Use Of Kombucha In Indian Restro-Bars: A Mixed-Method Study

Abstract

A non-alcoholic, functional beverage that is becoming more and more well-liked worldwide is kombucha, a fermented tea beverage that is high in organic acids, B vitamins, and a diverse community of bacteria and yeasts. While preserving beverage innovation and economic margins, Indian restro-bars are experimenting with alternative beverage products to cater to health-conscious and sober-curious customers. This study examines the potential of kombucha in Indian restro-bars, outline a mixed-methods investigation and pilot sensory/microbiological methodology to assess viability, and provide illustrative pilot data to show how the findings of such a study could be reported. Sensory acceptance, shelf life, safety (chemical and microbiological), supply and logistics, regulatory compliance, and menu integration tactics are important factors. Practical suggestions for restro-bar owners, beverage managers, and legislators are included in the article's conclusion.