Small-lot OEMs to add color to the hospitality "drinking" experience for a special drink.

INDEX

1. Role of non-alcoholic drinks

2. Main types of non-alcoholic drinks

3. Challenges in introducing original drinks

4. Examples of original drink development

1. Role of non-alcoholic drinks

Memories of a trip are engraved in people's minds not only through the scenery and space, but also through the tastes and aromas.

Especially at accommodations during a trip or at a restaurant on a special day, drinks accompany every scene, from the first impression at the moment of visit, to the relaxing time during the stay, to the scene where people talk about memories of the trip on the way back home.

The role of beverages in restaurants and facilities is not limited to mere menu offerings.

It is a way of offering hospitality to more people and creating memories for each and every moment of their stay.

• The first touch (welcome drink) that sets the impression of your stay.

• An experience to be enjoyed with all five senses through food pairings (non-alcoholic pairings)

• Feel the afterglow of the experience at home (sales of original bottles)

• Share the quality experience with your acquaintances (SNS posting and gift sales)

In recent years, the market for non-alcoholic beverages has been expanding, and as people become more health conscious and their lifestyles change, they are also demanding more attention to and variety in their non-alcoholic drinks.

In our activities as a non-alcoholic brand, we often hear such comments from non-alcoholic customers.

For those who do not or cannot drink alcohol, or who want to enjoy a non-alcoholic drink with a meal, a unique drink that is unique to the occasion can lead to a pleasant experience.

2. Main types of non-alcoholic drinks

Here are some typical non-alcoholic drinks.

• Non-alcoholic beer

• Non-alcoholic wine, non-alcoholic sparkling

• Non-alcoholic tea

• Mocktails

• Kombucha

• Kraft Cola

• Flavor Sparkling

• Coffee

• Juice

• Soda water, natural water

Just by looking at it this way, we can see that the world of non-alcoholic beverages is deep and full of various options and possibilities.

When introducing a new drink or developing an original one, it is helpful to understand the needs and preferences of your customers and the scene in which you will serve it to determine points of differentiation.

For example, for health-conscious customers, a drink that uses near-organic ingredients such as no or reduced pesticides may be considered.

Also, if you are recommending a pairing with a meal, you must consider whether the sweetness and aroma will interfere with the food, and if the timing of the service is in the evening, a caffeine-free drink may be considered.

When offering it as a souvenir or gift, it is a good idea to consider its packaging and appearance.

In addition, some customers may not be able to drink alcohol if they have to drive in the first place, and we often receive comments that it is difficult to devise an experience value when offering an activity experience that raises body temperature, such as a hot spring or sauna, at a lodging facility.

3. Challenges in introducing original drinks

The following issues can be considered when introducing original drinks at lodging facilities and attached restaurants.

• Want to create original drinks, but cannot afford the time and effort required for development and production

• Lots are not flexible, such as lot requirements of 10,000 bottles or more

• Not sure which OEM or ODM partner is right for you

• Can't find something non-alcoholic that "tastes good" or goes with a meal

• Little storage space and difficult to manage inventory

• Wondering how to recommend our products to customers

If you have any of these concerns, why not speak with a member of our team?

We would be happy to talk with you about how to offer a unique drink with a low initial investment.

All of these problems were faced in creating our own non-alcoholic brand.

Each OEM and ODM partner has its own areas of strength and weakness, and the terms of trade (lot size, what can be manufactured, what raw materials can be handled, etc.) differ.

Particular attention should be paid to lot size, as many OEM manufacturers are based on the assumption of mass production.

It may take three months, or sometimes as long as a year, to proceed to prototype and full-scale production, proceeding with partner selection and raw material selection in parallel with the core business.

*OEM stands for Original Equipment Manufacturing or Original Equipment Manufacturer.It is a system in which manufacturing is outsourced to a manufacturer and sold as an own-brand product.

The outsourcing side can focus on drink planning, branding, and communication with customers, while reducing the burden on manufacturing facilities and technology.

*ODM stands for Original Design Manufacturing.In the case of beverages, it refers to a system in which a manufacturer is commissioned to design the recipe and manufacture the product, which is then sold as its own branded product.

On the other hand, if a drink is tailored to both quality and appearance (appearence), various effects can be expected.

• Increased guest spend (especially for guests who prefer non-alcoholic beverages)

• Increase guest satisfaction

• Securing new revenue sources through e-commerce sites and souvenirs

• Word of mouth and spread through OTA sites and gourmet food sites

If you would like to make your own original drinks, or would like to make them in small lots with low risk, or would like to know how to proceed, or would like to know about packaging, etc., please feel free to contact us.

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4. Examples of original drink development

The Apoptosis team is committed to helping you improve your guest experience with the special sips that small-lot OEMs can achieve.

For original bottles, we can provide a minimum of 6 bottles.

We can also develop local drinks using raw materials from each region and design gift packages.

Please feel free to contact us.

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