Caterers should fork out more on desserts if they want to harness their money-making potential, according to a new survey.
The research, commissioned by Schöller Ice Cream, revealed that almost half of the caterers questioned spent less than 10% of their total food budget on desserts.
Despite this, the majority of survey respondents felt better presentation training and improved marketing within the business would lead to an increase in dessert sales and profits.
Forty-five per cent of the pub, hotel and restaurant caterers questioned admitted that they did not place enough importance on dessert selling.
However, establishments with regularly changing dessert menus claimed to have seen profits increase by at least 10% as a result.
Of the 200 caterers surveyed, 55% said that women made up the biggest slice of dessert eaters.
Chocolate-based desserts remain the most popular pudding choice among customers.
By Jen Crothers