Baskin Robbins' Summer Strategy

“We continue to source and use the finest cream and the finest cocoa products without flinching and without altering our formulations or recipes and also keeping the volume offered to consumers constant”

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What is your business strategy for summer?

Our strategy has revolved around a blend of continuous product innovation and footprint expansion. This year we are bringing in Italian ice cream gelatos and gelato sundaes to give our consumers an enhanced product experience. On the expansion front, we surpassed a major milestone of 1000 parlours last year. This year we intend adding another 100-120 parlours across the country. This is in addition to our growing distribution across general trade, modern trade and quick commerce platforms.

What's your strategy for tapping into Tier 1 urban markets where Gen Z and millennials seek more experiential dessert brands?