30_35_desserts 6pp:Layout 1 9/12/08 11:36 Page 33
desserts
winter range. It Foweather, sales
debuted in director at General
September and Mills UK. “In fact, 44%
will be available of Häagen-Dazs
for just six months brand sales occur in
and features a winter, making it a
combination of must stock for
Häagen-Dazs retailers all year
creamy caramel round.”
ice cream and Häagen-Dazs is
crisp pieces of now worth over £40
caramelized million, and growing
Belgian Speculoos biscuits at 9% year-on-year according to
(speculoos are thin, crunchy IRI grocery and impulse outlet
Belgian biscuits with a hint of figures.
cinnamon and traditionally “Previous limited edition
served with coffee). flavours have proved successful
The introduction of Häagen- in attracting new buyers to the
Dazs Caramel Biscuit & Cream has category and attracting a
been timed to coincide with the younger, more cash-rich shopper
onset of winter, say General Mills to the brand,” adds Ed Culf,
UK, serving as a reminder that General Mills UK’s marketing
the season actually represents a director.
key selling period for luxury ice This year’s Häagen-Dazs winter
cream. range will also include the
“Whilst retailers will experience popular Baileys variety with its
a significant downturn in trade timeless links with Christmas,
for impulse handheld ice cream Vanilla, Strawberry Cheesecake,
during the winter months, it Cookies & Cream, Pralines &
remains a key selling period for Cream and Belgian Chocolate (all
luxury ice cream,” says Andy in 500ml formats).
important to look for products that can do more than one thing
by offering increased functionality and ease of use.
“Dairy cream alternatives Roselle Supreme and Millac Gold
are excellent for professional purposes because of their
flexibility. Both are suitable for pouring, whipping and piping,
while Millac Gold excels in cooking and Roselle Supreme is
excellent for decorating. In addition, extended life products
aid stock holding while reducing frequency of
replenishment and because they can be stored
at ambient temperature, allow you to keep
precious fridge space free.
“One last thing to consider... You must push
your dessert menu whether it is all made from
scratch or a marriage of homemade and bought
in. Diners might not be eating out as frequently or
spending as much, but one thing they are looking
for is an enjoyable, good quality and value for
money experience. Trialling a set menu is one way
to generate sales whether it be sit in or takeaway,
but also ensure you up-sell your puddings as you
would hot beverages. Be as descriptive as possible to
make it mouth-wateringly tempting and why not
try suggesting a table split one or two desserts,
rather than trying to sell separately to each
guest,” Simon Muschamp concludes.
Tiramisu made using a selection of
dairy ingredients supplied by Pritchitts.
www.papa.org.uk
”
33
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56