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Sigep Exp—The digital experience for dessert and coffee foodservice

Sigep, the iconic trade show of artisan gelato, pastry, bakery and coffee organized by Italian Exhibition Group SpA, is celebrating its 42nd anniversary.


Optimizing the dessert menu for off-premise dining

With the pandemic forcing many eateries to pivot to take-out and delivery, restaurant operators are looking for menu items that are easy to prepare, travel well and have broad appeal.

As operators pare the choices they offer guests, making strategic use of dessert menu real estate is crucial. 

According to Technomic’s 2019 Dessert Consumer Trend Report, about a quarter of consumers (24%) say they eat dessert about 4.5 times per week on average. For restaurants, means many opportunities to capture dessert dollars.

When it comes to restaurant operators looking to increase sales during special-occasion seasons, offering premium desserts is a recipe for success.

Simply put, sports fans tend to be glued to their TVs, often with friends and family, ready to cheer on their favorite teams—and they don’t want to spend time in the kitchen.

Drinks that double as desserts are trending on menus.

Snack-sized, portable sweets, offered for both onsite consumption or as a take-it-for-later-treat, are perfect for restaurants of any size. Here's why.

Positioning desserts as a destination driver rather than simply a post-meal add-on can help increase those between-meal visits

Operators are tempting customers with cool sweets to lick, sip and spoon up.

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