Make this Summer Sweet with Fruit Beverages

Familiar flavors are creating new experiences in the beverage industry this summer. Restaurant owners are turning a run-ofthe- mill glass of iced tea into a colorful and refreshing treat. Nonalcoholic drinks that normally are easy to spot across a crowded bar have gone incognito, revealing a more sophisticated look and interesting taste.

According to a recent Mintel Menu Insights report, consumers are looking for flavorful options on the beverages they turn to the most. Soda and tea are two of the top drinks chosen by patrons, however ordering the same drink over and over again can sometimes leave customers feeling like they have no other beverage choice. With a little creativity and innovation, your beverage menu can go from bland to grand. The secret is all in the flavor. By infusing fruit and unique flavor into these popular drinks, patrons have more to choose from and restaurant owners get the opportunity to see more sales.

Another issue facing restaurant goers is the lack of fun, yet sophisticated, nonalcoholic beverages. In Flavor & The Menu's "Top 10 Trends for 2010", the top beverage trend is finding ways to offer people of all ages an interesting specialty beverage, without the alcohol, that still tastes and looks as good as a cocktail. There are many ways to include non-drinkers in the social experience of enjoying a savory signature drink. Have bartenders and the staff train with a bar chef, add fruit purees and syrups to teas and lemonades, or create a signature soda just by adding fruit; these ideas are easy and will help increase your bottom line.

Lyons has developed a premium product line that will solve all these issues and more. Our Make Your Menu Fruit Forward line allows operators to add a bold, undeniable presence of fruit to any menu application. And the best part is, since Lyons grows fruit, we can ensure a product that will deliver the right color, texture and flavor profile for your specific menu application.

Lyons Magnus is located in the heart of California, the leading food and agricultural producer in the United States for more than 50 years. Our agricultural strengths are farming of strawberries, tree fruit and citrus. We also have a sophisticated processing operation with both fresh-pack and frozen capabilities. This strong integrated farming approach allows Lyons to guarantee quality products with that "fresh-picked" flavor.

fruit drinks Our Fruit Forward product portfolio comes packed with variety. If you own a restaurant and want to expand your beverage menu by pouring innovative and fruitful creations, Lyons has you covered. What about the hotel chain who wants a fruited product line that can be used in every category on the menu? We've got it. Our fruit is available as whole, sliced or diced; we also make all-natural purees, syrups, and infusions. And when it comes to packaging, the options are endless as well.

With so many choices, it might get a little confusing. That's why our corporate chef created more than 20 beverage recipes using our Fruit Forward products. With recipes for flavored iced teas and sodas to limeades and lemonades, we've taken convenience to a whole new level. So don't just offer any fruit to your beverage customer, go Fruit Forward with help from the fruit experts at Lyons.

For additional information on our Make Your Menu Fruit Forward collection, or to learn more about Lyons, please visit www.lyonsmagnus.com.

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