Restaurant Trends, Part 2

“In matters of style, swim with the current; in matters of principle, stand like a rock.” – Thomas Jefferson

Trends, of course, come and go. That’s why they’re called “trends,” right? But, as business owners, it is important to at least be aware of current trends in our industry, even if we have no intention of following them. Today is part 2 in a 10 part series where the One Fat Frog Blog (One Fat Flog?) will highlight trends, as reported on firstwefeast.com.

2) The Return of the Soda Fountain. The days of the diner or drug store soda fountain are long gone, but the tradition of “making” soda (or at least combining the ingredients) at the point of sale is making a come back.  Buffalo and Bergen in Washington, D.C., Soda & Swine in San Diego, and Rachel’s Ginger Beer (soon to have a brick-and-mortar store in Seattle) all serve unusual soda and egg cream concoctions to satisfy the palates of discerning beverage buyers. With the popularity of craft beers, small-batch liquors, and similar “custom” flavors, it only stands to reason that the same mentality and methodology would come to soft drinks. Just don’t forget to tip your jerk. Soda jerk, that is…

Soda Jerk

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