Research from chocolate manufacturer Callebaut has revealed that 40% of customers are prepared to pay up to £30 more per head for a dining occasion to be ‘made special'. In fact, 94% of people would be likely to return to an establishment that made them feel special.
Robert Harrison, sales director gourmet - northern Europe, Callebaut, commented: "While operators often put a lot of effort into seasonal celebrations, they're missing a trick by not offering an experience to remember for birthdays or anniversaries, particularly as they provide year-round profit opportunities. Plus, through word of mouth and the popularity of social media, a memorable experience or dish leads to diners sharing it with friends and family, as well as online, and introducing the restaurant to a new audience."
Callebaut's development chef, Julie Sharp, has created 10 Ways To Make It Special, a series of videos demonstrating recipes, techniques and simple tips to create a memorable experience for customers while increasing profits for the operator.
The videos include a decadent Christmas pudding and an Easter egg with the wow-factor, as well as an edible candle for birthdays (pictured) and techniques such as mould creation, chocolate flowers and garnishes that can quickly be added to desserts throughout the year.
"While new desserts can be factored into seasonal menus, operators are under immense time pressures and need quick ways to offer an unforgettable service throughout the year," added Harrison.
To watch the videos go to www.fortheloveofchoc.com
Looking for a job? See all the current hotel vacancies available with The CatererFONT >>
Latest video from The Caterer