Millennials
July 25, 2023
Desserts have helped fuel profitability at 60% of restaurants; nearly all types of sweets, in fact, have proved to be as lucrative as other menu items—or even more so.1,2 With consumers increasingly bypassing traditional meals to snack their way through the day —and noshing on sweet, as well as savory, items, according to Mondelēz International’s 2022 State of Snacking™ report—eateries that only offer after-dinner dessert options may be missing out on an opportunity to fulfill the demand for sweet treats during other dayparts.3 Drive profits with sweet treats all day by incorporating the following three tips.
July 11, 2023
Popular in Millennials
More in Millennials
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Flavors found in a number of dishes traditionally served in Southeast Asia are helping to inspire creative dessert menu options with widespread appeal.
Consumer Snacking Is Mindful, Not One-Size-Fits-All
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Consumers are taking a more mindful approach to determine their snacking preferences. Our State of Snacking report studied consumer preferences from around the world.
4 Trending Ways to Elevate Snacks
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Tweaking familiar dishes to include a new flavor or format could be the menu addition that will pique consumer interest and help increase sales.
Time-Honored Elements from Latin Cuisine Are Enhancing Dessert Menus
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Find out what traditional flavors from cuisine that originated in Mexico and other Latin countries are being incorporated into today’s desserts.
Frozen Treats Coming in Hot This Summer
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Frozen desserts can help restaurants attract customers during the summer months — particularly if they feature today’s top flavor and other trends.
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As the chicken sandwich wars heat up, quick service restaurants find ways to differentiate their chicken offerings and elevate the customer experience.
Snacking Comes of Age: Understand Generational Preferences to Position Your Menu for Success
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Snacking has increased in recent years. Here’s how to customize your offerings to satisfy the unique preferences of every generation.
Who’s in the Driver’s Seat? The Demographics of Delivery and Takeout
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Restaurants are scrambling to meet growing consumer demand for breakfast delivery. Learn how operators are bringing delivery to the morning daypart.
Oh Say Can You Z: Gen Z On Target to Bring More Traffic On Premises in the U.S.
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Gen Z is emerging as a driving force in foodservice trends. Gain insight to help tailor menu innovation to its tastes and encourage a higher check average.
Thirsty for Menu Innovation: Beverage Category Overflows with Potential
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Beverage menu innovation helps foodservice sales flow. Explore how operators are riding a rising tide of beverage trends to a higher check average.
At The Culinary Crossroads: Non-Commercial Foodservice Trends
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From over-the-top burgers to plant-based dishes to power bowls, non-commercial foodservice trends are evolving. Explore non-commercial menu innovation.
