Tip #305: Build a Better Gift Basket

Give your products new life by grouping them together in an eye-catching gift basket. According to Gift Shop magazine, “gift baskets are a convenient way to improve store sales and even turn clearance items into fresh, full-priced, saleable items.”

Not only are gift baskets fun and interactive for the recipient, as they discover each different element carefully tucked inside, but for the retailer they encourage increased customer spending and create for beautiful merchandising displays.

Rebecca Craig of Marie's Candies, an RCI member and the Third Vice President of RCI’s board of directors, shared the following “recipe” for the perfect gift basket as an instructor for RCI’s past Merchandising Essentials course.

MATERIALS NEEDED:

• Gift basket or container
• Various boxes or bags of your product (depending on size of basket)
• Themed gift item(s) (e.g., promotional items, plush animals, holiday ornaments, baby bottles, etc.)
• Filler (e.g., tissue paper or shredded paper)
• Cello wrap
• Shrink wrap (for shipping)
• Ribbons and bows
• Adornments and decorations
• Merchandising tag

DIRECTIONS: Place crumpled tissue paper and/or shredded paper in the bottom of the basket, so the contents are raised just below the edge of the basket for best visibility.

Method #1: Focal Point

Position the tallest item in the center of the basket. Arrange smaller items around the center, from the next tallest to the shortest. Contents should face the outer edge of the basket. This method should look balanced from every angle, making it a great focal point for your merchandising display.

Method #2: Back to Front

Position taller items in the back and shorter items in the front. All contents should face the front of the basket. This method will give the basket a front and back, but it may be assembled more quickly.

With either method, it is important to have plenty of filler to fill in gaps between items and provide stability to the contents of the gift basket. If items need additional support, consider using skewers or double-sided tape. A piece of Styrofoam can also be glued to the bottom or side of the basket to offer even more support.

Wrapping a gift basket in cello or shrink wrap will keep the contents in place and prevent curious customers from handling the merchandise in the gift basket. Looking for to learn more great ideas from fellow candy makers and suppliers, register now to attend RCI’s Regional Conference in Nashville, TN August 19-21!

Offering customers the opportunity to ship your gift baskets to friends, family and clients, will open up even more sales potential. Now that you know how to build the perfect gift basket, how do you ship them like a pro?! Click here to read our post “Ship Gift Baskets Like A Boss,” to pick up more of Rebecca’s pro-tips on shipping gift baskets.

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.

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Tip #304: Develop a New Confection in 5 Steps

If summertime is a slower season for your business, consider taking this time to experiment and have fun with new flavors and techniques. Use the following guide presented by Joe Sofia, with Cargill Cocoa & Chocolate, during RCI’s 2018 Annual Convention & Industry to develop recipes for new confections. RCI Members: View the full presentation by logging in at retailconfectioners.org/pasteducation.

1. CREATE A "GOLD STANDARD" SAMPLE

Turn your concept into a tangible sample by focusing on a desired flavor and texture. Small benchtop samples are inexpensive, fun and provide helpful guidance. Remember to have an open mind during this step, constraints can come later.

2. GET THE HELP YOU NEED

If you’re a member of RCI, this is a great opportunity to take advantage of your membership and its valuable network of candy makers and suppliers willing and able to address your questions. Another option would be to hire an experienced confectionery consultant, which could save you a significant amount of time. Lastly, help yourself by seeking out educational courses, like the many offered by RCI and other industry organizations.

3. SEEK FEEDBACK

Sharing test samples with employees and customers is not only a great way to get useful feedback, but it's a way to involve your team and engage your customers. Alternatively, consider mailing samples to trusted friends or members of a professional organization you may be a part of, like RCI or your local chamber of commerce. Most importantly, use the feedback to guide your recipe choices.

4. SCALE UP

Produce the minimum batch size in a real production environment, taking detailed notes and measurements. Adjust as necessary and use these samples to test the shelf life of the recipe.

5. DON'T BE AFRAID TO START OVER

Avoid the temptation to move forward with a concept if the results don't meet your original expectations.

This easy-to-follow guide will help to keep you on the right track to potentially find your next signature confection! Looking for to learn more great ideas from fellow candy makers and suppliers, register now to attend RCI’s Regional Conference in Nashville, TN August 19-21!

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.

Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip #246: Making Meltaways with Untempered Chocolate

The most common way to make a meltaway is to combine tempered chocolate with melted coconut oil until it is smooth. Because coconut oil is a lauric fat, it must be added at a lower temperature so not to throw the chocolate out of temper. If the chocolate becomes untempered (or was never tempered to start with) the nice, smooth texture of the meltaway will eventually be replaced with an unpleasant mouthfeel due to the formation of fat globules.

Mixing Things Up

Consider this alternative method to making stable, smooth-textured meltaways with untempered chocolate. Instead of adding fat to tempered chocolate, combine untempered chocolate and coconut oil in a mixer. Mix at a slow speed until the temperature is below 78º F and has visibly thickened. Referred to as the “mixer method” in curriculum shared at RCI’s Chocolate Boot Camp^®, it achieves the same desired stability and texture the meltaway is revered for, without the hassle of keeping temper.

If you live in the Connecticut area, it’s not too late to register for RCI’s Annual Convention & Industry Expo in Hartford, Connecticut June 3-7, 2019 at the Connecticut Convention Center. Attend RCI’s two-day Industry Expo for only $5 with promo code RCIHigh5. Click here to register online today!

As always, attending RCI’s Industry Expo is free to members! Extend your stay and we’ll extend the early-bird discount to offer you the best value! Register now and save $100 on the Convention Pass or 3-Day Pass when you use the promo code SAVE100.

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.

Not a member? Click here to learn how RCI can help you build your sweet business.