A carefully considered cold drink offering is vital to any operator, and never more so than in summer. Ian Boughton explores the latest products in cold brew tea and coffee, as well as the latest innovation on the market: cold-foamed milk
We know it is possible - and profitable - to produce a cold drinks menu from standard equipment and to do so quickly in a busy, high-footfall setting. This is not just suppliers' marketing-speak - several high-street café operators are reporting the same thing.
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