Theatrical Dessert: Fried Vegan Ice Cream

Theatrical Dessert
(Fried vegan ice cream)

Terms of Reference:
The report provides a detailed analysis of the dessert market, current consumer trends and
highlights innovations in the ice cream market. Through the research conducted it was evident
that Fried Vegan Ice-cream would be suitable for a broad market. Principals and methodologies
of management are applied throughout the project to gain clear insight into the fundamentals of
Culinary Management Project.

Table of Contents
Table of Contents
Terms of Reference:.........................................................................................................................2
Summary .........................................................................................................................................4
INTRODUCTION...........................................................................................................................5
Main Findings .................................................................................................................................6
An analysis of the dessert market................................................................................................6
An analysis of the customer requirements...................................................................................6
The new product development process .......................................................................................6
The Product Development process undertaken............................................................................6
Application of framework models to explain the development process planned........................9
Risk analysis .............................................................................................................................13
Costing and recipe formulation .................................................................................................13
Recipe formulation.....................................................................................................................16
Allergen Sheet:...........................................................................................................................16
Costings indication.....................................................................................................................17
CONCLUSION..............................................................................................................................17
Recommendations......................................................................................................................17
REFERENCES .............................................................................................................................18

Summary
The main aim of this report is to develop a prototype theatrical dessert for Classic Cuisine
Ltd. a food company based in Northampton. The developed prototype must provide sensory
appeal, enhanced dining experience, and boost sales for desserts. The report provides
information about the current dessert market, covers strategies and stages required in the New
Product Development process, and analysis risks that may arise during the projects life cycle.
During 2018, the overall sales of frozen desserts were on a decline, and the experience economy
had a relatively loose hold on the market (Akgün, 2020). Anticipating the rise of the experience
economy, restaurant chains and celebrity chefs developed ‘theatrical desserts’ to boost overall
sales while simultaneously providing consumers with premium food-experiences.