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Sweet Street Desserts

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Food

Sweets to Savor

Pastry chefs are finding more ways to strike the balance between sweet and savory flavors.

Food

Sweet things in moderation

Over the years, portion control has influenced some restaurant dessert menus, where mini cupcakes and bite-sized ice cream sandwiches appeal to diners who want to indulge without going overboard.

Food

Sweets take flight

To capitalize on the all-things-in-moderation approach, operators are offering fixed-price dessert flights for diners to mix, match and share.

Food

Dessert across dayparts

As eating patterns shift away from three rigid meals-per-day to anytime eating, sweet treats are finding new ways and times to shine.

Food

Consumers are sweet on customizable desserts

Customization can bring new interest to the sweets consumers know and love—and they can spell opportunity for operators, too.

Food

Twists on classic comfort desserts

When it comes to balancing comfort and innovation on the dessert menu, operators should balance their brand identity with what consumers clamor for

Food

Dessert flavor—without the labor

Diners can have the best of both worlds when desserts are built off basic foundations and finished with flavorful sauces, toppings and extras.

Food

The future looks sweet

When it comes to restaurant dessert trends, 2016 holds both something old and something new.

Food

Drinkable desserts serve up thrills and chills

Whether booze-free or spiked, desserts get even better when they spend a little time in the blender.

Food

Goods to go

As dessert moves into more settings and becomes its own eating occasion, operators are finding new ways to ensure sweets don’t get lost in the fast lane.

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