As coffee menus get more competitive, operators are constantly looking for ways to offer indulgent, premium drinks without slowing down service. To help Lactalis Professional tap into the booming ‘dessert-in-a-cup’ trend, Clarion partnered Galbani Professionale with independent London coffee shop Nonna Bakery to launch a limited-edition Tiramisu Latte.
Timed perfectly with the first-ever National Tiramisu Latte Day, Nonna Bakery introduced two bespoke iced serves, Classic and Pistachio, both championing Galbani Mascarpone.
From One-Day Launch to Six-Week Trial
What started as a splashy one-day launch quickly evolved into a highly successful six-week menu trial. This gave the team a golden opportunity to prove how a trend-led serve performs in a real-world, high-volume environment.
Crucially, it showed operators that they don’t have to choose between premiumisation and operational efficiency. The bespoke drinks delivered the rich, indulgent texture consumers crave, in a format that baristas could prepare quickly and consistently, even during the morning rush.
Commercial Success in a Cup
The proof was in the profits: the six-week trial delivered a sustained boost in footfall, increased the average spend per head, and drove genuine repeat visits.
Matteo Cicero, Founder of Nonna Bakery, said: “Dessert-inspired iced drinks are exactly what our customers want right now. Testing these serves over a six-week period proved they aren’t just a gimmick. Using Galbani Mascarpone allows us to serve an indulgent, premium drink that our baristas can make consistently and quickly.”
A Compelling Industry Story
By taking a viral consumer trend and proving its commercial value in a live café, we gave Lactalis Professional a compelling, authoritative story to take to the wider foodservice industry.
Nick Haigh, Senior Associate Director at Clarion, added: “Our goal was to take a growing consumer trend and translate it into a practical, profitable opportunity for foodservice operators. Working with Nonna Bakery allowed us to put Galbani Mascarpone to the test in a real café environment, demonstrating how operators can premiumise their menus with an indulgent serve without adding unnecessary complexity for baristas.”
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