For the restaurant industry, the holiday season presents an opportunity and a challenge. Consumers who choose to dine out are more likely to indulge around this time of the year – but they’re also looking for originality… For operators, this means integrating new flavors and applying inventive techniques to one of the most popular holiday categories: desserts.
Desserts are getting smaller. Consumers are increasingly leaning toward personal desserts, which they see as a small treat rather than a big commitment. This is great for operators, as it extends desserts across all day parts; because consumers see miniature version of desserts as less of an indulgence, they’re more likely to buy them at non-traditional times. Bonus: ready-to-go options like the Sysco Imperial Cake Bites and Petit Fours reduce labor costs and come in delectable flavors good for year-round service.
Another way to play into the miniature dessert craze while still giving customers variety is to offer dessert flights with three to five miniature sweets, like filled cake truffles. This allows consumers to satisfy their sweet tooth without breaking the bank or their diet. To add a sophisticated twist to dessert flights, pair a hot beverage – like on-trend Mexican hot chocolate – with a single-serve dessert. For consumers, pairing a warm beverage with a dessert adds value and is the perfect way to indulge.
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Want some last minute ideas for your holiday menu? Check out Chef Marcus' blog!