Consumers have an interest in nostalgic desserts—45% prefer classic, traditional desserts, and nearly three-quarters (72%) enjoy flavors that remind them of their childhood.1,2 More than 4 in 5 consumers say they’re at least somewhat interested in trying nostalgically themed desserts; only 2 in 5 operators, though, currently offer them.1 The remaining restaurants could be missing out on an opportunity to elevate sales with memory-evoking menu items—such as a birthday cake-flavored donut, for example, or a banana pudding-infused parfait. If you have yet to embrace the emerging item-as-a-flav ..read more

Innovative pastries, sweet heat, botanical flavors, and more on tap for the year ahead. The snack and dessert menus of 2024 promise to be filled with creative culinary innovations, including new variations on French pastries, ongoing experimentation with global ingredients and flavors, and a focus on overall well-being, both physical and emotional ..read more

Limited-time offers have long been a go-to for jump-starting sales and a reliable way to test new, innovative concepts without the risk of rolling out an unproven menu item. But belt-tightening during the pandemic required menu reductions that curtailed culinary innovation and distilled offers down to the most margin-friendly essentials.  ..read more

For restaurants and convenience stores that are looking to both increase profitability and brainstorm creative dessert ideas, social media may be the answer. The connection between buzzworthy menu items and greater foot traffic — the top reason operators’ dessert sales grew in 2022 — has been well-documented. When a new food, flavor or dish starts showing up more often online, in conversations or on menus, 72% of consumers say they become interested in tasting it to see what all the hype is about.1,2 Social media posts about novel menu items can particularly resonate with younger generations ..read more

The quick-service and fast food segments serve up a blur of data on how they're doing. A snapshot of the global market reveals how much money is on the table. Expected to grow from $273.20 billion in 2022 to $292.78 billion this year, the global fast food and quick-service market is cookin’ in a big way, with an estimated compound annual growth rate of 7.2%.¹ What’s more, the market is projected to reach $371.47 billion in 2027 at a CAGR of 6.1 ..read more

Dessert is more than the cherry on top of a meal. It’s a big deal itself. While there may be a perception that it’s an afterthought—a treat you enjoy after your meal, if you “have room”—the truth is dessert is a sought-after delight with high levels of consumption ..read more

Seasonality can be a big seller; 85% of consumers who eat dessert at least once a month say they’re interested in trying sweet menu items that relate to a specific time of year.1 In addition, 48% of consumers look forward to ordering—or go out of their way to get—a seasonal limited-time offer dessert from a restaurant each year.1 Expanding the dessert daypart’s roster may position operators to increase on- and off-premise business. Introducing a new menu item was one of the top ways restaurants grew dessert sales in 2022.1 To help your eatery increase orders and foot traffic—and potentiall ..read more

Illustration 116932229 © Malpetr | Dreamstime.com As suppliers offer more eco-friendly products, operators are positioned to provide solutions that can help clients meet their own sustainability objectives. According to Miguel Gonzalez Jr. of Gudpod, maker of compostable single-cup coffee pods, his visits to large employers have taught him one thing about how customers view sustainability. “Many companies are not focused on one simple sustainability issue,” he said. “They have a long checklist of sustainability goals that need to be met, and when an operator can provide a way for them to chec ..read more

Quick bites just keep picking up speed in our fast-spinning world. Every day, snacks are a go-to for on-the-go consumers across the globe. In fact, 71% of consumers surveyed in the U.S. and abroad snack at least twice a day, according to the latest State of Snacking Report from Mondelēz International.1 What’s more, 55% of households replace a meal with snacks each week, underscoring a preference of many small plates over a single entree.1  ..read more

Stepping up to the plate when it comes to determining how to integrate artificial intelligence into your foodservice operation is a smart move. Fact is, on the most basic level, A.I. serves up opportunities to boost efficiency, productivity and creativity.  ..read more