Right now it’s easier than ever to understand the driving forces behind the beverage boom. It’s fall, it’s chilly, and warm and spicy is all the rage. The Pumpkin Spice Latte, a mass-market hit since its inception, is just one product that has people running to coffee shops to get their “fix.” And the treat isn’t isolated to Starbucks, its inventor. Convenience stores such as 7-11 offer up the hot drink during the holiday season, and Dunkin’ Donuts has joined the craze with their own version—the Pumpkin Crème Brulee Latte. And swap out regular dairy milk for almond or coconut milk, another fad accounting for the increased coffee shop sales, and you have just opened your doors to an entirely different market…the nut milks allow vegans to enjoy a decadent coffee drink alongside their dairy counterparts.

Seasonal beverages aren’t the only trend in world of beverages, though. Specialty hand-crafted sodas are making a splash in the refreshment department. Sonic, with an already-extensive list of beverages, has recently expanded their menu to include lower calorie sodas with flavorings that they already carry: Peach, Raspberry, Blackberry-Pineapple, Sunshine Berry, and Hawaiian Wave—the latter two including pieces of fresh fruit, diced small enough to be sipped through the straw. And Starbucks introduced their new Fizzio line during the past summer, their own lighter versions of ginger ale, lemon ale, and root beer that are not only lower in calories but also are caffeine-free and contain no high-fructose corn syrup, artificial flavors, or preservatives.

Alcoholic libations are also on the rise, as restaurants and even coffee shops stretch their creative minds to add new twists to old favorites, evidenced by the rise of fancy, fruity martinis or savory cocktails that implement infusion of different herbs and spices into their traditional offerings. Even the fast-casual dining segment is furiously working to find ways to integrate alcohol sales into their growing culture—a difficult feat as they are simply not operationally set up for it. Larry Leith, of Tokyo Joe’s (based in Denver), is in the process of testing a service that will include a staff member walking the floor during the weekends, offering to bring additional beer to thirsty diners.

These are just a spattering of examples of why beverages are a part of the 10 biggest restaurant trends to watch for in 2015. It’s easy to see the allure to business operators and customers alike, and the effect they will have on sales in the coming year and beyond.

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Monin Almond Mudslide.  Photo courtesy of Monin

Ingredients

• 1 ½ oz. Monin® Toasted Almond Mocha Syrup
• ½ oz. Monin® Espresso Syrup
• ½ oz. Monin® Dark Chocolate Sauce
• 4 oz. vanilla smoothie mix
• Ice

 Preparation

1. Combine ingredients, except ice, in blender
2. Fill serving glass with ice and pour into blender
3. Blend until smooth, then pour into your serving glass
4. Garnish as desired

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Ingredients:

• 1 scoop, crushed ice
• ½ banana
• 1-2 ounces of cream
• 1 ounce of Tropicana® 100% Juice
• ½ ounce of simple syrup
• 1 ounce rum (optional)

Directions:

1. Combine all ingredients in a blender.
2. Blend until thoroughly blended together.
3. Enjoy!

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Behind every perfectly blended margarita is the perfect blender, and the Margarita Madness® by Waring is the obvious choice. Its excellence lies in its simplicity: two speeds operated by a single toggle switch. The heavy-duty 1.5HP motor is powerful enough to withstand commercial performance, up to sixty drinks per day. High-impact stainless steel blades pulverize crushed ice, allowing for three 16-ounce margaritas in just twelve seconds! And if the blade wears out, no need to replace your entire blender; simply remove and replace the blade system.

The Margarita Madness® comes equipped with a 48-ounce copolyester container that is BPA-free and dishwasher safe, a plus when operating in a busy restaurant environment. The polycarbonate motor housing is heavy-duty, easy to clean, and retains its new look even with repeated use.

And holy guacamole, did I mention food prep? From salsa to soup, sauces to—yes—guacamole, this workhorse is a welcome addition to the back-of-the-house as well!
What are you waiting for? Grab one today for the front-of-the-house. Grab another for the back-of-the-house. Cinco de Mayo will be here before you know it, and two of these machines in your restaurant will have your guests enjoying margaritas, salsa, and guacamole in no time…

The Best Margarita

Waring Margarita Madness Blender.  Photo courtesy of Waring.

Ingredients:

• 1 oz. Margaritaville® Gold Tequila
• 1/4 oz. Triple Sec
• 1/2 oz. lime juice
• 1/2 oz. orange juice
• 1 oz. Margaritaville® Margarita Mix

Preparation:

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Squeeze a wedge of lime into the frozen drink.

 Addition tasty recipes for your Cinco de Mayo:

• Guacamole: http://www.bhg.com/recipes/ethnic-food/mexican/how-to-make-guacamole/
• Salsa: http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe.html

The post Cinco de Mayo and Margarita Madness® appeared first on Houston's Blog.

The 64-ounce polycarbonate container is break and crack resistant. Sturdy and strong, the container rinses clean with the kitchen’s power rinse but is also dishwasher safe. Its hefty size is ideal for large quantities but still blends smaller amounts to the perfect consistency.

Vita-Mix backs its commercial Vita-Prep blender with a three-year warranty on motor base parts and one-year warranty on labor, simply contact a service representative at 800-437-4654.

From fresh, whole ingredients to blended goodness in a single flip of the switch, the sleek, compact Vita-Mix Vita-Prep is the perfect accessory for your kitchen

The post Vitamix® Vita-Prep® Blender appeared first on Houston's Blog.

Immersion Blender. Photo courtesy of Hamilton Beach.

For blending soups, sauces, smoothies, whipped cream, salad dressings…the list of uses for an immersion blender is practically endless! So what is an immersion blender, then, and why is it such a great tool for back-of-the-house food prep?

An immersion blender is a kitchen appliance that allows the user to blend or puree food in the container in which it is being prepared. Wand-shaped with a blade at the bottom, simply place the end of the contraption into the liquid and hold the switch on the handle to blend. Easy! Immersion blenders are especially helpful when blending large amounts of pureed soup or other product—any time you have more than a blender jar full—which would require blending in batches and pouring back and forth between containers (unblended mixture container to the blender to the blended mixture container). No waiting for your soups to cool down before transferring, no sloppy mess when pouring between containers. This one-step method saves on time, effort, and cleanup. The blender itself is easy to clean, too. While there are models which allow you to dismantle and put the parts into the dishwasher, you can also simply rinse and put away—into a drawer to save counter space!

If you are hesitant about an immersion blender being able to get the job done, try it out. Make the recipe below—twice! And see how they compare. I’m betting the immersion blender method will win you over…

Creamy Potato Soup

Ingredients:

• 6 slices thin bacon, cut into 1-inch pieces
• 1 whole medium onion, diced
• 3 whole carrots, scrubbed clean and diced
• 3 stalks celery, diced
• 6 whole small russet potatoes, peeled and diced
• 8 cups low sodium chicken or vegetable broth
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup heavy cream or half-and-half
• 1/2 teaspoon salt (or to taste)
• black pepper, to taste
• 1 teaspoon minced fresh parsley
• 1 cup grated cheese of your choice (for garnish-optional)
• Green onion, chopped (for garnish-optional)
• Sour cream (for garnish-optional

Instructions:

1. In a stock pot, cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set aside. Pour off most of the grease, but do not clean the pot.
2. Add the onions, carrots, and celery to the pot. Cook and stir for about 2 minutes then add the diced potatoes. Add the seasoning and cook for about 5 minutes.
3. Pour in the broth and bring it to a gentle boil. Cook for about 10 minutes, until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
4. Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. **Or, alternately, use your immersion blender to blend the soup—immerse the blade into the ingredients and, while the blender is on, swirl it around the pot to blend to your desired consistency.** Adjust seasonings and stir in cream and parsley.
5. Serve in bowls garnished with bacon and optional green onion, grated cheese, and sour cream.

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