Innovation On Ice
SRQ Magazine | November 2025 By Kate Wight
Since its first location opened in Siesta Key Village in 1993, Daiquiri Deck has been a laid-back, sun-drenched sanctuary where locals and tourists alike can unwind and enjoy the warm Gulf breeze and an icy cocktail. But behind the scenes of this popular beach bar, a quiet revolution has been brewing. Driven by a passion for creating the perfect frozen concoction, the Daiquiri Deck team has meticulously refined their process for making their signature drinks. What started out as a mission to craft a better product has now become a patent-pending system that’s poised to transform the frozen cocktail industry.
Any restaurant or bar that sells frozen beverages at a high volume might have a similar setup to Daiquiri Deck, with a row of gleaming silver machines churning colorful slush concoctions. What sets Daiquiri Deck apart is the way they fill those machines. “The filling system started when we only had one location in Siesta Village, and the driving force behind it was the safety of our team and the experience of our customers,” says Daiquiri Deck president and co-owner Matt Grover. “To refill the machines originally, someone had to carry a five gallon bucket to the machine, hoist it up to their shoulder and pour it into the top of the machine. There are several reasons why that’s detrimental. First, it’s very easy for someone to throw their back out or get hurt. And second, it’s a very sloppy process. It’s very easy for the mix to pour all over the top of the machine and into the internals like the belts, the microswitches and the valves. That dramatically decreases the life expectancy of not only those parts, but the machine itself.”
Brett McIntyre is the director of facilities at Daiquiri Deck and has been instrumental in engineering a new filling system. There have been several iterations over the years (Grover estimates this one is version 6.4). Instead of pouring drink mixes into the machines, the mixes are stored in stainless steel vessels in a walk-in cooler and drawn to the machines through a refrigerated trunk line, similar to a long-draw draft beer system. In addition to being more efficient, this system allows for drink quality to be more consistent at a high volume, which has helped take the Daiquiri Deck brand to unexpected levels. “We’re a proud partner of the Tampa Bay Rays and you can find us at Tropicana Field. We are a sponsor of the Valspar Open for the PGA and other professional sports have also shown interest in partnering with us,” Grover says. “We’ve had a major international hotel chain approach us because they want to turn their pool bars into Daiquiri Decks, and we’ve had high interest in developing a franchise program. This interest is all because of the filling system, which would not have come to fruition without Brett and all the people on our team who have brought so much to our energy and culture and approach.” The sky is the limit for Daiquiri Deck, and success couldn’t taste any sweeter.
Daiquiri Deck Unveils Refreshed Menu with Burger Challenge and Over 15 New Items
March 15, 2024 – Sarasota
Daiquiri Deck, an iconic bar and casual restaurant that delivers a quality experience, great times, good vibes and the best frozen daiquiris around, recently unveiled a refreshed menu with 19 new items, including entrees, appetizers and cocktails.
In an effort to continue bringing fresh and appealing offerings, Daiquiri Deck has introduced the following new options: calamari fritto misto; blackened mahi bites; cold water oysters; mojo cuban sandwich; deck burger; tropical glazed mahi sandwich; mojo cuban bowl; caesar salad; OG house wedge salad; black bean soup; parmesan crusted cod; fried plantains; mini hot dogs guppy meal; Daiquiri Deck platter; and piña colada cheesecake.
“Since Chef Jeremy Thayer joined our team last year, he has been hard at work creating new and exciting dishes that have quickly become many of our guests’ favorites,” said Michelle Smith, chief marketing officer for Daiquiri Deck. “Not only are these items visually appealing, but they’re also made with fresh and locally sourced ingredients, and we’re excited to hear what our guests think.”
Burger fanatics looking for a fun food competition are in for a treat with Daiquiri Deck’s new Big Deck Energy Challenge that debuted on the new menu. Participants are tasked with eating 1.2 pounds of ground beef, topped with bacon, cheese, tomato, lettuce, onion and house sauce on a toasted roll. Those that are able to clean their plate without sharing will have their photo taken and put on the Big Deck Energy Hall of Fame wall.
The popular seasonal brunch menu now also has a permanent spot on the menu with newly added items, including kid’s chocolate chip pancakes, kid’s cheesy eggs and a build-your-own mimosa for those 21 and older. The brunch menu is available Monday – Sunday from 10 a.m. to 2 p.m.
With all the exciting additions and to show appreciation towards its loyal following, the iconic bar and casual restaurant launched a free rewards program to give patrons the opportunity to earn rewards, like a free daiquiri.
For more information, visit DaiquiriDeck.com.
Rays fans can enjoy ‘the perfect frozen beverage’ at Daiquiri Deck in the Trop
by: Rachel Tucker
TAMPA, Fla. (WFLA) — Daiquiri Deck, a Tampa Bay bar and restaurant chain with an extensive drink menu, is opening a new location at Tropicana Field.
Guests can stop by the “iconic bar and casual restaurant that delivers a quality experience, great times and good vibes,” and enjoy their signature drinks: frozen daiquiris in the flavors of strawberry, margarita and non-alcoholic electric lemonade.
The bar is located bar in the First Base Food Hall, but servers will also deliver frozen drinks to your seat in the stadium. Daquiri Deck promises “the perfect frozen beverage” will arrive on insulated trays and polycarbonate vessels with a pop top option to keep the drink fresh.
“We couldn’t be more excited to be named a proud partner of the Tampa Bay Rays, allowing us to bring our fan-favorite frozen daiquiris to baseball enthusiasts,” Troy Syprett, co-owner of Daiquiri Deck, wrote in a statement. “At the heart of Daiquiri Deck, our goal is to deliver the best frozen daiquiris around in an atmosphere that can be enjoyed by all. We couldn’t think of a better way to enjoy a daiquiri other than pairing it with America’s favorite pastime.”
Daquiri Deck credits its popularity to its innovative, “patent pending proprietary technology and machines,” which allow for “fresher and more consistent drinks.” The machines “automatically with citrus and fruit preservation technology, self-cleaning and remote data viewing for inventory refilling and troubleshooting,” according to a news release.
Good Vibes. Good Eats.
Photography by Wyatt Kostygan - Daiquiri Deck's new Corporate Chef and Director of Culinary Jeremy Thayer adds his twist to the eatery's fun flavors.
SRQ Magazine | January 2024 By Laura Paquette
Whether you live in Sarasota or are visiting on a tropical getaway, chances are you like to kick back and relax at a local eatery like Daiquiri Deck. Founded in the early 1990s, Daiquiri Deck restaurants have become favorite local institutions beloved for their wall of playful daiquiris, welcoming atmosphere and classic beach grub. Renowned chef Jeremy Thayer joined the Daiquiri Deck team as a consultant in August of 2022 and became the company’s Corporate Chef and Director of Culinary this past January, where he’s launching his spirited take on nostalgic and comforting dishes that echo the brand’s laid-back vibe.
Thayer graduated from the Culinary Institute of America, worked as a senior sous chef for Wegmans Market Café and was a chef instructor and chef de cuisine at the Statler Hotel at Cornell University. Through his connections at Wegmans, he learned about an effort to serve food at Ground Zero during 9/11. For two weeks, Thayer and other chefs cooked up meals and transported them to first responders at Ground Zero, and he says that it was the most humbling life experience he’s ever had. Upon moving to Florida, he left his mark at Sarasota establishments like Grove, IMG Academy, Mattison's Restaurants and the Sarasota Art Museum’s Bistro. “I’m not one of those chefs that likes to boast about my accomplishments. I feel like I’ve been lucky, have worked hard and been fortunate with the jobs and places I’ve worked for, and they've all been great," he says.