Ice cream has topped the list of most popular desserts for a long time and shows no sign of ceding its position to some upstart torte or mini-canelle. Ice cream sales reached 25.1 billion in 2011, and restaurants accounted for 57 percent of those sales. It’s a smart idea to add this easy-seller to your menu, but first take into consideration some strategies and supplies necessary to make your ice cream program a success.
Know Your Target ...
Cool, creamy, delicious and dreamy—that’s how I’d describe this crowd pleasing dessert which is oh-too perfect for a summer menu. And if you’re thinking ice cream, you’re wrong. This time, when I scream, we scream, we all scream— it’s for panna cotta.
According to Technomic’s 2013 Dessert Consumer Trend Report, 78% of restaurant-goers will indulge in a sweet treat when they want to reward themselves and 60% will order dessert when they’re feeling happy. That said, a holiday-centric dessert menu could go a long way in the coming months.