The Pe r fect Serve Specs

According To Bartenders

SIMPLE & DELIVERABLE

Not requiring anything out of the ordinary but with a distinctive touch that everyone will remember like Hendrick's cucumber garnish, fun and unusual, or the orange hue of the Aperol Spritz recognizable by every client in the room, and a sign of warm weather and “Better times” (even if the rain was pouring outside). Every bartender has experienced these moments where, after serving the first one, another 12 were ordered by other tables within minutes.

Hammer That Usp

Hendricks has dedicated every ounce of imagination, creativity, and resources to this goal. ` from education and experiential platform to all of their marketing communication, cucumber is king, and there is now a National cucumber day. A quirky and engaging identity can go hand-in-hand with an elevated experience.

Not The Usual Pos Own A

That Serves Your Serve

Aperol has taken ownership of every occasion that could be linked to the serve, every rooftop and terrace, every spring awakening, and every friend’s gathering. Aperol leveraged its cultural elevation of APERITIVO and engraved it in bartenders' and consumers' minds.

Stay Focused

Both Hendricks and Aperol have a common element; they both spent YEARS working on this only serve and NOTHING else in all of their communication with the consumer and while allowing the trade to have fun with the brand, simply ensure the consumer request would always be satisfied in venues, a slice of cucumber, a bit of prosecco and an orange slice.

They have managed to retain the bartender's excitement through ingenious POS tied to their universe, so satisfying that giving a slice of cucumber to a guest was never too much of a bother, as the brand was “COOL”, so “I can do this much”.

A balance between branding and perfect integration in a bar is key. T he counter -example is the Bombay Sapphire coppa glass. The consumers like it, but most of the premium venues are avoiding it: Over-branded, too clunky, and taking away the personality of the venue. POS that bars want to use are the ones you want to steal.