The credit crunch may be the opportunity organic speciality drinks have been waiting for, according to Gabriel David, managing director of Luscombe Organic Drinks.
David has been producing cider, juices and drinks from his farm in Devon for more than 25 years and believes that as the economy slows down, the popularity of specialist drinks and juices will increase.
“A lot of restaurants and caterers tend to overlook soft drinks and just get the normal J2o or sugar-based drinks,” he told FPJ at The Restaurant Show 2008 last week. “But in recessive times, buying in speciality drinks is a classic quick-win to improve your offer. People can buy most of the drinks they purchase in a restaurant at the supermarket, so restaurants are not offering their customers anything they cannot have at home.
“As people eat out less, they will want to have more of an experience in the restaurant they decide to go to. Speciality drinks can offer that point of difference,” he added.
The company was handing out tasters of its new products - Blueberry Crush and Carrot & Sicilian Orange Juice - for delegates to try at The Restaurant Show 2008 at Earls Court.
