Gear up for warm weather with 11 proven ways to boost
your frozen dessert profits. By Liz Barrett
The United States holds the record for highest per capita ice cream consumption in the world, according to the International Dairy Foods Association. In a 2016 survey by
research group Mintel, nine out of 10 consumers reported buying
frozen desserts in the past six months, and a Harris Poll survey
last year found ice cream is tied with chocolate as the second
most popular comfort food (even better news—pizza came in at
No. 1). Chefs, manufacturers and scoop shops keep inventing
creative new flavors almost as quickly as pizza chefs design new
artisan pies. Anyone up for a Black Raspberry Krunch Sundae or
Hawaiian Wedding Cake ice cream?
If your pizzeria’s menu has a big hole where your ice cream and
gelato selections could go, read on to find out how to make these
frozen desserts work for you.