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Increase Easter Sales: Host a Peep-Pop Event

Posted By RCI, Tuesday, March 23, 2021
Updated: Friday, August 20, 2021

 

After shutting down their manufacturing facility due to COVID-19, Peeps are back just in time for Easter (learn more)! This week we're sharing one way to celebrate the return of this iconic confection. 

In 2019, RCI member Dolle’s Candyland, Inc. in Ocean City, Maryland shared a clever Easter idea that is too good not to share. Although many businesses are still wrestling with COVID-19 limitations, in some areas restrictions have let up substantially. While we still encourage practicing caution with regards to the virus, we are hopeful some businesses will be able to incorporate the elements of a Peep Pop event whether it be as a virtual event, an outdoor event or with participation limits.

When Dolle’s Candyland made plans to open a fourth retail store, they wanted to incorporate space where kids could enjoy hands-on candy-making experiences. For Easter 2019, Dolle’s used that space to create an event for families to bring their kids and make an “Easter Bunny Peep Pop” in their store.

After creating a public event on Facebook to spread the word, they were surprised to see people lined up out the door to make chocolate-covered Peeps. “I didn’t know that I would need stanchions [to direct the crowd],” Anna Dolle Bushnell explained, “I think we [as candy makers] take for granted what we do—people really love candy. It’s such a great thing to give them an experience like this, that really is very minimal.”

 

Peep Pop Procedure

Dolle's shares their "recipe" for creating a successful Easter Peep Pop event with these five easy-to-follow steps:

#1: Distribute hand wipes and have children roll up their sleeves.

Dolle's team was prepared with a large container of hand wipes, purchased from Amazon to make hand-washing a breeze while kiddos waited in line.

#2: Write child’s name on the bottom of a paper plate.

This step allows for you to hold the peep “hostage” (you’ll learn why on step #4) while it cools.

#3: Let each child dip Peep Pop in chocolate, place it on a plate and add a mini marshmallow “tail.”

This is where it’s important to keep steps to a minimum—little to no decorations are necessary. Having hosted a similar event previously, Dolle's has learned the value of keeping it simple, “if you leave sprinkles out, the kids will want to use all the sprinkles,” noted Anna. Another important tip, make sure to have a step-stool for the smaller children.

#4: Hold the Peep Hostage

This is step was emphasized by Dolle's for good reason, “Instead of walking around the store with a wet, chocolate Peep Pop, we put it through the enrober line until the Peep Pop was set up.” Adding that placing the pops in front of a fan or in the refrigerator would be suitable alternatives for anyone who doesn’t have an enrober.

The key to this step, and the overall success of this event, is while the chocolate cooled, participating families had about ten minutes to shop in their retail store.

#5: After Peep Pop is set, announce child's name in shop.

When ready, a member of the Dolle's team would read the name on the bottom of each plate before presenting the child with their finished Peep Pop. “Most of the kids would gobble it right up, but some did take them home,” Anna noted. “Some of them were beautiful, while some of them would end up having a whole pool of chocolate.”

The Conclusion

Due to the buzz created by this free, one-day event, Dolle’s Candyland increased their sales by 150% more than the day before. “People were just so thankful that we did it and some adults did it too,” added Anna. If restrictions in your area prevent your store from hosting an event, consider boxing up the ingredients and supplies for customers to make Peep Pops at home. Wishing you a “hoppy” Easter!

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 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.  Follow us on Facebook for even more sweet inspiration.

Tags:  Candy Holidays  Easter  Efficiency  Events  Spring 

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How to Create a More Efficient Candy Kitchen

Posted By RCI, Wednesday, May 27, 2020
Updated: Thursday, May 28, 2020

 

Looking to improve the efficiency of your candy kitchen? Rethinking the layout of your kitchen is a great place to start. RCI member Greg Power with Las Olas Confections and Snacks shares tips, plus which areas to focus on for the most impact in this week’s post.

 Visualize

When reviewing your production layout, first, take measurements of your equipment and space. Draw a diagram of your space on paper; create scale cut outs of equipment and other movable items so you can move the items around easily. This will allow you to visualize the best placement of your equipment and help with layout options to maximize production and product flow.

Your production space should be enclosed and it should not open directly to outside areas; this will help with security and reduce exposure to outside elements. Smooth, walls, tile cove base and sealed concrete floors or tile flooring are all preferred for ease of cleaning and washing down. Storage racks should be off the ground and away from the walls (check for local health codes for how far off the ground and how far away from the walls is required). Any non-food contact equipment that can be stored or installed out of the production area is preferred and may open up additional kitchen space if stored elsewhere. Air compressors, boilers, cleaning equipment, etc. should all be stored away from production.

Production

The kitchen production area is the beginning of your entire process; which is why outflow from the kitchen should be smooth and effortless as the product moves to your production lines. If space permits, your kitchen should be separated, but adjacent to your slabbing or table room. This setup is the most efficient process for getting product off of the tables and on your production lines. If your tables are water-jacket cooled and you have a temperature-controlled cooling room available (at least 60˚F/15˚C), this will offer the most efficiency for cooling your products as quickly as possible from batch to production. You want to remove the heat from the product as fast as possible without sweating it.

Flow

From slabbing, product should go straight into enrobing or coating. This area should be as close to the slabbing or cutting area as possible. If you are hand dipping, multiple stations can be set up adjacent to the slabbing area. From enrobing or coating, products should flow straight into cooling tunnels then into the packing area. After packing, product may be stored in a cool, dry place for several days at 65˚ F/18˚C before transport.

Equipment

If space permits, avoid turns and curves within the process. Fewer transitions and handling of product will reduce labor. All equipment should be on legs, stands or wheels off the floor and away from walls; it should be easily accessible from all sides for easy cleaning and maintenance.

Production space should be limited to items needed for a specific run, excess equipment, cooling racks and raw materials. Work-in-process can reduce your ability to run efficiently and cause increased labor inefficiencies. Fine tuning some of these areas could have a surprising impact on the efficiency of your team.

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.

Tags:  Efficiency  Layout  Production  Productivity 

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