When you sell products globally with the volume that Coca-Cola does, how much additional profit do they really think they can earn from restaurant-customized beverages?
Coca-Cola has partnered with the Culinary Institute of America, the nation’s preeminent culinary school, to develop specialty drinks for restaurants using Coke products and other sweet and savory ingredients, such as fruit juice, hot sauce and soda water.
I mean, restaurant-customized beverages aren’t really “scalable”, so to speak, so this is not a low-cost strategy. And I can’t see much upside. Still, I’d like to try a Pomegranate Fresca; I have been powering through the Black Cherry Fresca at home now that the weather’s toasty and humid.