“Summer has a flavor like no other.”
When you have a dessert menu, you want to have that “wow factor.” You need to have items that will make people want to order dessert, no matter how full they are, and desserts that will make people want to come back to your restaurant.
Gelato is that “wow factor.”
The key is to find the right gelato supplier for restaurants who can help you. As you look at different types of wholesale gelato for restaurants, you’ll begin to see what your menu has been missing and what unique flavors you can offer.
While vanilla and chocolate are great, no one is going to remember you for those. But, they’ll remember a flavor like Old World Spumoni Gelato. The key is to give them flavors they won’t find elsewhere and flavors that aren’t found among your typical ice cream selections. Dare to be different. It will pay off in the end.
It’s no secret that gelato and ice cream are made differently. Gelato has less butterfat than ice cream and is made with less heavy cream. It’s also lower in fat and calories. This is a big selling point when it comes to desserts.
Ask your Delco Sales Rep about our complete Villa Dolce Gelato line.
Gelato also has about 20% air versus ice cream which has about 50%. With less air and less fat, gelato comes out creamier or more flavorful than most traditional ice creams.
https://villadolcegelato.com/how-offering-gelato-at-your-restaurant-will-complete-your-menu/ August
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Perfectly Cooked Bacon Half Slices (#1007074)
Fontanini Cup & Char Sausage (#241761)
Austin Blues Sliced Brisket (#1004096)
Austin Blues Pecanwood Sliced Rib Tips (#260450)
Performance Pepperoni (#250117)
Mixed Italian Blend Pitted Olives – This original medley is pitted for convenience and marinated in a Mediterranean herb-infused oil with parsley, oregano, garlic, basil and rosemary. Olive varieties include:Nocellara del Belice, Nocellara
Etnea, Calabrese, Kalamata, Nicoise.
#1002239 2 / 1.8 kilo
Pitted Castelvetrano Olives – These large, green olives have a mild, buttery flavor that makes them popular table olives.
#1003251 2 / 2 kilo
Castlevetrano Olives with Pits – Medium-sized and round, they are harvested in September before their natural ripening so the olive boasts a beautiful bright green color, crisp pulp and buttery taste.
#330200 2 / 5.50 lb
Stuffed Queen Green Olives – Perfectly plump and almost juicy, these olives border on tart, with the classic saltiness that is attributed to its salt water brine.
#330100 4 / 1 gal (140-160 ct)
Pitted Sicilian Green Olives – Made using only handpicked, premium Sevilano olives, curing them in a natural process that takes over six months for the olives to attain their peak flavor and unique, crisp texture.
#330150 1 / 21 lb
Red Cerignola Olives – Buttery, mild and meaty – these red wonders are commonly known as the largest olive in the world, mirroring the size of a shelled walnut. Naturally dyed a brilliant apple color, they have a crisp bite and firm texture with a mild flavor that holds just the right balance of saltiness and sweetness.
#330226 2 / 2.5 kg
Extra Large Kalamata Olives – Imported from Greece. Cured for consistency. #330181 1 / 12 kl
Pitted Kalamata Olives – Grown exclusively in Greece and marinated in a wine vinegar solution. Sizing is extra large.
#330191 1 / 10 kl
#330196 4 / 1 gal
Whole Pitted Medium Black Olives – Spanish grown, resulting in a better quality product for your customers. #330050 6 / #10 your favorite?
Sliced options also available. Ask your Delco Sales Representative.
Time flies when you are having fun, right? 2023 has year where operators have taken what they’ve tumultuous years and applied them to this year. activities have come back.
Let’s see what other trends are emerging...
Higher costs for restaurants have been affecting profitability this year. Many operators are reducing expenses by using less packaging and finding more effecient ways to us it.
Customers are shifting towards natural and regional flavors. An example of this would be the popularity of Nashville’s Hot Chicken. Consumers are branching out from the previous three years and demanding authentic flavors and options. According to the NRA, 84% of consumers said restaurant dining is a better use of their leisure time than cooking and cleaning up at home.
We cannot mention restaurant trends without calling out the continuous shift toward plant-based menu offerings. This can mean vegan cheese or alternative proteins as more people adapt to a flexitarian diet. Armed with this info, restaurants can make small tweaks to their menus, enticing customers to try new things while providing tried and true dishes that are the foundation for repeat business.
Gluten Free Vegan Crust with Pan – #1003681 – 10/7 oz
Dairy Free Shredded Mozzarella – #1004375 – 3/5 lb
Fully Cooked Plant Italian Sausage Crumble – #1006808 – 2/5 lb
Ask your Delco Sales Representative about all our vegan options
has been a transformational learned from the past few year. Many pre-pandemic
Does your community hold large outdoor gatherings like beer fests, film festivals and concerts?
Consider hosting a booth to offer a sampling of what you do best. It’s great brand exposure.
No festivals in your area?
Consider having live music at your restaurant. Even better if you have an outdoor space so that your location becomes a destination for a summer activity.
Speaking of activities, people are always looking for fun ways to spend their time in the summer. A great way to fill your restaurant on slow hours is to offer cooking classes. Teach participants the art of pasta or pizza making for a fee.
Make
Offer a selection of charcuterie ingredients, sandwiches, etc for consumers to purchase for their outdoor activity. They will think of you whenever they decide to go on their next adventure.
a lasting impression on diners this summer and keep them coming back throughout the rest of the year!
#241761 – 3/5#
