In today’s cost of living climate, customers still crave indulgence but with sharper eyes on value. The dessert course remains a reliable profit driver for foodservice, yet it calls for smarter thinking. The focus now is on affordable indulgence, desserts that…
In foodservice, every penny counts. From bustling cafés to high end hospitality venues, operators are under constant pressure to deliver quality, creativity, and consistency while protecting their margins. Dessert menus in particular are notorious for fluctuating costs and wastage, with…
Dorlay’s classic Squirty Topping just got a fresh coat of paint — and it’s looking bolder than ever. You might recognise the name, but the new red can design makes this favourite feel brand new. We’ve moved from the soft gradients and traditional dessert…
