Foodservice Equipment & Supplies

ALIWORLD 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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36 W hat happens in Vegas stays in Vegas. Sometimes, at least. Other times, what happens in Vegas ends up being the start of a successful alcohol- infused frozen dessert company. The company in question is Buzz Pop Cocktails ® , a Las Vegas- based company founded in 2017. The business specializes in manu- facturing Italian sorbet-style push pops infused with premium spirits. While there are other alcohol- infused frozen desserts on the market, Buzz Pop stands out for two main reasons, says CEO/Manager Joseph Isaacs. One is the quality of its base ingredients. While it would be easiest for Buzz Pop to make its push pops with canned fruits and concentrated fruit juices, the com- pany focuses on quality. It uses fresh fruits and fresh cold-pressed juices for all its desserts. Buzz Pops have no artificial colors or sweeteners and no corn syrup; they are gluten- free, fat-free, certified kosher and all less than 100 calories, brags Isaacs. Second is Buzz Pop's alcohol content. Most competing products have around 5 percent alcohol by volume, according to Isaacs. Buzz Pop's offerings check in at 15 percent, with the spirits truly infused throughout. While freez- ing alcohol is notoriously difficult, says Isaacs, "we figured out how to turn a cocktail into an Italian sorbet and freeze high volumes of premium spirits throughout without changing the texture, the viscosity or anything else. There's actually a full drink in each one." Matching the company's high-quality product is a business model that focuses on the high end as well. Going retail, with Buzz Pops sitting in convenience stores next to six packs of beer and potato chip displays, would have devalued the product, Isaacs says. Instead, Buzz Pop sells directly to the hospitality industry, with a focus on the higher end and specialty operators. Customers include five-star hotels like the Four Seasons, the Ritz-Carlton and Waldorf Astoria; hotel pool bars, including most pool bars in Vegas; and cruise lines and convention centers. While this approach makes busi- ness sense, it presented a challenge from an equipment standpoint. "I realized that if we were going to produce the most premium product, we would need to spec out the most exclusive, best sorbet machine," Isaacs says. For Buzz Pop, Carpigiani was the answer from the very first taste. While testing the product using Carpigiani's Mister Art machine, "we found that it tasted even better. It was a marriage made in heaven," Isaacs says. Not only did the Carpigiani equipment provide the highest quality product, but it also offered the flexibility Buzz Pop needs. Since the company commits to using fresh fruits, its flavors depend on what's in season and reasonably priced. Though it manufactures only 6 to 10 flavors at a given time, in just a year and a half, Buzz Pop has developed around 50 flavors, each using different combinations of fruits, juices and spirits. These different recipes require a machine that offers the flexibility and program- mability to produce the fin- est product for each individual flavor. "That's an ideal task for a Carpigiani," says Penny Klingler, the manufacturer's executive vice president of sales and marketing. Buzz Pop Cocktails Stimulates Growth with Carpigiani This start-up maker of alcohol-infused frozen treats sees massive growth using the manufacturer's smart frozen dessert machines. Joseph Isaacs, CEO/Manager of Buzz Pop Cocktails Buzz Pop makes roughly 50 flavors of its adult sweet treats. SUCCESS STORIES

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