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Step aside canned cola. Another more interesting carbonated beverage has taken the stage: homemade sodas. Fueled by the handcrafted artisan food movement, a growing number of restaurants across the country have been making their own sodas—and diners are drinking them up. With soda really just a mix of simple syrup and seltzer, restaurants are finding it easy—and extremely profitable—to create unique bubbly beverages. While fruit infusions are a given, including strawberry, watermelon, lemon and raspberry—many restaurants are combing fruit with ingredients rarely thought of for beverages to create innovative combinations, such as rhubarb, strawberry and mint and watermelon, lemon and tarragon. Adding house-made sodas is just one more way to differentiate your beverage menu, increase sales and quench diners’ thirst for something new.