Tourism venues inherit a soft-drink problem: the fridge looks like every other fridge on the route. Water, a cane-sugar can, maybe a kombucha. Guests who want a grown-up treat still reach for the same red can they see at the airport.
This is a trade facing note for cafés, activity bases, and day-visitor spots — not a tourist itinerary. 250ml cans only.
The jobs in a guest fridge
| Job | Stock |
|---|---|
| Hydration | Still / sparkling water |
| Default soft drink | Whatever you already sell as “soda” |
| Grown-up treat | Honey fruit soda — fruit, honey, no cane sugar, no stevia |
Sidekick fills the treat job. It does not replace water. It does not pretend to be kombucha. Staff line: honey-sweetened, no cane sugar.
Facing that survives foot traffic
- Hand height in the cold door or bar fridge
- Cherry as the hero can; add Mango / Pear / Strawberry when you have space
- Reorder when a facing holes out — tourism days empty a door fast
Flavour map: Flavour guide for stockists. Café-adjacent setup: How NZ cafés add a honey soda to the fridge.
Do not hide the cans behind milk crates or souvenir soft packs. Do not wait on glass bottles — cans are the format.
Order path for venues
Wholesale: 12-pack cases, 5-case minimum, mix flavours across cases. Fridge Fill vs wholesale if you are unsure which door you are.
- Wholesale for NZ cafés and retailers
- Upstock walkthrough
- Or email Fiona with venue name and region
Suggested open: 3 Cherry · 1 Mango · 1 Pear or Strawberry.
Guests hunting a pin on the map still use Find Sidekick. Your job is the fridge that matches the place — not another default can.
