Monin
French flavouring house founded in 1912, supplying syrups and purées to cafés and bars.
Monin has produced syrups, purées and concentrates in Bourges since 1912, and is one of the few beverage suppliers that sells with equal weight into coffee, cocktail and broader foodservice channels.
The three-channel advantage
A flavour that starts behind a cocktail bar frequently ends up in a café two years later, and vice versa. Sitting across both means the company sees that movement earlier than suppliers anchored in one channel — which is why its seasonal range often reads as a forecast rather than a response.
Why sampling decides it
Nobody buys a flavour from a description. Flavour houses run the busiest tasting bars on any beverage floor, and the conversation that matters happens after the third sample, when an operator starts asking about cost per serve, shelf life after opening, and whether the syrup holds up in a cold brew rather than a latte.
Who buys
Café groups, bar programmes, hotel F&B, and the contract caterers who move the largest volumes with the least visibility.