CEO Stacy Peterson and head of innovation Beth Stallings explain the secrets to the treat brand’s renowned menu R&D
Ever since it opened its first scoop shop in Columbus, Ohio, in 2002, Jeni’s Splendid Ice Creams has built a reputation as a destination for outside-the-box flavors. Those flavors have included everything from Pumpkin Seed & Rye Cookie to Goat Cheese with Red Cherries and Sweet Cream Biscuits & Peach Jam.
The brand keeps its product lineup fresh and gives customers plenty of reason to visit its scoop shops by rotating several flavors seasonally. The seasonal rollouts have given Jeni’s not only a solid marketing tool but also an opportunity to take some big swings with its menu R&D.
Jeni’s just launched its holiday collection for 2024, including five flavors themed around a cookie tin — White Chocolate Peppermint, Pistachio Macaron, Seven-Layer Bar, Lemon Crinkle, and Ice Molasses Gingerbread — plus a returning holiday favorite, Boozy Eggnog.
On the eve of the release, Jeni’s CEO Stacy Peterson and head of innovation Beth Stallings sat down in-person with NRN editor-in-chief Sam Oches to sample the new flavors and discuss the brand’s approach to new product development.
In this conversation that you can stream above, you’ll learn more about:
Seasonal menu innovation is a baked-in marketing strategy
Timing is everything in menu R&D
Food is closely linked to memory and has the ability to transport guests
You should think both big and small with new product development
Contact Sam Oches at [email protected].
.jpg?width=100&auto=webp&quality=80&disable=upscale "Picture of Sam Oches")
.jpg?width=400&auto=webp&quality=80&disable=upscale "Sam Oches")
