Even though diner preferences are increasingly leaning toward healthier dishes, higher protein, and functional ingredients, sweet treats and indulgences are still an important part of restaurant menus. 89 per cent of people indulge in a food or beverage at least once a week, and consumers are looking to experience new and unexpected flavours, so a creative or trendy dessert can help restaurants attract attention for their menu.

Fruit flavours

At this time of year, many Canadian menus feature fruit, from local to exotic. According to Technomic Ignite Menu data, rhubarb is the fastest-growing fruit on dessert menus, up 90 per cent year over year. Though it has been traditionally paired with strawberries, operators are elevating rhubarb desserts, featuring them with flavours like pistachio in cakes and ice cream.

Yuzu, an East Asian citrus fruit, is also on the rise, up 60 per cent, and it is often combined with lemon on ice cream or as a mousse. Menus are also featuring caramelized or curded yuzu for a unique preparation method. The next popular fruits are peaches, dates, and coconut, and they are being highlighted in everything from cheesecake to frozen desserts.

Florals

Floral infusions are trending with lavender, rose, and elderflower taking top spots. These flavours are often paired with lighter options like whipped cream and are found in cakes, tarts, and seasonal beverages. Not only are these desserts delicious, but they also offer an appealing and unique aesthetic that can help attract guests and offer something different on the menu. More than 39 per cent of people are interested in unique flavour pairings in desserts, so getting creative with flavours can help draw in a new crowd.

Beverages

Dessert-inspired beverages are also popular on menus, from coffee to milkshakes, dirty sodas, slushies, and bubble teas. These popular menu additions can be dressed up with crushed candy bars, crumbled cookies, whipped cream, a drizzle of syrup, or almost any other topping. These are great choices for seasonal flavours and LTOs to get customers through the doors.

With 60% of operators offering desserts as a regular part of their menus, the opportunity exists to raise guest cheques and item counts, but staying trendy can help you build your online brand while offering something different and keeping customers interested.