A type of milk tea beverage made from brewed black tea and milk, Thai Tea is distinguished by its identifiable deep orange coloration and its balanced sweet/spice flavor profile. Typically served as an iced drink, Thai Tea is sweetened with sugar and often spiced with ingredients such as star anise and cardamom. Coconut milk is popular as a non-dairy alternative, too.

The increased popularity of iced Thai Tea may be connected to the rise in the overall trend toward iced beverages within the coffee industry. A 2022 study reported that over 70% of sales at Starbucks were from cold beverages. It’s clear that customers around the country are reaching for new and novel iced drinks to kick off their morning or provide an afternoon or evening energy boost.

The eye-catching bright orange color of Thai Tea may also factor into the drink’s rise in demand. In a similar fashion to how the now-iconic copper mug created buzz for the Moscow Mule cocktail, once customers see the vibrant orange color of Thai Tea, they may feel compelled to ask about it and give it a try.

The deep orange coloration also makes for the type of striking “Instagrammable” photo coveted by café and coffee shop operators everywhere. In-store and digital buzz have worked together to vault Thai Tea into the awareness of consumers nationwide.

Thai Tea is a favorite of café and restaurant staff as well. The drink makes for a great add-on to increase the check total on a food order, and also functions as a means to draw customers in the doors. Thai Tea is not easily replicable at home – it holds a unique position on the menu as something a customer can only get if they go out.

A number of companies have created Thai Tea concentrates and powders, making ingredient storage easier, and drink preparation a breeze.

Houston’s carries Thai Tea offerings from established café brands like Big Train and Mocafe, as well as Thaiwala. Though a new brand within the market, Thaiwala’s founder is the same creator behind Oregon Chai.

With an appealing taste and visual presentation customers love, and advantages for café owners & staff, it’s likely Thai Tea will be a menu staple for years to come.

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

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Mylk Labs is also a woman-owned and Asian American & Pacific Islander-owned company started in California with the goal of sharing healthy and convenient meals for all. Founder Grace Cheng drew upon her background as a world-traveling fashion model and saw an opportunity in the market to share her go-to everyday nutritious and energy-sustaining breakfast.

The lineup of Mylk Labs offerings currently encompasses five varieties:

• Cultivated Blueberry & Vermont Maple
• Granny Smith Apple & Sunflower Cinnamon
• Roasted Almond & Himalayan Pink Salt
• Sun-Ripe Strawberry & Madagascar Vanilla
• Toasted Coconut & Cassia Cinnamon

Each variety is Non-GMO project verified, certified gluten free, and vegan – all of which are dietary and ingredient factors that continue to see increased popularity and impact within the market in recent years.

In alignment with their stated company focus on responsible ingredient sourcing and dietary consciousness, Mylk Labs highlights their “reverse formulation” approach to product creation: nutrition first, then taste. Each variety is made using only 4-6 ingredients per cup.

Grace Cheng, Founder of Mylk Labs

Mylk Labs oatmeal begins with a foundation of whole, simple, nutritious ingredients, and is then fine-tuned with additional ingredients for taste and texture, rather than fortifying a processed product with nutrients in later steps.

Houston’s is the source for premium oatmeal offerings including Mylk Labs, which synergizes well into our portfolio of offerings for the café, restaurant, and specialty beverage industries. The easy storage and transportation of premium oatmeal cups are beneficial factors for distributors, and carrying an easy order add-on or grab-and-go breakfast option can be advantageous for café and restaurant operators.

Visit our web catalog to view the offerings and learn more.

Read about our other valued vendor partners on the Houston’s Blog.

Catch other Houston’s Highlights in recognition of International Women’s Day.

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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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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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While non-alcoholic bar beverages have been around a very long time, with the recent rise of healthy-living initiatives like Dry January, mocktails are more popular than ever among consumers. Among bar and restaurant operators, mocktails are a popular addition to the drink menu, as the component ingredients tend to be more cost-efficient compared to spirits, wine, and liqueurs. 

Just like cocktails, well-crafted mocktails can be a great way for operators to enhance the theme of their establishment, connect with seasonal trends, and elevate the overall experience for their guests by offering charming presentation and unique concoctions. 

Popular mocktail categories include craft sodas, signature lemonades & iced teas, and elevated versions of classics like the Shirley Temple and Arnold Palmer. And these aren’t the only types; there are virtually no limits to what a creative mixologist can come up with. Pair that creativity along with the wealth of offerings from a good supplier like Houston’s, and it’s a recipe for memorable service and favorable ROI.

Craft sodas, “coolers,” and sparkling refreshers which highlight trending flavors or interesting combinations are surging. Lemonades and iced teas that incorporate floral flavors have gained traction recently, as well. Lavender, hibiscus, and rose flavorings have been anchored as essentials for mocktail creation, as they impart eye-catching color in addition to unique taste. 

Houston’s also carries a suite of foundational non-alcoholic ingredients such as ginger ale, ginger beer, club soda, and lemon lime soda for versatile mocktail preparation.

Reduced-alcohol offerings are gaining popularity, as well. Employing the use of non-alcoholic substitute ingredients can cut the alcohol content of many drinks in half. Houston’s carries alcohol-free liqueur substitutes from our trusted partner vendors including Torani, Monin, 1883, and DaVinci Gourmet. Syrup varieties like Irish Cream, Blue Curacao, Creme de Menthe and others are excellent for catering to the reduced-alcohol crowd.

Attention-grabbing glassware and garnishes are the final crucial pieces of the puzzle for standout mocktail service. At Houston’s, we carry a wide variety of interesting and durable glassware, as well as garnishes sure to set the right tone. If you have customers eager to enter or enhance their mocktail game, be sure to review our portfolio of offerings.

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1933 is also the year of Houston’s company origins.

Houston’s storefront in 1945 (Portland, OR)

When the 18th Amendment was enacted in 1920 prohibiting production and distribution of alcohol, hundreds of stores, breweries, distilleries, and bars had to shut down. It has been estimated that the restrictions of Prohibition resulted in around $220 million in lost tax revenues per year on liquor sales alone. Over the course of the nearly 15-year period of Prohibition, that’s over $3 billion in estimated losses.

It’s important to note that Prohibition was not a complete and total ban on alcohol nationwide. Exceptions were made for sacramental wine for religious purposes, as well as doctor-prescribed alcohol for medical use.

There is speculation that Charles R. Walgreen (of Walgreens Pharmacy note) expanded from 20 stores to 525 stores throughout the 1920s thanks to being able to fill “medicinal” alcohol prescriptions.

In 1933, once Prohibition was overturned, Esther and Jack Houston saw the opportunity in the market and went into business. They established the House of Vintages wine and spirits store in downtown Portland, OR.

Esther Houston and John Houston

After serving in the United States Air Force, Esther and Jack’s son, John, joined the business. A three-person operation soon evolved into a company with a 64,000 sq. ft. warehouse and over 35 trucks and drivers distributing to the Western United States.

Through the ensuing years, Houston’s transitioned to incorporate a broad range of restaurant and café supplies, and John’s leadership was instrumental to the company’s growth and success. Houston’s now supports the foodservice industry nationwide, with two distribution centers totaling more than 240,000 sq. ft.

2021 Houston’s Bar Supplies catalog

To this day, as we approach 90 years in business, Houston’s remains a partner to the bar industry, holding steady our connection to our roots in post-Prohibition America.

Throughout the warehouse aisles, catalog pages, and website product listings, a proliferation of cocktail ingredients, garnishes, glassware, and mixing tools can be found. When it comes to bar supplies, since 1933, Houston’s has it.

Curious about the history of the cocktail? Read more on the Houston’s Blog.

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3-step griddle cleaning system

On September 26th Julieanna Boyer of 3M stopped by to bring our Sales, Marketing, Returns, and Purchasing teams up to date on the different cleaning supplies and tools that 3M has to offer.

When it comes to cleaning, 3M has found a way to really embody the saying, “work smarter, not harder.” Regardless of your cleaning needs, 3M has you covered with cleaning pads ranging from from light duty to heavy duty, certified stainless steel cleaners and polishers, and even griddle cleaning products suitable for all grills.

Julieanna was personally a huge advocate of the three step griddle cleaning process. It only takes 3-5 minutes and all you have to do is squirt, scour, and squeegee. Squirt Scotch-Brite Quick Clean Griddle Liquid onto a hot grill to lift and loosen stubborn buildup. Then gently scour the griddle with a heavy duty griddle pad, and squeegee away any excess dirty liquid, leaving the griddle spotless. Julieanna couldn’t stress enough how quick, easy, and clean this process is and even mentioned that she wears a dress when demonstrating to emphasis how effortless it really is.

In the end, 3M products are perfect for any restaurant or bar. They offer a broad assortment of cleaning pads, polishers, and griddle products among other cleaning supplies to help make cleaning and maintaining equipment easier than ever!

Fun Fact:  3M stands for Minnesota, Mining, and Manufacturing

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Overlooking the Show at NRA 2017

The National Restaurant Association’s Hotel-Motel Show (NRA) is held annually in May, at McCormick Place in Chicago. While the purpose of the show is to offer “everything you need to run a successful restaurant under one roof,” Houston’s uses the show as an opportunity to meet with some of our vendors and discuss new products, customer opportunities, or challenges that our sales teams face while representing the vendor’s products. This is also a chance for us to explore items and vendors that would be completely new to Houston’s, and would benefit from the services we offer not only to them, but their customers as well.

First-time attendees, Amanda Hackathorn and Jennifer Vigil, were given the opportunity to meet with many of our vendors face-to-face for the first time, further establishing the great relationships we strive to build with all of our vendors.  Notable stops at this year’s show included San Jamar to discuss Escali scales opportunities with Kelly Walsch, as well as visits with Thunder Group (Johnny Huang), Urnex Brands (Don Eggebraten and Maria Cleveland), and the mother-daughter team (Jan Murtagh & Shaun DiGruccio) from CDN.

Libbey Renewal Etched Glass

When at NRA, it is always necessary to visit with our friends and partners at Libbey Foodservice, where they showed off Libbey’s new Master’s Reserve Renewal collection, featuring an elegant etched design. Also featured were Libbey’s Hydration line and the Scandinavian-inspired Viva Tea Service collection, among many others.

Each year, the show represents the many major technological advancements in both products and services that aid in solving common challenges faced by real world operators. This year was no different, as the sold-out exhibit floor featured on-trend culinary offerings, sustainability options, and the latest technology.

Mixologist, Al Klopper, from iSi North America, Inc. was on hand serving a variety of infused beverages made using iSi’s Gourmet Whip Plus Dispenser and the new professional chargers, including a to-die-for cold brew coffee topped with cinnamon-infused coconut water foam.

Claire Klein, Regional Sales Manager, was showcasing Numi Organic Tea’s new Holistic Herbal Teasans that “inspire a unity of mind, body and spirit,” through the blending of functional herbs from around the world, that help elevate a person’s mood and contribute to their overall inner wellness.

This year’s show was the largest ever, with over 66,000 attendees and a sold-out exhibit floor, which encompasses three exhibition halls within McCormick Place. “NRA was pretty amazing. The size, the scope of the items on display, and level of vendor interaction was pretty incredible,” says Jennifer of her first trip to NRA.

Team Houston’s at the top of Willis Tower

The four-day show isn’t all serious business. Our team has made a tradition of visiting Skydeck Chicago at the top Willis Tower (formerly Sears Tower) to get a team picture of those who attended NRA each year. This isn’t an ordinary group picture, as the team steps out into glass boxes that extend out over 4-feet from the side of Willis Tower, giving a perfect view of the street 1,353 feet below. Much like the NRA show, the Skydeck is not for the faint-of-heart.

The importance that we place upon maintaining strong vendor partnerships is just one aspect of what sets Houston’s apart from our competition. We look forward to the NRA Show in 2018, and continuing to grow these relationships.

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Any source of energy can pose a fire risk

Is your restaurant at risk for fire?  If you aren’t certain how safe your establishment is, keep in mind that, according to Claims Journal, as recently as 2011 “an estimated 5,900 restaurant building fires occur annually in the United States, resulting in an estimated average of 75 injuries and $172 million in property loss.”  Investing both time and money to make certain your risk is minimized as much as possible is a worthwhile business venture.

Preventive maintenance is the number one method of reducing the risk of fire hazard.  Automatic fire-suppression systems, portable fire extinguishers, and routine inspections of kitchen equipment, including all electrical appliances and exhaust systems, will go a long way toward ensuring your restaurant’s risk is minimized.

Fire-suppression systems are crucial especially since the leading cause of restaurant fires is attributed to cooking.  Most systems automatically dispense chemicals to suppress flames, but they also have a manual switch that shuts down the fuel or electric supply to nearby cooking equipment.  After purchase, your fire-suppression system should be inspected semi-annually to ensure it is working to its optimal potential.

Keep extinguishers close at hand

As a back-up, portable fire extinguishers should be kept close at hand.  Class K extinguishers are recommended for kitchen use, as they are able to put out fires that involve cooking oils in fryers that are often found in commercial kitchens, as well as fires from other cooking hazards.  Front-of-the-house extinguishers should also be strategically placed and easily accessed.

It is imperative that electrical equipment is regularly inspected for such faults as frayed cords or wires, and cracked or broken switch plates.  This includes any and all electrics, from coffee burners in the front of the house to blenders in the bar to slicers in the kitchen prep area.  A professional inspector will also look for combustible items that are a fire risk because they have been placed too closely to power sources.

Lastly, it is important to have your exhaust system routinely inspected for grease buildup.  Exhausts should be checked out as often as quarterly in operations with high volume, semi-annually for those with a more moderate patronage.

Nearly as important as preventive maintenance is to ensure your entire staff is properly trained to not only put out fires, but also to avoid them in the first place.  All employees should know how to use a fire extinguisher, and they should all be instructed to never throw water on to a grease fire.  Training employees to clean as they go, to properly use chemicals used for cleaning and other purposes, and to make sure their cigarettes are properly extinguished in the smoking area will go far in mitigating fire risk in your establishment.

Following these simple preventive measures can drastically reduce the risk of fire, and therefore ensure the safety of your building, your employees, and your guests.  How can you better prepare your restaurant?

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The best organization of your menu has as much to do with psychology as with the order in which your customers will eat.  Some research suggest that the consumers’ eyes go directly to the upper right corner of the menu, other research states that diners will typically read the menu as they do a book—left to right, top to bottom.  Utilize this research to give your best dishes the best placement on your menu.  In every section of the menu (appetizers, salads or soups, entrees, desserts) the first item and the last are the most important.  There are varying opinions about how to organize dishes under a header:  some place pricier items toward the bottom, while other operations arrange the items beginning with the lightest course and ending with the heaviest.  This is a personal choice and the decision should be made with your own operation in mind.  Regardless of how you set up your menu, though, you should always do so with ease of use being top priority.  Confused customers may order something just to get it over with, and they may not be happy with their choice.

Keep your language simple, and focus on the food not on the words.  Some chefs will even opt to not have any description beyond the name of the dish and its main ingredients, which they believe allows their guests to focus on the ingredients rather than how it is prepared.  This works well in high-end dining establishments, but full-service restaurants that cater to families will usually write longer descriptions so their guests can have an accurate accounting of what they are ordering.  Menu designers, though, recommend a maximum of two to three lines of description per meal option.

Menus with too many items can be confusing for diners. Photo Credit: Ben Babcock

Gone are the days when menus were novels, when guests had to wade through pages on pages of items just to make it through the appetizer list.  Keeping your menu short equates to keeping it manageable, and today more restaurants are opting for less items and higher quality.  You may argue that your chefs have too many great ideas to not put them on the menu, but the counterargument is that customers would truly rather choose from a handful of incredible menu items than a hundred mediocre dishes.  Another assertion is that a smaller menu allows your operation to change things up from time to time, to utilize fresh, in-season ingredients, or to add or subtract menu items as desired.   The old saying, “quality over quantity” rings true where serving hungry customers is concerned.

Color scheme points to the restaurant’s personality. Photo credit: Basheer Tome

Color scheme speaks to the character and personality of your restaurant.  Choose color, fonts, and backgrounds carefully, with the message you wish to convey to your customers always in your mind.  White space helps the layout of nearly every menu design—open space on the page offers a better visual appearance to your guests.  Pictures aren’t for every restaurant, but there are times that photos really do communicate a message to consumers, highlighting healthier ingredients or desserts, for example.  It can’t be stressed enough, though, that pictures are most effective if used sparingly, and quality does count.  If you can spare the expense to hire a professional food photographer, it is highly recommended.

Your menu should offer a variety of prices, allowing your guests to have the option of spending more or less when dining in your restaurant.  An assortment of menu options will allow this to happen naturally, as ingredients are purchased at differing prices.  Chicken, for example, is less expensive than beef, and vegetarian items nearly always cost less than both.  A couple of different options from each of these categories should give your guests choices.  Psychology suggests that using dollar signs make diners more apt to search for less expensive items; therefore, they are best left off of your menu.  Also, lining up prices to the right of the menu item prompts your guests to price-shop.  A better design option is to stagger the prices by placing the cost of the dish three spaces from the last letter of the menu item, without using dots or other fillers.  While it is true that most customers are price aware, don’t be afraid to adjust your prices according to market value of the dish you are serving.  Customers do expect some variation in pricing and won’t generally squawk if the increase isn’t a large one.

Lastly, and perhaps most importantly, make sure you proofread your menu before printing, and get feedback about your menu offerings and its design.  Don’t be afraid to ask outside of your business for advice or suggestions, and if you are uncertain whether your menu will make the right impression on your diners, don’t be afraid to hire someone to help you out.  It’s a worthy investment you won’t regret.

How is your menu looking?  Is it time for a design overhaul?  Will you pare down your menu or adjust your prices?

Feature Image Photo Credit:  Sam Howzit

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