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There's a whole bunch of reasons why using Frona Fruit garnishes and Rimming powders on your drinks offering in 2025. Detailed below are my favourite 7...
Now I'll be the first to admit, like for like costs on some of the Frona Fruit range are more expensive. But bear with me. Because despite that, there are still huge savings to be made over a month or year. The first of these costs are labour costs. It may not seem much, but when you add those 10-15 mins spent chopping fruit for service, in some cases, maybe an hour for busier bars. Multiply that over a year, and you've saved a huge amount on labour costs. And you've also allowed Bartenders & Bar Backs to invest their time in other ways, maybe making sales which put more money in your Tills.
You also have money saved on wastage. I've seen Bars wasting hundreds of pounds each month, simply by over chopping Wedges of Lime, slices of Oranges, and maybe even tropical fruits like Pineapple and Passion Fruit. Dried fruit garnishes eliminate all the wastage as there's nothing to throw away!
By using Dried Fruit, you can make more money, simply by turning drinks over quicker. If you're the sort of Bar that preps each garnish to order, for example maybe chopping a Passion Fruit fresh every time you get a Pornstar Martini order, then you can save valuable seconds by simply opening your storage Jar and grabbing a sliced Passion Fruit that's ready to go. You may think those seconds don't matter, but in a busy environment, those seconds very quickly multiply per order, per bartender, per shift and per week. Just say you only fit in one extra order per shift (chances are it'll be a lot more than that), but just that one order, per bartender per shift, soon mounts up!
One of my favourite features of Frona dried fruit is the consistency. Every slice, or Berry, is as close to uniform as realistically possible. You don't have to worry about a passion fruit not having as much pulp inside. It may seem like a minor detail, but as bartenders, we all know that feeling when we're coming towards the end of a busy 6 hour shift, standards can slip a little. We might not be as concerned about a really vibrant green Lime, or going out of our way if we've run out of oranges, to find a new orange to slice up. Using dried fruit again eliminates all this. It's always Bar ready and will make your Cocktails pop.Β
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Garnish quality leads nicely onto being able to offer an extended range. We're extremely proud of our citrus fruit. It is super vibrant and looks incredible. But what we're even more proud of, is being able to offer rarer fruits. We already have our purple and white dragon fruits. We have our passion fruits. We have pineapple and are currently working on "skin on pineapple" and mango for you tiki & tropical bars. And that's without forgetting about our sliced watermelon, kiwi fruit and purple apple. Just imagine having a ready supply of these on your back bar.
As Bars, we all have a duty now to be more sustainable, which means less wastage. Now getting away from the physical money saving, the sheer volume of wastage you'll reduce from not throwing away gone off and excess, or unused fruit will soon mount up. I've mentioned it above, but those excess wedges of limes, that back in the 90s and 00s we may have covered with soda water and cling film ready for the next day, these days these days they're just thrown away. With dried fruit, you simply don't have an excess or gone off fruit to throw away. Frona fruit comes into the UK with 12-18 month shelf life, in some cases longer. Steve the Barman's own personal opinion; a dried Orange is going to last a lot longer than 18 months. Its dried, the moisture has been evaporated so as long as they're keep cool and in a sealed container, it'll be fine. But that's my own personal opinion, not a Drinkstuff opinion! π Remember, with food and drinks, you should always check the date recommendations on packages.
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We've worked extremely closely with Frona to be able to offer a whole range of pack sizes across the range to be suitable to all venues. We understand a kilo of oranges won't be suitable to your average village pub. Whereas a 100g of pineapple won't be suitable to larger chains who'll be making 500-1000 Cocktails a day! Within the Bar industry, it's all about turnover of product. So we have everything from 10g sample bags for home consumers, those 100g Bags for smaller pubs & bars, 300g+ trays for mid-level bars. And kilo sacks for bigger establishments.
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I mean, cβmon. They really do! Years ago, dried fruit was deemed as inferior to fresh fruit. In colour and in appearance. But technology and processes have come along way. I know I'm biased, but I really do think grapefruits, oranges and the dragon fruits especially, look absolutely incredible. In a lot of cases, Frona dried fruit can look better than fresh.
Here at Drinkstuff, we have well over 20 different Fruits to Garnish your Cocktails