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BLENDING IN

The heart of a successful Margarita or Daiquiri program is in the blender. Whirrrr!

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02/08/2007

by: The Staff

If customers are warming up to the idea of blended drinks, it may be time to cool their thirst by adding more of them to the beverage menu.


Todd Griffith, a representative for SaniServe Manufacturing Corporation and a foodservice industry consultant, finds that blended drinks hold a magical spell over customers, who are more than willing to purchase Daiquiris and smoothies that cost the same or more than a premium cocktail.




At Fat Tuesdays 50 % of sales come from innovative blender drinks like the Cajun Eggnog Daiquiri and the 7&7 Daiquiri.


“Who would have ever known that you could sell a 12-ounce frozen cocktail costing only 40 cents for $5 a glass!” Griffin said. “A strange thing happens when you freeze a cocktail — you can charge more. The value perception of the drink increases dramatically.”


Restaurateurs and bar managers have caught on to the money-making opportunities in blended drinks, and it can work as an addition to the beverage menu or as the feature beverage.


Margaritas, Pi

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Last modified: 02/08/2007

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