Spritz is one of those simple drinks until they have to be prepared quickly, several times and for many people together. The recipe is known, but in bars, events and catering services the difference between a glass and the other can still depend on the time available, the pressure of the service and the hand of those behind the counter.
Sprizzer was born of this small problem: how to serve the same Spritz many times, with the same balance, without transforming a crowded service into a bottleneck. Created in Treviso, Veneto, the car started from an idea designed for the professional world, but soon found another audience: that of those who wanted to bring the Italian aperitif rite into private parties and moments of conviviality.
In this interview, Matteo Calandariello, co-founder of Sprizzer, tells how the product moved between these two worlds – hospitality and domestic use – and why constancy, speed and control can count also for a cocktail that, on paper, seems easy to prepare.
Was Sprizzer initially thought of as a product for the house, maybe for the holidays, or did you have professional use in mind from the beginning?
Everything started in Treviso, Veneto, the land of Prosecco and Aperol Spritz. A group of friends realized that even the bartender himself, during an intense service, often prepared Spritz sensibly different from each other. From that observation the idea of creating a machine capable of replicating each time the perfect Spritz was born.
Originally, Sprizzer was designed for professional use. The initial idea was to help operators serve a perfectly constant Spritz while reducing pressure on the beverage team. But when people saw the prototype, something unexpected happened. Families and groups of friends immediately started to want one at home, for barbecue, parties in the pool and meetings, so you can spend time with the guests instead of staying all night behind a counter to prepare drinks.
The viral success of the domestic version also prompted professional adoption. Today Sprizzer is successfully used in both markets and has become very popular both among hospitality operators and among private customers.
What concrete problem does Sprizzer solve for a professional operator?
For a professional bartender, the Aperol Spritz is not a particularly complex cocktail. The difficulty is that it is often the most requested drink and can have to be prepared hundreds of times during a single service. This takes time and attention to cocktails that require pestered ingredients, shakerage, more complex aromatic profiles or a more manual preparation.
With Sprizzer, any team member can prepare perfect Spritz constantly, while more experienced bartenders can focus on more complex drinks and customer interaction. The advantage becomes even more evident during events, catering services, banquets, fairs and corporate appointments, where many guests arrive at the bar at the same time. Sprizzer helps to serve many people quickly, seamlessly and without long waiting files.
Have you measured how much time you save compared to manual preparation of more Spritz?
More than measuring time, we focused on controlling ingredients. According to the calculations developed by the Accademia del Bar, even small inaccuracies in the pouring can generate up to $54,000 of annual additional costs for the ingredients in a high volume room. Constancy counts.
As for time saving, our customers in the event and catering sector tell us something even more important: guests no longer stay in line to wait for a drink. You can enjoy the event with a Spritz already in hand.
And then there is the wow effect. Sprizzer naturally attracts attention, generates conversations, photos and social media content, often creating valuable organic visibility for the local.
L’articolo Sprizzer will solve your problems with Spritz proviene da IlNewyorkese.