Donuts are on the rise. Though a longtime traditional staple of the breakfast daypart, they’re sweetening sales numbers at later hours too with endless varieties and flavor combinations. Innovative donut shops and donut-driven foodservice operations are baking big business across the country, and U.S. retail sales are soaring.1
In-store bakery sales are on the rise—so much so, sales exceeded $13.54 billion in 2015 and the market is expected to reach $18.4 billion in sales by 2020, a 45% jump over the course of a decade.1 Confidence among retailers is high, with 56% of those surveyed reporting that they consider in-store bakeries a leading driver of traffic and an important point of differentiation for their stores and the way they market to consumers.2
Given the insatiable millennial appetite for exciting new flavor experiences and interesting twists on traditional favorites, a fresh idea in ice cream should be milked for all it’s worth—and it could be worth a lot. According to the International Dairy Foods Association (IDFA), about 1.54 billion gallons of ice cream and related frozen desserts were produced in 2015 alone, and the average American consumes more than 23 pounds of ice cream yearly.1
"Consumers today, especially millennials, are eager to spread the word about new dessert experiences."
"Today's consumers are willing to experiment with new dessert flavors and ingredients, but foodservice operators should optimize their assortments with trusted brand names and familiar products."