Changing the beverage game, both alcoholic and non-alcoholic.
Since the beginning of time, it seems that all restaurants cafes and bars have been limited to their drink offerings by what’s available on the RTD (ready to drink) bottled beverage market.
As a child I fondly recall the ‘slades’ truck rattling around our neighborhood delivering crates of locally bottles soft drinks. Then the big corporate’s of the world wiped these businesses out with mass production/distribution and marketing war chests the size of some nations defense budgets!
In the liquor industry things are not that much better with the bulk of Australia’s beer and wine all coming under the corporate umbrella of a few massive corporations.
Whilst the variety and choice of product out there now has grown massively a few of things haven’t changed.
*Look behind the label/brand, you will see in most cases it’s owned by the big corporations, even when it looks ‘bespoke’ or ‘craft’
*Profit margins are stagnate, and linked to the above controlling the market.
*People actually are aware and care these days. Think about the carbon foot print of that bottle of French bubbly water the next time you order…or the boutique euro beer. The cost of producing let alone shipping and distribution on our environment is massive, it’s a crime really, and really did it taste any better than local? Then there is the ‘wastage’ of the container’s, sure some of this can be recycled, but that is still not great for the environment, for starters it all has to be shipped back to a recycle center, not to mention the energy and costs to recycle.
*Sugar is quickly going down the same path as the tobacco industry, bottled soft drinks and RTD pre-mix’s are full of it, in very high amounts. Customers are looking for low sugar healthier alternatives.
How the game is changing.
1.Independent machinery that can chill/serve beverages ‘of your choice’, and importantly is not owned by the beverage supplier.
- Compact high-volume system solutions, machines that are smaller than a domestic under bench bar fridge that can dispense over 250 ltrs of chilled beverages per hour!
Water: No need to purchase any water be it still or bubbling when you can have high quality filtered local water, direct at your bar. No transport, no storage, less floor space, no packaging, no waste. No matter if you charge for your water or not, you are still in front.
Soft Drinks: Ditch the nasty sugar companies, select low sugar locally produced flavour syrups, or even better make your own! Or simply flavour with fresh fruit/s, no sugar required at all, choice of flat water or bubbling. Healthy, no freight, no transport, no storage, less floor space, no packaging, no waste. And the profit margin? MUCH higher when you make your own!
Beer: Unless you have been living in cave lately, its pretty clear to see that Australians actually do have beer taste, consumers are looking for locally brewed, interesting and different flavours, and they are a wake up to the big brands purchasing the medium craft brands to gain that market. Customers want the beer brewed down the road, by real people in real business.
The same system that do our bubbly and flat chilled water can also be used to dispense keg beers, perfect for small batch brews. The restaurant/bar /café can change flavours/brewers to any time they want, as they own the dispensing equipment they are not locked into supply contracts.
The ability to offer ‘real’ craft beers is a massive drawer card for customers, and the ticket price at the cash register is higher than commercial product.
Wine: By the Glass, what!, wine you ask? Its always going to be bottled! Nope, and I’m not talking casks either!
There are many producers now making ‘keg’ wine and these systems can dispense chilled whites, or ambient reds also, and for all the wine snobs out there, the taste through the tap for the same wine compared to the bottled version is often MUCH better! There is no oxidization occurring with half opened bottles and the slight aeration of the wine as it’s poured from the tap enhances the flavour.
Again, no freight, no transport, no storage, less floor space, no packaging, no waste. And the profit margin? MUCH higher.
Coffee: Surely not?! Yep coffee. The two big trends in coffee that are hear to stay are ‘cold brewed chilled coffee’ and ‘espresso martini’ and guess what both can be dispensed by the same system with all the advantages listed above.
Other Drinks: There are very few limitations, healthy brews such as kombucha are popular iced teas and even pre mix cocktails.
Rent: is expensive in the industry, one of the single biggest costs, just as it is also for the beverage manufacturers. They LOVE it when you store their product on your premises at your expense!
The floor space that commercial refrigeration occupies, then the back up storage in the dry store and or waste areas is insanely expensive, and that without adding up the massive electricity bill of that ‘free fridge or two’ (THOUSANDS of $$$ per year).
‘It’s a no brainer if you own a cafe, restaurant or any business that serves beverages in any sort of decent volume you really need to be looking at these systems’, beverage are possible the most profitable part of your operation, and if done correctly can be even more profitable.
I have worked with customers that implemented these system into their operations, and confidently tell me every time , ‘best thing we ever did’ even ‘now we are making good profit’!
Learn more about these systems here. http://vestalwater.com/