How to make your dessert menu irresistible

Trends

The hospitality scene is recovering well after the shock of the pandemic, growing by 25.9% in 2021 and forecast to grow by 59% in 2022, with summer being one of the most lucrative opportunities according to Lumina Intelligence’s UK Restaurant Market Report 2021/22. However, to make the most of the season, be aware of the latest trends and adapt in response. It’s what your customers expect.

Dial up your desserts

Adding a few finishing flourishes to prepared dishes can create a premium dessert and give it a handmade touch. Simply arrange a selection of our recommendations below on top of a mousse made from a mix, pre-made cheesecake or ice cream:

1. • Fresh fruit
2. • Fresh herbs – such as mint
3. • Coulis – raspberry, strawberry, etc
4. • Chocolate curls or shards
5. • Chocolate-covered fruit
6. • Balsamic glazed strawberries
7. • Crushed biscuit (shortbread or ginger nuts)
8. • Cream infused with orange zest

Healthy and indulgent

Driven by the desire to eat mindfully, 70% of dessert eaters believe a dessert can be both healthy and indulgent, and over a third (36%) would eat one more frequently if it contained less sugar, says Mintel’s UK Desserts 2021 survey.

Easy wins include giving bakes a nutritional boost with wholegrain flour, nuts or seeds, reducing sugar content or changing to coconut sugar or maple syrup. Or serve mini formats, alongside a hot drink. Sarah Robb, Foodservice Marketing Manager at Premier Foods, recommends McDougalls Reduced Fat Cocoa Powder: “Perfect for foodservice, it offers a healthy, premium and gluten free option – and it’s vegan.”

Healthy and Vegan – a small but vital part of a menu

This is a trend that shows no sign of slowing down. Roughly 8% of people in the UK are vegan or vegetarian, says YouGov. It may still sound small but if you don’t have vegan options on your menu, it could be a deterring factor for customers.