Bespoke hot chocolate menus can boost sales
Operators are being urged to take the same care with their hot chocolate menus as they do with their coffee offering to help boost sales.
Sloane’s Hot Chocolate, the purveyors of ‘posh hot chocolate’, has been helping operators, ranging from coffee shops to hotels and restaurants, such as Waddesdon Manor and Hans Bar and Grill, to increase sales of premium hot chocolate. This is by offering bespoke menus and producing unique chocolate blends, specifically created to meet the needs of the business’s baristas.
“There is still a huge opportunity for growth in revenue and margin in coffee shops for hot chocolate. It is where coffee and tea were 20 years ago when Nescafe and PG Tips were the options,” said Brian Watt, owner of Sloane’s Hot Chocolate.
“We have seen success with places that have three to four hot chocolates on their menu.”
He said that the consumers knowledge of coffee had provided an opportunity to educate people on cocoa and hot chocolate.
“The choice in coffee and tea for most coffee shops is incredible but for many hot chocolate lovers the experience can be disappointing,” he added.
He said that selling higher quality hot chocolate presented opportunities to trade customers up too.
Sloane's has developed a range of 10 hot chocolates starting with their Signature blends: Smooth Milk, Rich Dark and Luxury Blend (developed with the baristas from Waddesdon Manor); Single Origins: Ecuador Dark 70%, Madagascar 67%, Ecuador Milk 39%
and a Seasonal Range: Dark with Turmeric, Cocoa Intense 77%, Pumpkin Spice and Winter Blend.
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