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Advertorial
Time for a menu

seasonal switch?

As the nights draw in and days get
shorter there is no better time to
create a cosy atmosphere for
customers and update menus to
reflect the change.

Hot chocolates are the go-to for many

menus, yet the humble mocha is often
overlooked! They can be a great
introduction to coffee for people who
aren’t already fans and can have
flavour added with Sweetbird syrups.

Sweetbird Frappé with steamed milk
makes comforting Happés™

Remember - Sell

drinks, not syrup

Be sure to clearly promote the new
seasonal specials – there is nothing
as uninspiring as ‘add a shot of syrup
Sweetbird smoothies with hot water
instead of ice make warming fruit for 50p’ at the bottom of a menu
Soothies © board, and some dusty syrup bottles
on the back shelf! Instead sell the
Go for nut and berry flavours that whole drink whether it’s a Spiced Hot
emphasise the notes in your coffee Chocolate, with two pumps of
and chocolates. Menu updates can Sweetbird Chai syrup, or a Mince Pie
easily be made without investing in lots Mocha.

of new products. Sweetbird Smoothies
with hot water instead of ice make Customers respond better when the
warming fruit Soothies™ whilst half a drinks are created already, many SEPTEMBER/OCTOBER. 2024 | ISSUE 38
scoop of Sweeetbird Frappé powder don’t even know it’s the syrup that’s
with steamed milk makes comforting adding the flavour to their favourite
Happés™. serving.
Updating menus to reflect changes

Sweetbird is created by Beyond the Bean

www.beveragestandardsassociation.co.uk