Cartel Foods

Are you considering buying a granita machine? There are locations where this product naturally fits customer needs: in summer, for impulse purchases, and in family-oriented or seasonal venues.

LYKKE mixes help you introduce the product quickly, while a short, well-selected flavour range makes service, stock management and maintaining consistent quality much easier. They are based on real fruit juice in powdered form, which gives the product its pleasant, sweet taste. We also use colouring foods instead of artificial colours: spirulina in the forest fruits flavour, beetroot extract in strawberry and beta-carotene in orange.

More natural, simpler, tastier!

Even if you don’t show football matches at your venue, it is still worth using the opportunity to reach fans gathered in front of their TVs. Especially if you serve chicken coated in our Holly Powder breading.

The Fan Bucket is an attractive finger food set from a sales perspective, and you can successfully serve it both on-site and through delivery.

Our line-up for the 2026 World Cup 👉 10 crispy chicken pieces + sides.

What if you served Holly Powder fried chicken strips in a popcorn format? All you need to do is cut chicken breast into smaller pieces and serve them in a popcorn-style bucket. You work with the same ingredients you already have in the kitchen, but create a completely new social media scenario.

Chicken popcorn has strong viral potential because it is associated with a much-loved entertainment format. Small, crispy fried chicken pieces poured into a bucket, dipped in sauce and eaten in one bite — this is a format that needs no explanation and performs well in TikTok-style reels. Then there is the movie-night context: an evening, a series, something to snack on instead of a full meal. This mood is easy to translate into communication and repeat in different variants.

From a sales perspective, this dish sits in the same segment as buckets — fried chicken strips with sauces and sides. It sells especially well to groups and in casual eating occasions. It works even better in delivery, because crispy fried chicken holds up very well in transport.

Chicken popcorn is a dish you can confidently recommend for laid-back evenings with a favourite series.

Competition does not take customers away from you. It gives you a chance to win them over. The more foodservice outlets there are in the area, the more footfall the location generates. That is a great opportunity to direct part of that traffic straight to your restaurant door.

As more venues open nearby, the way guests make decisions also changes. A single restaurant is no longer the destination in itself. The whole area becomes the destination, and the final choice is often made on impulse.

This works in your favour only when the customer can understand within a few seconds what makes you different, what they can expect and why they should step inside your place. It is not about having the “best” menu. It is about having a menu that is the easiest and fastest to choose from.

👉 If you can catch attention from a distance, you can count on a steady flow of guests.

Looking for the ideal location for your foodservice business? Use our survey and avoid many costly location mistakes. Get in touch 📨

Just a few years ago, quick serve simply meant quick-service restaurants — QSR. Today, it is becoming a strategic element across the entire foodservice sector.

The reason is simple: the way people eat out has changed. Many industry reports now refer to the concept of “anytime eating”. Guests are less and less likely to think in terms of a traditional lunch or dinner. Instead, they are looking for something they can eat more casually and on different occasions — between meetings, during a walk, or on an evening out with friends.

At the same time, global fast-food classics such as smash burgers, tacos, loaded fries and fusion bowls are inspiring quick, attractive and price-accessible menu formats in restaurant operations.

All of this — and much more — can be built around Holly Powder fried chicken. Depending on the serving format, you can offer it on a tray with sides, in a burger, bao bun, tortilla, bowl or taco-style dish. Barbecue sauce, piri piri, Korean gochujang or Caribbean jerk can change the entire character of the dish in moments, without restructuring your whole kitchen workflow.

It is no longer about how many items you have on the menu. It is about how quickly you can adapt, rotate and serve them. That is why more and more restaurants are choosing simple, consistent base products and using them to build different dish formats.

Fried chicken salad? It is one of the simplest menu items that lets you use golden chicken strips in a completely different format.

For the guest, it is a lighter alternative to a burger or a bucket. For the operator, it is a fast dish built around ingredients you already have in the kitchen.

A few simple presentation tricks can make this kind of salad look genuinely appetising:
• Use a tray instead of a plate – try serving the salad on a wooden tray lined with food paper. The dish immediately looks more natural and more Instagram-friendly.
• Use the sauce as a garnish – do not let the salad swim in dressing. Add it sparingly, in a thin drizzle or in a few accent points. It will enhance both the flavour and the visual appeal.
• Pay attention to details – fresh herbs, toasted sunflower seeds or a light dusting of seasoning can lift the entire dish.
• Build the salad in layers instead of laying it flat – give the greens some volume. This makes the dish look fresher, lighter and more generous.

Crispy fried chicken pieces create a great contrast with green leaves and fresh toppings. At the same time, they turn the salad into a proper lunch dish, not just a starter.

In soft serve operations, the number of flavours is rarely the factor that truly drives sales. The standard setup—two flavours plus a twist—is not due to equipment limitations, but rather the operational logic of this business.

First, service speed is critical. Soft serve is largely an impulse purchase: customers make decisions within seconds, often while standing in line or passing by. A simple offering speeds up choice and allows you to serve more customers during peak hours.

Second, consistency and workflow efficiency matter. A wider range of flavours means more ingredients, more frequent machine cleaning, and more complex operations. In practice, this can slow down service and increase costs.

Third, in soft serve, the key driver isn’t flavour variety but the quality of the base and toppings. It’s sauces, sprinkles, fruit, and presentation that create the perception of variety.

That’s why in many well-performing outlets, the 2 flavours + twist model proves to be the most efficient.

Saving a few cents per kilogram on your mix? That’s only a fraction of a cent per portion of ice cream. Meanwhile, investing in a better product allows you to increase your retail price by up to €0.25 per serving. And that makes a significant difference to your margin.

Why are customers willing to pay more for ice cream made with LYKKE mix? Because they’re getting a genuinely better product.
✅ Ice cream made with whole milk, not vegetable fats
✅ A rich, creamy texture derived from natural milk fat
✅ Flavour built on real Van Houten cocoa, not just artificial aroma
✅ Fruit variants based on natural juices, not candy-like flavouring
✅ A cleaner label with no glucose-fructose syrup

What does this mean in practice? The winner is the one who delivers the highest perceived value. You need to convince your customers they’re choosing something better—and our mixes give you the arguments to do exactly that.