Today milk is the second most popular beverage in America and number one in homes, according to Milk PEP. Indeed, it seems milk is everywhere, featured on television and in magazines and filling the shelves in convenience stores and supermarkets. There are even single-serve milk vending machines. But there is one place where milk remains conspicuously absent : restaurants.
Sure, there have been a few isolated incidents, but for the most part, milk’s place in foodservice has been in crates in the back of the kitchen. Kurt Graetzer, CEO of Milk PEP, says that while milk is present in 97 percent of restaurants, it only represents a 5 percent volume share of all beverage sales. But how could this be, one might ask.