recentpopularlog in

jerryking : chocolate   26

Godiva indulges global coffee craving with café rollout
DECEMBER 16, 2018 | Financial Times by Andrew Edgecliffe-Johnson and Alistair Gray in New York.

Godiva, the Turkish-owned Belgian chocolate brand, is to roll out 2,000 cafés as part of a plan to multiply revenues fivefold over the next six years — the latest sign of a coffee craze in the global food and drinks industry..... to raise capital to fund the expansion, Godiva and its bankers at Morgan Stanley have been in talks with several potential strategic investors about a possible $1bn-plus transaction....The New York-based group already has 40 cafés, including an outlet in Harrods, London, after an initial pilot launched in Istanbul and Shanghai in 2010. Yet Ms Young-Scrivner, a former Starbucks executive, said the company believed coffee consumption would continue to grow and a larger chain of Godiva outlets was “a natural extension”. Coffee and tea, she said, “pair really well with chocolate”.....Godiva’s 1,500-2,500 sq ft cafés will start appearing in big cities around the world from next spring, when the first is due to open in New York. About a third of the outlets are planned for North America, a third in Asia and a third in the rest of the world. Their menus will feature hot chocolate, cookies, affogato, chocolate-dipped strawberries and croiffles, a sweet or savoury cross between a croissant and a waffle..........The second part of Ms Young-Scrivner’s plan includes expanding Godiva’s distribution in grocery stores. The company estimates its share of the US packaged chocolate market at just 2 per cent and plans to expand the distribution of its chocolate bars and packages aimed more at self-indulgent snacking than at the premium-priced gift market where it has long focused.

Godiva was watching with interest the growth of cannabis-infused chocolates and drinks, which has prompted several large consumer groups to explore investments in cannabis companies, but this was “not a priority” for the company, Ms Young-Scrivner said.
brands  cafés  chocolate  coffee  Godiva  high-end  rollouts  expansions  cannabis  self-indulgence 
january 2019 by jerryking
How should I respond when I invite people for a meal and they ask, ‘What can I bring?’ - The Globe and Mail
When throwing a dinner party, the host usually puts a great deal of thought into how the evening will unfold. My first consideration is always the guest list because it is the interaction of people at a table over good food and drink that makes the evening stand out. Next, I plan the food, along with matching wines. Lastly, I plan a tablescape – evergreens from the garden perhaps. Keep it low so people can see one another.

So what should you bring? Here are some suggestions: Good-quality chocolates, not standard supermarket fare; flowers, but in a vase, not a bunch, so your host doesn't have to waste time looking for a container that fits; a plant – white orchids are popular; wine, although don't expect it to be consumed that night, as the wines have already been chosen. My husband hit on a good plan: He labels the wine and we drink it the next time you come for dinner. A foodie gift is always appreciated – local honey or jam, a great pickle or a special cheese you would like us to try. Cocktail napkins, especially cloth as these are coming back into style. Hand soaps. And always include a note, otherwise at the end of an evening, we spend time trying to remember who brought what.
Lucy_Waverman  gift_ideas  hospitality  chocolate 
november 2017 by jerryking
Chocosol Chocolate: From Beans to Bar – ChocoSol Traders
1131 St. Clair Avenue West
Toronto, ON
M6E 1B1
416-923-6675
chocolate  green  Toronto 
january 2016 by jerryking
The Quick Fix: Spiced Hot Chocolate - The Globe and Mail
SUE RIEDL
Special to The Globe and Mail
Published Sunday, Nov. 23 2014
chocolate  recipes  Sue_Riedl  beverages 
november 2014 by jerryking
Boss Talk: Hershey Works on Portion Control - WSJ.com
September 17, 2013 | WSJ | By LESLIE JOSEPHS.

Boss Talk: Hershey Works on Portion Control Big Time
Hershey CEO Discusses New Markets, New Products and Social Responsibility
Hershey  CEOs  confectionery_industry  chocolate  Whole_Foods  CSR 
september 2013 by jerryking
Galerie au chocolat
Hi Jerry,

I hope all is well.
You have 2 options.

1.) You can order from our website
2.) You can purchase a 454g cube from Costco (item 84173).

Please let me know if there is anything else we can do for you.
Have a great day.

Noah
chocolate  Quebec  Montreal 
may 2013 by jerryking
Sweet Talk -
01.20.03 | Forbes.com |Matthew Swibel,

Uster reps, mostly former pastry chefs, drop in on former students with new recipes, product demonstrations and advice on kitchen redesigns. It's this sort of customer support--reminiscent of the "detailing" drug companies do with doctors--that brought Uster to $20 million in sales, from baking chocolate, tarts, candied fruits and pastries.

By such means the Swiss-born Braun, a former food consultant, intends to double sales by 2005. That assumes a growth rate of 9% per year on existing products and $14 million from a new line of frozen foods including Danishes, cakes and hors d'oeuvres. He'll have to claw his way there: Kraft Foods (nyse: KFT - news - people ) and Nestlé import their own European chocolate labels; there are scores of other scrappy distributors. Even at $40 million in sales, 23-year-old privately held Uster would still be but a crumb in the $8-billion-a-year U.S. wholesale market.
entrepreneur  frozen_foods  chocolate  desserts  Kraft  Nestlé  confectionery_industry  baked_goods 
july 2012 by jerryking
The search for dark secrets - FT.com
November 28, 2005 | Financial Times | By Jeremy Grant

With the premium end of the US chocolate market growing at an annual compound rate of 15 per cent compared with 3 to 4 per cent for standard chocolate, Mars believes there is scope to sell high-quality chocolates in a café setting to a target group of relatively affluent people aged from 25 to 39.

Focus group work, and the number of young mothers visiting the Chicago stores with prams and strollers, tells Mars that most will be women. It is perhaps no coincidence that the name Ethel – that of the wife of Mars company founder and inventor of the Milky Way, Frank Mars – was chosen.
CAGR  cafés  chocolate  confectionery_industry  CPG  experimentation  gourmands  gourmet  high-end  high-growth  high-quality  market_research  Mars  niches  retailers  Starbucks  upscale  women 
july 2012 by jerryking
The Gnomes Of Cocoa
03.14.05 | Forbes.com | Richard C. Morais.
chocolate  confectionery_industry 
july 2012 by jerryking
10 Things Candy Makers Won't Tell You
JULY 25, 2011, - SmartMoney.com
10 Things Candy Makers Won't Tell You
A look at the not-so-sweet side of the confectionery business.
By JILIAN MINCER
confectionery_industry  chocolate  tips 
july 2011 by jerryking
Document Page: British Chocolatiers
British Chocolatiers

Sudi Pigott By Sudi Pigott
Financial Times; London
10-02-2010
retailers  innovation  chocolate  United_Kingdom 
april 2011 by jerryking
Prototype - At Start-Ups, Media Exposure Can Be, Well, Overwhelming - NYTimes.com
October 2, 2010 | New York Times | By AMY WALLACE. Chocomize, a
Web-based company that lets its customers create their own chocolate
bars from more than 100 ingredients. Its Web site opened for business
late last year; then, in June, the company was briefly noted in O, the
Oprah Magazine. The mention was tiny — just 36 words in a wee stripe on
the bottom of a page. Nevertheless, things went haywire.
start_ups  chocolate  personalization  customization  bespoke  publicity  Oprah_Winfrey 
october 2010 by jerryking
Recipes: Wow vegans with this holiday feast - The Globe and Mail
Dec. 12, 2009 | Globe and Mail | Lucy Waverman. (1) ROAST
PORTOBELLO MUSHROOMS WITH CHESTNUT STUFFING; (2) GARLIC MASHED POTATOES;
(3 ) ROASTED BRUSSELS SPROUTS WITH ALMONDS; (4) CHOCOLATE CAKE.
Lucy_Waverman  vegan  recipes  Vegetarian  mushrooms  potatoes  chocolate  desserts 
january 2010 by jerryking
Summer Chocolate Fondue
Early Summer 2001 | LCBO | By: Jennifer McLagan and Heather Trim
desserts  chocolate  recipes 
july 2009 by jerryking
Sexy food for your sweetie
Feb 7, 2004 | Globe & Mail pg. L.11 | by Lucy Waverman.
(1) ARUGULA SALAD WITH
GOAT CHEESE AND PESTO; (2) CLOSE-TO-THE-HEART CHICKEN; (3) ASPARAGUS
WITH OYSTER MUSHROOMS ;(4) POTATO HEARTS; (5) CHOCOLATE FONDUE.

Preheat oven to 425 F. Lie chicken flat.

Combine tarragon, soy sauce, lemon juice, honey and olive oil. Brush
over chicken skin and flesh. Season with salt and pepper. Place chicken
skin-side up on a rack over a roasting pan.
Lucy_Waverman  salads  chicken  asparagus  potatoes  chocolate  ProQuest  Valentine 
june 2009 by jerryking
Food: Hot chocolate
December 29, 2006 Globe and Mail Update SASHA CHAPMAN
food  chocolate  Sasha_Chapman 
february 2009 by jerryking

Copy this bookmark:





to read