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„To anyone looking into the whole syrup thing (Which brand to choose) I would suggest you try spending a few more $$ and try the Ghiardelli syrups....I'll never go back....and my customers (what it's really all about right?) tell me it is the best they have ever tasted.“
http://www.coffeeforums.com/ posting.php?mode=quote&p=6367 - Cached
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Tea & Coffee 08/02 - WHAT’S UP WITH SYRUP?
„Most popular marketing idea: “Don’t do the same old thing - be creative in your drink menu. Use a combination of syrups for hot drinks, ice-blended and teas. Give your customers a flavor experience and do constant taste tests.”“
http://www.teaandcoffee.net/0802/retail.htm
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Tea & Coffee 08/01 - 10 Easy ways to Sweeten Sales with Syrups
„Each syrup company interviewed agreed children’s menus are one of the best ways to move syrups, please current customers, and increase ticket amounts on a daily basis. Torrey Lee, owner of Café Moto in San Diego and distributor of Monin syrups suggests “The Whine List” - a menu featuring Italian sodas and steamers with fun names, bright colors and kid-pleasing flavor combinations. You may also want to provide coloring books and crayons (if you have the space) to give the kids something to do while they sip on their special beverage, giving mom or dad a much-needed moment of peace and quite with their cappuccino. Along the same line, keep diet-conscious and diabetic customers in mind by developing a “light” menu.“
http://www.teaandcoffee.net/0801/retail.htm
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„Baristella is a syrup company that offers over 70 flavors under its parent company, Amoretti. Baristella syrups claim 70 servings per bottle, which can be a very profitable amount for a coffeehouse. Italy, the birthplace of syrups is also home to Fabbri 1905. Some of Fabbri’s best-known flavors—Mint and Amarena—were created in the first years of its existence.“
http://www.freshcup.com/jan04_profits.htm
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„Caffe Latte can be ordered with chocolate syrup, creating a caffe mocha. Caramel syrup, can be added to make a caramel latte, and on and on....The customer is able to choose from a pantheon of syrups from Irish cream to licorice, with predictably varying degrees of culinary merit. It can be prepared with non-fat milk to whole milk and still produce a beautiful rosette pattern.“
http://www.lucidcafe.com/cafeforum/ schomertable16.html
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„ Topic: Newbie question #1: Syrup vs. flavored bean “
http://www.coffeeforums.com/ search.php?search_author=turner
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