Tags:

Three Smoothie packages from First Choice Coffee

Wednesday 29 July 2009 07:08
Smoothies

Smoothies have become a popular summer alternative to coffee and operators can increase revenue by tapping into customer demand for chilled, blended drinks in the summer.

First Choice Coffee has launched three packages designed to make summer drinks easy for operators, whatever the size of the unit and the staff's level of experience.

Fruit Recruits are aimed at small operators wanting to introduce a cold drinks offer. The package includes two bases - Caffè Frappe and Mango Smoothie - and a range of syrups to make four of the most popular chilled drinks: Caffè Frappe, Hazelnut Frappe, Vanilla Caffè Frappe and Mango Smoothie.

Chill Sergeant is the next step up and includes a larger selection of smoothie bases and some more unusual syrups such as mint for producing up to seven chilled drinks including a Mocha & Raspberry Frappe and a Wildberry Smoothie.

Major Mixer, the most comprehensive package, includes an extended range of smoothie bases for using with syrups to make a total of 12 drinks, ranging from Sticky Toffee Frappe to fruit-based concoctions such as a Peaches & Cream Smoothie.

The smoothie ingredients are made with freshly crushed fruit purèe and include green tea which boosts the antioxidant level of each drink.

Manufactured by Sweetbird, the syrups are the only ones on the market approved by the Vegetarian Society and they contain no genetically modified organisms or artificial flavourings.

Each package includes biodegradable cups, lids and straws, a range of PoS material and the option to either lease or buy the latest Blendtec blender.

Full staff training is also provided and First Choice works with each operator on an individual basis to set pricing at a level that will help them maximise their profit margins.

To buy it, call
First Choice Coffee
01908 275520

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here