Consumer demand for made-to-order beverages has skyrocketed in recent years. As fast-casual and quick-serve restaurants seek to take advantage of the potential profits of specialty beverages, they’re faced with a tight labor market, high turnover, and the challenge of training new employees. In addition, they’re up against high volumes of digital orders and drive-thru traffic, as well as a growing consumer interest in customized beverage orders.
Taken together, these pandemic-era challenges place more demands on front-of-house employees and threaten to undermine speed of service, as well as the quality and consistency of beverages.
In areas such as blending equipment, build station layout, training, and measuring devices, small changes or adjustments can improve the quality and consistency of results, enabling owners and operators to capitalize on the growing thirst for made-to-order specialty beverages.
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