Desserts continue to be one of the most profitable and versatile areas of any menu, with ice cream, shakes and indulgent treats offering strong margins and broad customer appeal.
A well-curated range should balance classics with trend-led flavours – consider the ongoing popularity of cookies and cream; the rich, caramelised notes of Speculoos biscuit; and the social media-driven surge in ‘Dubai chocolate’ style creations, combining chocolate with pistachio and textured fillings.
Variety is key but so is inclusivity. Offering a fat-free frozen yoghurt alongside a vegan ice cream ensures you cater to health-conscious consumers and those with dietary requirements. Suncream’s vegan range, free from all 14 declarable allergens, allows operators to serve with confidence while widening their audience.
Presentation plays a crucial role in driving sales. Displaying ice cream – particularly an artisan range like Gelato Lusso – creates theatre and encourages impulse purchases. Customers buy with their eyes, and a vibrant cabinet can significantly boost uptake of high-margin desserts while easing pressure on the kitchen, as scooping requires minimal skill.
To maximise throughput, integrate ice cream across the menu: premium milkshakes, indulgent sundaes and retro favourites like banana splits all keep product moving. With freezer deals and comprehensive point-of-sale support available, operators have everything they need to turn ice cream into a standout, revenue-driving category.
For further information, visit suncreamicecream.com or contact 01827 282571.
