International cuisine was one of the cuisine types within ice cream parlour channels, along with American and Italian cuisines, according to GlobalData’s menu intelligence database. In its menu analysis of ice cream parlour in the Philippines report, GlobalData analyses 2,048 menu items across ice cream parlour outlets and provides an overview of various foodservice channels in the Philippines. According to GlobalData, ice cream parlour makes up 0.776% of all restaurant types in the Philippines.

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Fruit was found to be the most-used ingredient in ice cream parlour establishments, featuring in 17% of menu items, followed by cream and confectionery. Cheese and hot drinks were also significant ingredients. An analysis of menu categories reveals that pudding & desserts, soft drinks, hot drinks, meat dishes and salads & sides 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 the Philippines ice cream parlour channel have dropped by 3.08%. Considering all channels (including ice cream parlour) the average price change was 10.57%. As on-premises dining gains momentum following the COVID-19 pandemic, the ice cream parlour segment in the Philippines 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 the Philippines foodservice market between 2022 and H1 2023. Of all the restaurant types, baker exhibited highest price hike, while convenience store 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 Cebu City became more affordable as compared to Quezon City and BATAAN.

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While consumers become more price conscious, operators look for ways to optimize their costs to retain margin and market share. In the Philippine 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 the Philippines ice cream parlour menu, buy the full report here.