Bring back the blender! Words I never thought I would ever say. As a bartender, I hated making blender drinks but now I think they serve a bigger purpose.
The day has come when a blender now has a real purpose behind the bar; it is no longer just for making Pina Coladas and slushy cocktails.
The blender is finding its way into many people’s homes as society strives to become healthier while still keeping up with this fast-paced life we lead.
Golfers are no different. In fact, they are trying to still keep up with the above mentioned while trying to fit in the game that they love. Golfers are looking for drinks that are healthy and that can replace nutrients they either are going to need to get them through a round, or need to be replaced after the round is over.
For the past decade or so golfers have reached for pre-packaged products that most clubs have readily available, and for which golfers are willing to pay a premium. Unfortunately, all these pre-packaged drinks from the large manufacturers are missing the mark. The sugar-water drinks they are putting on the market with “healthy” names or claims are no longer fooling the majority of consumers.
People are looking for something that is truly healthy, that will help them get through the day or the round feeling good, and they are willing to pay for it. So, here is your opportunity to show your members or guests that you are willing to go that extra mile to provide them with products they want, while helping your bottom line stay healthy too.
The great thing about investing in this endeavour is that with all the juice bars and smoothie shops popping up it has already been proven that this is something that consumers want. So start small and grow your offerings as your guests provide feedback as to what they are looking for.
The key to doing this is going to be looking at the base ingredients. Now, we have all heard of the powers of coconut, so why not start with coconut water. On its own it is not the greatest but let’s use that as the healthy base and add some interest with great tasting fruits.
Don’t like coconut water? Well, how about, maple or cactus water, or even birch sap? These bases contain antioxidants and amino acids, among other health boosting properties, and are starting to earn the label of superfoods.
Although some of these are still hard to get, they will soon be readily available as the demand continues to increase. Pick one or two of these bases and combine with a couple of different options of fruits, and make some small batches to offer to your guests so you are not doing them to order.
The key to your success will be keeping it simple in the beginning and growing with the demand.
