Stocking Wilson's in Your Office or Shop: The Simple Guide

Some products earn their fridge space because they move. Wilson's earns it because it moves and it says something about the place stocking it: real fruit, never from concentrate, a Lagos brand people already recognise. Here is how businesses use it, and how to set it up.

Offices: the small perk people actually use

An office fridge stocked with 500ml bottles does two jobs. It covers daily refreshment, and it upgrades every meeting. A cold Old Fashioned in front of a client reads better than a warm generic soft drink, and it costs less per head than ordering in.

The practical setup most offices land on: one pack per ten staff per week, rotated between Old Fashioned and Fifun Todos for the lighter drinkers, restocked on a fixed day so nobody ever opens an empty fridge.

Shops and supermarkets: a shelf story that sells itself

For retail, Wilson's works because the bottles look like what they are: bright, real, and proudly Lagos. The 300ml packs suit quick grabs and lunch traffic, the 500ml is the everyday single-serve, and Pink Lemonade pulls eyes to the shelf from across the aisle.

Keep them cold if you can. Lemonade served chilled converts first-time buyers into repeat ones, and a small branded fridge position near the till outperforms a warm shelf every time.

Restaurants and bars: the mixer and the menu line

Restaurants stock Wilson's two ways. Straight, as the premium non-alcoholic line on the drinks menu, and as a mixer base, because real-lemon lemonade lifts cocktails and mocktails without any house prep. Pink Lemonade in a tall glass with ice and a garnish is a menu item with a thirty-second build time.

How box supply works

• Tell us your business type, location and rough volumes through the box supply form.
• The team confirms pricing, pack mix and delivery schedule for your area.
• You get a standing supply arrangement, so restocking becomes a message, not a project.

The maths, kept simple

Start with one week of honest demand. Count what you would sell or serve on an average day, multiply by seven, add a small buffer, and that is your first order. Adjust from week two with real numbers instead of guesses. Most stockists settle into a rhythm within a month, and the standing arrangement handles itself from there.