1002: Why Beverage Trends Matter More Than Ever for Hotel Profitability

Glenn: Everybody, thank you so much for tuning in to the one and only No Vacancy on Glenn Haussman. That is doctor producer Suzanne. And it is, I think, January 2026, as you guys are all watching this and I wish I was relaxed and calm, but we’re recording this before the holidays, so I’m still stressed out. How are you?

 

Suzanne: Listen, I am ready to find out what is the right cocktail that I should be drinking this afternoon. Because if there’s anyone that needs it, it’s neat.

 

Glenn: And I definitely lining up the the wings. The bat wings here with my eggs to have a little have a little fun. Because today we’re going we’re going to Bacardi. We’re going to talk about trends that are happening right now in the be the beverage portion of food and beverage out there. I guess you guys know, Suzanne, you know this a lot of hoteliers out there, including my friends at Remington, for example, kind of switch things around now B and F because beverages are such at the forefront and a great opportunity for you to make money, but they got to know what the trends are in order to be successful, right?

 

Suzanne: They do, and we definitely have one of the top line experts that is in this space.

 

Glenn: So sweet. Let’s bring him on I can’t wait. Hey, we got Adrian Biggs, Director of Advocacy with Bacardi, teasing me from his beautiful outdoor patio in Florida while I’m freezing up here in New York City. Adrian, how are you?

 

Adrian: Good afternoon and happy to be here. Thank you for having me. Yes, I’m in sunny Miami, Florida, albeit a little overcast today, but it’s good enough to be outside, so worth a little humble brag.

 

Glenn: Yeah, I love it. So you guys put out a trend report every year. But first, I feel compelled to tell you that what I got over here, baby, the no longer made Bacardi. 151 I may have another one of these bad boys downstairs is as well, so it’s.

 

Adrian: A great product. Be very gentle with it.

 

Glenn: I know I love it. I should have had this back in college because it says warning flammable right on it over there. So, you know, that’s that’s pretty serious. But listen, you may no longer make that, but you guys are definitely making headlines these days, staying ahead of the trends. And one of the ways that you do that is by putting out a trend report every single year. I gotta tell you, Adrian, I learned a lot from it because I thought we were going sometimes in a little bit of a different direction than others, particularly some of the younger folks out there. Tell us a little bit about the report and where we’re going.

 

Adrian: All right. So this is the seventh year of the report in combination with multiple resources within our network. So I’m lucky to have a team of around 100 ambassadors here in the US and further afield. Globally, we have another 100. So we survey all 200 ambassadors to to gather insights of what’s happening with the best of the best across the globe. We also do consumer surveys across 11 countries and work with the Future Laboratory out of London, who help consolidate this report into the space it is now. So seven years strong. We feel like we really have our finger on the pulse. We do this with with intention to help operators to hope the hotel bar restaurant beyond to get ahead of what’s coming in the new year. So you want me to lead off with Trent One, or would you like to throw questions at me?

 

Glenn: I think we I think we would like to throw some questions at you. Just so you guys know, the reason why I paused right there is because he’s got wind. But I’ve removed it with this, with this clever AI tool, and you guys out there are never going to know. But I guess the jig is up because I just told them. Now they know. All right. One of the things that I’ve been seeing out there, honestly, I agree. I thought it was because I’m old. I won’t take it anymore. I don’t go out as late anymore. In fact, I used to be going out when my parents were going to bed, and I’ll see that about amongst the young people anymore. They seem to be getting a little bit earlier, too. And I think that’s your first big trend

 

Adrian: Yeah. We say afternoon society, but a little bit of data to back this up.

 

Glenn: Yeah.

 

Adrian: Seeing that the most popular restaurant reservation now is around that 530 mark, whereas in the past it would be that big a clock time slot was was prime time 730 or 7. But let’s face it, operators don’t like that 7:00 slot. We can’t get the early birds. We can’t return for the third or fourth time. So 530 is that new hot spot we’re seeing not just, you know, Gen X, but we’re seeing millennials saying, you know what, let’s hit let’s go hit the hit bars and restaurants straight after work. I guess all that back in our day. But they’re making intentional reservations at that point of time. So we’re drinking earlier.

 

Glenn: And that totally makes sense, because if I think about when I was in my 20s back in the 90s. We would hit that happy hour. And on Fridays I’d be so tired from work like we do the happy hour and stuff. I was home, I was happy to be home by 8 or 9:00. So maybe it’s one of those things that people are already doing, but now it’s become more formalized with what you said with making you know, with making reservations and all. Is this affecting is this affecting the types of drinks that they’re having at that particular time of day?

 

Adrian: One would say yes. Right. So you can imagine light, bright, intentional drinking in that happy hour moment. We’ve seen a phenomenal surge in Saint-Germain this year, which is, as you know, an amazing spritz. So one would happily deduce that the velocity of Saint-Germain and spritz cocktail, showing that that early drinking of that sort of lower ABV, light, bright cocktail is where people are directing their intention. I’ve also seen, you know, martinis are still a happy hour thing, but what we’ve seen is, you know, instead of the old eight out, eight ounce v shaped glass Martini’s becoming the becoming a thing. You’ll see one of my favorites in New York City. You get up there. Really? You get a ten martini, but it’s like a little 3.5oz serve, two delightfully cold sips, and you’re on your way.

 

Glenn: Adrian, I love this. Love this. Because I don’t know about you guys out there, but I used to love martinis. But it’s either martinis or doing something, right. So, like, I don’t know what happened. One time my dad made them, and I was done. And ever since then, I have been able to drink them. But I love the idea, the mini ones, because that just gives me a little bit of taste, that flavor that I love so much and it’s not going to drag me down. Great trend right out there. Dan, what do you think about trend number one? Afternoon society.

 

Suzanne: Well, I think I would love to hear a little bit more of than how does the operator translate into being attractive for this earlier afternoon evening crowd? Right. Because they might have been so used to that seven, seven, 30 time period. And now that’s all the attractive stuff.

 

Adrian: I would say when it comes to sort of menu engineering, but if you know people are coming in to to drink an earlier, you’ll adjust your formatting to that way. And we call it sort of day capping. So traditionally like, oh yeah, I know I’m going to get a nice little rush at the end of the night for the nightcap. You’d have maybe heavier, more post-dinner digestive style cocktails on menu. Change the menu to be lighter and brighter that you can get one, two, three sales in that period versus knowing that you’re going to have to try and in the past, broaden your revenue generation through a longer time span. I know when speaking to some guys that operate a great bar new bar restaurant here in Miami called vice Versa. If you haven’t been, you’re in the South Florida region. Please go and check them out. I was asking them about where all their cocktail sales are and he said it’s I see it, it’s from 5:00 to 8:00 is where 80% of my cocktails are sold. And then I’m seeing people sitting down to eat and wine being a different choice, and then just a small portion of cocktails later on. So that’s how I recommend you do some menu engineering to evolve to where your biggest volume of cocktails is going to be sold.

 

Suzanne: And really, that is so important for that data analytics to really know and understand what that market is, to be able to be successful that way. That’s awesome.

 

Glenn: Yeah. So let me let me bring up the the second trend that we have over here. And Suzanne, order for me to adequately do that, I need to show off and say that during Covid times, we were saying, hey, we’re always going to remain going out to places. But the only thing that’s changed, Adrian. People are being more intentional about that. You’re calling that rewilding connection? And I gotta tell you, man, my kids are 21 when they get together with their friends that that twins, they put their phones in a pile in the middle of the room or keep them in their pockets if they’re out of the venue.

 

Adrian: You are 100% or your kids 100% on trend. We’re seeing that this choice to rebalance digital with intentional, you’ve just landed it. So people going out to bars, restaurants and beyond and saying, let’s put the phone away. Look, let’s be real. If there’s a plate of food or a cocktail that’s so phenomenal, it’s worth taking a picture of, please continue to take a picture of, post it, share it on social media and help out that operator, but then put it aside and draw yourself back into the conversation where it really matters.

 

Glenn: Yeah, Suzanne.

 

Suzanne: I think that’s the the great piece about that is really still being able to capture that image. Because you, you want to remember it and you want to share it and really helping those operators out there.

 

Glenn: Yeah. So how do you how do you balance creating something? Something that at the right type of price so you can keep selling a lot of them.

 

Adrian: I didn’t catch that one. You came out a little bit.

 

Glenn: That’s okay. I will repeat the question. So how do you think how do you think about combining the ability to create something that’s highly photographable, highly personalized? Oh, a lot of them.

 

Adrian: That’s that’s the magic, right? You’re you’re always you’re always looking for that sort of perfect equilibrium of supply and demand and then correlating it into an operational success. I honestly think that to get the right price, you have to make something look razzle dazzle on a plate, but then please back it up with a substance that then you get to indulge in. I think that’s hugely, hugely important. You make it that memorable that the photo needs to be taken, but it should open up conversation. A good way to do that is to make it shareable. You know, why wouldn’t you put a plate in front of people that, you know, the cameras come out. They then get go down and then then talk about what creation the chef or the bartender has put in front of you. That’s that’s the model when it comes to unlocking revenue.

 

Glenn: That is that is a absolutely a great idea over there. But the other thing, I think, which leads us into the next trend is the types of ingredients that you’re using out there. So, Adrian, I’m not going to I’m not going to kill the headline.

 

Adrian: Yeah. So trend three we call it new ecology. And that is you know, we’re seeing consumers really looking for transparency in sourcing local flavors. What are you known for in your city your space your restaurant. So look, this trend I think has been very cyclical. If I think back to my bartending days, we were always looking for a new ingredient to open up the lines of the pallets of the customers that came into the bar. And we’ve seen this definitely cycle back around into these trends. We’re really looking into like sustainable practices of a local farm farmer and wanting to support them. So if you’re saying, hey, I’m producing beautiful like fresh native oranges here in Florida, why don’t you incorporate that into your drinks program? If I’m in, I’m in a very tropical location indeed. So wanting to take those tropical ingredients that are local to Florida and incorporate them into something special. The great thing about our current cohort of bartenders and bar talent is they’re not just saying, oh, let me just take the fruit, pulverize it, and turn it into a syrup. They’re saying, how do I dehydrate it? How do I potentially ferment it to make it last longer? How do I adjust the structure with acid balancing so it can last longer and be used in different methodologies? So I sit back there as an old sort of hospitality like. Operator. Yeah, and I’m wowed by how this new port is literally bringing new innovation to local ag and the ingredients that are available to them. It’s brilliant.

 

Glenn: Yeah. Adrian. That’s pretty that’s pretty incredible because we’re really we’re talking about the difference between bartenders and mixologists, people that really study this, understand the combination of flavors in order to create something wholly new, as opposed to just creating a Manhattan with the ingredients that they that they get absolutely everywhere, right?

 

Adrian: 100%. And consumers are looking for more and more transparency. You know, we see it in food labeling. We see it more and more in alcohol. We see it in wine and natural wines, orange wines and beyond. The transparency is becoming clutch. When we see that with patron, with this uncensored campaign we’re having that we make patron with three ingredients blue agave, yeast and water. And I know that’s a whole other other topic for us to go down, but we’re trying to be absolutely transparent that that’s how tequila is made in the best way possible. Leave the additives at home.

 

Glenn: Right, Suzanne. You got anything that you want to ask?

 

Suzanne: I want to deviate. Just a brief moment, because you’re really talking about the difference between being a bartender and a mixologist and understanding those differences. And one of the great partnerships that we have at Florida International University is with Bacardi and creating the Bacardi Center of Excellence. And so, Adrian, maybe you could give us a little bit more context to what that center is and how in which you and your team infuse that experience to help bring up a new generation of mixologists.

 

Glenn: I think we got a couple more trends after that. Go for it.

 

Adrian: Oh, this is one of my favorite topics. You know, we we’re all baby bartenders or baby restaurateurs or baby servers. Baby hoteliers. At one point in our careers, to allow us to be in this dynamic space that we are now, when we started this Bacardi Center of Excellence at Chaplin school of hospitality tourism management. It gave me just gave me the the sort of warm and fuzzies, knowing that that my team and myself were able to come in to, to to the environment and pass on all of our learnings. So spirits have been, I guess, somewhat forgotten for a little while in the more scholastic space. So to be able to bring spirits with intentionality at the Bacardi Center of Excellence, the chapter school, it’s been phenomenal. So what do we do? We have we support Professor Nathan Dodge with Spirit Fundamentals and bring ambassadors in to deliver world class content on categories of spirits. We support the Bartenders Guild, which isn’t just for the hospitality students. It’s reaching out beyond. So if you want to go to school and learn how to be a bartender, come to FIU. The bartenders is phenomenal. Whether you’re doing psych ID or beyond, this is a place for you.

 

Glenn: So we looked at what you learn. Come to my house.

 

Adrian: There we go. I like that. And we even bought, you know, award winning bar owner Derek Stillman into a recent bartenders guild meeting where he spoke about the art of carbonation and what you’ve seen, if you go to any, any of the sort of elite craft cocktail bars right now, you’re seeing clarification and carbonation being a must on any menu, because the surprise and delight moment it brings to customers is always phenomenal. He brought that to to to the students. And no other school is really able to, to grant that access. So we we love it. We’re going to keep going for more and more years to come.

 

Glenn: I love it. Congratulations. And listen, a lot of young people are going to be taking that class, but they’re also very focused on brands that really are part of their lifestyle. Right? I mean, my generation was like that for sure, but I’m feeling like today more than ever, we reflect our personal values through our brands, and we’re seeing that now through the beverage experience as well. Yes.

 

Adrian: Right. Yeah. We call this liquid experience IP, where we’re really thinking about the generations coming through as we evolve our sort of route to market with with marketing campaigns, because we see the 57% of Gen Z believe the in-person experience is really worth the investment. So is the old classic club experience is pulled back. We’re seeing them save more money and wanting to go to the more grand festivals, or go to the bigger experiences like a formula one or an F1. So we are putting our brands in those moments where they feel connected to the experience they’re having, be it at the festival. Yeah, seeing like minded brands turning up is helping shape their intent. For years to come. We turn up really beautifully at places like Lollapalooza. You know, the 100 days of Summer in Chicago are phenomenal. Lollapalooza being the tentpole moment in there. We turn up with Bacardi, with Bacardi hooks, up with Latin beats, great mojitos, delicious rum cocktails serve. And you see this cerebral connection that to people. We also turn up with Hacienda Patron, where we showcase patron in a phenomenal high energy moment.

 

Glenn: Right. So psychologically, what you’re doing is you’re taking things that people love and creating that affinity for your brands in kind of that like crossover effect. It’s a really smart idea in the hospitality industry and hotels. We’ve seen that as well. Sometimes when new brands launch, they’ll get brand partners outside to help customers understand what that branding experience is going to be like at the property they’re at. Same kind of idea.

 

Adrian: And Glenn, did you get the US open this year?

 

Speaker4: I’ve lived I’ve lived here my whole life and I’ve still never made it to the U.S. open. Oh, you’re one of.

 

Adrian: The very few that have missed out on drinking. What? You’ve become an iconic cocktail of New York’s summer. Cocktail. You got to go next year, please.

 

Speaker4: I know I will, but I did.

 

Glenn: Manage to go see the band Phish at Forest Hills Stadium, so at least I did something thematically tennis. So there there was that.

 

Speaker4: So, Adrian you know you got here more is more mixology. What does that mean?

 

Adrian: Look, I think I leant back in that before when I was speaking about Derek sharing to the the the bartender Guild participants this whole idea of clarified and then carbonated cocktails, which really do blow people’s minds. And that just doesn’t happen with one hour of preparation before each shift. More, more mixology is taking maximalism to the next level. So yes, we’ve all had a deliciously crafted margarita with a little salt on the rim. But people are taking it up. Let’s go on aromatize it. Let’s go and acidify with malic acid and whatnot and clarify the cocktail to put in front of you. Let’s use colors to pop to bring things to life. And especially I’ll keep coming back. As much as we want phones to be put away. You make the best colorful and experiential cocktail. You want that photo taken so that people can throw it on their social media to draw more customers.

 

Glenn: Yes, but, Adrian, there’s a difference. They’re taking it out to capture the moment, as opposed to being out of the moment and looking at their phones 100%.

 

Adrian: And look, we always see that luxury plays off and things with scarcity. So the nice example that we had was, you know, the maestro Salvatore Calabrese. He’s an absolute legend out of London, obviously. Italian gentleman created in Dubai a cocktail with a special blend of patron with a very unique 1927 baccarat crystal glass. It went for a very high price tag. That is more and more mixology. And we see it here a lot in Miami, because the vibe dining scene here is strong, where, you know, people are going out for not just the dinner and the movie, you’re going for the dinner and the experience. So matchy cocktail to meet the opulence of a room, the opulence of the music and the performance. It’s happening. It has to be all symbiotic. You can’t just put out a hey, here’s a vodka soda. Enjoy that. With this very over the top, here’s the vodka soda. But I’ve aromatized it with fresh salt air that we’ve drawn from a from a sunny beach in Miami. You remember you were just that 3 or 4 hours ago, so. Right.

 

Glenn: I had I was in Vegas, and I had a vodka soda with the sweat of casino goer. Not as good. Not as good as salt. The hair of my at me, I will tell you. That’s a that’s a really interesting trend. Adrian for more. Because I’m finding in life, as we’ve explained here a lot, we move from a materialistic society to an experiential society. This kind of plays into it in a fun kind of way, because it gives you that real good. Like, I was real digestible moments, literally and figuratively that you could enjoy. Now I want to do one more thing today. Suzanne, before we wrap up, we got a list here of what Bacardi Limited says that globally, the top ten cocktails will be. This is going to be running in January. And, Suzanne, I’m thinking we maybe we should do this on Friday night. Audit as well before this list is revealed here today. But party involved in that as well. All right, so Adrian, do you want to mention some of these or would you like me to read them off and maybe you get a comment on each one of them.

 

Adrian: Please read them off and I’ll and I’ll throw.

 

Glenn: Me a comment on number ten, the dry martini cocktail. Why?

 

Adrian: Well, martinis have had a resurgence for years. And dry martini, I will say vodka or gin martinis. What I’m saying here, a tiny dash of vermouth twist or olive? Up to your preference. But this martini trend, it’s not going away. You know, I saw it, Peter, off when I was bartending years ago. In culture. Every single day. Now. So, martini, get out there and enjoy one.

 

Glenn: Anyway.

 

Suzanne: The next one is my favorite. And that’s listed number nine as gin and tonic. Why does this one stay on the list?

 

Adrian: Remember, this is a global study too. So gin and tonic throughout Europe, Spain and beyond is still a great aperitivo style cocktail. Still has its its footing here in the US, but I will say that Europe is probably pushing that trend up to number nine.

 

Glenn: And I will say number eight, vodka soda. I feel like we’re pushing that trend in the United States. And the rest of the world is like, all right, whatever.

 

Adrian: Oh, you can’t you cannot rest on a vodka soda. The great. Just ease into your moment place. Especially for those that just want a little palate cleanser. Right. They don’t. They don’t want to go down the citrus route or the or the heavy pina colada route, which we’ll get to later. So it’s going to hold firm for years.

 

Glenn: And I also feel, Adrian, it’s a good drink to have and I can do stuff for the rest of the night, but hey, if I really want to enjoy myself, I feel like this is a good daytime drink. Vodka, lemonade or lemonade?

 

Adrian: I must say, it’s had a resurgence across the US, specifically where we’re seeing and lemonade coming along a lot. So I will say that lemonade is sort of a great way of having a citrus style cocktail still with an element of sweetness, but lengthens the drink. So vodka lemonade really makes sense.

 

Glenn: Great, doc. What’s next?

 

Suzanne: Next up is going to be our spritz. You mentioned that a little earlier.

 

Speaker5: Oh, I love a spritz.

 

Adrian: You know, when you’re saying you can work on a, on a on a vodka and soda, that my afternoon tipple on the weekends is definitely a Saint Germain Spritz. You know, I think there’s a classic way of doing it of one and a half Saint Germain, two ounce prosecco, two ounce soda, mint and lime. Sometimes I get a little mixology on myself. And I love the flavor that my wife buys. Maybe accent with a little bit of fresh ginger. Like it’s very diverse cocktail. It’s going to keep going up in the trends.

 

Glenn: Adrian, I want to make it clear by work with the vodka soda. Work means video poker.

 

Adrian: I’m thinking, God, I’m thinking God work shoveling snow or something like that.

 

Glenn: Oh, no, I don’t do that. Actually, we were recording this yesterday. I shoveled not once, but twice because we were getting so much snow. I wanted to get out ahead of time. And I ache all over today, so hopefully you guys out there don’t realize how badly this old body really. Number five. And for a couple of classics. Whiskey and Coke and.

 

Adrian: Good old classics. My favorite. I will say a Bacardi and Coke is my late night favorite if I’m out and about having drank many cocktail dude during the the fruits of the labor. These parties are all close out the night with Bacardi and Coke, so. And Coke will never go away. Whiskey and rum make a lot of sense.

 

Glenn: And I gotta tell you, Adrian, next summer, here at the resort, pool club and Smokehouse, we’re going to get more Bacardi rum focused over here. Don’t know when to open this bad boy up yet. Not sure. I’m not sure. My my guests are good enough for

 

Adrian: I will say 151. Make yourself a delicious rum runner and just put a dash on there to to open it up.

 

Glenn: I all right.

 

Adrian: Number.

 

Glenn: Three. Suzanne, do you want to reveal.

 

Suzanne: A pina colada? I feel like that came out in Puerto Rico. Down in the Hilton and Caribe. And it’s a great beverage. So why is this one top three?

 

Adrian: Well, I think there’s some some nostalgia to the pina colada. And, you know, bartenders keep riffing on it. I do think with how people are traveling around looking for tropical destinations experiences, the pina colada just is that nostalgia that comes with it. So seeing it number three makes sense to me.

 

Suzanne: Now I’m going to tell you with number two I have been down to your facility in Puerto Rico and had my fair share of mojitos. And so coming in at number two. And are there any unique fun twists and takes on these, or is it just simply the traditional.

 

Speaker5: Oh, the traditional.

 

Adrian: Mojito is one of my absolute favorite cocktails. I will say I worked in a in a beautiful Cuban inspired bar in Los Angeles many moons ago and made thousands of mosquitoes in my time. I’m still not bored of making a mojito. Anyone wants to come to my home, I’ll make them the best mojito that Adrian can provide.

 

Glenn: Oh.

 

Adrian: It’s a classic. It’s so delicious that fresh mint and Bacardi rum is just a match made in heaven. This cocktail should always stay in the top five, in my opinion.

 

Glenn: And that means muddling all the ingredients and that sort of stuff. You don’t want any mixes, which is, I think, Adrian, really important with the top drink. Do you want to reveal what this is, Suzanne? Should we make some drama and flesh?

 

Speaker6: It is the good old Margarita.

 

Adrian: Who with the with the. With how popular and the surge of agave spirits across the world. This cocktail 100% makes sense. It is a blank canvas for many flavors to harmoniously play in. It is a blank canvas for doing some fun things with a different styles of rim flavors. This is such a phenomenal cocktail. I predict it’s going to stay at number one for quite some time as people love, love, love tequila.

 

Glenn: Wow. Wow. That’s a that’s pretty bold. We’re going to play this prediction back in 2030. So let’s see if Adrian’s right. So just hold your horses for the next five years or so. Adrian, this has been really awesome. What else do we need to know about Bacardi trends or anything that you want to throw out there before we wrap up? You can plug yourself.

 

Adrian: Yeah, sure. I think this is very much targeted at operators out there. I will say loud and clear, please tap into your Bacardi crew of ambassadors and beyond for education, education, education. That’s what my team is dedicated to doing and tapping into resources. Be it FIU, we have future proof. We have another platform called Free Pour Online where people can go and tap into educational resources out there. We become the best hospitality environment ever when our servers, bartenders, managers, back of house everyone is sharing in this desire to bring the best experience possible to their customers and customers specifically want beautiful stories to connect to and having a brand story, be it our brands or others, or where the beautiful food from the back of house came from is vitally important to the success of any operation. So I will always say take any education you can from any supplier possible and get out there and research and encourage your bartenders and other members of your staff to actively find it themselves, and they’ll be a better server. The tips will roll in, revenue will roll in, and it will be better for everyone.

 

Glenn: The storm’s going to roll in too, with all the wind that’s going over there as well. Adrian, thank you so much for being here. We really appreciate you.

 

Adrian: Well, thank you so much for having me. Having me. Excuse me. Can I come back next year? Let’s talk trends again.

 

Glenn: Yeah. Absolutely. I would love to do this. And we’ll talk about that other thing as well. Adrian, thank you so much, Suzanne. Thanks for bringing thanks for bringing Adrian on.

 

Suzanne: Super excited for those of you listening paying attention, I have provided a discount code for all of you as learners and listeners for the program that Adrian had mentioned, which is future proof learning about being a bartender and you’ve got a 20% discount by following our page. If not, connect out with me, and I’m happy to help you. Really, I just love listening to Adrian. He is one of the leaders on that particular program in that course, and there’s just so many great things when it comes to beverage. And I really hope that we started to elevate today, bringing beverage and food into the realm of what 2026 is going to be.

 

Glenn: We certainly did. And you guys are going to want to relisten to this because of all those great trends out there. Make sure you download the shows wherever you get your shows. Follow us on LinkedIn. Gs doctor producer Suzanne, you can find her at Suzanne Bagnara. I’m just Glen Housman. What you can do. All right everybody, thanks so much for being here. Remember, you’ve got one life. So blaze on and.

 

Suzanne: Follow.

 

Speaker6: Your passion.

 

Speaker7: See you later, everybody.