<iframe src="//www.googletagmanager.com/ns.html?id=GTM-MK28RS" height="0" width="0" style="display:none;visibility:hidden">
Hamilton Beach Commercial Blog


Get Coffee Inspiration from Fast-Growing Coffee Chains

Growing coffee shop chains are coming up with all kinds of new ways to entice customers and build loyalty. Whether they offer a welcoming place for customers to sip a crafted coffee drink or a high-speed drive-thru for an afternoon treat, several up-and-coming coffee chains in the U.S. have created uniquely compelling reasons for customers to come in the door.

Read More

Topics: Coffee, Beverage, Frozen Coffee Drinks, Beverage Trends, high performance commercial blenders, Summit Edge

C-Store Innovation: 3 Magic Words to Boost Your Business

What’s the one thing everyone wishes they had more of? Time.

What’s one business that promises to give you more time? Convenience stores.

As a result, we’re seeing incredible growth in the c-store industry. The global market is expected to grow at a compound annual growth rate (CAGR) of 5.6%, reaching $3.12 trillion by 2028, according to Grand View Research. To ensure your company captures a healthy piece of this pie, we have three words to guide your strategy.

Read More

Topics: High Performance Blenders, Beverage, Convenience Stores, MixStation, Beverage Automation

Six Smoothie Trends to Watch in 2016

Smoothies seem like a recent trend, but they were invented in the 1930s — right along with the blender. Now they're ubiquitous, and consumer demand shows no sign of slowing. Why are smoothies so popular? They represent the convergence of several trends: health-conscious eating, portability and personalization. As we round the corner into the New Year, here's a closer look at six trends that will shape the smoothie market in 2016.

Read More

Topics: Smoothies, Trends, Healthy eating, Beverage

How the World Likes Its Coffee

The Japanese enjoy coffee in cans. The Vietnamese pour it over ice with sweetened condensed milk. Ethiopians spend as long as three hours preparing coffee and serving it in a special clay pot.

However they enjoy it, everyone's drinking more of it. “Consumption is increasing as societies in India, China and Latin America continue to be westernized,” Roberio Silva, executive director of the International Coffee Organization, told the Wall Street Journal in 2015. Expect the global demand for coffee to jump 24 percent in the next five years, Silva said, from 141.6 million bags to 175.8 million bags. (A bag weighs about 132 pounds.)

Europeans, Canadians and Americans remain the world's most caffeinated people, drinking the most coffee per capita. But coffee's rapidly becoming a popular drink in nations with burgeoning populations and increasing disposable income, such as India and China. Here's a look at changing global tastes for coffee.

Read More

Topics: Trends, Coffee, Beverage, Cafe culture

Make mine a mudslide

 The Frozen Mudslide, a blend of ice cream, Kahlua, Bailey's and vodka, has been called the adult milkshake. The Frozen Mudslide got its start in the 1950s at The Wreck Bar and Grill on the north coast of Grand Cayman Island, where the bar still stands. It was a bartender known as Old Judd who is credited with creating the mudslide, and it is still the island's signature drink. Locals who enjoyed the mudslide first spread the word about the drink and visitors took the recipe back to homes located throughout the world. Strangely enough, the drink didn't become popular in the US until the 1980s.

Read More

Topics: Drink trivia, History, Beverage

How the daiquiri got its name


Strawberry_DaiquiriLegend has it that American mining engineer Jennings Cox first mixed rum with crushed ice, lime juice and a spoonful of sugar to create what he called the Daiquiri, named after a small town near Santiago, Cuba. But because limes, sugar cane and rum are three things the island produces in abundance, it's also likely that the drink was already being served in Cuba before Cox arrived. 

Read More

Topics: Drink trivia, History, Beverage, Facts

A smoothie for every type of customer

Every café, restaurant, bar and resort professional knows that although no two customers are alike, there are certain types of customers who seem to walk through the door on any given day. Why not create customized smoothies for these characters? 

Read More

Topics: Smoothies, Branded Drinks, Beverage, Customers, Wave Action

How a signature drink turned this beach bar into a local hero

Customers at Waterman’s Surfside Grille in Virginia Beach, Virginia, know the best way to quench a thirst is to order the beachside bar’s famous Orange Crush. This signature frozen drink is made with fresh-squeezed orange juice, orange vodka, triple sec, and a splash of Sprite.

According to Waterman’s owner Mike Standing, the drink was created 20 years ago, but took off in 2002 when a friend suggested Standing make the Orange Crush with fresh-squeezed juice. Today Waterman’s is one of most popular places on the boardwalk, and Standing said that the bar and restaurant have had an increase in revenue every year.

Read More

Topics: Branded Drinks, Frozen cocktails, Branding, Citrus, Beverage, Orange Crush, Juicer

Sugar-free mocktails for the glycemic-conscious customer

For dieting or diabetic customers, or simply for the growing number of Americans concerned about their sugar intake, sugar-free virgin drinks offer a sweet indulgence. The key to making a mocktail taste good lies in the primary ingredients, particularly the sugar-free syrups used to make the drink taste like the real thing.

Read More

Topics: Virgin Drinks, Dessert drinks, Non-alcoholic, Sugar-free, Frozen cocktails, Mocktails, Beverage, Monin, Syrup

How ice changes everything that comes across the bar

The difference between a perfect cocktail and a mediocre one often comes down to ice, which, once melted, can account for half of a drink’s volume. With so much riding on frozen water, it’s not surprising that there’s more than a little ice mythology in the mixology world. Add a blender into the equation and it becomes necessary to call on science to make sense of it all.

Read More

Topics: Virgin Drinks, Frozen cocktails, Cocktails, Blending solutions, Mocktails, Bartending, Performance blenders, Ice, Beverage

Join the HBC Community

Subscribe to this blog

Recent Posts

Posts by Topic

see all
New Call-to-action