For years, Carlos was like many other chiringuito operators on the coast: a well-running business, regular customers, decent trade – but nothing special. The bar was at the back of the establishment, hardly visible from the promenade, the drinks came in simple plastic cups, and no one pulled out their phone for a photo. Everything worked, but there was no idea, no highlight, no reason for people to stop at his place.

The moment everything changes

One day, Carlos decides to change something – without renovating his shop, without additional staff, without a large investment. He brings SOVAZ into the chiringuito: a small sealing machine behind the counter and transparent cans that look like glass but are lightweight and shatterproof.

Instead of working "invisible" in the back of the shop, he moves his action to the front: he places the machine prominently at the counter, facing the beach promenade. Suddenly, passers-by see live how he mixes drinks in crystal-clear cans, seals them, and hands them to the guest with a "Shake it – Drink it". The moment the can clicks and seals – that is the moment when people stop.

From a normal bar to experiential gastronomy

What was previously a quiet bar in the background suddenly becomes a stage. Carlos mixes fresh drinks, ice cubes, fruits, colours – everything is visible through the Clear Can.

Guests do not just receive "a drink", but a small ritual:

• Carlos mixes briefly.

• Fills the transparent can.

• Seals it in a few seconds.

• Hands the can to the guest with the note: "Now shake well – then open!"

Guests laugh, film, create stories, post reels. Passers-by see the movement, hear the sound of the machine, see the shiny cans in the sun. A simple sales point becomes a small show – and a normal bar turns into an experience.

The numbers behind the success

For Carlos, the material costs remain manageable – and yet his sales curve is clearly trending upwards.

• The can costs him around €0.80.

• The contents (for example, Fusion de Frutas) are about €0.45 per drink, while varieties like Matcha de Cocos are around €1.25.

• His selling prices range from €4.00 to €5.50 per drink.

In other words: With very low material costs per drink, he achieves attractive margins – and this is without having to hire additional staff or increase his fixed costs. The machine is at the same counter, the staff remains the same, only the way of presentation changes – and with it, the perception of his guests.

More than just drinks: 

Additional salesin SOVAZ style

Carlos quickly realises that his new Clear Cans not only showcase the drinks but also build trust in his brand. So he also uses the packaging for small side products:

• Gummy bears for kids and young-at-heart adults.

• Nuts as the perfect snack with a drink.

• Muesli or crunchy snacks for the morning and a relaxed afternoon.

Everything packaged in the same look. Guests associate the design with quality and experience – and they are happy to grab a small snack alongside their drink. This increases the average spend per guest, without Carlos having to explain or sell more. The product concept works for him.

What has really changed for Carlos

After a few weeks with SOVAZ, Carlos sees his Chiringuito in a new light:

• Small crowds form in front of his counter because people want to see "what's happening up there".

• Guests come specifically to pick up "the cans to shake" that their friends have told them about.

• His staff are more motivated because selling is fun – they are not just serving drinks, they are delivering a show.

• The till shows it in black and white: more drinks, more upsells, better margins – with nearly identical fixed costs.

In the evenings, when he pulls down the shutters, Carlos often thinks about how his shop looked just a few months ago: back bar, no action, little interaction. Today he smiles because he knows that his decision for SOVAZ was exactly the step that transformed his bar from "just another Chiringuito" to a real experience hotspot.

Carlos is satisfied – not because he suddenly runs a completely different business, but because he is getting much more out of the existing setup with a smart concept. He prefers to say it like this:

"I haven't changed anything fundamental – but with SOVAZ, a lot has changed for my guests."