Why Making Ready Made Cocktails in Small Batches Is Better for Consumers

Freshness & Quality

Making ready-to-serve bottled cocktails in small batches helps ensure the cocktails are always fresh and of high quality, compared to large batches that may sit for longer periods. Specifically, smaller batches can be made more frequently, whereas large batches are more likely to sit for extended periods before being served. This prolonged storage time can cause the cocktails to lose their flavour, become stale, or otherwise degrade in quality.

The ability to make smaller batches more frequently is a key advantage over large batches when it comes to ingredient freshness. Using seasonal, local ingredients ensures the cocktails are made with the freshest, most flavourful components available at that time of year. With smaller batches, we can replenish our inventory of fresh fruits, herbs, juices, and other cocktail ingredients on a more regular basis. This prevents these perishable items from sitting for extended periods and degrading in quality or spoiling entirely.

In contrast, large batches of ready-to-serve cocktails are more likely to have the ingredients sit for longer before being used. Over time, these fresh ingredients can lose their flavour, aroma, and nutritional value. Some may even spoil and become unusable, leading to waste.

Better for Consumers

A smaller batch approach allows bars and restaurants to replenish their inventory more often, ensuring customers are consistently served fresh, high-quality cocktails. This is an important advantage for Barbuoy Cocktails, as freshness and quality are key factors that influence customer satisfaction and repeat business.

Overall, the ability to use consistently fresh, high-quality ingredients is a key benefit of the small batch method for consumers of ready-to-serve cocktails. It not only improves the taste and quality of the final product, but also reduces unnecessary food waste compared to the large batch alternative.

Environmental Responsibility

Minimising food and drink waste is a major environmental issue. One third of all food produced for human consumption is wasted, according to the Food and Agriculture Organisation (FAO) of the United Nations. And according to the Waste and Resources Action Programme (WRAP), "in the UK, we throw away 6.4 million tonnes of household food waste a year, almost three quarters is food".

The freshness advantage of small batches helps reduce waste from spoiled or degraded ingredients. Rather than having to discard large quantities of spoiled fruits, herbs, or juices from a large batch, the smaller batch approach minimises the amount of wasted ingredients.

Smaller batches themselves are less prone to waste compared to large batches that may go unused and spoil before being served. 

Better for Bars and Restaurants

Offering ready-to-serve cocktails in smaller batches gives bars and restaurants greater flexibility to offer a wider variety of cocktail options and meet a broader range of customers' cocktail preferences. In contrast, the large batch approach locks establishments into a fixed set of cocktail recipes, limiting their ability to take advantage of seasonal produce and botanicals or experiment with new flavours, ingredients, or twists on classic cocktails. In contrast, the small batch method allows bars and restaurants to more easily adjust their cocktail menu and try out new recipes. They can offer smaller quantities of specialty or seasonal cocktails to gauge customer interest without committing to a large volume. This benefits customers directly, as they have access to a wider array of cocktail options and new seasonal offerings.

Overall, the small batch model empowers bars and restaurants to be more creative, experimental, and responsive to customer preferences when it comes to their cocktail offerings. This customisation potential is a key advantage over the more rigid large batch approach.