![]() Many of the posh tonic waters are sweetened with sugar. That may mean they use “natural” flavourings, although that translates simply as “of natural origin” – they may be far removed from the strip of lemon zest that you might imagine. Experts mostly agree that lighter premium tonics may be better with lighter, more floral, “modern” gin, while the old-fashioned Schweppes style suits juniper-heavy traditional gins.īy and large, the “premium” tonic waters want to be seen as natural. “Lighter”, “diet” and “low calorie” options abound. At the other end of the scale, some low-price tonic waters also appear within budget ranges. That changed in 2004, when Fever-Tree (named after the cinchona tree, the source of the drink’s bitter quinine flavour) burst onto the scene with its “premium” tonic water, which has since become a pub-staple global brand worth over £1.6 billion.Ī flurry of supermarket and branded premium-priced versions followed, along with attention-grabbing flavourings – rhubarb, pomegranate, cucumber. We had tonic or slimline tonic with the signature canary yellow branding, a few own-brand competitors, and that was it. But what about the tonic? Back in the 20th century the tonic water market was dominated by Schweppes. Gin’s recalibration from granny to groovy over the last decade may have made it the drink of choice year-round, but a G&T sundowner in the garden on a warm evening is still one of the quintessential flavours of the season. To find out more about Blount’s popular line of soups, visit the company’s website.Gin and tonic is as British as strawberries and cream – one of those combinations that really come into their own in summer. “I really can’t say enough about how much you can count on Blount.” “Blount is such a reliable, consistent foodservice partner that makes a quality product that our guests love,” Littleton says. Working with Blount is a huge step up from making soups in house, says Littleton, and having a dependable vendor like Blount has helped add revenue at a time when restaurants need it most. Snappy Salads recently added Blount’s Chicken Tortilla soup to its menu and intends to add one more flavor in the near future from the vendor’s wide variety of options. “Clam Chowder is something Blount does really well, but Mike suggested something spicy and craveable because he knew it would work for our brand specifically.” “One of the things we’ve always enjoyed about working with Mike and the entire Blount team is that they get that we are in a geographic region that might not go for clam chowder,” Littleton says. ![]() She says that knowledge, and personalization of service, has led to better outcomes for Salad Collective’s two respective brands over the years. ![]() Littleton credits Blount account manager Mike Palmer’s knowledge of Snappy Salads’ operational needs for recommending the Cream of Jalapeno soup that ended up being a smash hit with guests. It not only allowed the brand to list the Cream of Jalapeno soup instead of a “soup of the day” stand-in, but it also created the opportunity for combo meal sales which proved popular and helped raise the brand’s average check total. Having a high quality, consistent soup became especially pivotal once Snappy Salads launched an online ordering system. Blount’s soups are so good, guests often mistake it for a product that we make ourselves.” “So we have pretty high standards and want to make sure that whatever we put on our menu, it doesn’t feel like it’s coming out of a bag. “With the exception of our soups, we make everything in house,” Littleton says. Peggy Littleton, director of marketing at Salad Collective-the parent company of both Mad Greens and Snappy Salads-says that adding Blount’s Cream of Jalapeno soup helped Snappy Salads more than double its soup sales year over year in fall 2020. As a result, when the pandemic hit and, like so many others, the brand began to cut back on labor and minimize operational complexities, one of the first items to be removed from the menu was soup.īut Snappy Salads found that customers were seeking the comfort foods that were so popular during 2020, and when summer turned to fall, the brand reached out to Blount Fine Foods, a vendor partner that its sister company, Mad Greens, had worked with for a number of years. This presented a number of issues, including that its loyal following didn’t know if they could expect their favorite soup flavors to be on the menu each day. ![]() Snappy Salads, a 14-unit fast-casual brand based in Dallas, had historically let its restaurant managers come up with soup specials on their own, but brand leaders began to notice that the practice was leading to inconsistencies across stores.
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