Special occasions like Easter encourage people to eat out and spend more than usual – and desserts play a profitable role.
Make it memorable
Ninety-four per cent of people would be more likely to return to an establishment that made them feel special* “Not only is there the immediate profit potential to consider, but it will also lead to repeat business,” said Robert Harrison at Callebaut. “And desserts present a key opportunity for operators – 78% of people would be more likely to treat themselves when out for a special occasion, while a third of consumers think there should be more desserts targeting special occasions on menus*.”
Offer a variety
Easter is synonymous with chocolate and with two-thirds of people likely to order a chocolate dessert* they are a must on your menu! However, make sure you have chocolate-free options on too – including ice cream – and don’t forget gluten-free and vegetarian alternatives.
Presenting a creative, interactive dish will not only allow you to charge a premium but will leave a lasting impression on the customer. Callebaut’s development chef, Julie Sharp has created ‘10 Ways To Make It Special’, a series of videos demonstrating recipes, techniques and simple tips – including an Easter egg that melts to reveal a hidden centre when hot chocolate sauce is poured over it. “This brings an element of theatre to the dining experience,” said Julie. “Allowing the customer to pour the sauce will be fun and memorable for all the family.”
Research shows that 22% of customers are more likely to eat sweet treats when dining with children* so make sure your dessert menu appeals to young appetites. 68% of consumers would choose a cake that’s topped with a confectionary brand so Almondy’s range of confectionery inspired gluten-free cakes fit the bill perfectly and allows caterers to cash in and bring the popularity of confectionery to their menus with minimum effort.
• Hot cross bun brownie
• Chocolate sorbet
• Chocolate tart
• Fairy cakes with mini eggs
• Lemon meringue
• Sultana cheesecake (view recipe)
• Banana pudding pie
• Rhubarb & strawberry pie
*Source: Toluna April 2015