The dog days of summer have arrived here in Philadelphia, and everyone at PJP is doing our best to keep the oppressive North East humidity at bay. We don’t know about you, but one of our favorite ways to stay cool is with delicious frozen cocktails.
No doubt we’re not the only one’s thinking this way. No doubt many of your customers would love to take advantage of a delicious frozen drink menu on a particularly hot and humid evening. Since we’re in the business of making sure that all of our customers are getting the most out of their menu, we’ve assembled a few tips to help you serve the best frozen drinks possible.
Use Real Fruit
A great way to enhance your customer’s experience is to use a real fruit component in your frozen drinks. Not only does this make your drinks taste great, but it’s also a great advertising tool that you can use to sell the drinks to your customers. They’ll be more than willing to pay a little extra for a strawberry daiquiri made with real strawberries.
But buying all of that fresh fruit can get costly… so how to keep your costs down? Easy! Simply freeze any fruit that you would normally be about to throw away due to spoilage. This preserves it and since it’s being used in a frozen cocktail anyway, it will still be an effective way to add flavor!
Use the Right Blender
When you’re producing mixed drinks at a high rate, you’re going to need a blender that can handle the workload. That’s where Waring Blenders come in. The Waring MX1000XTX X-Treme Blender is the perfect choice for a bar that will be serving 75+ frozen drinks per night. It’s large 48 oz container allows you to mix several drinks at once, and with it’s 3.5 horsepower motor, it has the power to crush up ice perfectly in seconds. With a blender like this, your bartender’s efficiency will not be bogged down when a customer orders a complicated frozen drink, allowing them to serve more drinks in the same amount of time, reducing your labor costs and making you more money in the process.
The Power of Presentation
We talk about presentation a lot on this blog, but it’s an important business strategy for any restaurant. Sometimes the only difference between a $5 margarita and $15 margarita is the bar you’ve ordered it at and the glass it’s served in. By using the right presentation techniques you can easily start charging more for your frozen cocktails without your customers ever batting an eye. Serving your Pina Colada in a normal pint glass isn’t going to make it visually appealing, but serving it in a Poco Grande glass will make it look incredible, and your customers will be that much more willing to spend on it.
Frozen drinks may seem like a hassle you don’t want to have to deal with, but it can also be an incredibly easy way to make more money at your bar. Just use these simple tips, and before you know it your outdoor seating area will look like a tropical paradise.