Everything Freezes: Class Recording

Learn the science behind frozen drinks, and how to make them profitable for your bar.

https://www.youtube-nocookie.com/watch?v=8WNoQ-qsgMo

Michael Moberly (Beverage Innovation Manager, Monin Gourmet Flavorings) joins us to lead a class on how to make frozen drinks and why they’re becoming a must-have for the modern bar.

We’ll cover the science, technique, and economics of freezing:

• How Brix and ABV affect freezing and texture
• Hardware options and recommendations for frozen drinks
• Beyond Slushies: Popsicles, Boozy Soft Serve, and more!
• Economics: Pour Costs, Speed of Service, and profitability
• Bar Patron Data: Stats on what your guests want to drink!

Have you dreamed of creatively ambitious, one-touch cocktails with amazing pour costs at your bar? Then you need to watch this!

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Here’s the class training deck (PDF)—save it for reference.

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About Our Teacher:

Michael Moberly is a beverage educator and event logistics specialist in Reno, Nevada, with 17 years of industry experience. His expertise and creativity are now leveraged in his role as the Beverage Innovation Manager for Monin Gourmet Flavorings. He is also the owner of Temple Builders LLC, a beverage and events consultancy company, and an award-winning newspaper columnist.