Focus on Flavor
A re they fancy? Are they avorful? Are they nancially feasible? ese are questions specialty co ee retailers must ask when reviewing their avored beverages in 2010. Retailers face a great deal of competition in this category. Every store wants to be known for its upscale, trendy beverages and unique avored drinks. However, in these di cult economic times, it's also essential that retailers make sure that they (and their customers) are getting the most for their money. Achieving that balance is what co ee retailers should concentrate on during this scal year. NEW AND NOTEWORTHY Regardless of the economy, consumers are always interested in innovative products used in cleverly concocted beverages. Retailers make their businesses stand out by o ering memorable drinks that consumers are unable to get anywhere else. Stacy Cooper Dent, director of marketing communications with believes that co ee drinkers are Torani Flavored Syrups, in the mood for sweet and comforting avors at the start of the New Year. We're forecasting that early 2010 will be about sweet indulgences and nostalgic avors, Cooper Dent says. We recommend that cafàs consider o ering Cupcake Mochas and Cookie Dough Lattes to satisfy their customers' sweet tooths, in addition to maintaining their classic drinks and avors. Along with its new Cupcake and Chocolate Chip Cookie Dough avors, Torani's parent company, R. Torre & Co. of San Francisco, is emphasizing its sugar-free syrups. Responding to the trend , makers of 1883 de Groupe Routin Philibert Routin syrups this year introduced 1883 Rum syrup and Speculoos, a subtle and sweet mix of caramel and warm spices contained in the authentic spiced biscuit. And for the American market, Routin now o ers the nostalgic feel-good taste of Bubble Gum syrup. CÈ Organics Ltd. of Richmond, British Columbia, reports recent success with its innovative line of agave syrups. Agave is a sugar alternate in food and drinks that has sparked interest among health-conscious consumers worldwide. e agave isn't as readily available in foodservice as other sweeteners, says Louise Wilkie, owner of CÈ Organics. Many people brewing their specialty co ee at home are more likely to have discovered agave in the store, she says. Agave bottled syrups are available in multiple avors and typically cost about $1.50 more than bottles of sugar sweetened syrups. Retailers also may be interested in exploring o erings from overseas. , a British company that recently launched Sweetbird its well-established European products in the United States, o ers a variety of avored syrups to co ee retailers. Many of Sweetbird's products contain no arti cial ingredients and are popular with vegetarians and vegans, groups that make up a growing portion of consumers. Sweedbird is the only brand in the world that has been BY MELISSA NIKSIC Focus on Syrup experts share winter drink tips 12 January 2010  www.specialty-coffee.com