International cuisine was one of the cuisine types within ice cream parlour channels, along with Indonesian and Japanese cuisines, according to GlobalData’s menu intelligence database. In its menu analysis of ice cream parlour in Indonesia report, GlobalData analyses 1,347 menu items across ice cream parlour outlets and provides an overview of various foodservice channels in Indonesia. According to GlobalData, ice cream parlour makes up 0.421% of all restaurant types in Indonesia.
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Fruit was found to be the most-used ingredient in ice cream parlour establishments, featuring in 9% of menu items, followed by cream and hot drinks. Milk and nuts & seeds were also significant ingredients. An analysis of menu categories reveals that baked goods & morning goods, soft drinks, pudding & desserts, fruit and meal deals and combinations were most popular within the ice cream parlour format.
An analysis of the annual price change between 2022 and H1 2023 indicates that the average menu prices in Indonesia ice cream parlour channel have dropped by 913661.5%. Considering all channels (including ice cream parlour) the average price change was -3.47059e+006%. As on-premises dining gains momentum following the COVID-19 pandemic, the ice cream parlour segment in Indonesia is expected to experience overall growth. Moreover, the introduction of new menu items that emphasize health and wellness generates interest in those seeking nutritious menu options and greater variety.
Different restaurant types exhibited mixed price movements within Indonesia foodservice market between 2022 and H1 2023. Of all the restaurant types, bar exhibited highest price hike, while coffee & tea shop experienced a maximum price decrease.
An in-depth analysis of ice cream parlour price trends by location reveals consumption trends of each region. The graph below represents the change in ice cream parlour menu prices between 2022 and H1 2023 across the top five locations. As seen below, ice cream parlour menu items in Gambir became more affordable as compared to jakarta and Bandung.
While consumers become more price conscious, operators look for ways to optimize their costs to retain margin and market share. In the Indonesian market, ice cream parlour operators rely on innovation as a crucial tactic to appeal to customers as well as optimize costs. As increasing number of consumers seek novel experiences, foodservice operators must continuously innovate their menu choices, providing superior taste and quality along with a diverse selection of dishes. Operators should highlight the distinctive tastes and flavors of their food and beverage offerings in a convenient format to enhance customer engagement.
To further understand and explore GlobalData’s insight into Indonesia ice cream parlour menu, buy the full report here.
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GlobalData, the leading provider of industry intelligence, provided the underlying data, research, and analysis used to produce this article.
GlobalData’s Online Menu Intelligence is a database of cost and profit foodservice operators on menus within Foodservice Intelligence Center. The tool’s several search options, such as cuisine, category, menu item, ingredient, and restaurant, help users to conduct focused searches in terms of price analysis (average price and change in prices), menu item claims, popular categories, cuisine/ingredient penetration levels, etc.
