17th Aug 2009 - 00:00
Abstract
With Winter just around the corner ice cream may not be at the top of the stock list. However Mike Godwin, managing director of Mövenpick Ice Cream, says that keeping ice cream on your menu all year around could warm up your profits.
"It's important for foodservice outlets to focus on universally popular revenue generating dishes that can command attractive profit margins throughout the colder months," says Godwin. Served simply as traditional scoops or as a dessert accompaniment, Mövenpick ice-cream can command up to a massive 70% POR. Caterers are urged to consider offering sophisticated Winter options such as spiced poached plums with Crème Brûlée ice-cream. Godwin explains: "With clever menu development, supported by effective promotion, it's clear that this year the freezer cabinet should stay well stocked even after the Summer months have passed. Here at Mövenpick we actively support our customers with recipe suggestions and POS material. "Our aim is to boost sales of our Super Premium products throughout the year and therefore maximise customer profits. If crafted properly and to the very highest standards chefs can create something exceptional, which can command an extra special price point and leave customers desiring more. "For instance, simply taking inspiration from the popular Italian classic Affogato al Caffé and topping our Vanilla Dream ice-cream with a hot shot of espresso will elevate an already indulgent treat into a warming dessert." "The finishing touch is an absolute must for the gastronomy trade, and it's never been more important than for desserts. So, make an investment in ice-cream coupe glassware to perfect your presentation while reducing wastage."
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