Gourmet Hot Chocolate – A Marketing Boon

Larry Mogelonsky | February 10, 2016

By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) The harsh cold winds and blizzards demand a hot F&B counterattack. Soup is a good start. But what about beverages? To me, nothing solves the challenge of delivering immediate warmth better than a hot chocolate beverage. Too many restaurants consider hot chocolate to be nothing more than a powdery mix from a pouch, perhaps adding milk instead of hot water. These are probably the same folks who take a generic tea bag and serve it to you with a metal pot of tepid water. As is the way most any other food product, quality goes a long way. Remember the way your mom or grandma used to make hot...