Are there any concerns regarding sourcing of particular dessert ingredients?

Relationships between outlets and suppliers are always in the spotlight in the F&B world, and these can be of the make–or–break kind, when it comes to delivering a high standard of product to the consumer.

The Clinton Baking Co’s Alexi Mostert says one of the challenges his outlet faces is getting consistent product supply that meets its quality and needs. “We place such a high emphasis on the best ingredients available so having them available is critical to what we do as we never want to compromise.”

Of course creativity sets one outlet apart from the next. Allereau says that while suppliers are often forthcoming with showcasing the latest product innovations, low order volumes can often result in disappointment. “If, for some reason, I am the only one interested in a new product, the supplier will not import it only for me alone. The only way that I am able to have it delivered would be by air freight directly from the country of origin driving the cost of the dessert higher — and I wouldn’t want to pass it on to the customer.”

Aside from this is the constraint of operating a business in an arid dessert region where there are challenges in local agriculture and farming. SugarMoo’s Phillips explains that while the outlet prides itself on using only “natural, top quality ingredients” and takes active efforts to avoid frozen produce and artificial sweeteners, it has meant in the past the outlet discontinues a dessert because they couldn’t get hold of an ingredient.

Is the health aspect taking precedence over indulgence?

Today’s consumer is savvy and switched on when it comes to what is and isn’t good for them. Access to instant information via the internet and smartphones means consumers know immediately what they should and should not be eating, and can make informed decisions.

Glee Hospitality Solution’s Kader says: “When you have consumers who know what they want, it becomes difficult for brands to neglect the health aspect. And if they do they won’t survive much longer.”

This shift has also resulted in the popularity of sharing desserts growing, says Allereau, that is if consumers don’t opt for a small portion to start with.

But this isn’t necessarily a negative thing, explains Mostert. “It is about trying to create desserts that customers love, but preparing it in a smarter, healthier and lighter way. At the end of the day, it comes down to using fresh and real ingredients instead of processed substitutes. Your body will always handle real ingredients better, and you will feel better even if you decide to indulge in something sweet.”

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