Selling summer: Make the most of your outdoor space

Selling summer: Make the most of your outdoor spaceSummer is here, so it’s time to gear up for warmer weather, longer days, and hopefully an increase in spending. We look at how you can captivate and engage thirsty, sun-seeking customers during the warmer months.

 

A taste of summer

As your customers celebrate the arrival of summer, lighter meals and cold options will be popular. Offer a punchy summer drinks menu that includes tasty spritzers, cocktails, flavoured ciders and long, mixed summertime serves – a sure-fire way to attract the attention of your customers and get them into the summer spirit!

When faced with a ‘limited edition’ offer, guests will be more likely to snap it up. Nobody wants to miss out, especially when there is the opportunity to try something new! Create some fun, bright drinks to put on your summer menu – from festive cocktails and flavoured iced teas, to our new favourite frosé, there is no shortage of ideas to provide something for everyone.

Frozen fun

Following its huge success in New York, the latest trend to hit Bibendum customers is frosé. It’s simple, fast and delicious – all you need is rosé wine, rosé vermouth, strawberries and a slushie machine!

Levy Restaurants UK is the sport, leisure and hospitality business of one of our major customers, Compass Group, and is the catering partner for Chelsea Football Club. When football season finishes, the Summer Garden at Stamford Bridge will open to be the first Compass account serving frosé. They may be known as ‘The Blues’, but it’s going to be a pink summer!

Share the love

Captivate and entice your guests with sharing serves. Customer marketing manager Alexandra Corcoran says, “Spritzer, sangria and cocktail jug serves, or magnums of rosé are always crowd-pleasers, while the carafe is seeing a resurgence for those wanting to try a better wine at a more approachable price point.”

 

For more summer sales inspiration from our customer marketing team see our article on silent selling. 

 

So how do you make the perfect frozé? 

 

You'll need: 

Argento Malbec Rosé

Belsazar Rosé Vermouth

Strawberries or strawberry puree

Sugar syrup

 

Method: 

Combine all ingredients in a slushie machine. Pour into a Champagne coupe when frozen and garnish with strawberries and mint.  

 

Strawberry infographic

 

Date:
30th May 2017


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