Cutting back on alcohol isn’t a new concept. In the past, customers chose a soda, coffee, or non-alcoholic beer to replace a more potent drink. However, modern customers are looking for innovative options that pay attention to flavor profiles and beverage trends. Elevated, alcohol-free drinks, known as mocktails, are taking center stage as more and more people embrace a sober-conscious lifestyle. In fact, today a large number of consumer said they prefer non-alcoholic and low-alcohol drinks over traditional cocktails.

WHAT IS A MOCKTAIL?

A mocktails or virgin drinks, are cocktails prepared without any alcoholic component. They are designed to mimic a cocktail, offering similar ingredients and taste, just without the booze. Interestingly, the term mocktail was initially coined in 1916. During prohibition, establishments worked on developing liquor-free drinks. The “Virgin Mary,” an alcohol-free version of Bloody Mary, was one of the most popular options at the time. 

The desire for alcohol-free cocktails has had a significant resurgence in recent years. Some people today planned to reduce their alcohol intake, and others focus on health and wellness as their main reason. Younger generations, in particular, are driving mocktail trends. Both Millennials and Gen Z are interested in healthy lifestyles and conscious consumption, which align with reduced alcohol intake.

ARE MOCKTAIL DRINKS HERE TO STAY?

Those in the Food & Bev industry know that not all food and beverage trends stick around forever. That’s why it’s important to evaluate what trends will likely prove beneficial for maximizing profits. In terms of virgin drinks, there will always be a demand. There will always have customers with health concerns, 100 percent sober lifestyles, and more requiring zero-proof options.

However, mocktails and alcohol-free beverage options are expected to grow in the coming years. Some non-alcoholic beverage market have grown in the consumer market, and reaching an annual growth rate of 8.19 percent, reaching $1732.7 billion by 2028.

Today’s consumers seek bold flavors and innovative combinations in their food and beverages. Developing unique mocktails that utilize impressive ingredients can help capture new customers and boost sales.

TAKING SIMPLE MOCKTAILS TO THE NEXT LEVEL

Every well-rounded bar menu offers classics—from margaritas to bloody marys, martinis to tom collins. The same can be true for mocktail options. Having virgin versions of standard cocktails is a good idea. Here are a few ways to pump up the flavor and presentation. Get creative with syrups ( hint of rose, lavender), layer citrus flavors (tangerine, blood orange, grapefruit, etc).

This lineup of alcohol-free drinks—okay, fine,mocktailrecipes—offers a colorful, creative route to festive zero-proof beverages. The boring old standards such as cranberry and apple juice, iced tea (although, to be fair, agua de jamaica, is worth ordering a pound of dried hibiscus for), and even bitters and soda are out; these next-level nonalcoholic drink recipes are in.

More info.... see link

https://www.bonappetit.com/gallery/best-mocktail-recipes

Catering is the concept of serving food and drink between humans has existed since the dawn of time and it has become an inextricable part of nearly every social gathering.  

It is defined as the business of providing food and drink,typically at social events and in a professional capacity either on-site or at a remote site. Its rich history, dating back to the 4th millennium BC in China. Officially, the Ancient Greeks made catering a trade by offering services at their inns and hostels which lasted into the Roman Empire. Throughout the centuries Catering was primarily for feasts and banquets for Kings and Noblemen.The term was originally coined by the Merchant Marines, who were among the first to employ catering officers for their vessels. These catering officers were responsible for purchasing goods, preparing food, and serving the meals and beverages to the other people on board the vessels. They also had to perform other ship-related tasks.more information follow the link:

https://medium.com/made-from-scratch-fine-catering/the-history-of-catering-in-the-united-states-b7a3c64184f4

https://www.restaurantstore.co.za/index.php?route=blog/article&article_id=3

Return-to-office is increasing demand for business catering as employers use meal plans to draw workers in-person according to a survey from ezCater.

This is an Food & Beverage industry article, to read more follow the link

https://www.restaurantdive.com/news/ezcater-report-74-percent-operators-expect-20-percent-catering-growth/715406/#:~:text=A%20vast%20majority%20(97%25),in%20catering%20business%20this%20year.

These fancy platters are filled with assorted cured meats, mild and creamy cheeses, various nuts, and sweet spread and jams. Charcuterie boards are perfect for dining with a group who has a range of tastes, and when catering for a large party. But to really make the most of this appetizer, pair your charcuterie board with some wine, and you’ll have a winning combination!

Charcuterie boards, also called charcuterie, are not a new thing. They have been around for hundreds of years. It was only until recently that America got caught up in the trend. These refer to the elaborate preparation and assembly of cured meats and other meat items. More recently, the term is used for an array of meats that are paired with a variety of accompaniments, such as fruit, cheese, crackers, toast, sauces, nuts, and so on.

As one of the best fine-dining restaurants that offers charcuterie on the menu, we understand exactly what goes into it is assemblage. Charcuterie boards have become increasingly popular recently for entertaining guests or simply for an enjoyable snack. But the history of this delectable dish runs deep, reaching beyond the modern era.

Let's take a journey through the origins and development of charcuterie boards over time and gain insight into why they have become so beloved today. From ancient platters to intricate works of art, come along as we uncover all there is to know about these tantalizing nibbles.

More info please follow this link:

https://cookingenie.com/content/blog/charcuterie-through-the-ages-an-exploration-of-the-history-of-charcuterie-boards/

This is 4,000-year this historical journey began in ancient Mesoamerica. It is here that the first cacao plants were found. 

CHOCOLATE BASICS:There’s no delicacy more beloved than chocolate — millions worldwide would agree! — and people have been consuming cocoa for thousands of years. However, in the beginning, chocolate wasn’t the confection many of us know today. 

CHOCOLATE DRINK:Our exploration begins around 2500 BCE in Central and South America when chocolate began as a drink. The Olmec civilization in the Mexican Gulf Coast region was the first to cultivate and domesticate cocoa trees as crops. They used cocoa beans to create a bitter, fatty drink that later Mesoamerican societies would also add to their cultural practices.

THE MAYANS AND AZTECS: The word “chocolate” as we know it today originates from the word “xocoatl/chocolatl,” in Nahuatl, the language spoken by many native groups including the Mayans and Aztecs. This word translates to “bitter water,” describing the bitter beverage indigenous people made with cocoa beans.

The Aztec beverage was made from sun-dried shelled cocoa beans, probably fermented in their pods. The broken beans, or nibs, were roasted in earthen pots and then ground into a paste in a concave stone over a small fire. Various spices and herbs were added, and corn (maize) was sometimes used to produce a milder flavour. The paste was formed into small cakes and was cooled and hardened on shiny leaves placed under a tree. The cakes were broken up, mixed with hot water, and beaten to a foamy consistency with a small wooden beater, a molinet, producing a fatty, frothy, bitter beverage. The Aztecs and Mayans flavoured their chocolate drinks with spices, such as chili and sometimes honey or cinnamon, and served them in specially-made ceramic vessels marked with religious iconography.

Cocoa beans, and the beverages made from them, held immense significance in local cultures, serving as currency during trades, rewards for warriors after battles, and delicacies that graced royal feasts and religious rituals only accessed by an elite few.

EUROPEAN INFLUENCE: Spanish Conquistadors also recognized the value of the local cocoa crop when they arrived in the New World in the early 1500s and began the process of invading, colonizing, and ultimately destroying the native cultures.

During Columbus’s fourth expedition to America in 1502, he became the first European to encounter cocoa beans. He recognized these beans held significant value among the natives, serving as currency and as a ceremonial bitter beverage. The Aztecs introduced the cocoa beverage to Hernando Cortez in 1519, and he found its taste unappealing. However, he also recognized the value of cocoa beans as a form of currency. Cortez established a cocoa plantation in the name of Spain, a cultivation site for the new “currency.” He later brought the first cocoa beans and the necessary tools for its preparation as a chocolate drink back to Europe in 1528. It was kept a closely guarded secret for a hundred years, but by the early 1600s, drinking chocolate (now sweetened with sugar and honey and flavoured with added spices and cream) had become popular among European royalty and the affluent elite.

THE FIRST CHOCOLATE BAR: Chocolate remained an exclusive drink until the Industrial Revolution when several technological innovations quickly led to the development of chocolate as we know it today. Keep reading — you'll probably recognize some of these names from your local grocery store!

Dutch chemist C.J. Van Houten invented the hydraulic cocoa press and patented a process for obtaining “chocolate powder” in 1828. He did this by putting roasted and ground cocoa beans (known as cocoa mass or cocoa liquor) into the press and squeezing out the cocoa butter, leaving behind a brittle chunk which workers then ground into fine cocoa powder. Van Houten invented the cocoa press because he knew the cocoa bean was more than 50% fat, and his invention meant that now the cocoa bean could be made into two separate products: cocoa butter and cocoa powder. Van Houten also discovered that adding an alkaline wash of potassium carbonate to cocoa beans before processing would reduce their acidity and bitterness and would make the resulting cocoa powder easier to mix with liquids. This process was named “Dutching” and “Dutch-processed” cocoa powder was born, leading to the development of delicious cocoa-based drink mixes and desserts for the masses, not just the elite.

The bigger innovations began in 1847. Englishman Joseph Fry discovered a way to combine cocoa butter, cocoa mass, and sugar to create the first mass-produced solid moulded chocolate bar and in doing so, he inventing a chocolate product for eating instead of drinking. John Cadbury refined this process and began mass-producing his own line of chocolate bars in 1849. Then, Switzerland’s Daniel Peter invented sweet and creamy milk chocolate by adding dried milk powder (invented by Henri Nestlé) to cocoa mass, cocoa butter, and sugar in 1876. By the 1900s, these innovations were used by chocolate manufacturers and confectioners around the world to create cocoa-based treats for everyone to enjoy.

MODERN CHOCOLATE: Nowadays, we have all sorts of options for chocolate. Dark chocolate may be your go-to option if you prefer a slightly bitter yet satisfying cocoa treat. You can also find chocolates filled with delicious ingredients such as caramel, buttercream, ganache, and peanut butter. Not to mention countless scrumptious chocolate-based desserts. 

more info follow this link:

https://www.history.com/topics/ancient-americas/history-of-chocolate

https://www.youtube.com/watch?v=ibjUpk9Iagk

https://www.youtube.com/watch?v=s4nBlkk1210