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Sonic introduces new soda lineSonic introduces new soda line

Splash Hand-Crafted Sodas have fewer calories, are less sweet than conventional sodas

Bret Thorn, Senior Food Editor

October 30, 2014

2 Min Read
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Sonic Drive-In has expanded its already extensive beverage menu with the introduction of lower-calorie, less-sweet sodas.

The new Splash Hand-Crafted Sodas were introduced systemwide Monday in five flavors: Peach, Raspberry, Blackberry-Pineapple, Sunshine Berry (strawberries, peach and lemon), and Hawaiian Wave (mango, pineapple and lime).

The drinks are made by adding flavorings that Sonic already carries to carbonated water, and have between zero and 50 calories per 8-ounce serving. The Sunshine Berry and Hawaiian Wave flavors also contain pieces of strawberry and pineapple, respectively.

“It’s kind of fun,” Sonic spokesman Patrick Lenow said. “They’re sized so they come through the straw. And operationally there are no new SKUs that we had to bring in, just some reformulation using existing flavorings.”

He said the new drinks were added in response to customer demand for drinks that were lighter, fresher and lower in calories, as well as to what Sonic has observed “in general in the marketplace.”

“Starbucks has a line of sodas on the lighter side, we’re seeing from Pepsi and Coke what they’re calling ‘hand-crafted’ sodas, and for a [quick service restaurant like Sonic] to go to a product like this says that it’s more than a fad. It’s a trend,” Lenow said.

Starbucks introduced its Fizzio soda line this summer, carbonated in-house and containing around 100 calories per 16-ounce serving.

“It’s no secret that carbonated soft drinks are struggling, and all the beverage makers are finding ways to combat that,” Lenow added, noting that even Sonic, which markets itself as the “Ultimate Drink Stop,” and claims, with its assorted syrups, purées and other flavorings, to offer 1,392,085 different fountain drink and slush combinations, has “seen some softness” in soft drink sales.

Over the past year of testing the Splash drinks in various markets, Lenow said the company found that sales of the new drinks were largely incremental, rather than cannibalizing other drink sales.

The sodas are priced the same as other Sonic soft drinks, which vary by location, except during the chain’s 2 p.m. to 4 p.m. “happy hour,” and in the mornings before 10 a.m., when all large drinks are 99 cents.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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