pour locations worldwide. The benefits are clear. Offering up non-alc options diversifies your beverage program and provides a more inclusive experience for your customers. In collaboration with PourMyBeer, let’s take a closer look at how non-alcoholic self-pour offerings are helping businesses drive additional revenue and enhance the guest experience. #selfpour #technology #foodserviceindustry #beverages

The younger generations in the U.S., particularly Millenials and Gen Z, are becoming more health-conscious, and this trend has prompted many to experiment by giving the sober scene a try. Over the past few years, the development of sober bars and the emergence of more pre-made mocktail beverages due to their high demand have increased, making the inclusion of zero-proof cocktails on restaurant and bar menus even more common. Consumption of non-alcoholic beverages in the U.S. has soared by nearly 70% over the past year. According to statistics by Sociallyin, 46% of drinkers actively try to reduce alcohol consumption, and 52% are feeding this cutback on alcohol by opting for non-alcoholic alternatives. This increase in zero-proof drink alternatives has proven profitable for the beverage market. Now, this iconic beer company is entering the sober market.

The Customized Drink Is Out of Control (Article from NY Times) As cafes grant us the power to cobble together ultra-personalized beverages filled with syrups, powders, fruit chunks, boba and plenty of caffeine, we’re all soda jerks now. Great insights of the trend of customized drink and what the industry is doing to propel the trend and why consumers is embracing it: "A very American need for instant energy, coupled with a very American desire for self-expression, has inspired an ever-mutating ecosystem of tricked-out drinks whose made-to-order possibilities have created a nation of soda jerks. A drink “is a status thing,” said Josiah Varghese, a Starbucks barista in Roselle, Ill., who shares his intricate creations with his 1.8 million followers on TikTok. “People are able to carry it around and show people: This is me.” The made-to-order beverage has evolved well beyond a meal accessory and into a meal itself, filled with dried fruit and bouncy tapioca pearls, cream and cookie crumbs. But for all those bells and whistles, these drinks also satisfy basic desires — for caffeine and sugar — that customers are willing to pay a premium for, said Michael Bellas, the chief executive of Beverage Marketing Corporation, an analytics company in Wintersville, Ohio. Off-shelf sodas and quick cappuccinos may not satisfy the way they used to. During the pandemic, “there was a shift in behavior where it was a treat to leave your house and get something you couldn’t make at home,” said Jill McVicar Nelson, the chief marketing officer at Dunkin’. Consumers increasingly expect everything from their social media feeds to the drinks in their hands to be tailored to their tastes, said Nik Modi, a co-head of consumer research at RBC Capital Markets, an investment bank in Toronto. And as America’s demographics shift and its tastes diversify, the flavor combinations possible in a single drink have grown exponentially. Personalized drinks tap into the desire, particularly among younger people, to feel unique and special at a relatively low cost, said Kelly Herd, an associate professor of marketing at the University of Connecticut. But all of those beverage runs can add up. Ana Mills, who owns a stationery company in Tallahassee, Fla., spends $200 to $300 a month on Starbucks drinks. Her current order: a Brown Sugar Shaken Espresso with oat milk, which she doctors with a scoop of vanilla bean powder, a few pumps of vanilla syrup, cinnamon cold foam and a lining of caramel syrup. It costs her roughly $9.73." #retailtrend #beverage #consumertrend