In this quick tip sheet we will focus on iced and frozen drinks for the commercial bar, bistro, coffeeshop or restaurant setting.  You might be familiar with them from Starbucks and Dunkin' Donuts mainstream.  Let's begin to think of them outside of the box and apply them to your bar or restaurant to increase sales and revenue.  Use your liquor license to increase revenue in your restaurant through frozen drinks that are sold as cocktails, desserts or drinks.  Try substituting or adding these liquors in your frozen drinks for a tasty treat:

•  Godiva Chocolate
  
• Godiva Cappucino
  
• Frangelica
• Kahlua
• Bailey's Irish Cream
• Rumpelmintz
  

Expanding your bar across the menu is the way to upsell.  Use your liquor license outside of the traditional role of cocktail or nightcap to maximize the revenue a full-bar can bring your establishment.  The best way to do this is by expanding your menu to include it in creative ways that customers might not generally experience at home or even in an entertainment setting.  This expands their experience- providing experience is what it's about in the food service industry- meeting your clients' sensory needs- from taste, to touch, to visual, to smell.  Once you have made the dining experience a multi-sensory one then you have maximized your per client tab.

This guide is written courtesy of One Fat Frog Restaurant & Commercial Equipment, specializing in frozen and iced drinks.  A leader in the used equipment industry, One Fat Frog provides equipment nationwide from New York City to Los Angeles, even shipping machines internationally.