We use cookies to provide you with a better service. Carry on browsing if you're happy with this, or find out more by viewing our Cookie Policy.

By using this site, you are agreeing to this use of cookies. If you have cookies disabled, some areas of this website may not behave as expected.

Dismiss this message
continue to verde coffee shop
freephone:
0800 980 6009
Search
continue to verde coffee shop

Every year there is outrage at how early autumn and winter products are brought out, and it does seem to be creeping closer to August each year. For instance, it’s rumoured Starbucks will be bringing their Pumpkin Spice Latte back at the end of August this year (an event soon to take over from the meteorological calendar as the official start of autumn). There has, of course, been much outrage, but then surely the reason Starbucks are doing this is because they have an idea it will sell? So perhaps it isn’t such a bad idea for coffee businesses to follow?


There’s no harm in a little preparation, so why not think about transitioning your café menu from summer into autumn, to make sure you’re ahead of the competition. Here’s some tips:


Pumpkin_Spice_syrup_latte_400.jpg

If you can’t beat them…

Get a Pumpkin Spice Latte on the menu, possibly by the end of August.


Create a buzz

Advertise your new drinks specials, it doesn’t hurt to start creating a ‘coming soon’ buzz around your new drinks before they’re available, and it’s always a good idea to have some catchy names for your drinks, to help with this we’ll be sending out our autumn drinks recipes in the next few weeks.


Get creative with syrups

There are hundreds of syrups to choose from, and let’s face it most people don’t have the counter space to spare for syrups that aren’t being used. Make sure you’re getting the most out of your syrup choices by choosing flavours that can be used in a number of drinks, for example our Crème Brulee summer frappe uses Eggnog syrup, which is perfect for winter drinks.


Think about repurposing stock

We’ve still got one summer holiday left this year and hopefully some good weather, so rather than writing off the summer drinks altogether, why not think about getting ingredients that can be used for warmer days and then repurposed for autumn/winter drinks. For example, Sweetbird smoothie mixes and frappes can be used to make Happes (hot frappes) and Soothies (hot smoothies). Check out these recipes from Sweetbird for a Pumpkin Berry Soothie and a Milk and Cookies Happe.


Last Post
Next Post
Related Posts

Back to blog homepage


0800 980 6009