The Taylor Company is creating a buzz at the 2019 Nightclub & Bar Show as it introduces the Zamboozy Adult Slushie Freezer. The Zamboozy allows owner/operators to create custom uber-refreshing beverages that are sure to be the coolest trend of the summer.
“The alcoholic beverage market is booming, with alcohol sales in the United States exceeding $253.8 billion last year,” said Vickie Sims, global brand marketing manager, Taylor Company. “The Zamboozy was designed to make it easy for owners/operators to turn ordinary craft brews and cocktails into trending frozen adult beverages that will keep patrons coming back all summer long.”
The Taylor Zamboozy model C300FAB frozen beverage dispenser helps operators:
- Create awesome “gotta try one” limited-time-only beer slushies and frozen cocktails
- Drinks that have just the right consistency and effervescence
- Rapid recovery to keep up with your busiest times
- Easy branding with backlit display
“Taylor continues to put innovation forward, consistently bringing new ideas to market as we collaborate with customers to ensure they grow sales and revenue,” said Jeremy Dobrowolski, president, Taylor Company. “The Zamboozy is a fun way for operators to create a buzz of their own as they capture summer beverage sales.”
To see the Zamboozy up close and personal—or taste your first ever beer slushie, stop by the Taylor NCB Booth #452. Taylor will feature a variety of frozen adult beverages at the show including:
- craft beer slush
- coffee/cinnamon vanilla rum cream liquor/Irish cream & vodka cocktail slush
- cranberry, pomegranate, vodka & soda cocktail slush
- orange soda & cinnamon liquor slush
All Taylor Company equipment is ‘built to serve’ in every way. The foodservice industry can rely on Taylor Company to provide innovative, reliable equipment designed to solve real world problems, with dedicated customer service and factory-trained service technicians who know the equipment, supported by a worldwide distributor network and prompt local service.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.