SADDLED UP SIPS FEATURE VANILLA AND COCONUT, THE TWO MOST POPULAR FLAVORS. | PHOTO COURTESY OF LOGAN’S ROADHOUSE
of the Dallas-based casual-dining chain. “The sodas are a little bit extra, just like Fridays is, and who can resist a drink that has whipped cream and sprinkles. Plus they fit into the whole nonalcoholic trend.” “There’s been a steep decline in drinking among Gen Z customers,” added Gagan Yadav, a TGI Fridays franchisee with 28 locations. She is among the “sober curious” and particularly appreciates these drinks because they aren’t as indulgent as a milkshake, “but you’re getting the fun, the sugar kick from them,” she said. The sodas start with a base of Coke, Dr Pepper or Rebel, an energy drink; all are made “dirty” with coconut cream, half-and- half or whipped cream and sell for $3.99. But Fridays’ menu suggests a complementary shot pairing for each for an extra $3. There’s Cherry Cream Cola, Strawberry SZN with sprinkles, Dr. Vibe with a gummy candy garnish and Dirty Sunshine—a blend of passionfruit cream and Red Bull. Jack Daniels, rum and vodka are the suggested boozy add-ons. The flavor profiles are classic, summery and tropical respectively. Fridays bartenders make the dirty sodas, optimizing what is in house—including the candies. They come from the kids menu, said Yadav, and the whipped cream from the
chain’s indulgent desserts. Nashville-based casual-dining chain Logan’s Roadhouse also launched its spin on dirty sodas this summer after seeing all the interest building on social media. “I have a 20-year-old son and pay a lot of attention to Instagram,” said Shannon Hall, VP of beverage innovation for SPB Hospitality, parent company to Logan’s and other brands. “I also remember the root beer floats from my childhood and how great they tasted.” Hall went into the test kitchen and made her first dirty soda, taking cues from the DIY versions on social media. “Everyone on the team who tasted it went ‘wow,’ so I was optimistic. When you take all the flavors in Coke, Dr Pepper and Sprite and all the syrups and purees you can add to them, the possibilities are endless and they speak to everybody,” she said. Logan’s is calling its four dirty sodas “Saddled Up Sips” on the premise that the original name was trademarked by Swig, she said. This label is more on-brand anyway, and the drinks reflect that. The collection includes Vanilla Coke with vanilla syrup and cream; Coco Crush with Coke, coconut syrup and cream; Strawberry Cloud with Sprite, strawberry puree, coconut syrup and cream;
and Hawaiian Bliss with Sprite, coconut syrup, pineapple juice and cream. They are priced at $4.99 and refills are $2.49. Rolling out at the same time are Bull Riders with a base of Red Bull to which coconut syrup, pineapple juice and cream are added for the Hawaiian Whip, and strawberry puree, coconut syrup and sweet cream for the Strawberry Rush. Both come with a full can of Red Bull and cost $7.49. On the beverage menu, all the drinks are accompanied by striking color photos, so even though they are not called dirty sodas, customers know exactly what they are, said Hall. “It’s a dirty soda, but Logan style.” She also did a lot of research on popular flavors and coconut and vanilla came out on top, but Hall is not stopping there. Layered foams and more flavors are in the works, always with an eye toward presentation. And she’s thinking of introducing the sodas at some of SPB’s other concepts. “I know there will be more to come because this trend is not going away,” she added. Robison is certain of that, too. “I think we’re in the middle of the story,” she said. Swig’s plan is to expand nationwide. “I do believe that Swig deserves to go everywhere, because everyone deserves that happiness in the cup,” she added.
OCTOBER 2025 RESTAURANT BUSINESS
31
Powered by FlippingBook