Exciting news: Brizo FoodMetrics has been acquired by Datassential! Learn more.
As the foodservice industry continues to rapidly grow, reach, and evolve, it is essential to stay up to date on the latest trends and fads in order to best position your restaurant for success. Desserts are a key component of any customer’s dining experience, so it is more important than ever to ensure that your dessert selection reflects the current climate. As we look ahead to 2023, let’s take a closer look at what this trend report holds in store for restaurants in terms of pros and cons of the sweet side of dining.
According to data from Brizo, the foodservice industry is already beginning to witness the rise of plant-based options and healthier alternatives for desserts. Whether they’re opting for vegan cakes, no-bake bars made with natural blenders or sugar-free cupcakes, consumers are actively seeking out treats with fewer calories and a higher nutrient density. This is in direct contrast to the traditional mode of desserts which once relied heavily on sugar, dairy and artificial flavorings. It is not surprising that healthier options have become more sought after with rising health consciousness and a greater demand for ecological sustainable food-dense options.
In the same vein, foodservice providers are finding success with innovative presentation and a focus on presentation as well as flavor. Customers are more likely to opt for the ‘Instagrammable’ options, which could range from artistic plating to special toppings and accents. Moreover, with the cottage food laws in the US, more desserts are now being homemade by the customers themselves, who may be more interested in the process of creating a dish than the finished product.
Yet, at the same time, there are several potential disadvantages when it comes to producing desserts that follow the trend. These potential cons can include a rise in demand for ingredients and resources, a greater reliance on special diets (which could lead to labor-intensive prep and product research), cost of production and serving (due to the need for high-quality ingredients and a demand for smaller portions), the time it takes to develop new recipes, and a decreased shelf-life due to the freshness of the ingredients.
Despite the possible cons, there is an abundance of economic opportunities for those who see the potential for success in this trend. From vegan cake mix businesses, to specialized bakeries dedicated to creating Instagram-worthy desserts, to in-home meal delivery services, there are a variety of ways for new entrepreneurs to capitalize. For those looking to change an existing menu, creating unique refined-sugar-free desserts and offering custom options could be a great way to satisfy customer desires.
Overall, while there may be unpredictable limitations, understanding the pros and cons of the dessert trend for 2023 provides valuable perspective and insight for restauranteurs and foodservice industry workers. By exploring and keeping up to date on the ever-changing flavors, you can be sure to make the most of the opportunity that this trend presents and create the most successful circumstances for your business.
