High-volume sites that shift milkshakes all day need stock on the shelf, and this bulk pack of eight Shmoo tubs is aimed squarely at them. Each tub holds 1.8kg of mix, 14.4kg across the pack, and flavours can be mixed and matched so a café, dessert lounge or takeaway can cover its bestsellers in a single order.
Yield and preparation
One tub produces somewhere between 86 and 120 shakes depending on whether you pour a smaller or a larger cup, which puts the full pack in the region of 690 to 960 servings. Preparation is deliberately quick: measure the powder, add ice-cold semi-skimmed milk, then blend on a standard spindle mixer. The mix aerates as it blends and roughly doubles in volume, which is where that thick, dense texture comes from and why the ingredient cost per cup stays so low. Buying by the case also smooths out the ordering cycle: one delivery covers weeks of trading, and staff are never rationing the last tub while waiting on a restock.
Why operators choose Shmoo
- Eight 1.8kg tubs, 14.4kg of mix in total
- Around 690 to 960 shakes across the pack, cup size depending
- Mix and match the established best-selling flavours
- Made without artificial ingredients
- No ice cream required, freeing up commercial freezer space
- Doubles in volume during blending for a strong margin per serve
The site this quantity is meant for
Eight tubs is a season’s stock, not a trial. It is the order for a business that already knows shakes sell and wants to stop reordering every fortnight: a dessert parlour in July, a holiday park through the school holidays, a takeaway whose shake board never comes down. If you are still testing the menu, begin with the four-tub pack and scale up once the pattern is obvious. Nothing has to be relearned when you do, because the method and the equipment are identical across the Shmoo range.
What you need behind the counter
The equipment list is short, which is most of the appeal. A spindle mixer, a fridge holding ice-cold semi-skimmed milk, cups, lids and straws, and a shelf for the tubs. That is the whole set-up: nothing to dismantle and wash down after service, and no freezer capacity surrendered to ice cream. If your counter already sells takeaway coffee, most of that is sitting there unused between peaks, and cups, lids and straws are usually the only line you need to add before you can trade.
Storage, rotation and waste
Tubs are stored ambient, so eight of them take shelf space and not freezer space, which is normally the deciding factor in a small kitchen. Rotate by flavour instead of by tub: the bestseller always empties first, so keep fast movers at the front and open one flavour at a time. Nothing is pre-mixed, so an afternoon that turns out slower than forecast costs you nothing at the end of it.
Training and consistency
A new starter can be making shakes within a few minutes of being shown. Measure, pour, blend. Because the mix aerates and roughly doubles in volume, the cup largely fills itself and portioning is self-correcting. Two habits carry the quality: milk that is genuinely ice-cold, and powder that is measured rather than eyeballed.
What it does to the margin
A serve costs you powder and milk. Nothing is bought in frozen, no freezer runs around the clock, and there is no wastage to absorb at close. Because the mix doubles in volume during blending, a modest quantity of powder fills a generous cup, which is why the ingredient cost per serve stays where it does. If you are building a shake board for the first time, our guide to adding milkshakes and slush to a drinks menu is the place to start.
Where it earns its keep
Dessert parlours, holiday parks, convenience stores, leisure sites and busy coffee shops benefit most, particularly where summer demand spikes and running out mid-week costs real money.
Who this quantity suits
- Sites already selling shakes and reordering more than once a month
- Sites storing everything ambient, with the freezer already committed elsewhere
- Seasonal peaks where demand arrives all at once rather than evenly
- Teams staffed by part-time or seasonal workers with no dessert experience
- Operators who want to choose their own flavour split rather than accept a fixed set
If your turnover is not there yet, the four-tub pack covers the classic flavours at a starting quantity.
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