Sweet Street Desserts

Page 2

Doubling down on dessert

Like cookies and milk and coffee and donuts, desserts and beverages have a long-standing symbiotic relationship. As the nation’s snack-centric culture evolves, savvy operators are creating more ways for this relationship to flourish—and it’s paying off.

Consumer Trends

3 sweet dessert trends

From the simple and nostalgic to the spicy and sophisticated, here are three delicious macro-trends for 2016.

Food

Dessert sizes: Finding the sweet spot

Traditionally, desserts have been the final course of dinner, but as snacking patterns have emerged, and as bakery-cafes and coffee houses have created new mini-meal occasions, desserts are having a renaissance.

Food

Chocolate takes the cake

Chocolate does it all on dessert menus: It never stops being an indulgent, comforting favorite, yet today’s pastry chefs are finding ways to give it edginess and heat. For operators, finding innovative flavor combinations and presentations that highlight chocolate’s complex flavor profile can be a point of differentiation.

Operations

Catering to the masses has massive advantages

Catering, especially for corporate settings, is a way for big chains to grow within existing footprints and for smaller restaurants to build their brands and grow at a good pace.

Food

3 ways to tweak desserts to accommodate dietary restrictions

Here are a few strategies for catering to diners' dietary restrictions and preferences.

Food

Desserts bring the drama

At fine-dining concept White Barn Inn in Kennebunkport, Maine, the prix fixe menu changes daily, but it always ends in grand style.For a recent dessert...

Food