Operators have been sweet on desserts in the last year, adding more new items in that menu category than any other.
According to Technomic Ignite Menu data, total menu item counts are on the upswing year over year, rising close to 7% overall. But desserts have grown the most, increasing almost 10%. Appetizers follow, growing close to 9%.
In the dessert category, custard-style sweets saw the biggest uptick, with panna cotta (up 25%) and crème brulee (up almost 17%) among the most popular. Shrimp, chicken wings and salads are the winners in the appetizer menu section.
No doubt one of the reasons for the growth in these two categories is the lower food costs associated with appetizers and desserts. Entrees usually feature a larger portion of protein, and meat and seafood can jack up costs and menu prices. Plus desserts and appetizers can be shareable, which diners find appealing to encourage socialization and manage the check. Value is an undeniable driver of restaurant visits this year.
Although desserts are seeing increased menu activity, health claims are still important to consumers and the restaurants that serve them. Technomic found that “sourcing” and “sustainability” lead the fastest-growing list of menu claims. Digging deeper, “local” is up almost 16%, low-carbon, 12.7%, and clean label, 11%.
And sauces and condiments continue their ascent on menus. Some fit into global flavor profiles, like sambal, harissa and amba, the latter a pickled mango condiment. But other fast-growing condiments include sweeter ingredients, such as apricot jam, tomato chutney and blueberry jam. Sweet heat is still trending.
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