Callebaut Helps Cafés Grow To-Go Dessert Profits

During the pandemic, operators made a shift to adapt to delivery and takeaway. Today, this market continues to offer operators the opportunity to uplift profits. With more than 60% of consumers preferring chocolate as their number one flavour for desserts[1] cafés should consider incorporating chocolate in their desserts to appeal to the mass market. 
 
By incorporating a to-go dessert, cafés can generate £18,000 of additional turnover per year[1]. Callebaut’s chocolate-based recipes include an indulgent Iced White Chocolate with Strawberry Swirl offering a smooth blend of Callebaut W2 and sweet strawberry swirl, for a summer twist on a hot chocolate.