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Stir it up magazine October 2014

THE MARKETPLACE “It’s sticky topping offers endless opportunities for bakers to get creative...” KERRYMAID LAUNCHES PUDDING PARTY >> The revival of ‘retro’ desserts like sticky toffee pudding, spotted dick and apple crumble has created a profitable opportunity for pubs – and Kerrymaid is helping operators cash in on the trend with its new Pudding Party initiative. Pudding Parties are a great way to drive footfall and sales, by offering customers the chance to taste a selection of seven to eight desserts in one sitting, then rate them according to taste and appearance – encouraging discussion and engagement. Kerrymaid, has launched an online resource to support licensees in hosting events. The Kerrymaid website includes a range of inspiring recipes from brand ambassador Sophie Wright, free downloadable POS materials, as well as marketing tips and advice on running a successful Pudding Party. Licensee David Thompson from the Old Wine Vaults in Faversham, Kent, hosted his first Pudding Party to a sold-out crowd, and has now established it as a permanent fixture in the calendar, earning a gross profit of 60%. David says the evening helped increase footfall: “Our first-ever Pudding Party was a great success, and generated extra footfall and revenue on an otherwise quiet night. We have already taken bookings for the next three months, which we have promoted using the free POS downloaded from the Kerrymaid website.” David explains that at each event, a succession of desserts is presented as part of a ‘Pudding Parade,’ before being served up for customers to rate using specially created tasting cards. At the end of the night, a winning dish is announced. For more information about the Kerrymaid Pudding Party, visit www.kerrymaid.co.uk Readi-Bake launches new ‘Halo’ doughnuts >> Sweet treat specialist, Readi-Bake, has launched an innovative new range of sticky doughnuts into the finished doughnut market. The new ring-shaped sticky ‘Halo’ doughnuts, which are topped with coloured icing and filled, are available in mixed cases of 36, including 12 of each variety and in three delicious flavours – pink icing filled with raspberry jam, white icing with lemon filling and chocolate icing with toffee filling. Halo doughnuts are extremely flexible, they can simply be defrosted and served as they are due to their colourful appearance, or bakers have the option to be creative with a never-ending combination of toppings, giving them a broad appeal to a wide target audience. David Astles, CSM product manager, says: “Ring doughnuts are continuing to increase in demand with a recent 20.2% rise in sales during the last 12 months, meaning sales now represent 34% of total doughnut sales, so we know they’re a popular treat for consumers. We want to grow the ring doughnut sector even further by introducing a new element with this exciting topped and filled variant. “It’s sticky topping offers a simple yet tasty product for all year bakery sales, but also offers endless opportunities for bakers to get creative and theme them for special events. For example, the white and lemon variant can be topped with green and red sprinkles to create a Christmas-themed doughnut.” BURTS CHIPS now available in new resealable catering pack >> Artisan snack producer Burts Chips has announced the launch of a new resealable catering pack aimed at the hospitality sector. The launch marks the brand’s entry into the buoyant sector and provides caterers with a new premium quality product from an established £14.7million British brand. The 450g pack comes in the brand’s top-selling variant – Sea Salt – which uses locally sourced Cornish sea salt to deliver a premium taste and meet consumer demand for strong traceability and high-quality ingredients. Offering a strong sales opportunity, the pack features a convenient and innovative resealable format, which combined with being gas-flushed, guarantees its freshness and means that the crisps are crunchier than those in traditional tougher packaging formats. Customers can also benefit from the added space-saving design, which is well suited for hotels, restaurants, as well as pubs and catering companies. Leane Bramhall, marketing director at Burts Chips, comments: “With consumers increasingly demanding more and looking for premium food that delivers higher quality, the catering pack is ideally placed to tap into this trend and we are confident that it will be well received by catering businesses across the UK.” locally sourced Cornish sea salt to deliver a premium taste David Thompson from the Old Wine Vaults OCTOBER 2014 11


Stir it up magazine October 2014
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