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CAKES
Don’t desert
desserts
o celebrate its fortieth anniversary this
T
year, frozen desserts specialist
Alveston Kitchens from Heinz
Foodservice has created a Fruits of the
Forest cheesecake topped with whole
blackcurrants, redcurrants and blackberries
to encourage caterers to have their cake
and eat it. In other words, say the company,
by putting some thought into their desserts
range, café operators can sweeten profits
and give their rivals something to think
about. Cheesecakes are the third most
listed frozen dessert in the UK after ice
cream and sundaes, say Alveston Kitchens
(www.heinzsight.co.uk).
According to Cambridge Direction
Operator Research, although consumers
may not be eating out as much these days,
when they do, it is clear that they like to
Inset: Premium Belgian Chocolate Square
indulge. In their Chilled Dessert 2007 report,
Shaped Hot Pudding from 3G.
Mintel reported that almost half of the UK
admitted that they like to treat themselves
to a dessert when out of home. Yet
encouraging round the table debate and
customers often feel dessert menus lack
making customers struggle with their
variety, while caterers admit that in their bid
decision because all the desserts sound too
to serve up overall quality, desserts tend to
delicious.
be an afterthought for them.
“We have a wealth of knowledge in
In addition to their cheesecakes,
terms of what consumers want on a menu, with a premium and innovative, yet cost
Alveston Kitchens also offers gateaux,
how they make their purchasing decisions effective menu offering that will please the
trifles, meringues, apple pies and speciality
and how they can be persuaded to pay most discerning diner.”
trifles, tiramisus and profiteroles.
more. With Alveston Kitchens, menus are 3G’s Belgian Chocolate Square Shaped
“Desserts as a market sit in a frozen
more appealing and exciting with desserts Hot Sponge Pudding (200g) is a rich, dark
category worth 18% of a £2.9bn frozen food
that customers love, that taste great, look chocolate pudding made with suet and real
industry,” says Emily Frank, brand manager
great and are great value.” chocolate chunks running through. Topped
for Alveston Kitchens. “However, half of
3G Food Service & Seafood Solutions with a smooth dark Belgium chocolate
consumers who look at a dessert menu out
has also extended its range of desserts with sauce enriched with cream, this pudding
of home choose not to have one, partly
a selection of premium, square shaped hot can be served with fresh whipped cream.
because of the limited choice in comparison
puddings, including Belgian Chocolate, The Raspberry Jam Square Sponge Pudding
to starters and mains. With footfall
Raspberry Jam, Stem Ginger and Treacle (190g) is made from a light suet sponge
decreasing, caterers need to consider
Square Sponge Pudding. with a hint of vanilla to enhance the
breadth of choice in their menus,
“Consumers look for a touch of raspberry flavour, and is topped with a real
excitement and extravagance when it comes raspberry fruit and jam sauce. The Stem
Below: A tempting accompaniment to to a dessert menu,” says Ben Smales, Ginger Square Sponge Pudding (180g) is a
coffee – part of the Traiteur de Paris range managing director of 3G Food Service & light ginger sponge, topped with sticky
of petits fours (www.traiteurdeparis.com) Seafood Solutions. “Our new square stemmed ginger sauce.
shaped puddings are desirable to all ages, The Treacle Square Sponge is a moist
because they strike a balance with tradition suet pudding made with brown sugar to
and innovation, by offering familiar flavours give a golden colour, soaked through with a
such as treacle and raspberry jam in an delicious syrup. These puddings can be
exciting new format. served on their own, or with scoops of fresh
“We’ve noticed that the demand for vanilla ice cream to provide a high quality,
premium products is increasing as tempting dessert option for cafés, suggest
consumers become more food conscious, 3G. All of the puddings are supplied frozen
especially in the dessert sector. We’ve in packs of 12 and are free from artificial
priced our range of square shaped hot colours, flavours, preservatives and
puddings competitively, to provide caterers hydrogenated fats.
www.cafeculturemagazine.co.uk AUGUST 2008 CAFÉ CULTURE 23
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