Boba, also known as bubble tea, is a tea-based drink that originated in Taiwan in the 1980s. The beverage typically consists of brewed tea mixed with milk and the novel addition of tapioca pearls (the bubbles).

The tapioca pearls add flavor, a chewy texture, and an eye-catching visual appeal that has helped boba gain popularity through social media.

The term “boba” can refer to the pearls themselves or the whole drink in general.

Boba was introduced to the U.S. market in the 1990s, and over the past 30 years has established a loyal fan base for those who have been in the know. Over the past few years, boba has seen more mainstream traction, with steady growth in popularity across the country. Interest from several national chains has contributed to boba’s rise in popularity.

Dunkin Donuts debuted a boba offering in 2021, branding the pearls as “Popping Bubbles.” Sonic Drive-In added “Bursting Bubbles” to their menu the same year. Peet’s Coffee Shops introduced a beverage add-in similar to boba in 2022 called “Jelly” – the main difference being the “Jelly” add-ins were cubed-shaped, rather than spherical bubbles.

In all three cases, the boba offerings were added to the menu as an “add to any cold drink” feature. The connection to cold drinks is also a main contributing factor for the increase in boba popularity.

As those within the coffee, café, and specialty beverage industries are aware, the cold drink market has exploded in recent years. As of last year, 75% of Starbucks beverage sales were from cold drinks.

It is evident that consumers are choosing cold drinks, and demanding a higher degree of customization for their beverages.

Boba offers a strategic opportunity to synergize with the cold drink trend. For café operations and their distributors, adding a boba offering is a great way to easily add value to any cold drink offering, and command premium pricing on the menu.

Boba is not strictly limited to tea and coffee drinks either. It’s also becoming a popular add-in for energy drinks, flavored lemonades, sodas, and more.

Passion Fruit Boba is one of several flavors available from Third Street

Houston’s is your source for popping boba that is easy to add to any cold drink menu. We recently brought on Third Street Chai as a vendor partner – their line-up of boba products offers multiple flavors and are ready-to-use. Third Street boba does not require any special equipment, preparation, or training – instantly increase the value of cold drinks without any hassle.

Visit our Third Street page to learn more about how boba can add value for you and your customers.

Not a Houston’s customer? Inquire about becoming one today.

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

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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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The Flavors of Winter

Within the coffee industry, it’s well known that winter is a popular time for special limited time offerings with seasonal ingredients. Throughout the season, nostalgic and well-loved flavors take center stage, creating decadent, comforting, and eye-catching café drinks.

For many customers, the winter season is closely connected with holiday fare and comforting treats. Flavors such as peppermint, holiday cookie, and white chocolate are trending this winter season.

Peppermint

Candy canes and peppermint hard candies are ubiquitous during the winter holidays. With iconic red and white striping, and fresh mint flavor, peppermint is well-suited to making a comforting winter beverage with an appetizing visual element.

Peppermint pairs well with hot & cold espresso drinks, as well as tea & hot chocolate. Crushed peppermint is often used as a garnish for a pop of color.

This winter, many national coffee chains prominently feature peppermint on their seasonal menus. Starbucks and Dunkin both offer a Peppermint Mocha, and Black Rock Coffee Bar has brought back their Peppermint Bark White Mocha. Dutch Bros offers a Peppermint Mocha, which can also be ordered in cold brew form.

Cookies

Cookies are another holiday staple wrapped in tradition. For many people, baking and decorating holiday cookies evokes nostalgic memories of spending time with family.

This winter season, many café menus feature flavors such as cookie butter, gingerbread, and sugar cookie. Some creative drinks even feature whimsical garnishes such as sprinkles or cookie pieces.

The popularity of cold drinks has soared over the past few years. This past quarter, Starbucks reported that a whopping 75% of beverage sales have been cold drinks. In alignment with that trend, many featured drinks are designed to be prepared and consumed cold this season.

While the nostalgic draw of holiday cookies may be focused on a warm, fresh baked aspect, cafés and national coffee chains are leaning into the cold trend for their cookie beverage offerings.

Two national chains feature cookie-flavored cold brew – Dunkin with Cookie Butter Cold Brew, and Black Rock with Christmas Cookie Cold Brew – while Starbucks offers an Iced Sugar Cookie Almondmilk Latte topped with red and green sprinkles.

White Chocolate

White chocolate is made from cocoa butter, sugar, and milk solids. In contrast to dark chocolate and milk chocolate, white chocolate does not contain cocoa solids.

Both Starbucks and Dunkin offer Toasted White Chocolate mochas and lattes, with caramelized notes adding depth of flavor. The Black Rock Peppermint Bark White Mocha, mentioned earlier, features white chocolate for a double layer of holiday connection.

Alt Milks

When it comes to preparing a hot or iced latte, cafés today feature more variety than ever. Real dairy milk and dairy alternatives such as oat, almond, coconut, macadamia, and soy cater to the dietary needs and preferences of any customer.

Some menus even feature alternative “oat nog” this season, providing a plant-based option for an indulgent holiday favorite.

Houston’s Has It

Houston’s carries a full portfolio of syrups, sauces, and shelf stable milks to provide the wide palette of ingredients for winter beverage creation. Our trusted vendors like Torani, Monin, 1883, DaVinci, and Barista 22 offer the essential holiday flavors of Peppermint, Cookie Butter, and White Chocolate, among others.

Houston’s also carries hot tea, hot chocolate, espresso supplies, cleaners, drinkware, and even Pirouline chocolate hazelnut cookies for garnish.

For a suite of offerings to bring winter delight to your customers, Houston’s is your source.

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

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Masala chai, typically shortened to “chai” in the US, is a fragrant spicy tea beverage, traditionally made by brewing black tea infused with a mixture of aromatic herbs in milk and water.

The drink originated in India an estimated 5,000 years ago, and a variety of spices have been used in various combinations throughout the centuries. Cinnamon, star anise, fennel seeds, peppercorns, nutmeg, cloves, cardamom, ginger, honey, and vanilla are elements common to an authentic chai experience.

In the US, chai first gained popularity in 1994, appearing on café and coffee house menus. With overall steady growth through the past three decades, chai consumption spikes between October and January each year – with customers opting for hot chai beverages during the fall and early winter months.

Chai has also become a favorite offering among café industry distributors and operators. With innovations in shelf-stable packaging, as well as easy-to-store concentrates and powders that yield an authentic cup, chai looks to be a regular menu feature for the foreseeable future.

With the hot chai latte being one of the most popular preparations, the comfort of a warm mug of spiced tea has appeal for fall and winter seasonal menus. Many of the traditional spices used in chai are familiar to American consumers through classic winter holiday recipes and seasonal pies, cookies, and other comforting treats: cinnamon, nutmeg, cloves, ginger, honey, vanilla, etc.

Creative baristas may also customize chai lattes with a variety of flavored syrups, sauces, and garnishes for a premium experience.

Another advantage chai offers is its versatility. In addition to a traditional warm preparation, or creative custom chai latte, chai is a popular choice to be served over ice, as well.

In addition to its seasonal tie and versatility, chai may also serve as an alternative to coffee for consumers looking to regulate caffeine consumption. Black tea contains less caffeine per serving compared to a cup of joe.

Statistics show that chai beverages have a high growth rate among vegan consumers, as well, with the healthful perception and plant-based ingredients of black tea, spices, and a dairy alternative, such as oat or almond milk.

Chai may also offer something just outside the ordinary for many. The idea of “culinary tourism” has gained popularity the past few years. With a global pandemic disrupting the travel industry, individuals shifted focus toward seeking micro-adventures within the home or through to-go orders from a neighborhood cafe, even though physical travel was limited. Chai proved to be a way to experience a mini “vacation in a mug” to another culture in an easily accessible manner.

It is certain that chai has broad appeal and versatility. And while consumption peaks during fall and winter, the iced beverage trend ensures that chai will remain a favorite among customers, operators, and distributors in all seasons, for a long time.

Perhaps it will be a menu mainstay for another 5,000 years.

Houston’s carries chai offerings ranging from powders, concentrates, and sachets to steep from trusted vendors like David Rio, Maya Tea, Smith Teamaker, Numi, Kerry Foodservice, Mocafe, Cappuccine, Two Leaves and a Bud, and others.

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

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The word “numi” means “citrus” in Arabic. Founders Ahmed Rahim and Reem Hassani named their company Numi after a steeped dried desert lime drink they grew up enjoying throughout their childhood.

As brother and sister, Ahmed and Reem had a vision to share their family’s love of tea and its health and cultural connections with the world. Since 1999, their vision has resulted in a diverse selection of teas and herbal infusions to fit the taste and palate of any customer.

Among their offerings, some well-known and popular varieties can be found: Refreshing Moroccan Mint, Lemon Chamomile, Aged Earl Grey, and Gunpowder Green Tea. Customers who may be looking for their morning cup, an afternoon pick-me-up, or evening relaxation can find something familiar and delightful.

Numi also offers a slate of unique blends for customers who may want something just outside the ordinary. Chai, as an example, has been a surging product category for café operators; Numi Golden Chai features a blend of traditional Assam black tea with cinnamon, cardamom, and ginger for a symphony of spice. Milk and honey may be added for even greater depth of flavor and premium offering.

Customers looking for a bright and aromatic floral experience may find it in Numi White Rose Tea, which features organic white tea and tender spring-picked rosebuds. A velvety and uplifting blend, it can be enjoyed hot – or iced for the upcoming spring and summer seasons.

Another trend that has gained popularity in recent years is a consumer focus on functional beverages. Numi has a number of teas made with wellness and immunity-aligned ingredients with potential health benefits, such as turmeric, ginger, rooibos, echinacea, and others. Three Roots Turmeric Tea combines turmeric, ginger, and licorice root into an earthy caffeine-free blend for peace of mind any time of the day. Numi Organic Throat Soother, Immune Boost, and De-Stress Tea are a few other varieties that put focus on function.

Of course, the list of Numi tea blends wouldn’t be complete without a connection to the original desert lime drink that inspired Ahmed and Reem in the first place. Numi’s signature Dry Desert Lime Tea is distinctive, tart, and described as an “oasis of health” – tradition and function all in one.

With a lineup to fit any taste, it’s evident that Ahmed and Reem have a strong focus on creating quality products that align with customer demand and current trends. View Houston’s portfolio to find these offerings by Numi and more.

Read more about the wide world of hot tea on the Houston’s Blog.

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Since 1987, Reed’s has been on a mission to return to the roots of craft ginger beer. That is to say, they use real ginger, produce in small batches, and focus on high-quality ingredients.

Real Ginger

One of Reed’s primary features is the use of real ginger as a principal ingredient. For those that enjoy ginger, the identifiable spicy flavor, invigorating properties, and potential health benefits are among the main draws. By focusing on real ginger, and not artificial substitutes, Reed’s can more strongly connect with customers looking for an authentic ginger experience.

Reed’s Ginger Beer uses a Jamaican-style recipe; the hallmark “bite” of the ginger is present upon first taste, but is followed with a smooth finish for balance.

Small Batch Production

In alignment with their craft mentality, Reed’s produces their ginger beer in small batches. Smaller batches allow greater control throughout every step of the process, from recipe to bottle. Reed’s touts this as a factor that allows them to put more care into their offerings, compared to larger-format production.

High-Quality Ingredients

Premium ingredients play a key role in the identity of Reed’s, as well. Central to their brand is the use of a specific variety of ginger, which is only found in the Amazon rainforests of Peru. This unique strain, known for its stronger and bolder flavor, serves as the foundation for Reed’s recipes. This unique type of ginger is also organic and sustainably grown.

Houston’s Has It

Houston’s currently carries two of Reed’s varieties: Extra Ginger Beer and Zero Sugar Extra Ginger Beer. Reed’s Extra Ginger Beer contains double the amount of ginger compared to Reed’s Original. Zero Sugar Extra is a no-sugar, no-calorie offering that uses a proprietary all-natural sweetener in place of cane sugar.

With an emphasis on real ginger, and a product produced with care and top ingredients, Reed’s has established a recognizable brand presence. With the versatility to be used a mixer at the bar, or simply enjoyed on its own, Houston’s is excited to have Reed’s added into our portfolio of valued partners.

More on the history of the Moscow Mule cocktail

Houston’s Has Reed’s

Houston’s Has Moscow Mule Ingredients

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Cafeterias are being updated to more modern cafe style bistros.

Consumers in general are craving more nutritious, local, and gourmet-like menu items.  With the healthcare food service industry growing like it is, it’s no wonder an effort to please the general public is happening.  According to Elevate Research, “The hospital food service industry generates more than $20 billion annually and is growing steadily”.  Not only is the industry focused on catering to the people already in the doors, but many places are making changes to attract more outside customers as well.  Creating more modern café style bistros with chefs instead of food production managers, and offering things like coffee kiosks and food carts are some of the ways to up the appeal of healthcare food service establishments.  These changes are gateways to achieve other consumer desires as well.  Executive chefs have the means to make healthier, higher quality dishes and trendier menu options that include authentic culturally based foods, increased seasonality and locally sourced foods, and customization.

These demands don’t come for any price though.  While consumers may be willing to pay more for these types of culinary experiences in a lot of cases, they still expect good value.  This is especially true for healthcare food since the industry has been known for cheaper options.  The struggle is in trying to provide good quality food while still keeping costs low amongst rising food costs.  And since the healthcare industry is becoming more competitive in general, it is even more important to pay attention to customer feedback.   This can help “minimize waste, boost revenues, and help you stay ahead of shifting patient preferences”, says Elevate Research.

Many healthcare facilities are adopting hotel-style room service.

In addition to developments in healthcare common areas, changes are being made in-room too.  “More and more hospitals are adopting hotel-style room service that allows patients to order their meals anytime from an expanded menu”, says an article on Becker’s Hospital Review.  This type of service can reduce waste — therefore saving money — since patients can choose what they want when they want it.  Additionally, it’s a step towards getting higher quality and more satisfying nutritious options to patients.  Since it’s in the healthcare industry’s mantra to look out for the well-being of people, many have decided it’s finally time to be representative of that in their food as well.

Ultimately these food service changes will do wonders to improve patient, guest, and staff satisfaction and generate a more appealing image for healthcare facilities within the community.  Food service can have a bigger impact on our overall experience than we may think and we are finally understanding that it is not something to be overlooked in the healthcare industry.

Have you noticed these trends in healthcare food service?  How do you compare healthcare food service to retail food service?

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Many servers have to tip out the kitchen, host/hostess, busser, or other positions with their tips they receive based on a percentage of either their sales or percentage of their tips depending on the restaurant. Many servers earn far less than a standard minimum wage as their hourly pay but then make up the additional money through tips. However, if their shift is slow they can easily earn less than the current federal minimum wage of $7.25, according to Business 2 Community. There is some concern that taking away tips from the servers will demotivate them from doing the same quality of service, although most industries do not receive tips and are still expected to do the same quality of job for their hourly wage. On the other hand, offering a livable hourly wage might make it easier for servers to budget if they know exactly what will be their walk away pay at the end of their shift before it even starts.

There are many angles to look at with this trend and many different opinions that are held. Many consumers will likely not be happy if menu prices are raised a possible 15 to 20 percent to make up the hourly wage so the restaurant can pay their wait staff a decent wage. Others may be happy to be done with the stress of figuring out the appropriate gratuity at the end of a meal. Some restaurant industry veterans disagree with the idea of customer-dependent salary. They believe that instead of every table being a mini HR department that the servers’ performance should be evaluated and rewarded solely by the restaurant’s manager, according to The Washington Post.

Time Inc. Network posted that the first chain to try no tipping is Joe’s Crab Shack at 18 of their 131 locations. Joe’s Crab Shack has raised their prices between 12-15 percent to make up the difference between, for example, a $2.25 per hour wage to the new $14 per hour. Restaurants that have been adopting the no tipping policy have either added a service charge or added a percentage to their menu price.

As more no tip restaurants open and as more current restaurants change their policies customers can decide where to spend their money. For now it is uncertain if this trend will catch on with all restaurants and become the new standard. There might be some restaurants near you that may be changing their tipping policy, or maybe you already adapted the new no tipping policy at your establishment. Will Americans adopt the same no-tipping policy as many other countries around the world?  Only time will tell. Stay tuned or maybe check out a restaurant that has adopted the new no tipping trend!

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Signature Element

Introducing Whiskey Elements by Time & Oak, the oak stave that is the answer to all of life’s biggest questions.  Well, maybe that is an overstatement, but to downplay the Whiskey Element in the least would be to deprive yourself of great barrel-aged product without waiting years to enjoy it.

Simply drop an Element into a fifth of whiskey (or rum, or tequila, or bourbon, or scotch, or even soy sauce) and let sit for 24-72 hours.  Stir occasionally for best results.  After 24 hours, taste the product periodically to avoid over-aging—the longer you leave the Element, the deeper the color and woodier the flavor.  When you are satisfied with the outcome, remove the Element by pouring the liquid into a decanter.

Top shelf taste in 24hrs

Barrel-aged cocktails are a big trend in bars and restaurants, and bartenders around the country are using this method to create cocktails that are richer, better rounded, and just plain delicious.  For example, the classic Manhattan uses 2 parts whiskey, 1 part sweet vermouth, a couple of dashes of bitters, orange peel, and a cherry.  Barrel aging would require a bar tender to pour the ingredients for several of the drinks and age them together for 5-6 weeks.  With Time & Oak Whiskey Elements, though,  creating stylish libations has never been easier:  simply combine ingredients, drop in the element, “age” for 24-72 hours, and then enjoy.  Less time required to enhance the flavor of your favorite cocktails can in turn enhance your profits.

Houston’s is now carrying the Whiskey Element by Time & Oak.  The Elements come in a carded package of two, perfect for storing in your bar or restaurant for convenient use, or for retail sales.  The two-pack also makes a great holiday gift!  How will you use your Whiskey Element?  The possibilities are endless!

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