Flavor Trends, Strategies and Solutions for Menu Development

Dessert

Menu Trends > Dessert

6.Sweet Devotion

Restaurants that tap into the power of a well-loved brand will not only encourage more dessert transactions, but they can also charge more for them

14.Cereal Drama

Milk Bar in New York started the cereal milk craze a few years back. Now, operators are maximizing the emotional tie most diners have to cereal, then upping the game by featuring both the cereal milk and cereal in pancakes, cocktails, desserts and more.

16.Signature Flavor: Sundae Shift

Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars avocado-mango ice cream, Mexican hot chocolate sauce and chocolate-chipotle avocado doughnut holes.

17.Textural Play in Desserts

When it comes to desserts, dining consumers want to be surprised and delighted. Enter modern texture. In this age of complex flavor experiences, we’ve moved well beyond sprinkles and tuiles. Here are five examples of pitch-perfect textural play in modern desserts.

18.Sweet On Greek

Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple

20.Room for Dessert

Infusing a brand’s personality into dessert offerings marks a sweet opportunity today

RECIPES

In this recipe by Chef Jennifer O’Brien, a whipped non-dairy crema is a decadent base for roasted vegetables. Roasted grapes add a pop of sweetness and pistachio clusters pack a satisfying crunch.
Created by Chef Jennifer O’Brien Sponsor: Bel Brands
Chef Jeffrey Quasha’s version of dal is richly seasoned with toasted coriander, mustard seeds and cumin seeds, layered with fresh ginger and garlic.
Created by Chef Jeffrey Quasha Sponsor: Bush’s Best

FROM OUR FRIENDS

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Simple ingredients and culinary versatility make new plant-based products shine
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie

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