Reàl Infused launched back in 2006 with a single product: Coco Reàl. Coco Reàl was the first cream of coconut product on the market which was shelf stable and dispensed through a convenient and comfortable plastic squeeze bottle.

Through the course of research and development for their other brands, American Beverage saw an opportunity within the industry. Prior to Coco Reàl’s entry into the market, most cream of coconut was packaged in aluminum cans – similar to condensed milk or canned soup.

In speaking with professional mixologists and bartenders, the team at ABM heard the familiar tale of opening a fresh can of cream of coconut to mix a piña colada for a single guest order. Because it is an inconsistently requested cocktail, by the time the next piña colada was ordered sometimes days later, the remainder of the coconut can had expired in the fridge.

By coupling a shelf stable product with a bartender friendly squeeze bottle, Coco Reàl was a hit – easy portioning and the potential for reducing wasted product.

On the heels of Coco Reàl’s success, ABM expanded the lineup of Reàl flavor offerings. Today, the roster includes more than 20 varieties: Strawberry, Mango, Peach, Guava, Raspberry, Ginger, Agave Nectar, Banana, Pumpkin, and more.

Creatively flavored margaritas, daiquiris, craft sodas, customized lemonades, iced teas, and more are only a squeeze away – and all products are shelf stable, with no refrigeration required even after opening.

While Reàl Infused Syrups were born out of ingenuity and opportunity, they are not a gimmick. Central to ABM’s values are the principles of integrity and quality. As such, Reàl Infused Syrups are touted as offering the most “true to fruit” authentic taste, aroma, and texture – and that’s because they’re made of real fruit. Most varieties use 48-49% real fruit in each bottle.

All of these factors combined spell a win-win through all touch points within the specialty beverage industry. Authentic taste is a favorite among customers. Easy usage and product waste reduction are important factors to bartenders and bar owners. Long shelf life, and easy storage and transportation are attributes that make a positive impact for distributors.

Reàl Infused Syrups aren’t strictly for the bar industry either. Many of the offered flavors have potential beyond cocktails and mixology. The Pumpkin Puree, Hazelnut, and Vanilla varieties have myriad applications in the specialty coffee industry. The window for Pumpkin Spice Lattes grows wider and wider each year, and Hazelnut and Vanilla infused coffee drinks are all-season favorites nationwide.

Houston’s is the source for the lineup of Reàl Infused Syrups and ABM’s other well-respected brands, as well as glassware, garnishes, cleaning supplies, and everything else for the specialty beverage, foodservice, and coffee industries.

ABM offers a wide variety of recipes and inspiration on their website.

Read about other industry news on the Houston’s Blog.

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Both companies have an established annual tradition of naming a Flavor of the Year – shining a spotlight on a trending taste, global flavor, or new innovation. The Flavors of the Year have been unveiled for the new year 2023: Monin with Hot Honey Syrup and Torani with Toasted Black Sesame Syrup.

While christening a syrup the “Flavor of the Year” generates interest for the end consumer, it also serves as a benefit to distributors and bar & café operators. For a distributor, a Flavor of the Year can increase average order value as a novel add-on, and for the operator, serving a limited time offering can command premium pricing, and can increase customer engagement through a unique creation that generates buzz.

Monin Hot Honey Syrup

Hot Honey Syrup is made with organic wildflower honey and real jalapeño pepper for a unique and complex combination of sweet and spicy.

Reviewing Monin’s featured Hot Honey drink recipes, there is strong focus on iced beverages: iced teas, lemonades, margaritas, and other cocktails. It’s evident that the unique bite of the syrup can elevate an ordinary drink to an extraordinary experience.

Hot Honey Syrup is not limited to the bar industry; Monin does offer a frappé recipe, and the Flavor of the Year could also be intriguing in the realm of customized energy drinks – another growing category within the café industry.

Torani Toasted Black Sesame Syrup

Torani describes Toasted Black Sesame Syrup as a perfect combination of sweet and savory, balanced with an earthy, nutty finish. Toasted Black Sesame Syrup also has a bold dark color – a rich black, as the name suggests.

The syrup is also an entry in Torani’s Puremade line – meaning it is made with pure cane sugar and contains no artificial colors, flavors, or preservatives.

A clear coffee & café focus is evident in reviewing Torani’s featured Toasted Black Sesame drink recipes. It’s well known that there has been a shift toward cold drinks in the café industry, and Torani has leaned into that trend with Black Sesame Cold Brew, Boba Milk Tea, and Iced Matcha Latte among the suggestions.

Houston’s Has It

Whether you’re a distributor or operator in the bar industry, café industry, or both, Houston’s is your source for these innovative flavors, as well as the entire rainbow of syrups and sauces offered by Monin, Torani, and other trusted gourmet brands.

Visit our web catalog to view the offerings and see what benefits the Flavors of the Year can have for you and your customers.

Read about other industry trends on the Houston’s Blog.

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With high retail brand-recognition, Lactaid is well known to consumers as being a lactose-free milk option, which may be more digestion-friendly compared to traditional dairy milk. For Houston’s position as a nationwide distributor to café and restaurant suppliers, the primary advantage is that Lactaid is now available in shelf-stable packaging.

Lactaid packed in aseptic containers does not require refrigeration until opened, and has a shelf life of 9 months. While plant-based alternative milks have been sealed in aseptic packages for years, it’s only recently that real dairy milk has been given the same treatment. Packaging technology has progressed enough to ensure safe unrefrigerated storage of dairy milk.

It is estimated that the aseptic packaged segment of the dairy industry will reach sales near $25 billion by the year 2024. It’s no surprise that the category is surging. While the demand for non-dairy alternative milks has skyrocketed over the past few years, there remains a large segment of consumers who do want their lattes, frappes, and chai made with real dairy milk.

Aseptic packaging is the distributor and operator’s dream come true in meeting that demand. Aseptic containers ensure a safe product, reduce waste due to spoilage, and save money on the bottom line as refrigeration (and its associated expenses) is not required.

Lactaid is produced by HP Hood, a family-owned dairy company that can trace its roots all the way back to 1846, when Harvey Perley Hood set up shop in Charlestown, Massachusetts. True to their roots, Hood remains a family-owned operation today.

Hood produces offerings in the non-dairy alternative milk category as well. Almond Breeze almond milk and Plant Oat oatmilk are two trusted brands which align with the proven growth trend of plant-based product demand within the café industry.

In 2019, sales of almond milk grew to $1.3 billion, representing 250% growth since 2010, per Nielsen. Oatmilk had a banner year in 2020, with sales exploding by 317% over its prior year.

Houston’s carries specially formulated “barista” editions of Almond Breeze and Plant Oat, which stand up well to the steaming process for eye-catching latte art and microfoam production on par with real dairy milk. These varieties are also packaged in aseptic containers for long shelf life and no refrigeration required.

With important innovations in product packaging, dairy milk can now join plant-based alternative milk in our customers’ warehouses. It’s certainly a dream come true for distributors, suppliers, and those consumers who are looking for real milk in their café beverages.

For more foodservice industry trends, visit the Houston’s Blog.

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In general, cocktail garnishes come in a wide array of incarnations and can serve one or more of three important purposes. First, the right garnish can elevate the sensory experience for the customer, adding additional aroma and taste elements to a drink. Second, cocktail garnishes can provide striking visual appeal; and third, garnishes may also serve to anchor the theme and style of a bar or restaurant.

Maraschino cherries are a favorite among bartenders and mixologists because they fulfill all three purposes. The sweet, syrupy flavor can highlight or balance the other ingredients of the drink, the bright red color is an eye-catching visual pop, and because they’ve been in use for over a century, maraschino cherries deliver timeless character and classic iconography.

An authentic pre-Prohibition Manhattan cocktail would not be complete without a cherry garnish. A colorful Tiki-themed drink may use maraschinos along with citrus and pineapple slices for a photo-worthy rainbow aspect – and an opportunity to enhance the customer experience and draw additional business through social-media shareability.

Even non-alcoholic offerings make use of maraschino cherries – the Shirley Temple and other mocktails, made-to-order cherry colas, and ice cream sundaes among the notable examples.

Maraschino cherries are such a ubiquitous delightful addition, that the phrase “the cherry on top” is synonymous with delivering that extra something that makes the good great, and the great even better.

From their origins in 19th Century Europe up until the onset of Prohibition in the United States, maraschino cherries were commonly preserved in alcohol. With the sale and production of alcohol prohibited by law, maraschino cherries in this form were also illegal.

Though maraschino cherries wouldn’t get as widespread use as cocktail garnishes throughout this era, they were still in popular demand as toppers for malts, milkshakes, and ice cream sundaes. Soda jerks and malt shop operators needed a solution.

In 1925, Ernest Wiegand – a professor at Oregon State University – developed a method of preserving maraschino cherries in a brine solution, eliminating the alcohol content. His development allowed the continued sale of maraschino cherries during Prohibition, and continues to be the most common method for preserving the garnish to this day.

Coincidentally, Houston’s was founded at the end of the era of Prohibition – in Oregon – and we’ve been serving the bar and restaurant industry ever since.

Whether your customers are looking to add flavorful sensory elements, synergize with the theme of their menu, or create a visually enticing and photo-worthy presentation, Houston’s can be your partner in putting the “cherry on top” of your cocktail garnish needs.

To review our cherry offerings, visit our web catalog.

Read more about the history of cocktails on the Houston’s Blog.

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This year, prevalent trends include drinks with functional ingredients, non-dairy alternatives, and immunity-boosting offerings as the nation continues to navigate the COVID landscape.

Functional Ingredients

Functional ingredients are typically defined as ingredients that offer some potential positive health benefits beyond their base nutritional value, for example, those that aid digestion, increase mental alertness, reduce fatigue, or relieve stress. Within the café industry, popular examples include matcha and other green tea-based beverages, drinks with added turmeric, and herbal offerings that contain ingredients like ginger, lemon, ginseng, and mint.

As a supplier, Houston’s carries a wide range of products that align with this trend, including hot & iced teas, frappes, and smoothies from trusted partners like David Rio, Cappuccine, Monin, Smith Teamaker, Two Leaves and a Bud, Numi, and Mocafe.

Alternatives to Dairy

It’s no secret that non-dairy milk alternatives have exploded in popularity over the past few years. For some consumers, digestive sensitivity is the primary reason they reach for a dairy-free option; others may be looking to cut back on the amount of animal products they consume. Whatever the underlying motivation, non-dairy plant-based options are now essentials in every café.

Houston’s carries a plethora of plant-based milks in alignment with the diversity of demand within the industry: oat, almond, macadamia, coconut, and soy milks from well-respected brands like Oatly, Almond Breeze, Pacific Foods, milkadamia, Planet Oat, and others.

Immunity Boost

In years past, products that bolster immunity were a common seasonal trend, with customers ramping up their Vitamin C intake over the winter months. Now, with the impacts of COVID continuing into another year, immunity boosting consumables look to be a trend for all seasons.

Coffee and smoothie shop operators can elevate their offerings with flavorless “immunity boost” syrups, like those offered by Monin and DaVinci Gourmet. One or two pumps added to a smoothie, lemonade, or iced tea can add essential vitamins and minerals without altering the flavor profile of the beverage. Some smoothie bases and mixes even contain antioxidant ingredients or superfood blends which incorporate carrot, beet, ginger, cucumber, acai, and other halo-effect fruits and veggies.

Whichever wellness and immunity trends customers look for to fulfill their resolutions, Houston’s has the products and service to help owners and operators find the right alignment with their menus. Review our portfolio of wellness and immunity offerings.

More about matcha.

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Aside from water, tea is the most widely consumed drink on Earth. In 2020, an estimated 6.3 billion kilograms were consumed worldwide; which means people around the globe sipped more than 2 trillion cups of tea on the year.

Tea has been an important part of human history for more than 2,000 years. The first recorded example of tea consumption dates back to the year 59 B.C.E. in China, though it’s likely humans had been drinking tea even earlier.

It’s no surprise that tea has anchored itself as a favorite among cafe owners and operators. Tea service doesn’t require a large up-front investment, can be consumed at key day parts from morning through evening, and offers good margin potential. Successful tea service usually requires just a few important elements: hot water, the right mugs & teapots (for enticing presentation), and a good tea supply partner, like Houston’s.

Because of the wide array of varieties, tea is sought by customers at crucial stages throughout the day. The caffeine content in many varieties makes tea a favorite way to begin the morning – and it can also be an energizing afternoon pick-me-up. Herbal teas or infusions may be a soothing way to unwind in the evenings, as many caffeine-free offerings contain ingredients associated with promoting relaxation and stress relief.

Per serving, black tea typically contains around half the amount of caffeine as coffee; green tea about a quarter the caffeine of a cup of joe. However, since tea contains a chemical called L-theanine, which causes the caffeine to metabolize more slowly, customers tend to experience a more stabilized, sustained energy, in contrast to a quick burst.

Like coffee, tea also contains antioxidants and anti-inflammatory properties, which have been correlated to healthy living and even protection against certain diseases. Some teas have been shown to aid digestion as well, and may lead to improved gut health. Many herbal and “wellness tea” offerings contain additional halo-effect ingredients such as turmeric or ginger, which appeal to health-conscious customers.

With seemingly unlimited varieties, strong customer draw, and the potential for high return on investment, it’s no wonder that tea has remained such a popular beverage in cafes the world over.

Whether customers are seeking an energizing morning cup, a comforting herbal option, or interesting flavors to sip simply for the joy of it, Houston’s carries a wide range of offerings. To view our portfolio of hot tea offerings here at Houston’s, visit our website.

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The frappé is one of the most popular café offerings among customers due to the wide variety of flavor options, rich texture, indulgent toppings like whipped cream or caramel, and the opportunity for a kick of caffeine at the right time of day.

Frappé aficionados know that the beverage typically consists of coffee mixed with milk and sugar to taste, blended or shaken over ice until a rich, foamy texture is achieved. Alternative milks, such as almond milk or oat milk may be subbed in for non-dairy friendliness, and sugar may be swapped out for flavored syrups of choice (i.e. vanilla, hazelnut, mocha – the possibilities are virtually limitless).

A frappé is often topped with whipped cream for an additional decadent boost of sweetness and picture-perfect presentation.

While many frappés do include coffee as a basic ingredient, coffee-free varieties are also available on menus across the country. Offerings made with spiced chai and other types of tea are gaining popularity, and it is common to see caffeine-free fruit-based frappés which contain no coffee or tea, as well.

Frappés vs. Smoothies vs. Shakes

Is a fruit-based frappé the same thing as a smoothie?

While the differences between frappés, smoothies, and even milkshakes may be nebulous, there are some key factors that distinguish these types of beverages.

While the most common indicator of a frappé is the inclusion of coffee, even coffee-free frappés can be identified by their prominent foam. Frappés are often blended for a longer duration than smoothies or shakes, and the result is the rich froth so many customers enjoy.

Smoothies are typically made by blending fresh or frozen fruits & vegetables and a liquid component (i.e. fruit juice or smoothie concentrate) with ice, or often yogurt, for a thick and – smooth – consistency. It’s not as common to find smoothies that incorporate coffee or whipped toppings.

A milkshake’s most identifiable characteristic is the use of ice cream. A shake is usually made by mixing milk, ice cream, and flavoring ingredients of choice (chocolate, vanilla, strawberry, etc.) into a very thick texture – so thick that a spoon typically accompanies the straw. As with frappés, a whipped cream topping is a common finishing touch for milkshakes.

Ever Heard of a Cabinet?

The definitions of frappé and milkshake get even muddier in the New England region.

Ask a person from Massachusetts for a milkshake, and you’ll get just that. Milk literally shaken over ice, vigorously, with your chosen flavor. No ice cream. If ice cream is added to the mix, that concoction is called a frappe. Note there’s no accent mark over the “e,” in this case, and the pronunciation is definitively “frap,” not “frap-pay.”

Furthermore, in southeastern Massachusetts and Rhode Island, if coffee or coffee-flavored syrup is blended in, the resulting beverage is known as a “cabinet.” As the story goes, when this creation was first developed, the blender was kept in the cabinet, thus the name.

Trademark Branding 

The wide variety of frappé recipes lends itself to opportunities for cafés and franchises to brand their own signature beverages. For example, “Frappuccino” is a registered trademark of Starbucks for a sweetened, blended coffee drink. Dunkin’ Donuts has their line of “Frozen Coffees” and Black Rock markets their frappé offerings as “Chillers,” including a chai tea option. The Human Bean refers to their blended espresso drinks as “Granitas” and Oregon-based Dutch Bros markets a line of coffee frappés called “Dutch Freeze,” as well as a selection of milkshakes called “Dutch Frost.”

Something for Every Customer

Though there are regional recipe differences and murky nuances between frappés and other beverages, it seems the popularity of the beverage won’t be dying down any time soon. With limitless flavor options, and flexibility for any type of specialized diet and tastes, the world of frappés is sure to contain something for every customer.

The post The Fantastic Frappé appeared first on Houston's Blog.

LABOR SHORTAGE

Labor shortages are impacting many industries. For our manufacturers this often means increased costs and slower production rates for products.

HOW HOUSTON’S HELPS

While the labor challenges have impacted us as well, Houston’s is proud to have longevity within our employee base, with many members enjoying more than 20 years with us.

INCREASED FREIGHT DEMANDS

The shipping industry is seeing demand increase faster than drivers and carriers can meet it. This has led to increased rates, decreased coverage, and longer lead times. 

HOW HOUSTON’S HELPS 

We are hiring new drivers, evaluating routes, and continue to offer prepaid deliveries on HTRANS trucks and via third party carriers. 

WEST COAST PORT CONGESTION

Port traffic is backed up, causing unparalleled large-scale delays for imported goods. Many of our vendors rely on products or materials from overseas for their production.

HOW HOUSTON’S HELPS

Our team is working in close communication with our vendors to maintain up-to-date ETAs. We are ordering in extra product whenever possible and sourcing alternative solutions as short-term subs for items that manufacturers are unable to deliver.

HOUSTON’S IS POISED TO HELP

While we are not immune to these issues, our goal is to help mitigate these challenges. Houston’s is all about solving problems. We promise to continue to work with you to help solve these problems in every way that we can.

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December marks Worldwide Food Service Safety Month. Since there are few products as widely enjoyed across the globe as coffee, Houston’s has chosen to explore the reasons why properly cleaning equipment is so vitally important to a cafe’s investment, to the health of its consumers, and to the integrity of a coffee’s flavor.

The Flavor Impact

Most coffee establishments thrive on delivering a great-tasting brew. In this competitive industry, it’s often important to set an individual flavor signature apart from the multitude of other businesses vying for the consumer’s palate. However, that expertly refined flavor may be in jeopardy if you don’t take the proper precautions.

When coffee beans are roasted, they generate a natural oil. When the bean is ground, those oils are expressed and can coat the inside of grinders, french presses, espresso machines, or any equipment it comes into contact with. The problem is that this oil will continue to build, introducing new and increasingly bitter flavor to any coffee that passes through the equipment. Even if you’re using the best coffee in the world, it won’t be any good if you haven’t been regularly and thoroughly removing this excess oil.

The Health Implications

Almost all coffee equipment has dark, moist compartments that are used to either hold or make coffee. Coincidentally, dark and moist environments are perfect for mold and bacteria to grow and thrive. In as little as a few days, these toxins will begin to multiply and reach numbers that can make people sick. Sneezing, coughing, headaches, and congestion are all common symptoms of mold exposure, and it’s not uncommon for illness to get worse from there.

Many people assume that the heat generated by the coffee creation process is enough to kill any lingering toxins, but that’s simply not the case. As much as 50% of bacteria will withstand the high temperatures of a coffee maker and continue to multiply without proper cleaning. To prevent any chance of food-borne illness, it’s important to clean your equipment daily, and not just by running parts through the dishwasher. A deep clean, using specially designed cleaners, is the only way to ensure the equipment is properly sanitized.

The Bottom Line

From hiring the right staff, to choosing the best beans, a lot of hard work goes into establishing and maintaining a cafe. A good deal of money goes into it as well. Coffee equipment isn’t cheap. It also doesn’t clean itself. An unmaintained piece of machinery is going to have a shorter lifespan, and that degree of negligence could break the budget for any cafe, independent or otherwise. However, by taking the necessary steps to purchase and utilize safe and appropriate cleaning solutions, the liability of malfunctioning equipment can be minimized.

Urnex has been around since 1936, helping roasters and brewers to continue delivering fantastic coffee. The specialty coffee market is now booming, and Urnex is still here to keep the brew at its best. Houston’s is a proud supplier of Urnex products that have been designed to reach and resolve every element of a coffee maker’s sanitization needs. For those who are new to making clean coffee a priority, we even offer the Urnex System Cafe Starter Kit. It doesn’t have to be too late to make the change.

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The last week of April, Houston’s Rebecca Phillips, Geoff Dann, Amanda Hackathorn and Jarrod Bowren were invited to the Carlisle Foodservice headquarters and manufacturing plant in Oklahoma City, OK, and they were accompanied by our local Carlisle Broker, RHI. This trip included tours of two manufacturing plants, Carlisle’s distribution warehouse, and a meeting inside the corporate office. The goal was to share both Carlisle and Houston’s industry knowledge and to find ways to increase Carlisle’s market share with Houston’s through an improved partnership.

Carlisle’s manufacturing plants were extremely clean and very well organized. All of the employees were focused on their specific job, but they also had a very good idea of how their job tied into the overall manufacturing and company goals.

Carlisle’s core values can be summed up in seven simple concepts:

1. Customer Focus
2. Teamwork & Communication
3. Bias For Action & Results
4. Continuous Improvement
5. Safety
6. Mutual Trust, Respect, & Integrity
7. Empowerment

To help everyone follow the same path, they actively promote their employees, creating ideas on how to improve their specific job and department. This ranged from organizing a work area to make it more efficient when looking for supplies on all shifts, to improving their speed when changing out very large production molds. The ideas that have been used have resulted in an increased efficiency rate, which has in turn allowed them to expand their operation. It was impressive to find that by taking these tactics they were able to produce the same amount of product in half the time.

When our Houston’s team entered into the meeting portion of the tour, there were several departments that made presentations. Marketing, Customer Service, Accounting, and Sales all took their turn explaining what they do best. They described Carlisle’s vision and the partnerships the company holds with its customers. What was most impressive was how they all had the same message and used united phrases to describe their department and how it tied into the company goal. Their presentation and company culture left us impressed and with an improved perspective of Carlisle’s overall model.

The Houston’s team can certainly learn from the path that Carlisle has blazed. Carlisle did an excellent job presenting itself and talking about its partnerships. Overall, the meeting was full of good information.

When working with our own customer’s, it’s important to keep in mind that the best way for our vendors to increase business with Houston’s is to keep an open dialogue about how their company interacts with ours and where our mutual interests align. After this visit with Carlisle, we know so much more about their company, but there remains room for us to educate them about Houston’s. The foundation of our relationship has improved and we can now move forward by better educating them on the full extent of our services.

This article was written by Jarrod Bowren, Houston’s National Sales Manager.

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