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Get Inspire-d with Callebaut’s latest publication
To download Callebaut’s FREE Inspire magazine click here.
Find inside:
- Proprietary Market Research
- Pub-specific Marketing Advice
- Recipes including Vegan
- Chocolate Academy Interview
- Callebaut Product Details
The summer edition of Inspire, Callebaut’s exclusive category magazine, shares the latest category information and advice to help pub operators increase their dessert profit margins, drawing on extensive expertise and insight.
Inspire’s pages communicate creative ideas, expert opinions and market research, guiding hospitality professionals through a constantly evolving landscape as they embark on the road to recovery following the pandemic.
The magazine offers information to pub operators so they can learn how to not only elevate their recipes with chocolate, but how to effectively market their offering.
Recipes featured include a golden chocolate milkshake, white chocolate and fruit compote pot with sponge, dark chocolate cookies filled with oozing chocolate, gold chocolate covered popcorn and no bake ruby chocolate cheesecake — all good solutions for the pub trade.
All recipes feature indulgent Callebaut chocolate with the option to upsell consumers with the addition of Mona Lisa decorations to deliver that wow factor making them Instagram-worthy.
Recipes can be adapted to takeaway as well. Callebaut’s proprietary market research highlights the value of to-go desserts, with operators able to earn up to £18,000 per year by offering just ten takeaway and delivery options[1].
With one quarter of consumers moving towards plant-based diets[2] it is important that dessert menus are inclusive to maximise sales. Inspire includes Callebaut’s Vegan Chocolate Chip Carrot Cake recipe, offering a unique chocolate twist on a traditional dessert using Dark Chocolate callets.
Alongside adaptable recipes, Inspire features an in-depth interview with Clare England, a seasoned chocolatier and Callebaut Chocolate Academy Chef. From advice on how to balance health and indulgence, to sharing on-trend chocolate techniques, Clare’s comments offer a behind the scenes look of a chocolatier and some inspiration to those looking to progress their career.
Vincenzo Mangano, Sales Director Gourmet at Callebaut UK & Ireland, comments: “Once again, we are delighted to share the next issue of Inspire filled with hints, tips and category insights designed to help our customers better understand the current landscape and help them grow their business.
“In addition, Inspire continues to showcase exceptional and indulgent recipes that align with current consumer dessert trends, offering simple ways to elevate classically loved dishes.
“Inspire is designed as a go-to resource for operators looking for industry knowledge and sales opportunities.”
Visit https://www.callebaut.com/en-GB/everyday-inspiration-magazine/ for more information or click here.
[1] Future of Foodservice Report 2021 (if operators sell 10 or more desserts each day at an average selling price of £6)
[2] The Vegan Society
