Gary Hallam, Director of Operations, reports the stores are a meeting place, offering fresh brewed coffee and specialty beverages along with gourmet teas, cold beverages and a broad range of meals to include cold and hot sandwiches, Italian style sandwiches, soups and salads, assorted pastries and luscious desserts. Some of the stores are licensed to sell alcohol, although they only serve beer, wine and liqueurs for the specialty coffees. Customers have the option of dining in, take out or drive thru. This theme is definitely carried over to their myriad of signature drinks. For instance, Hallam reports syrups are added to layered flavored cappuccinos, flavored hot chocolate, to regular coffee, Italian sodas, iced coffee drinks, smoothies and frappes.
Frappes are also signature.
Using Willy's base Frappe mix, they use bananas and syrup to create such flavors as Strawberry Banana Frappe, Chocolate Mint Frappe, Mocha Frappe and Raspberry Chocolate Frappes. Currently, all drinks used with syrups are non-alcoholic, said Hallam. Hallam foresees the future for syrups will be more sales in sugar free selections. He also suggested more uses with iced teas. And while he suggested there may be more experimentation in foods and salad dressings, Hallam cautioned this may not be a cost efficient method of usage.