Tips for High Volume Service.
We have hired to many customers over the years who are serving delicious frozen cocktails in high foot traffic bars, festivals, and events, and one question often comes up:
How do we keep up with high customer demand for our frozen cocktails with our SlushBro Double Bowl Machine?
We have spoken with our customers in various industries, and below are some of the best practice tips and tricks to make sure your bar and staff can keep up with the high demand you may be experiencing and have your slush machine ready to serve drinks at all times. The last thing we want is for you to be leaving money on the table!
Please bear in mind however that you can’t speed up the natural freezing process with the machines, and if demand is crazy there is only so much that can be done.
In saying that, the below tips and approach will help keep the machines as ready as they can be at all times:
Premix and batch as much contents that you feel you will need to meet the demand of your customers for the day or event. A tip could be to purchase some plastic water drums to keep the contents in that are easy to pour out of straight into the slush machine tubs. Practically, you want these drums to be light enough for staff to lift up and pour into the machine when full.
Keep your pre-mixed batches as cold as you can without freezing solid. This will vary depending on what you have available to you at your venue.
If you are serving 1 flavour per machine (2 bowls, same flavour), the best approach is to gradually top up each bowl, and alternate which bowl you are serving from. The approach that has worked best in the past is to pour roughly 1L of drinks (8-10 drinks) from one bowl then top up that bowl with roughly 1L of your premixed batch, then begin serving out of the other bowl, repeating this process and alternating between sides. By adding in the 1L of premixed contents, it will make that bowl 'runnier' however it should only take roughly 10 minutes to be mixed in and reach the same consistency as the rest of the bowl. By that time you are approaching 1L of drinks served from the other bowl and can swap back, continuing this process throughout the day or event.
If you have multiple staff serving drinks from the machines a good tip is to implement a system that indicates which bowl they are to pour from. An indicator of some description that is easy to switch between bowls is the best bet.
Ultimately, the best way to mitigate against running out of servable frozen drinks and to keep up with demand is to have more machines available to create your drinks.
We hope this helps!