At Cocolat the focus is around three key offerings – handmade desserts, gelato and handmade chocolates and truffles, which the company’s product and branding manager Christine Robertson says are all made in Australia.
“Our collection of desserts range from the simple sweet treat to have with coffee to the more indulgent chocolate based offerings that are perfect for that indulgent moment,” she explains.
Roberston says the company’s new dessert domes are proving particularly popular with customers, as is its gelato, which has been awarded the National Champions Trophy from Dairy Australia on more than one occasion.
“Our gelato is rich and creamy with over 20 different flavours available, including dairy free sorbets.
“We still offer our popular signature desserts that have been with us for many years, like our Wild Thing, which is topped with golden toffee,” she adds.
Cocolat’s approach to product innovation is underlined by customer demand as well as both existing and emerging food trends. “We take into account all trends in the Australian lifestyle, from short term fads to longer term changes, like the current increase in health consciousness. We are highly aware of the need to provide offerings for all people,” says Roberston.
A prime example is Cocolat’s new range of more health conscious desserts, which have been well received by customers. “Our recent introduction of a number of vegan, dairy free, gluten free and refined sugar free ‘raw’ cakes have proved extremely popular, allowing us to capture a share of the dessert market that others have yet to.”
Looking to the future, Roberston predicts two key trends will gain traction in the world of desserts. “We will see the emergence of some old school flavours and dessert styles, things like Granny used to make but stylised with modern twists.
“We will also see a strong influence of ethnic culture in desserts and an increase in healthy dessert offerings,” she explains.
Cocolat’s operation is based around three key pillars – product, service and environment, and it is believed these enable the business to stand out from the crowd.
“We seek to always provide a superior product that is on trend, focused and of a high quality, superior service that is customer focused, and environments that are modern and comfortable, providing the perfect place to sit a while and indulge,” Roberston says.
“Cocolat is an established and successful brand that oozes that highly sought after ‘wow’ factor, backed up with proven operating and quality control systems.”
She explains franchisees can expect to receive high quality training and a wealth of support. “Cocolat provides a comprehensive training program delivered through qualified and experience registered training operators and via our in house training and operations team.
“The two week training program covers all operational aspects of Cocolat store management, customer service, business skills, branding and product knowledge.”
The ideal franchisee will be business-minded and passionate about the brand. “Cocolat is looking for driven, enthusiastic and hardworking individuals who have a passion for great customer service, know and love the fact that food can be the way to anyone’s heart, have sound business acumen and who want to be a part of a national success story and the Cocolat family,” says Roberston.