Shmoo Milkshake Mixes – 4 Tubs

Four tubs is a deliberately small commitment, and that is the whole point of the pack. Adding a drink to a board means guessing the volume before you have sold a single one, and this Shmoo pack covers strawberry, chocolate, banana and vanilla in the redesigned 1.8kg tubs, which is enough to run a proper listing for long enough to learn something and small enough that a slow month is not an expensive lesson.

Four tubs, and what they pour

Each tub yields between 86 and 120 milkshakes, the figure depending entirely on the cup size you pour, which works out at roughly 344 to 480 shakes across the four. Four flavours is generally the right spread for a first listing, giving customers a genuine choice while keeping the board simple enough to read at a glance. Watch which flavour empties first, because that tells you more about your customers than any survey will, and reorder around it. The hardest part of adding any new drink is guessing the volume in advance, and a four-tub order removes most of that guesswork by letting the counter answer the question for you. Once the pattern is clear, the bulk pack in our Shmoo milkshake range lets you set the flavour split yourself.

Cup size decides more than the flavour does

Choose between 13oz and 22oz Shmoo-branded plastic cups, with matching dome lids and straws. The decision matters more than it looks. A 13oz serve suits a counter where the shake is an add-on to a main purchase, and it keeps the yield per tub at the upper end. A 22oz serve is the one people photograph, and it is what a dessert-led site or a seafront kiosk usually wants. Because the cups carry the Shmoo branding, the drink advertises itself as it walks out of the door, which is worth a great deal on a busy pavement.

A shelf, a fridge and a spindle mixer

Tubs sit on an ambient shelf, so nothing has to be cleared out of a freezer to make room, and no freezer capacity is required at all. The only piece of equipment involved is a spindle mixer, which occupies a corner of the counter and needs a socket. Milk has to be genuinely cold, so in practical terms the whole operation comes down to a fridge, a mixer and a shelf. That is why this works in units where a soft-serve machine would never have been viable, and why it can be packed away out of season without stripping anything down. There is no ice cream to scoop and no soft-serve machine to strip at night.

Anyone on the rota can make one

Preparation takes seconds: powder into the cup, ice-cold milk on top, then a short spin on the spindle mixer while the mix aerates and thickens. No dessert training is required, and because the method is identical for every flavour, a seasonal starter learns one routine and can then make the whole board. Get two things right and the rest follows, those being milk straight from the fridge and a measured scoop instead of a guessed one. Every shake is blended to order, so there is nothing pre-made sitting about waiting to be thrown out at close.

Costing the board, and getting the tubs to you

With only mix and milk in the cup, the ingredient side of a shake is unusually easy to work out, and the serving cost sits mostly in the disposables. That is the part operators tend to underestimate, and it is worth reading how takeaway cups and lids affect your margin while you are still deciding what to charge rather than afterwards. Margins hold up well on a drink with two ingredients, and this is a pack that suits independents and smaller multi-site operators who want a recognisable brand behind the menu without over-ordering. When sales settle into a pattern, stepping up to bulk tub quantities needs no change of equipment and no change of method. How consumable orders are sent out is set out in our delivery information.