There’s no harm in a little preparation, so why not think about transitioning your café menu from summer into autumn, to make sure you’re ahead of the competition. Here’s some tips:
Get a Pumpkin Spice Latte on the menu
This autumn favourite, made popular by Starbucks, appears on the menu earlier each year and always sells well. So get ahead of the trend and start selling it early.
Create a buzz
Advertise your new drinks specials, it doesn’t hurt to start creating a ‘coming soon’ buzz around your new drinks before they’re available, and it’s always a good idea to have some catchy names for your drinks.
Get creative with syrups
There are hundreds of syrups to choose from, and let’s face it most people don’t have the counter space to spare for syrups that aren’t being used. Make sure you’re getting the most out of your syrup choices by choosing flavours that can be used in a number of drinks, for example our Crème Brulee summer frappe uses Eggnog syrup, which is perfect for winter drinks.
Think about re-purposing stock
We’ve still got one summer holiday left this year and hopefully some good weather, so rather than writing off the summer drinks altogether, why not think about getting ingredients that can be used for warmer days and then repurposed for autumn/winter drinks. For example, Sweetbird smoothie mixes and frappes can be used to make Happes (hot frappes) and Soothies (hot smoothies). Check out these recipes from Sweetbird for a Pumpkin Berry Soothie and a Milk and Cookies Happe.