Funkin sees bright future in Scotland after relocating production HQ
THE recession is unlikely to have had a positive impact on many businesses.
But it seems the downturn has brought some welcome spin-offs for Funkin, the supplier of fruit purees, cocktail mixers and syrups to the bar trade. Not only are operators using Funkin to give a point of difference to their drinks lists, its products can also help bars which offer cocktails the chance to minimise waste. That demand for cocktails is growing in Scottish bars is positive news for the brand, too.
Indeed, the potential for further growth in Scotland is such that the market has been targeted as a key growth area by Funkin.
It shifted production of its cocktail mixers range to Coatbridge in April and last month appointed national account manager Jonathan Phillips to further develop its business in Scotland.
The company is also investing in bartender training and is set to feature in next month’s Taste of Edinburgh food and drink festival.
Speaking to SLTN last week, chief executive Andrew King (pictured) said Scotland is the largest growth area for the firm, which was established ten years ago.
“We’re seeing great growth north of the border with groups like Buzzworks, Montpeliers, G1 Group, Signature and PB Devco, and also with independent outlets like Oblo in Eyemouth, Dusk in Aberdeen and the Old Course Hotel,” he said. “There is clearly a propensity in Scotland for people to make great cocktails, even at home, and that has driven the investment in Scotland. I think interest in cocktails will continue to grow. There’s also a lot of focus in the on-trade on creating a point of difference because it’s very competitive just now. Cocktails can help operators do this and Funkin can help them achieve consistency with less wastage.”
King is quick to stress that the products are not solely geared towards top-end cocktail bars. In fact, the mixers range allows cocktail offers to be established in outlets which previously didn’t have one. Geared to help operators serve up such famous recipes as the Margarita, Mojito, Cosmopolitan, Pina Colada as well as Funkin’s recently-launched Strawberry Woo Woo, the products come in single-serve packs with a shelf-life of one year. King described the range as a “staple for making good cocktails quickly and easily”.
Funkin’s fruit purees, meanwhile, are said to come into their own in bars with more established cocktail offers. Supplied in litre packs, the range includes lychee, mango, pomegranate, passion fruit, and liquid chocolate. There are also three Funkin Fusions (mango, calamasi and lime; blackberry and Madagascan vanilla; and mango, red pepper and hot pimento) which launched earlier this year and are pitched at experienced mixologists.
“The Funkin range is designed to offer something for all types of outlet,” King added. “The Fusions range allows more experienced bartenders to try something different while the cocktail mixers range de-risks cocktails. Producing cocktails from scratch can be wasteful if you don’t have the volume. The mixers allow operators to test the water with cocktails, chop and change what they offer and then develop and become more creative. They [cocktail mixers] allow bars to dip their toe in the water and limit the risk.”
