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Where have all the pastry chefs gone?

Fine-dining restaurants are still hiring, but pastry teams and dessert menus have been downsized, leaving baking pros to find alternative employers or venture out on their own.


Global inspiration hits the dessert menu

Global influence is making its appearance on the dessert menu as operators notice consumers’ desire to try global eats during all parts of their meals.

Creating more menu items with versatile ingredients can help with inflation costs, reduce labor and make back-of-house prep faster.

With demand for cookies skyrocketing, cookie-focused concepts have been fighting to differentiate themselves in the market.

Despite headwinds in the frozen yogurt sector, the chain’s president believes its labor-light model and supply chain strategy give the brand some advantages.

Nestle Toll House Cookie Delivery will offer six cookie varieties as well as milk and other treats. It’s the latest entrant into the red-hot cookie market.

You’ve eaten your vegetables. Now you can have a gluten-free Crispy Rice Treat.

The Pacific Northwest chain sticks to its mission of local sourcing to bring the seasonal LTO to menus.

Despite Americans’ affinity for frozen treats, the froyo segment has been in a slump. Can brands such as Yogurtland and 16 Handles bring it back from the dead?

The Hawaii-based concept hopes to take its unique taro donuts to California. It just completed a $9 million investment round featuring investors like Tony Hawk and chef Christopher Kostow.

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