On the Sweet Side
The dining public is saving lots of room for dessert. According to the National Restaurant Association’s 2006 Tableservice Restaurant Trends report, 30 percent of fine-dining operators, 27 percent of casual dining places and 32 percent of family restaurants say their customers are ordering more dessert now than they did two years ago. And data from NPD/CREST reveals that 12 percent of consumers order dessert at restaurants. So what should you be purchasing to satisfy these sweet cravings?
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The NPD Group, a leading market research company, found in its recent National Eating Trends survey that members of the millennial generation, also known as Generation Y, have significantly decreased their rate of dining out. This age group also tends to base their food choices on impulse, price and time. Here are other findings from the NPD report.
Tempting customers to buy dessert is a surefire way to boost dinner and lunch checks. But that means offering an irresistible and varied selection that hits every diner’s sweet spot. Suppliers have stepped up to the dessert plate with ingredients and products for operators at every level—from QSR grab-and-go treats to comforting family-dining pies and ice creams, to the speed-scratch cakes, pastries and mousses that differentiate casual menus.