Recent research has shown that 80% of restaurant diners choose not to have a dessert and so there is clearly a huge, untapped opportunity here for caterers. The two most popular reasons given by consumers for not having a dessert were that they were too full after the starter and main courses and the expense. The answer then would appear to be smaller portions that are not over indulgent or too expensive but satisfy the consumer's desire for something sweet at the end of the meal.
Premium quality ice-creams and sorbets are just one way to capture this opportunity especially given that they are light, packed with flavour and relatively simple to produce. They can also be easily adapted to take advantage of the current trend for sharing foods. For example, why not create an enticing platter of ice-creams or sorbets and then simply serve it with two spoons? It may even encourage somebody who has chosen not to have a dessert to change their mind.
And there are many different ways to ring the changes with ice-creams and sorbets, too. Following the fruits of the season is one way while offering an alcohol based ice-cream makes a great alternative to an after-dinner liqueur.
Jestic is offering the chance for one lucky reader to win an Ugolini Minigel 1 which makes light work of producing soft ice-cream and other profitable frozen and whipped delights. This compact model has a capacity of 6 litres and yet it measures just 195mm wide x 480mm deep x 615mm high, and so takes up hardly any counter-top space. What it lacks in size, however, it makes up for in performance, tackling everything from ice-cream to frozen yogurt, sorbets, milkshakes, slush drinks, smoothies, and even cocktails, all off a 13 amp plug, no plumbing required.
The tilted bowl is easy to empty and is fitted with a defrosting system. The unit also has a safety cut out feature to prevent over freezing, plus a handy clean mode. Other features include a user-friendly keyboard, product temperature display, and a large drip tray with an overflow level indicator to avoid spillage. An integral storage area can hold chilled product for up to three days.
HOW TO ENTER
All entries must be submitted on a postcard by midnight on 31 March 2012. Entrants should include their name, job title, company name and address, and telephone number. Send entries to Ugolini Minigel Competition, Caterer and Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS or fill in the electronic entry form below.
What is the capacity ofthe Ugolini Minigel 1?A. 1 litre
B. 2 litres
C. 6 litres
AND THE WINNER IS…
The winner of the December 2011 competition to win a HotmixPRO Easy from Metcalfe Catering is Stewart Provins of the Petersham hotel, Richmond, Surrey
TERMS AND CONDITIONS
1. This competition is not open to employees or agents of Reed Business Information or Jestic.
2. We reserve the right to change the prize without notice and no cash alternative will be offered.
3. The winner will be selected at random from correct entries, and the publisher's decision is final.
4. Reed Business Information will use the contact information you provide to communicate with you on behalf of Caterer and Hotelkeeper. We may also use the information you have provided to send direct marketing material from ourselves relating to other products and services that may be of interest to you. Your information may also be disclosed to other companies who wish to send you information about their products and services including our sponsor, Jestic. This could involve data transfer to countries outside the European Economic Area. For further information and choices please visit our data protection page at www.reedbusiness.co.uk/dataprotection or write to us at RBI, Freepost RCC2619, Haywards Heath RH16 3BR, UK.
5. The winner's name will appear in Caterer and Hotelkeeper and on www.catererandhotelkeeper.com.