Since they’re not sealed from the outside world, the bowls also have to be emptied and cleaned out every day to keep them sanitary. Since the ingredients are mixed and frozen in an unpressurized open-bowl tank and none of the process is automated, they have to be mixed manually in the right quantities when they’re added. Slush and granita machines require more hands-on daily upkeep.
After that, a certified technician will have to shut down the machine once a year to do some routine preventative maintenance that will keep everything running smoothly, and then sanitize the inside again.
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Just keep your syrups and CO2 filled and the exterior sanitized, and you’re good to go for a full year. They ship from the factory sanitized and ready to use when they arrive. In restaurants and other places where drink machines aren’t self serve and are hidden from view or located in places that can’t be seen by everyone, they can also be promoted by including them in menus and on table cards, or by having servers recommend them as daily specials to customers when taking orders.įrozen carbonated beverage machines are the easiest frozen machines to maintain. For example, frozen carbonated drink machines are often placed right next to traditional soda maker machines, while frozen coffee drinks are put with the hot coffee. When they’re being positioned as alternatives to other drinks, it’s helpful to put like items together. It’s common for machines to be visible from the entrance of a convenience store where eyes can naturally land on the colorful products and the eye-catching signage and brightly colored cups that accompany them. Once your frozen drink maker machines are installed, you can promote your drink program using exterior signage on your doors and windows, in-store signage on walls, table cards, and at the point of sale, and by putting your frozen machine in the right place to naturally draw attention and foot traffic to it.
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How to Drive Attention or Foot Traffic to Your Frozen Drink Machines When they do, their bright colors and novelty make it easy to catch their eyes and invite them over to get one for themselves. Since you’re serving something in a novel form that customers can't easily make at home or buy in stores, they’ll also pay a premium for that experience.įrozen drinks are comprised of very simple ingredients - various combinations of water, syrup, product mix, and/or CO2 - which makes it easy to keep them fully loaded and ready for whenever your customers stop in. The boost frozen drinks provide to the bottom line is also welcome news: Frozen drinks can give you 20% greater margins than fountain drinks that use more water, and double what you'd earn from a canned beverage. That’s welcome news for many convenience stores and restaurants where so many other factors, like health consciousness, fluctuating food or fuel prices, and complex sanitation routines are daily points of concern. A Steady, Profitable, and Growing Drink Categoryįrozen beverages have remained a steady and growing source of profitability, while the machines that dispense them have evolved to become more efficient and require far less hands-on maintenance to keep them running day to day.
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