Softly does it

With soft drinks popular all year round, make sure you offer the most in-demand thirst-quenchers and throw in a few of your own creations for max appeal

Soft drinks are a sure-fire seller whatever the weather. Offering a range of the core bestsellers that customers want along with a selection of on-trend options and new products is the way to great sales.

Tempt customers with your own creations for a point of difference.

Getting your range right needn’t be complicated with our guide and tips.

POWER UP

Demand for energy and sport drinks is huge. Customers will be looking for different flavours, tropical ones in particular, which is where sales are booming. It’s important to offer low- and no-sugar variants to encourage purchases.

ADDED BENEFITS

Premiumisation is still a key trend within soft drinks. Customers are prepared to pay more for a drink that they perceive as offering them something different or unique, such as added health benefits, or all-natural ingredients.

According to Adrian Hipkiss, Marketing Director at Boost Drinks, demand is on the rise for drinks that incorporate natural ingredients, provenance and nutritional benefits* as consumers continue to look for added health benefits from the products they choose. He suggests stocking Rio, with its blend of five fruit flavours, including exotic guava and passion fruit, and sources of vitamin C.

Top tips for making soft drinks

» Use fresh fruit, bonus points for using in-season fruit, which can also give a better result.

» Using fresh fruit naturally adds sweetness and is healthier than sugary options – honey is an unrefined sweetener and good to use too.

» Experiment with herbs for a blast of flavour, pairing them with fruit, such as basil or thyme with strawberries.

» Use crushed ice to chill and lengthen drinks.

» Add fruit and herbs to jugs of tap water.

» Make big batches and store in the fridge.

ICED COFFEE

The RTD iced coffee category is growing rapidly. Caramel, mocha, espresso and latte are four of the most popular flavours. Iced beverages continue to be a popular option for consumers as an afternoon pick-me-up or to drink on the go. As well as RTD variants offer your own versions, which can carry a premium price tag.

JUICY SALES

Fresh fruit juice is a great way for operators to maximise margins as it’s a drink that appeals throughout the day. Make your own and be creative with flavour combinations to really make your outlet stand out from the rest.

LOW AND NO

Consumers are still seeking low- and no-sugar soft drinks, so make sure you have a solid selection available across all types of drink.

H20PPORTUNITIES

Never overlook the margin opportunities of bottled water. Still, sparkling and flavoured options will make sure you have something for everyone.

Try these easy ideas

STRAWBERRY & THYME LEMONADE

Combine 200g sugar, 8 sprigs fresh thyme and 240ml water in a pan. Bring to a boil and cook, stirring occasionally, until sugar is dissolved. Cool and discard the thyme. Combine thyme syrup with around 500g strawberries, 360ml fresh lemon juice and around a litre of cold water in a large pitcher. Chill for 30 mins or up to 12 hours. Serve over ice, garnished with additional thyme and berries.

KOMBUCHA & POMEGRANATE TONIC

Halve a lime and remove a 3x2.5cm strip of zest. Place lime half in a large mug or cocktail shaker. Add 2 tsp roughly chopped unpeeled fresh ginger to mug. Muddle lime and ginger, pounding on lime to extract juice. Pour through a fine-mesh strainer into a glass, pressing to extract as much juice as possible. Fill glass halfway with ice. Add 6 tbsp raw kombucha and 2 tbsp pomegranate juice to glass; stir to combine. Top with soda to taste and garnish with the strip of lime zest.

ICED FRAPPÉ

Pour 200ml strong coffee into a blender with 50ml whole milk and two or three handfuls of ice. Add as much sugar syrup as you like, starting with a small amount. Blend until foamy and the ice is slush. Pour into a glass and add a scoop of ice cream or whipped cream. l Make sugar syrup by dissolving 300g caster sugar in 150ml water over a low heat. Leave to cool, pour into sterilised bottle and store in fridge.