Simple, real ingredients and flavor craftsmanship are Torani traditions, and their newest beverage innovation highlights both with a taste that’s simply amazing. Torani Chai Concentrate is perfectly balanced for a smoother, richer and tastier chai experience.
To help you explore this chai alternative, Torani and Stockton Graham & Co. are offering complimentary one-week chai tastings at your business. We will provide a case of Torani Chai Concentrate, Torani sample cups, recipes and point-of-sale for your store. If you pick up products locally, you can also ask your Customer Care Associate to sample the chai at our facilities.
In the language of Hindi, chai is a word that simply means “tea.” (So when you put chai on your menu, there’s no need to follow the word Chai with the word Tea.) Today, however, chai has come to represent what traditional Indian cultures would call Chai Masala: a milky sweet, rich tea that is infused with seven aromatic spices. These spices are cinnamon, ginger, cardamom, nutmeg, allspice, cloves and black pepper.
As more chains are putting chai on their menus and retail shelf offerings keep expanding, chai flavors have become more abundant. You’ll see everything from vanilla and caramel chai to all types of spicy chai. Most spicy chai teas, for instance, also include cayenne or small amounts of Tezpur chili pepper from India, which has been recognized as the hottest pepper in the world—even hotter than Mexico’s Red Savina Habanero.
Torani Chai Concentrate: A perfectly balanced chai
Before launching its new Torani Chai Concentrate, Torani did extensive research into the flavor preferences of Americans. Their goal was to create a perfectly balanced chai where milk, spice, sweetness and tea each complemented each other and no component outweigh the other.
Torani Chai Concentrate is available in two flavors:
Traditional: A mellow, well-rounded blend of ground spices paired with honey, cane sugar and organic black tea.
Spicy: A lively chai with a bit more kick that highlights the ginger and cinnamon components of the seven traditional chai spices.
Whether traditional or spicy, Torani Chai Concentrate is a well-rounded and balanced combination that exudes spice notes that creates a bold experience without overpowering the rich flavor of the tea. The tea is kept fresh in a shelf-stable 32oz Tetra-Pak® and shipped six packs per carton.
What’s more, Torani Chai Concentrate is made with only simple, real ingredients like organic black tea, traditional ground spices, wildflower honey and a touch of pure cane sugar. The ingredient deck is clean and emphases the tea, which is important to consumers who follow health and wellness trends.
There are three ways to serve Torani Chai Concentrate:
Hot: Mix equal parts chai concentrate with any kind of milk. Heat using a steam wand.
Iced: Mix equal parts chai with any kind of milk. Pour over iced.
Blended: Combine 6oz chai concentrate with 14oz ice and 2oz of any kind of milk. Blend until smooth.
Whatever way you chose to serve it, millennials and boomers alike will welcome the addition of chai to your menu.
For more information on Torani Chai Concentrate, please call a Customer Care Associate at 800 835 5943.
When it comes to developing and promoting the specialty coffee industry, there are few organizations more respected than the Specialty Coffee Association of America (SCAA). And the SCAA Main Event is the most attended coffee event of the year. If you’re headed to Atlanta on April 13-17 for the event, there are three ways you can visit with Stockton Graham & Co. Raleigh coffee roasters, baristas, marketing guru and sales team during your time there.
Pathway Class: Golden Cup Brewing (CP 158)
Stockton Graham & Co.’s Brady Butler, who is Chair of the Brewing Pathway Committee for the Specialty Coffee Association of America, will lead the Brewing Pathway course on Friday, April 15.
Brady has been in the coffee business for over a decade. He started as a barista at Dilworth Coffeehouse in Matthews in 2006. He then joined his family in opening their own coffee shop called The Coffee Garden in Stallings, NC. He then started his own business called Carolina Espresso Services, where he advised coffee shop owners on how to brew the best coffee.
“The class is a must for any coffee professional who is serious about their drip coffee, whether you use a commercial batch brewer, Chemex or Hario V60,” Brady Butler said. “It builds on great brewing fundamentals and gives everyone the tools and knowledge to make their coffees shine.”
The SCAA offers the Brewing Pathway because competence in brewing coffee is essential for industry professionals. CP158 is the third of four classes that make up the Golden Cup Technician Certificate.
Grounds for Health Booth 1524: Every Sip Can Save a Life
Stockton Graham will be showcasing our Grounds for Health Blend coffee in booth 1524 at the SCAA Main Event. Created in partnership with international non-profit Grounds for Health, every sip of this coffee helps provide vital health care for women in coffee growing communities.
Grounds for Health, formed in 1996, addresses the one of the most eye-opening disparities in women’s health globally: cervical cancer. Cervical cancer kills more women in coffee growing communities than any other cancer, and it is expected to kill six million women in the next 15 years alone. Yet, with simple screening and inexpensive treatment, cervical cancer doesn’t have to be deadly.
Stockton Graham Coffees is donating $1 for every retail bag and $5 for every 5lb wholesale bag of Grounds for Health Blend to help fight cervical cancer on coffee farms in Nicaragua, Peru and Ethiopia. Drop by booth 1524 to learn about Grounds for Health Blend and how you can help by putting the coffee on your menu.
“The health of the coffee industry depends on the health of the people who plant, harvest and process coffee at its source,” said Lane Mitchell, marketing director for Stockton Graham & Co. “Through Grounds for Health Blend, we are helping coffee businesses of all sizes make meaningful contributions to the health and wellbeing of the people who work on coffee farms. Because it costs so little to prevent and treat cervical cancer at coffee’s source, we can truly say that every sip gives Grounds for Health the opportunity to reach more women and save more lives.”
Torani Booth 829: Bringing Flavor to Life
In the center of the room, Torani will be brining real flavor to life with the help of Stockton Graham & Co. baristas. Drop by booth 829 at the SCAA Main Event and try some traditional coffee house style drinks like a vanilla cappuccino and hazelnut latte, as well as more cutting edge offerings like coconut iced coffee, hibiscus margarita and white chocolate coconut frappe.
Our SCAA-certified baristas, Alex Jeans and Chris Bennett, will be manning the Nuova Simonelli espresso machine in the booth. While Debra Dolan will be discussing how to easily implement new menu ideas at your store.
Debra boasts several SCAA certifications including in Introduction to Espresso, Hands on Espresso, Brewing Fundamentals and Comparative Cupping; she is also a SCAA-Certified Level 1 Barista. Over her decades in the coffee business, Debra has earned a BGA Certificate and a Serve Safe Certification. A frequent volunteer at industry events including the SCAA Regional Barista Championships, Debra also served as a judge at the 2013 Coffeefest America’s Best Coffeehouse competition in New York City.
“Last year, Torani won the SCAA’s Best New Product award for its Ginger Lemongrass Syrup,” said Stockton Graham & Co.’s Debra Dolan. “We can’t wait to partner with Torani to share their newest innovation. We’re sure it’s going to spice up the Best New Product category again this year.”
Registration is Now Open: Don’t Delay
Anyone can attend the SCAA Main Event. One day passes start at $150 and full three-day passes run $275 for SCAA members and $345 for non-members. All expo passes include access to the exhibit hall, lectures, competitions and networking events. Visit https://www.scaaevent.org to register for the SCAA Main Event.
Folks call it a preschooler’s breakfast in a cup. It’s that big chain’s Toasted Graham Latte, or #TGL as the Twittersphere likes to call it. Besides tasting like milk left over in your kid’s cereal bowl after she’s slurped up all the soggy Cinnamon Toasted Crunch, what does a Toasted Graham Latte really taste like? And better yet, how do you make it taste better in your store?
We put Stockton Graham & Co.’s master taste testers to the task of describing the mermaid chain’s drink, and then we asked them to come up with something better. And since most of the latte and frappe recipes involved two shots of expertly pulled espresso made from beans just roasted in the back of our Raleigh facility, our taste masters where all too eager to oblige.
Based on actual sales of the other hot fall beverage — pumpkin spice lattes — provided by market research firm NPD Group, it is reasonable to expect 20% of your store’s customers will try a graham flavored beverage this season. And those customers’ average ticket will be slightly higher than your normal ticket in the critical fourth quarter. So let’s get your shop started selling your own custom version of a toasted graham beverage.
Describing A Toasted Graham Latte
When it comes to describing Starbuck’s Toasted Graham Latte, our taste testers identified cream, honey and graham crackers. Some of the more poetic descriptions include:
“Warm vanilla with hints of honey and chocolate, like if you dipped a s’more into warm frothed milk.” — Bennett
“I think of graham cracker pie crust…mmmm… now i’m hungry for pie and s’mores!” — Melissa
“A box of Teddy Grahams blended into a can of sweetened condensed milk.” — Mitchell
“Tastes like a bowl of cinnamon toast crunch.” — Blair
“Sugary cardboard dissolved in lukewarm water with hints of cinnamon and sadness.” — Sim
Hyperbole aside, all our taste testers commented that the Starbucks Toasted Graham Latte was okay. But overall, they all thought there was something important missing: the rich, deliciousness of just-roasted high quality coffee. So we set out to craft our own coffee-based toasted graham recipes.
Making a Better Toasted Graham Latte
Our taste makers tried to create a better version of the drink using syrups, sauces and mixes from our partners like Torani, MONIN and Big Train plus freshly roasted beans from our own roasting facility. Some of their more delicious options included a simple Honey Graham Latte featuring MONIN cinnamon and vanilla syrup and their natural honey sweetener.
“I like that you can really taste the espresso in this version,” Mitchell commented after sipping the new Honey Graham Latte. “There are two shots of espresso for a smaller latte, which makes it coffee-forward. The espresso’s dark chocolate flavors contrast nicely with the creamy sweetness of the milk, cinnamon, honey and vanilla in the drink.” Click here for the recipe.
The most delicious cold beverage option that our taste testers created was our Toasted Graham Frappe featuring Torani Real Cream Frappe Base, Torani Brown Sugar and Vanilla Syrup, Stockton Graham Coffee and Honey flavored Teddy Grahams.
“The Teddy Grahams have a subtle honey flavor that don’t overwhelm the coffee,” said Melissa. “The Torani Brown Sugar Syrup adds a deeper, richer flavor than the version with their Cane Sugar Syrup.” Check here for the recipe.
The most surprising recipe created by our taste testers was the Nutter Butter Latte featuring MONIN Peanut Butter and Cinnamon syrups and a freshly made latte using Stockton Graham Coffee. The combination of peanut butter, cinnamon and honey created a pleasing, rich backdrop for the baker’s chocolate flavor of the espresso. Check the recipe here.
Just the Coffee, Please
Some of our taste testers wanted to enjoy the creamy honey, cinnamon and vanilla flavors of a Toasted Graham Latte without adding extra syrups, sweeteners and creams to their coffee. That group gravitated toward some of Stockton Graham Coffee’s custom blended flavored options, which they enjoyed with a splash of half and half. Here’s a list of their favorites:
Snicker-Dandy: This coffee features the flavors of vanilla, hazelnut and cinnamon paired with a creamy butter flavor and hint of spice.
Winter Wonderland: Hazelnut and caramel sit lightly on a powdery snow of vanilla and and light coconut.
Crème Brûlée: The elegant flavors of sweetened cream, caramelized sugar and hints of vanilla taste like dessert without all the calories.
Danish Pastry: The coffee tastes like a sweet, buttery pastry from the corner bakery topped with a sprinkle of cinnamon.
To get started with your own Toasted Graham Lattee, contact our Customer Care Associates at 800 835 5943.
Fall officially arrives September 23, but the pumpkin lovers got a head start!
The flavor is already showing up in coffees, chai teas, lattes, smoothies, muffins, yogurt and cookies in coffee shops, restaurants and cafes across the country. In fact, the flavor is so popular this year that industry observers expect U.S. sales to reach $400 million in 2015, with a 15%+ increase over 2014, according to the U.S. Department of Agriculture.
At Stockton Graham & Co., orders of pumpkin spice and pumpkin pie flavored coffee, syrup, sauces and latte mixes are flying out of the warehouse at a record pace.
Part of the allure of the flavor is that it is both comfortable and comforting so it appeals to Millennial and Boomers alike. “It’s a flavor line that’s appealing across all age groups,” says MaryAnne Drake, a professor of sensory analysis and flavor chemistry at North Carolina State University. “It transcends demographics.”
So whether you operate a small coffee kiosk or a multi-unit specialty retailer, offering pumpkin spiced anything will help sweeten your fall profits.
For the Love of …
Our combined love for everything flavored with pumpkin go back to Medieval times. That’s when cooks and primeval culinary luminaries waxed poetics about cinnamon spiced and sweetened pumpkin slices baked in pastry like a calzone.
The first-ever recipe for pumpkin pie can be found in 1651. Francois Pierre la Vareene, a famous French chef and author of one of the first celebrity cookbook authors, included a recipe for Tourte of Pumpkin in his quintessential French recipe book Le Vrai Cuisinier Francios (The True French Cook).
La Varenne, the foremost member of a group of chefs who codified French cuisine for the court of Louis XIV, published a pie recipe that started with boiling pumpkin fruit with milk. The fruit was then passed through a strainer and mixed with an abundance of sugar, cinnamon, nutmeg and butter and baked in a pastry shell.
Pumpkin Pie Comes to America
Across the pond, settlers in the early American colonies relied on the fruit’s long shelf life to keep them alive during the brutal northeastern winters. It was such an important element of the pilgrims’ diet that several Odes to Pumpkin Pies were written such as this:
“For pottage and puddings and custards and pies Our pumpkins and parsnips are common supplies, We have pumpkins at morning and pumpkins at noon, If it were not for pumpkins we should be undoon.” Pilgrim verse, circa 1633
The early American settlers were also known to make a thick pumpkin beer. In large barrels, they fermented pumpkin, hops, maple sugar and persimmons to make this early colonial brew that provided some of the requisite calories and revelry needed to survive some mighty bitter winters.
A generation later, in 1685, chef Robert May published his more-savory version of pumpkin pie that resembles something you might find on the menu at IHOP. His best known cookbook, The Accomplisht Cook (sic), published in 1660 featured this pie recipe:
“To make a Pumpion Pie. Take a pound of pumpion and slice it, a handful of thyme, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinnamon, nutmeg, pepper, and a few cloves all beaten, also ten eggs, and beat them, them mix and beat them all together, with as much sugar as you think fit, then fry them like a froise … Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of apples with currants betwixt the layers. While your pie is sitted, put in a good deal of sweet butter before your close it. When the pie is baked, take six yolks of eggs, some white-wine or verjuyce, and make a caudle of this, but not too thick, … stir them well together whilst the eggs and pumpion be not perceived, and so serve.”
Over a century later, American Cookery, the first known cookbook written by a chef born in America, featured two recipes for Pompkin Pudding baked in a crust. Each of Chef Amelia Simmons pudding recipes were resplendent with artery clogging and waist bulging butter, sugar and molasses, poured over dough and baked in an oven until set.
Pumpkin Pie Becomes Big Business
Pumpkin-flavored beverages have become the American consumers’ most sought-after fall indulgence. According to DataSsential Menu Trends, sales of pumpkin-inspired limited-time offers (LTOs) were up 234 percent from 2008 to 2012.
Market Research company, NPD Group, tracked the pumpkin-inspired beverage purchases at an undisclosed major chain last fall and winter. NPD found that a vast majority of consumers — about 72 percent — purchased the beverages at least once during the offer period. About 20 percent of customers purchased the item twice, and about 8 percent made three or more purchases during the offer period.
NPD Group reported that customers who purchased a pumpkin spice latte spent an average of $7.81, compared with an average check of $6.67 for those who ordered non-pumpkin items.
According to several analysts in the food industry, the flavor’s staying power should be attributed to its association with comfort food in the minds of consumers. And what’s more, there is no evidence of it losing steam.
“In our current culture, in which there’s been a loss of traditions, people are seeking out forms of comfort and security that they had as children,” writes Beth Kowitt of Fortune Magazine who reported a spicy hypothesis of Alan Hirsch, founder and director of the Smell & Taste Treatment and Research Foundation in Chicago. The smell of pumpkin spice brings them back to those moments.
Pumpkin Options for Your Business
Stockton Graham & Co. offers the following options:
STOCKTON GRAHAM & CO. COFFEE
Pumpkin Spice: With spices like nutmeg, clove and cinnamon, this 100% Arabica coffee is the perfect pairing for chilly evenings and crisp autumn air
Pumpkin Cream: This 100% Arabica coffee features the traditional spicy sweetness of pumpkin pie enveloped in a thick French vanilla
Pumpkin Cheesecake: Cream cheese, sugar, cinnamon, vanilla and cloves combine with sweet pumpkin in this 100% Arabica coffee
Pumpkin Hazelnut: Like the name implies, this 100% Arabica coffee combines spicy pumpkin with rich hazelnut flavors
Pumpkin Spice Syrup: Authentic pumpkin pie aroma and taste with a spiced touch – predominant nutmeg
Pumpkin Pie Syrup: A scrumptious combination of pumpkin and baked pie crust flavors accented with nutmeg and cinnamon
Pumpkin Pie Sauce: Cinnamon and nutmeg spiced, creamy pumpkin wonderland
Pumpkin Pie Syrup: Nutmeg, cinnamon and other spices murmur softly in the background of a creamy pumpkin pie
Sugar Free Pumpkin Pie Syrup: The same flavors as the regular syrup, but sweetened with Splenda®
Pumpkin Spice Syrup: A version of pie with more spice like ginger and cloves in a robust pumpkin-flavored syrup
Pumpkin Pie Syrup: Pumpkin, cinnamon, nutmeg, allspice and ginger and is reminiscent of the popular holiday dessert.
Pumpkin Pie Sauce: Delicious blend of pumpkin and spices, tastes just like a slice of pie
Pumpkin Pie Chai Tea Latte Mix: Delightfully delicious blend of honey, creamy pumpkin, black tea and exotic spices
Pumpkin Spice Blended Iced Coffee: Artfully blended mix of Arabica coffee, pumpkin and spices For recipes featuring pumpkin sauces, syrups and coffee, visit our recipes center. To order, call a Customer Care Associate at 800 835 5943.
With the Unofficial End of Summer just around the corner, we’re all looking for ways to prolong the laid back feeling of the season. Watermelons are at their most flavorful this time of year, and the upcoming Labor Day weekend is a perfect opportunity for customers to chill in your coffee shop or smoothie store with a watermelon flavored beverage.
That’s because few other fruits scream “Summer!” like the thirst-quenching watermelon. Although watermelons can now be sourced throughout the year, in North Carolina where Stockton Graham & Co. is located, the season for watermelon starts in July and ends in September when the fruit is sweet and of the best quality.
From watermelon soda to watermelon sangria and watermelon smoothies, there are many options to consider as a Limited Time Offer over the Labor Day holiday. Some of our favorite come from Food&Wine magazine, including celebrity chef Bobby Flay’s Watermelon-Tequila Cocktail and a refreshing non-alcoholic Watermelon-Strawberry Agua Fresca.
“Late summer and early fall are great times to add creative Watermelon drinks to your menu,” said Customer Care Associate Chris Bennett. “Some of my favorite drink ideas are Watermelon Italian Sodas, Watermelon Milk Shakes and Watermelon Lemonades; all of which can be made by simply adding Watermelon syrup to drinks you may already make in your shop.”
Watermelon Limited Time Only Specials
There’s a psychology involved in Limited Time Only or Limited Time Offers (LTO) specials called Reactance Theory, which causes customers to make purchases they might not usually make to avoid the fear of “missing out.” As a store owner, you can use this customer tendency to drive sales over the often-slow Labor Day weekend by offering LTO watermelon specials.
That’s because LTO offers build excitement and create a sense of urgency, even if prices are not reduced. They tend to work on both new and current customers, and they are one of the few marketing offers that actually help BUILD customer loyalty rather than erode it.
Watermelon LTOs can work well for both your customers and your business because:
Customers are interested in trying new things, especially if they are staying close to home on a holiday weekend. They will tend to replace the adventure of travel with the adventure of treating themselves to a new restaurant or menu item.
It’s simple and inexpensive to add a splash of watermelon syrup to current menu items like iced tea or a berry smoothie to transform it into an LTO.
LTOs don’t need to be discounted. When customers get something that’s in limited supply, they feel special and walk away happy.
Limited time offers help create a sense of urgency. A three-day weekend is a perfect window to get consumers to act, rather than waffle and decide to go elsewhere.
When staff is excited and engaged with something new, sales generally increase. This is even more true for LTOs.
A Bounty of Watermelon Options
Stockton Graham & Co. offers watermelon syrup options from both MONIN and Torani. Torani also offers a Sugar Free Watermelon Syrup sweetened with Splenda® brand sweetener. Both feature natural watermelon flavor, and the MONIN syrup is labeled Kosher, Halal, GMO free, Dairy free, Gluten free and Vegan.
Big Train also offers a Watermelon Blended Crème Frappé Mix that makes a delicious creamy drink when blended with ice. This coffee-free gourmet mix powder produces a delicious and fruity beverage works well on its own or with additional fruit. It makes a terrific option on a kid’s menu.
To learn more about how LTOs can drive sales or to order Torani, MONIN or Big Train, call a Customer Care Associate at 800 835 5943.
Is there a better reason to celebrate than America’s birthday? Between the sun, fun and fireworks, customers will be dropping by your store for some refreshment (or maybe just some air conditioning) over the long Independence Day weekend.
If your store’s #1 priority is coffee, there are several “independent”-themed coffee concepts to help you and your customer’s celebrate. And if you serve a wider variety of beverages, there are a host of patriotic ideas to try.
Either way, remember to get all your orders in early next week because there will be no freight movement and no product deliveries from Friday (July 3) through Monday (July 6). This includes both traditional overnight shippers like FedEx and larger pallet haulers like LPL. So orders placed next week on Thursday, July 2 that require shipping may not arrive to your shop before Wednesday, July 8.
If you pick up locally, we want to remind you that Stockton Graham & Co. will also be closed on July 3. Orders placed next week after 5pm on Wednesday, July 1 will not be filled until Monday.
So plan ahead to keep the celebration going with these patriotic drinks:
Iced Caffè Americano 2 oz Stockton Graham espresso 6 oz cold water 8 oz ice
Directions: Extract espresso into a cup as if you were making a double. Fill a 12-16 oz glass with ice. Pour water onto ice. Follow with espresso. Stir gently to maintain some crema.
Blueberry Strudel Coffee (Clever Drip) 24 grams of Stockton Graham dark roast coffee of your choice 400 grams of water heated to 195F 1.5 oz Torani Blueberry Syrup
Directions: Wet filter with hot water and discard it. Grind coffee to medium, and add it to filter. Dampen grounds with hot water and allow to bloom for 30 seconds. Carefully pour remaining hot water over grounds for 4 minutes. After coffee is extracted, swirl it gently and pour it over Torani syrup in serving cup. Enjoy.
Freedom Freddo 2 lungo shots of Stockton Graham espresso 4 oz cold milk 4 oz ice
Directions: Pour freshly extracted espresso over milk and ice in a blender. Blend until ice is integrated into beverage. Consistency will be a thick iced coffee. Pour into short cold glass. Garnish with straw flag, if desired.
All-American Lemonade 3/4 oz Monin Wild Raspberry Syrup 3 oz cranberry juice 4 oz lemonade ice
Directions: Fill serving glass with ice. Add remaining ingredients. Cap and shake vigorously, or toss it between glasses. Garnish and serve.
Sparkling Summer Spritzer 2 oz DaVinci Gourmet Blue Caracoa Syrup 8 oz ice 6 oz soda water (1 oz cream optional)
Directions: Combine ingredients in order, allowing to layer. Top with cherry flavored whipped cream.
Top with cherry-flavored whipped cream, if desired. 1 oz DaVinci Gourmet Cherry Syrup 7 oz of heavy whipping cream
Directions: Whip cream until it holds its shape but is not dry. Gently fold syrup into cream.
4th of July Pops Recipe is for 1 pop. Multiply as needed. 1 oz Torani Blue Raspberry Syrup 1 oz Torani Coconut Syrup 1 oz Torani Cherry Lime Syrup ¾ cups of water, divided in three
Directions: Combine Blue Raspberry Syrup in ¼ c of water and freeze in popsicle mold. Add Coconut Syrup to ¼ c of water and pour over frozen layer. Freeze. Add Cherry Lime Syrup to Cherry Lime Syrup and pour over frozen layers. Freeze and serve.
Strawberry Lemonade 3 oz water 3 oz Dr. Smoothie Lemon-ADE Concentrate 15 oz cup of ice
Swirl: 2 oz Dr. Smoothie Strawberry Concentrate
Directions: Mix first three ingredients, in the order listed above, and blend. Pour into a tall glass. Pour 2 oz of Dr. Smoothie Strawberry Concentrate on top and use a spoon to gently swirl the strawberry into the lemonade mixture.
True Blue Cosmo 2 oz citrus vodka 3/4 oz Monin Blue Curacao Syrup 1/2 oz fresh lime juice 1 1/2 oz white cranberry juice
Directions: Combine ingredients in shaker in the order listed. Cap and shake vigorously. Strain into chilled serving glass. Garnish with lemon or blueberries. Serve immediately.
Strawberry Lemonade 3 oz water 3 oz Dr. Smoothie Lemon-ADE Concentrate 15 oz cup of ice 2 oz Dr. Smoothie Strawberry Concentrate
Directions: Mix first three ingredients in the order listed above and blend. Pour into a tall glass. Pour 2 oz of Dr. Smoothie Strawberry Concentrate on top and use a spoon to gently swirl the strawberry into the lemonade mixture. Serve immediately.
BerryBerry Smoothie 3 oz Dr Smoothie Berry Berry Blend 2 oz Dr Smoothie Strawberry 3 oz water 14 oz water Blueberries, strawberries and raspberries as garnish
Directions: Blend all ingredients until smooth. Pour into tall glass and garnish with berries.
To order coffee, syrups, lemonade or smoothie mix, call our Customer Care Associates at 800 835 5943.
When it comes to running a specialty beverage business, cafe or coffee shop, there are few things more important that the quality of the espresso and the creativity of your menu. After all, your customers who spend time and money at your store are looking for an extraordinary experience that they can’t create themselves — either because they’re too busy with work and family or they don’t have the mad skills that you do.
Creating a stand-out menu will not only attract customers who live and work near your store, but it can also turn your shop into a beloved destination—and that can create a tremendous boost to profits.
To help our customers create a crave-worthy menu of their own, we just held our first-ever Taste Kitchen experience here at Stockton Graham & Co. During the two-week event, dubbed “Shake It Up!” we hosted several local coffee shops and specialty beverage businesses at our Raleigh, NC taste kitchen.
“Unlocking your creativity and shaking up your menu with fresh beverage ideas can excite both your staff and customers,” said Taste Kitchen host Thom Swain, Director for Southeast Business Development for Stockton Graham & Co. “Differentiating your summer drink menu from your competition and supporting it with a robust promotion can help you increase sales by $7k to $28k, with an ROI of 275% or higher.”
Denise Floyd, owner of Ollies in Wake Forest (213 S White St.), was one of the first local stores to jump at the Taste Kitchen opportunity. Denise sampled Lavender Lemonade, Churro Shake and Salted Caramel Iced Coffee and decided to put them on her menu a week later as Signature Drinks. They are terrific companions to her rotating and inventive food menu, which has featured fresh quiche, chilled Gazpacho Soup and yummy scones.
“The creativity with the drinks was great and the ability to use this creativity to improve our bottom line and stay ahead of the trends is a real help,” said Denise Floyd, owner of Ollies in Wake Forest.
Staying Ahead of the Flavor Curve
An easy way to shake up your menu is to add beverages that juxtapose flavor trends from Latin America, Asia and the Middle East. Drinks with exotic, spiced and contrasting flavors are increasingly popular, such as salty caramel, gingery peach and tart creams. A second major trend is a customer preference toward healthy, antioxidant-rich ingredients like pomegranate, acai, spinach, Kombucha, coconut water, rooibos and Matcha green tea.
“We wanted to give our customers a comfortable place to experiment with unusual flavors so they could create signature drinks that set their shops apart from others nearby,” said Customer Care Associate and Taste Kitchen presenter Chris Bennett.
“In addition to the drinks we planned to demo at Taste Kitchen, our customers were able to create different and unique recipes with a wide variety of products we offer,” Bennett said. “They enjoyed mixing Stockton Graham’s fresh-roasted coffee with Torani syrups, for example—and then mixing MONIN and Torani syrups with Mighty Leaf teas, DaVinci Fruit Innovations Lemonade or Cafe Essentials Matcha Green Tea Latte.”
One of Chris’ customers, new coffee shop owner Yusif Sheikh of Jets Coffee in Cary Towne Center, was particularly excited by the Taste Kitchen opportunity.
“I enjoyed experimenting with the many product options demonstrated at Taste Kitchen. The recipes were really great and tasty. And it’s really helpful as a new entrepreneur to have a great relationship with my distributor and coffee roaster,” said Yusif Sheikh of Jets Coffee.
Focusing on What’s Best for Your Shop
Since Stockton Graham & Co. was founded by former coffee shop owners—and many of our staff has retail coffee experience either as shop owners, managers, franchisers or baristas—we understand that each store is unique. And so we take a consultative approach to our customers’ businesses, helping owners focus on what’s best for their particular business model, store concept and location.
Taste Kitchen took that consultative approach a step further by working one-on-one with store managers to find recipes that would work best or them. Sue Finch, shop manager at Common Grounds Coffee in Hope Community Church (1000 Perimeter Park Suite A) in Morrisville, NC, was enthused by the personal attention to her shop’s needs and profitability.
“We came away with great ideas we can implement right away and Thom’s presentation of options made it easy to focus on what would be best for our business. He has a keen understanding of our business needs,” said Sue Finch, shop manager at Common Grounds Coffee Shop.
“We will continue to participate on future events,” Sue Finch said. ” The time we spent with Stockton Graham & Co. gave us time for creative thinking away from the shop.”
If you want to shake up your menu or learn more about how Stockton Graham can help you build your business, call a Customer Care Associate at 800 835 5943.