Exciting news: Brizo FoodMetrics has been acquired by Datassential! Learn more.
When it comes to dessert trends in the foodservice market, there is no one-size-fits-all rule. To truly evaluate the pros and cons of a trendy indulgence, it’s important to consider a few key points. To understand the situation when it comes to understanding the current dessert trends in the foodservice markets, it’s important to look at the data. This way, foodservice professionals have a better understanding of the entire situation and can make an educated decision that benefits their business.
For decades, data and research have helped restaurant technology providers gain the insights necessary to tailor their products and services to the ever-changing foodservice landscape. With specialty market intelligence from Brizo, trends can be identified and analyzed to create highly-targeted solutions encompassing menu data, restaurant technology services, sales prospects, marketing resources, and data enrichment. With these tools, foodservice operators can properly equip their sales teams, improve marketing communications, identify new production possibilities, and make data-driven decisions with confidence.
In order to understand the pros and cons of current dessert trends, first we must understand who patrones industry. Patrones are the key demographics responsible for popularizing–and potentially sustaining–trends related to foodservice. Understanding who we’re catering to is essential to evaluating the potential success or failure of any new product offering.
Patrones are traditionally associated with Millennials, specifically those born after 1980, who have grown up entrenched in the culture of the “sharing economy” with a heightened awareness of social media and mobile trends. As a result, patrones are typically characterized by their willingness to experiment with new culinary offerings. Such adventurousness has become typical for many consumers, as the demand for experiences over goods has increased due to technology and accessibility.
Given this, it’s easy to understand why current foodservice trends are all about satisfying customers’ cravings for something new and exciting. A recent survey conducted by Brizo found that more than half of all patrones in the foodservice industry (52.2%) report having ordered “unique” or ‘one of a kind’ desserts within the past year. The same survey also found that patrones who had ordered a unique dessert were significantly more likely to return to the establishment within the next 12 months than those who hadn’t.
But what about the potential drawbacks of joining the high-desert trend? For starters, unique desserts may be perceived as pricey or inaccessible, particularly when compared to more conventional treats. Additionally, menu confusion and delayed service times are two potential issues foodservice providers should consider. If too many items are present on the menu it may be more difficult to fulfill orders and may result in longer wait times for customers.
Finally, complex flavor and texture combinations may be off-putting for some customers. Unique desserts such as cakes, doughnuts, and macaroons are often decorated with luxurious ingredients such as ganache, honeycomb, and fondant. Though these combinations can create an interesting flavor profile, not all customers may appreciate them.
When evaluating the pros and cons of current dessert trends in the foodservice industry, it’s important to have a comprehensive understanding of the different key points. By looking at patrones, menu items, pricing, customer experience, and potential drawbacks, it’s possible to make an informed decision regarding which trends may have the potential to succeed in your operation.
