frappes...smoothies...blended drinks...which are the best? - Barista Exchange2024-03-29T13:35:22Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:174081?commentId=1688216%3AComment%3A1506444&x=1&feed=yes&xn_auth=noI like what a lot of you had…tag:www.baristaexchange.com,2014-02-07:1688216:Comment:15064442014-02-07T16:03:10.883ZLevi Andersenhttps://www.baristaexchange.com/profile/LeviAndersen
<p>I like what a lot of you had to share. But I did not hear anyone who has sat down and tried more than 3 different brands/sources/methods to see what worked for them. I hope that isn't what's really going on, I hope that people are trying everything you can. How else did Single Origin espresso become a thing? Assume nothing.</p>
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<p>I sold 3 blended drinks at my drive-thru.<br></br><br></br>One was hand crafted with frozen strawberries, frozen aged bananas, I used Dandy-Blend instead of…</p>
<p>I like what a lot of you had to share. But I did not hear anyone who has sat down and tried more than 3 different brands/sources/methods to see what worked for them. I hope that isn't what's really going on, I hope that people are trying everything you can. How else did Single Origin espresso become a thing? Assume nothing.</p>
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<p>I sold 3 blended drinks at my drive-thru.<br/><br/>One was hand crafted with frozen strawberries, frozen aged bananas, I used Dandy-Blend instead of adding chocolate or espresso because it probided a great bitter backdrop, a scoop of protein, and of course peanut butter. They were more than amazing. I had a dedicated pitcher because of the real peanut butter I was using (allergen concerns).</p>
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<p>I also used Jet smoothies and Big Train frappes. Because people ordered them. And they liked them. And the came back. And they paid money. And that kept me just above starving.</p>
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<p>You find your balance. This is how I rolled and kept my doors open, it worked for me is all I can say.</p>
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<p>Also remember - Ice shape/density.... and what blender and setting you are using. Are your blades even sharp still? Do they need to be sharp? Boy... I think we still have a lot to learn about blending in general.</p> One more note; many of the po…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8060592010-03-20T20:44:27.923ZLee Ann Jefferhttps://www.baristaexchange.com/profile/LeeAnnJeffer
One more note; many of the powder mixes have hydrogenated oils, corn syrups, etc. that people don't want anymore. Another good selling point on building your own drink.
One more note; many of the powder mixes have hydrogenated oils, corn syrups, etc. that people don't want anymore. Another good selling point on building your own drink. Stay away from powder mixes i…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8060562010-03-20T20:43:27.060ZLee Ann Jefferhttps://www.baristaexchange.com/profile/LeeAnnJeffer
Stay away from powder mixes if you can. Pull your own shots, add your own flavors then add base (we use ice cream base) then blend. You can easily post a listing of your flavors and suggested combinations. People will appreciate fresh espresso vs powder and it's a great marketing point that you build your drinks to suit the customer. Smoothies: we use Jet Tea and are pleased with the result.
Stay away from powder mixes if you can. Pull your own shots, add your own flavors then add base (we use ice cream base) then blend. You can easily post a listing of your flavors and suggested combinations. People will appreciate fresh espresso vs powder and it's a great marketing point that you build your drinks to suit the customer. Smoothies: we use Jet Tea and are pleased with the result. I am not a shop owner but fro…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8059022010-03-20T18:53:24.094ZRobert Bedwellhttps://www.baristaexchange.com/xn/detail/u_1ca7r6cnvnuck
I am not a shop owner but from my observation I would take a look at serving gelato. It appeals to the entire family and not just coffee drinkers. The profit structure has got to be very high with the cost of a cup from $3-$5. I know one shop that opened 6 months ago and it is busy all day long serving gelato and it's winter.<br />
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Search it out.
I am not a shop owner but from my observation I would take a look at serving gelato. It appeals to the entire family and not just coffee drinkers. The profit structure has got to be very high with the cost of a cup from $3-$5. I know one shop that opened 6 months ago and it is busy all day long serving gelato and it's winter.<br />
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Search it out. We use Jet Tea for our smooth…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8057032010-03-20T17:08:49.142ZJanicehttps://www.baristaexchange.com/profile/Janice
We use Jet Tea for our smoothies at Roots.<br />
We just started using big train frappes, adding them to a milk/toddy base. Customers have loved them so far.
We use Jet Tea for our smoothies at Roots.<br />
We just started using big train frappes, adding them to a milk/toddy base. Customers have loved them so far. Ricky-
I am so glad I read y…tag:www.baristaexchange.com,2010-03-18:1688216:Comment:8040432010-03-18T05:50:12.888ZBridget M Woodhttps://www.baristaexchange.com/profile/BridgetMWood
Ricky-<br />
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I am so glad I read your post. I am opening a stand soon and found myself automatically deciding on Big Train- but the reality of it is- The BEST blended coffee drink I have ever had was an ice cream based drink with a shot of espresso (or two depending on the day). Thinking about it- we already are paying for all of the flavored syrups- why pay for over priced powders.<br />
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MMmm.. All I can think about is a creamy mocha shake.... and this is what I want my customers thinking, too... and…
Ricky-<br />
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I am so glad I read your post. I am opening a stand soon and found myself automatically deciding on Big Train- but the reality of it is- The BEST blended coffee drink I have ever had was an ice cream based drink with a shot of espresso (or two depending on the day). Thinking about it- we already are paying for all of the flavored syrups- why pay for over priced powders.<br />
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MMmm.. All I can think about is a creamy mocha shake.... and this is what I want my customers thinking, too... and none of my competition offers these..<br />
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Thanks for your post!<br />
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<cite>Ricky Sutton said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:174081?id=1688216%3ATopic%3A174081&page=2#1688216Comment779355"><div>While i understand the model of not over-diversifying, i whole heartedly disagree with the nay-sayers here.<br/> <br/>
For instance, we have blenders and we are very much a coffee focused establishment. We also use the best ice cream in the state. I will proudly pull you a fantastic shot of espresso from what is acclaimed as being one of the best coffee roasters in the country, then i will drop that shot in the blender with some vanilla ice cream and turn it on. Your mind will be blown out the side of your head by the results.<br/>
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It's not about what drinks you offer. It's about offering the finest possible quality version of what you offer.<br/>
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What's wrong with a smoothie made from freshly delivered fruit from a local farmer? What's wrong with a shake made from the finest creamery's product? Don't do it if this isn't possible, but if it is possible... you will be unparalleled.<br/>
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Another option is using the same lower quality crap that everyone else does, and raking in the money from the demographic that loves it.</div>
</blockquote> Thanks for all the input. It…tag:www.baristaexchange.com,2010-02-18:1688216:Comment:7807672010-02-18T17:13:50.844ZMark Twain Ice & Coalhttps://www.baristaexchange.com/profile/cpick
Thanks for all the input. It has been a year now that we've been open and I have to say that what has worked for us is using real fruit in smoothies with natural yogurt and two shots of espresso with vanilla ice cream for the frapps. Being willing to be open to creating our own solutions has really helped us and although we have some of the best coffee in the region we also make some mean panini sandwiches and we serve ice cream...give the people what they want...we serve great coffee but we…
Thanks for all the input. It has been a year now that we've been open and I have to say that what has worked for us is using real fruit in smoothies with natural yogurt and two shots of espresso with vanilla ice cream for the frapps. Being willing to be open to creating our own solutions has really helped us and although we have some of the best coffee in the region we also make some mean panini sandwiches and we serve ice cream...give the people what they want...we serve great coffee but we also have root beer floats. Thanks all.<br />
Ice n Coal If you are looking for a simp…tag:www.baristaexchange.com,2010-02-18:1688216:Comment:7806542010-02-18T15:38:53.181ZMatt Millettohttps://www.baristaexchange.com/profile/mattmilletto
If you are looking for a simple and quality smoothie offering for your coffee bar, I would recommend also checking out <a href="http://heysweetbird.com" target="_blank">Sweetbird Smoothies</a>. They offer simple flavors that are very good, and modern packaging. They are pretty new to the coffee market here in the US, but are spreading the word well. Also, they are a big supporter of Barista Exchange and recently hired on the beloved Anastasia Chovan.<br />
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- Matt
If you are looking for a simple and quality smoothie offering for your coffee bar, I would recommend also checking out <a href="http://heysweetbird.com" target="_blank">Sweetbird Smoothies</a>. They offer simple flavors that are very good, and modern packaging. They are pretty new to the coffee market here in the US, but are spreading the word well. Also, they are a big supporter of Barista Exchange and recently hired on the beloved Anastasia Chovan.<br />
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- Matt If the blended, iced, etc. is…tag:www.baristaexchange.com,2010-02-18:1688216:Comment:7804522010-02-18T08:03:07.784ZJohn Phttps://www.baristaexchange.com/profile/JohnP49
If the blended, iced, etc. is a great solution, then why not open an additional business?<br />
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Having a great strategy for business is necessary, but let the strategy grow your sales, don't let sales grow your strategy. Making business decisions based on "customers through the door" and "sales" has never appealed to me. Blended drinks may be a great decision.... but for another business. If you are not already doing them, there is no reason to add. Eroding your core is never a good solution.…
If the blended, iced, etc. is a great solution, then why not open an additional business?<br />
<br />
Having a great strategy for business is necessary, but let the strategy grow your sales, don't let sales grow your strategy. Making business decisions based on "customers through the door" and "sales" has never appealed to me. Blended drinks may be a great decision.... but for another business. If you are not already doing them, there is no reason to add. Eroding your core is never a good solution. Decisions should be thought about long term, not as a short term cash grab or revenue creator.<br />
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When adding/changing an element of your business, ask yourself:<br />
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What is the core of my business?<br />
Does this decision build my core or erode my core?<br />
Does this decision narrow my focus or blur my vision?<br />
Does this decision help or hurt my positioning in the market?<br />
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The right decisions in business are like those in other aspects of life, sometimes the easiest path is not the best one.<br />
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My 2 cents.... and 98 more will get you a dollar.<br />
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<cite>Mike Adams said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:174081?id=1688216%3ATopic%3A174081&page=2#1688216Comment780039"><div><cite>John P said:</cite><blockquote cite="http://wAww.baristaexchange.com//forum/topics/1688216:Topic:174081?id=1688216%3ATopic%3A174081&page=2#1688216Comment779247"><div>RE: Blended drinks.<br/> <br/> A. Don't do it.
B. Refer to "A"<br />
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In a time when new businesses are struggling, you need to differentiate yourself. You can go ANYwhere and get a blended drink, but the number of places that focus on coffee/espresso is still relatively small in most every community. The "Starbucks" style model has lead many to failure. Offer something different. Offer quality, and focus on your coffee.<br />
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Build a business that dictates your customer base, rather than building a business where you let the customer base dictate you.</div>
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This might be a great solution for your business, John. If you can offer just quality coffee drinks and you're happy with your sales levels, then more power to you. However, I find that most retailers need to offer more to bring more people in the door. Just coffee is almost never enough.<br />
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I wholeheartedly agree with your point that differentiation is critical. When used correctly, many of the blended drink bases can be adapted, modified and tweaked to make them your own. Offering these drinks can help turn people on to your great coffee that would have never set foot inside had it not been for a Dr. Smoothie they picked up after a visit to the gym.</div>
</blockquote> You know, I've been playing a…tag:www.baristaexchange.com,2010-02-18:1688216:Comment:7804102010-02-18T06:41:35.375ZTommyhttps://www.baristaexchange.com/profile/Tommy
You know, I've been playing around with fruits & coffee, and summer is near for ice drinks. I love Mango & Coffee, so this past week I created a simple drink: Ice-Mango Macchiato: Awesome taste: double espressos, crush ice blended with fresh mango, (2 pumps of caramels as base for the double espresso shots (will change out caramel flavor on my next trial) but right now it works well) and 1 inch of milk foam, and another spoon of ice on the bottom of the cup)!! This tastes delicious!!!…
You know, I've been playing around with fruits & coffee, and summer is near for ice drinks. I love Mango & Coffee, so this past week I created a simple drink: Ice-Mango Macchiato: Awesome taste: double espressos, crush ice blended with fresh mango, (2 pumps of caramels as base for the double espresso shots (will change out caramel flavor on my next trial) but right now it works well) and 1 inch of milk foam, and another spoon of ice on the bottom of the cup)!! This tastes delicious!!! yet not to sweet, mango is not overpowering and you can taste the smoothness of the espressos. Try it out!!1