Ripples on CNN during New Year’s Eve Special

Donie O’Sullivan surprised Andy Cohen and Anderson Cooper, who were hosting CNN’s NYC NYE special, with personalized Guinness Pints. She was on assignment in West Village. We’ve printed two heads on two creamy Guinness heads.

The expert then taught him how to pour the perfect pint.

The hosts were amazed. Andy Cohen, co-host, said: “Oh my god, we are on foam!” Anderson Cooper also tried Guinness for the first time live on air. He liked it. It’s not like beer.

Experts say that at least 3,000,000 people watched CNN’s special coverage to ring in the New Year. We are still waiting for official numbers. With an additional 24.5 views (and counting) on Donie’s Instagram and 152.3k views for his tweet, this is not a bad way to start the new year.

  • The Adaptogens. Adaptogenic plants and fungi, such as Tulsi, Ashwagandha (Holy Basil), Rhodiola (Ginseng), Maca (Rosemary), and Reishi (Lion’s Mane), have been used by humans for thousands of years to promote a strong immune system and support stress, hormonal balance, and energy metabolism. By 2022, adaptogens will be used in a wider range of food products and beverages. According to a leading manufacturer of adaptogenic effects on the US market, “… local baristas are the perfect launchpad. We’re not too far from the lion’s mane latte.
  • Pre- and probioticsThe naturally occurring prebiotic fibers in fermented food are known to increase the probiotic bacteria. Together, these two factors support gut health and immunity. Pre- and probiotics are getting a lot of attention from the booming (and health-focused!) Ready-To-Drink industry. According to Grand View Research, the global market for probiotic drinks reached 13.65 billion dollars in 2019. The CAGR between 2020 and 2027 was 6.1%. Prebiotics are expected to reach 9.5 billion dollars by 2027.

What can we learn? The functional food trend has been gaining ground for several years. As pandemic fears subside, the appeal of immune-boosting ingredients will diminish. However, the trend towards including superfoods for their health benefits is still growing.


As much as the food, restaurant branding is about customer experiences. Restaurant goers today expect these experiences to be engaging and entertaining and tailored to their individual needs and preferences. Even when ordering takeout.

  • Digital journeys and menus. Streamlining isn’t the only trend that affects menus. The digital customer journey, starting with online menus, is evolving to provide more customization and personalization options. The food and beverage trends for 2022 are part of a larger shift to rethinking the experience on the go as takeout orders made possible by digital channels continue to grow. Restaurants must infuse their branding into experiences that take place off-premise, as more people are eating at home and on the move. Examples include QR codes that link to restaurant playlists and ready-to-assemble kits for cooking.
  • The dining experience is a special one. Restaurants are under pressure to stand out. You can expect to see more elaborate patios and private dining, chef collaborations, and hyper-local food, as well as an emphasis on sensory experiences that go beyond the palate.
  • Automation will be here soon: Restaurants and even customers are becoming more open to automation. In the U.S., 50% of operators intend to incorporate automation technology before 2025. White Castle, McDonald’s, and Chick-fil-A, among other high-profile chains, are testing a variety of new ideas, from robotic food assembly to automated drive-thru orders.

What can we learn? The rapid evolution of digital integrations makes it easier for restaurants than ever to deliver positive brand experiences using every touchpoint in order to drive meaningful and personalized connections.

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