It was opening night at Mariano’s Mexican Cuisine in Dallas in May of 1971. Customers had fully embraced the fiery, “fiesta” atmosphere of the restaurant’s happy hour, demanding copious amounts of frozen margaritas as the bartender’s hands cramped under the pressure and the drinks began to devolve in quality and consistency. Customers complained and cocktails were poured down the drain—things were not looking good.
After closing time, Mariano Martinez, namesake and owner of the embattled Mexican cantina, took stock of how his restaurant’s opening night unfolded. The stress of hand-crushing ice and squeezing limes had obviously caused a cataclysmic failure behind the bar. Not one to throw in the towel, Martinez searched for a solution late into the night.
To clear his head, the 20-something entrepreneur strolled to a local 7-Eleven and there, under what must have seemed like a gleaming beam of light, was his salvation: a Slurpee machine.
The rest, as they say, is history. Martinez and a friend retrofitted an old soft-serve machine with a new motor and compressor, lined it with wood-grain contact paper, and tested its might with tequila, orange liqueur, and fresh lime juice. He had done it. The stainless steel box churned, swirled, and chilled the ingredients together, before letting loose a deluge of money-making libations.
The frozen margarita was born.
Frozen Drink Supplies: Stirring Up Success
Fifty years after Martinez’s fateful excursion to 7-Eleven, frozen drink machines have moved from behind-the-bar oddity to restaurant essential. And no matter what cuisine the eatery serves, that unmistakable, soft whirring sound acts as a homing beacon to anyone who needs a night to just let loose.
Before the pandemic, when stopping at a restaurant or bar after quitting time was a common, daily occurrence for the working public, frozen drink machines provided a much-needed respite for the mind. A chilly, alcohol-kissed beverage consumed with the expressed purpose of taking the edge off. Though such trips to local eateries were paused during 2020 and the early months of 2021, restaurants were still able to provide these cold cocktails to customers via delivery and to-go options, thanks in large part to advances in how drinks are packaged.
Beverages Pouches, though used by some restaurants in pre-pandemic days, hit the mainstream in a major way during the height of the quarantine. Like a sized-up Capri Sun meant for adults, Beverage Pouches are not only a convenient, easily storable supply for restaurants, but also add a sippable whimsy for customers. And even when the pandemic is fully in our past, the fun factor will ensure these pouches remain a prominent product in the restaurant industry.
Eco Products like Renewable and Compostable Cold Cups were also utilized to great success, with standard lids and dome lids used for various cocktail needs. While plastic cups are, admittedly, nowhere near as charming as beverage pouches, they are an industry mainstay that proved invaluable during the dog days of delivery and takeout.
While takeout food and drink orders served to dominate the restaurant industry in 2020, outdoor dining and the recent return to indoor dining, albeit at reduced capacity, certainly signal that, at present, in-house supplies are still very much in demand. Glassware—like Hi Ball and Hurricane glasses—are, of course, still used by restaurants across cuisines, but Plastic Beverageware has also gained in popularity, perhaps due to durability and shatter resistance.
In styles such as pina colada and margarita, and even large pitchers, Plastic Beverageware is ideal for high-volume drink output, as reusable plastic cups are lighter weight and economical alternatives to actual glassware.
To learn more about glassware, plastic beverageware, and beverage pouches, contact your Sam Tell sales rep today!
We’ve come a long way from the first frozen margarita machine 50 years ago in Texas. Instead of a souped-up soft serve machine, restaurants now have access to state-of-the-art Frozen Drink Machines that can handle the high volume of modern-day dining rooms. These machines are powered to meet reliability standards set by restaurant owners and consistency standards demanded by customers.
Modern-day frozen drink machines use augers to continuously mix ingredients to maintain texture and consistency. They are also easy to use, as servers need to simply pull the unit’s handle to open the non-drip faucet to fill a glass. Of course, these machines are capable of much more than merely alcoholic beverages. Any frozen drink aimed at any customer base is possible—from fruit smoothies to tropical thirst quenchers fit for the entire family.
Reach out to your Sam Tell sales rep today for a guided tour of our Frozen Drink Machine supply inventory!
Takeaway
Back in 1971, Mariano Martinez fulfilled a desperate need in his restaurant with inventiveness and ingenuity. Thanks to his determination, you only have to pick up the phone! Frozen drinks have become a mainstay in the restaurant industry—even if the cuisine isn’t relegated to South of the Border sensibilities. It’s vitally important for eateries to offer options, especially now that customers will soon ramp up their nights out to restaurants.
