Chocoholic Nation Not Getting Its Fix Because Chefs Are Slacking Off!
The UK is a nation of chocolate lovers with 66% of consumers wanting restaurants to offer more chocolate varieties, while a staggering 70% of 18-34-year-olds are happy to pay more for their favourite chocolate dessert. Dare not to have a chocolate treat on menus and 30% of people may choose not to order a dessert altogether! Chefs we’re relying on you to help us get our fix!
Independent research by Toluna commissioned by Callebaut explored the nation’s chocolate eating habits, as well as the trends that will be shaping menus over the coming months. Also working with Menurama, Callebaut pinpointed the nation’s favourite chocolate desserts – with chocolate brownie the clear number one followed by cheesecake, cake, pudding and ice cream and revealed the average price of a chocolate dessert is £4.38, commanding an 11% premium over non-chocolate dishes.
When it comes to menus, the average number of chocolate desserts is only two, whereas 75% of people would like to see three or even four cocoa based desserts! Robert Harrison, Sales Director, Callebaut explains: “The clear message coming through from this research is that caterers should be offering more chocolate desserts. We are a nation of chocolate lovers and people clearly want more options.
“Caterers are missing out not only on sales but are actually limiting the profit potential of their dessert menu by not including chocolate. There is a real ‘disconnect’ between what many consumers want and what’s being provided. Caterers who are able to gear up for this demand will reap the benefits in terms of increased turnover – in fact one of the findings was that 60% of people would be more likely to order afternoon tea if it included chocolate cake and treats, opening up a real opportunity for restaurants, hotels, cafés and tea rooms.”
The research marks the launch of Callebaut’s new “For The Love of Chocolate” campaign which has been developed to guide caterers through their chocolate choices and ensure dessert menus remain profitable by giving customers exactly what they want. The chocolate haven – www.fortheloveofchoc.com – includes a handy infographic featuring the key research findings, as well as on-trend recipes and helpful videos. 2015 will also see Callebaut give two caterers the chance to win an all expenses paid trip to Ghana to see where it all begins.
