The “Chocolicious” trend in the drinks sector is setting the tone for 2025, emphasising indulgence in premium and flavoured hot chocolates, signalling a shift towards luxury in everyday treats. This trend is fuelled by consumers’ desire for affordable luxuries during economic downturns – a phenomenon known as the “lipstick effect,” where small indulgences become more popular in times of financial restraint. This preference is reflected in an increased interest in hot drinks that not only offer a taste of luxury but also comfort and a sense of adventure.
For hospitality businesses, adapting to this trend means more than just adding new items to the menu; it involves creating an entire experience around them.
Here’s how Capcon suggests businesses can successfully implement this trend:
- Menu Innovation: Introduce a variety of premium hot chocolates and mochas, such as black forest frozen hot chocolate or crème brulee-inspired frappes. Experiment with unique flavours and luxurious ingredients to create signature drinks that differentiate your menu.
- Quality Ingredients: Use high-quality, ethically sourced chocolate and coffee. This not only enhances flavour but also appeals to consumers who value ethical sourcing and sustainability. Highlighting the origins and stories behind the ingredients can add an extra layer of appeal.
- Customisable Options: Allow customers to personalise their drinks with various toppings and flavours. This could include choices like vegan whipped cream, spice mixes, or luxury garnishes like gold leaf. Customisation enhances the customer experience and can increase the perceived value of the drink.
- Training Staff: Invest in training for staff to become adept at preparing and suggesting customised hot drinks. Skilled baristas who can craft these beverages perfectly every time can significantly enhance the customer experience and boost your brand.
- Marketing and Promotion: Utilise social media to showcase these new offerings with high-quality images and engaging content. Consider running promotions or limited-time offers to encourage trials of new drinks.
- Seasonal Adaptations: Align the beverage offerings with seasonal themes. For instance, offer spiced hot chocolates in the winter or refreshing frozen chocolates during the summer months.
- Sustainability Practices: Implement practices that reduce waste, such as using reusable cups for in-house service or offering discounts to customers who bring their own. This not only helps the environment but also aligns with the values of a growing number of consumers.
- Feedback Mechanism: Establish a system to gather customer feedback on new drinks, which can provide valuable insights for further refining the offerings.
Capcon’s role extends beyond advice; we offer detailed analytics to understand consumer preferences, inventory management solutions to handle new ingredients efficiently, and training programmes to ensure your staff can deliver these new offerings effectively.
By staying ahead of trends like Chocolicious, Capcon helps businesses not only adapt to the market changes but thrive in them, ensuring they are well-prepared to meet the demands of 2025 and beyond.
You may also wish to read our overview of the Food Trends for 2025.