Dessert

85 Percent of Consumers Eat Desserts at Least Once a Month

CHICAGO–(BUSINESS WIRE)–New research from foodservice consultancy Technomic found that virtually everyone enjoys dessert from time to time. In a survey of 1,500 consumers, the vast majority (85 percent) said they eat dessert once a month or more, with zero respondents indicating that they “never” eat dessert. And more than half of consumers (57 percent) report eating dessert “very frequently” or “often” (at least once a week).

“Clearly, consumers love dessert,” says Darren Tristano, Executive Vice President of Technomic Information Services. “We see the overwhelming appeal of desserts as a great way for restaurants to boost incremental sales.”

Admitting that it can be challenging to persuade consumers to order dessert once they’re full from their meal, Tristano noted that the new research points out numerous ways to appeal to their sweet tooth. Both full- and limited-service restaurant operators, as well as their suppliers, can drive dessert sales by concentrating on these and other key consumer trends:

• Even though traditional desserts such as chocolate-chip cookies, a dish of vanilla ice cream or a slice of apple pie are most favored, the definition of dessert is changing. More consumers, for example, now view yogurt parfaits, fruit plates, or cheese samplers as appealing desserts.
• Dessert toppings are growing in popularity, and not just for ice cream sundaes. Many consumers indicate that they like toppings on cakes, pies and cookies.
• Consumers like to share desserts. In fact, some won’t order dessert unless someone else in their party also plans to. This behavior varies by gender and ethnic group, with women, Asians and Hispanics more likely to pass on dessert unless they can either share it or know that they aren’t the only one ordering a dessert.
• When purchasing desserts at limited-service establishments, consumers look for portability and reasonably-priced options. At full-service restaurants, however, high overall quality is the most important attribute.

These and countless other findings are presented and interpreted in the new Dessert Consumer Trend Report, which was developed to give restaurant operators and foodservice suppliers vital market and consumer insights to drive business-building efforts in the dessert category. It includes over 300 pages of detailed reporting on dessert menus, prices and ingredients, in addition to in-depth consumer research aimed at consumption behaviors, attitudes and behaviors that impact the dessert decision, dessert occasions, brand preferences, and improvement areas.

Several appendices include emerging desert chain profiles, operator-specific demographics, consume

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Dessert Beers Are A New Trend In Restaurants

There’s nothing better than a cold beer right after work - and now restaurants are suggesting New Yorkers drink it right after dinner.

Dessert beers are popping up on city menus as the perfect pairing for sweet meal-enders.

Renee Lipski’s husband, Michael, thought she was crazy when she ordered a beer float at the Chocolate Room in Brooklyn, but ended up finishing it off for her. The dessert pairs a chocolate stout with vanilla ice cream, and while it’s reminiscent of a root beer float, it’s decidedly less sweet.

“I ordered it because I didn’t want something that would be overly sweet, and it was really refreshing,” says the Brooklyn homemaker.

Rich Lindy, who lives on the upper West Side and works in real estate, liked the float for another reason: “It sort of keeps the buzz going,” he admits.

The reasoning behind the trend: Beer’s flavor is better suited to sweets than most wines, says Julie Bradford, editor of the magazine All About Beer.

“Few wines pair well with sweet foods,” she says. “But while wine with dessert is problematic, beer and dessert is a great combination.”

Spiced, malt-heavy beers (as opposed to bitter lagers and pale ales) are the best at the end of a meal, experts say. Fruit beers, especially Belgian fruit lambics, work, too.

Kevin Garry, assistant beverage director at Gramercy Tavern, serves Harvey & Son Imperial Extra Double Stout with chocolate bread pudding, and J.W. Lee Harvest ale with cheese.

“A lot of beers work well with dessert because their flavor profile is similar to tawny port or sherry,” says Garry, who has 30 beers on his vintage list. “Beer with dessert is a concept that really works.”

At the Chocolate Room, owner Jon Payson pours Brooklyn Brewery’s pumpkin spice ale to go with pumpkin spice ice cream.

At Gotham Bar and Grill, pastry chef Deborah Racicot offers fig focaccia, cheese and nuts paired with a Belgian lambic. She takes the frothy business one step further, freezing beer right into her blackberry ice cream and scooping it onto a peach and blackberry crisp.

When Racicot paired cheesecake with Guinness ice cream, customers requested a scoop of the ice cream on its own. Neville Stoddart, executive chef at Markt, garnishes a lemon tart with a sorbet made with a cherry-flavored beer.

Sometimes a beer is so sweet it makes dessert on its own. New this fall is Barons Black Wattle Superior, which has a nutty caramel flavor and is served at Tribeca Grill.

Source: NY Daily News

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