How to Market Cocktails Made Using Your Spirit Ice Vice Ice Ball Machine

Spirits On Ice in a Bar

For Spirits On Ice, we know that the restaurants and bars are highly competitive in a hyper-local market. As such, these establishments must constantly evolve to stand out from others and to maintain a loyal and growing customer base. 

Whether you’re training a new bartender at your restaurant or a thriving bar mixologist, figuring out how to level up your cocktail represents one crucial part of success.

Today’s blog from Spirits On Ice highlights how to market your cocktails made using your Spirit Ice Vice ice ball machine.

Add Signature Drinks 

A good strategy for increasing cocktail sales or demand is to add “it” drinks to your menu. Let’s go back to April 2017 when Starbucks launched the Unicorn Frappuccino and it went viral on social media. People were practically running down the street to get theirs and snap a photo. 

What does this have to do with your mission to increase cocktail sales made with your ice ball machine? Everything. 

Social Media

Your goal should be to make a visually stunning iconic cocktail. In today’s Instagram age, your clientele will do the marketing for you once they realize the product will look great on their social media feed. 

Once you start on your own social media, your followers and fans will follow suit. Incentivize your social media. Offer a free drink for the best photo of your signature cocktail that a customer puts out there. Fellow connoisseurs will look at the ice ball and take notice.

Novelty Drinks

Every successful bar has its signature drink, but the ones that drive traffic the most have an element of novelty. For example, the Mother of Pearl Tiki Bar in New York boasts a special themed drink called the Shark Eye cocktail. It’s housed in a shark mouth container and is one of the most popular cocktails among the Manhattan crowd. 

Cornerstone of Your Signature Drink

So what should you use as the cornerstone to your signature drink? If you own a Spirit Ice Vice ice ball machine, you don’t need to look very far. The innovative ice sphere was engineered to take any drink to the next level with a quick chill and slow melt. Whether it’s a whiskey-based drink for the manly man or a sweet, slow sipper for the ladies, it deserves more than standard ice cubes. Add our 2-½ ice ball to your concoction for style points, but also as a way to increase the value and quality of your drink.

Use Hard Numbers

Lastly, consider science. What we mean by this is to use research to your advantage. Increase your cocktail sales through smart pricing. Of course, you need to use the beverage cost formula to ensure that you establish a healthy profit margin. Then it’s about how you indicate the price on the menu. 

First, remove those dollar signs and remove zeros. Cornell University’s research found that people spend more on cocktails without those elements. An $8.00 cocktail now simply says 8. 

Weirdly enough, think about the number 9. Why? Because researchers at MIT found that people like prices that include the number 9 and pay more when they see this magic number (weird but true).

Spirit Ice Vice Ice Ball Press

After following all of these tips, your drinks should be flying off the bar faster than you can freeze a Spirit Ice Vice ice ball. Contact us with any questions or tips. 

Owners of Spirits On Ice

Meet the Owners of Spirits On Ice

Kent & Kim Coomer are the husband and wife team behind Spirits On Ice. The Coomers purchased D&E Machine Company in 1990 before turning it into Spirits On Ice, the manufacturer of the Spirit Ice Vice ice ball press. Kent’s background is in custom-machining items out of metal, while Kim has decades of management and relationship-building experience. Together, Kent and Kim engineer a high-quality machine that quickly and efficiently creates customizable ice balls for drinks. The ice ball delivers more than a clear way to chill a beverage. It provides an experience for your guests, whether at home, in a restaurant or bar, or at the 19th hole of the golf course.

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