MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 1 SAMPLE SLIDES get the full report: 312-655-0594 or [email protected]
THE KEYNOTE REPORT MENUTRENDS KEYNOTE August 2016
Brian Darr 312-655-0594 DESSERTS [email protected] MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 2 For the first time Datassential’s MenuTrends Keynote Series is leveraging the power of MenuTrends, our trend-tracking database, and combining it with extensive consumer and operator survey data, from motivations to behaviors to opportunities, in order to bring together trends, data, and insights in a comprehensive report that dives deep into key industry topics and categories.
For more details, please contact Brian Darr at: 312-655-0594 or [email protected]
Hot brewed coffee is the most consumed beverage in America after tap water. Over 40% of adult Americans drink brewed coffee on any given day resulting in a daily incidence that surpasses that of bottled water, juice, and soda.
While coffee is king, on any given day, roughly one-quarter of adult Americans drink iced tea while less than one in five drink hot tea. Tea menu penetration is currently high, but QSRs in particular have seen growth in the number of teas being offered.
These are just a couple of the many key findings from Datassential's new Non-Alcoholic Beverage Keynote report that you can use to gain valuable insight into the beverage landscape.
Every week, two out of three Americans eat pizza. In fact, the average consumer orders pizza away-from-home five times a month. Datassential's MenuTrends Keynote on Pizza is a comprehensive overview of this consumer favorite, from the types of pizza consumers are eating to where they are eating it - and the barriers that prevent them from choosing pizza. We cover how operators are currently menuing pizza, break down daypart consumption, and look at the pizza products that matter most to operators.
In this report we also bring you menu data and growth, plus consumer interest, on trending pizza ingredients and concepts, including premium meats and cheeses, unique vegetables and greens, gluten-free crusts, ethnic influences, innovative sauces, flatbreads, and so much more.
Upcoming * Breakfast/ Brunch Topics In 2016 * Salads MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 3 In 2016, we reintroduced Datassential’s Topical Keynote Series which looks at both consumer and operator survey data combining it with secondary research to give you a 360 degree view of a segment, from motivations to behaviors to opportunities. The Topical Keynotes will be your go-to for information on the segments that matter to your business.
For more details, please contact Brian Darr at: 312-655-0594 or [email protected]
Upcoming * Supermarkets * Recreation Topical Keynotes * Healthcare In 2016
Every year, Datassential brings you an unparalleled look into the minds of operators with PULSE, offering segment-by-segment detail, from restaurants to on-site operators to retail. We cover their challenges, motivations, and behaviors, so you can develop segment specific strategies that take into account the wide variations between segments.
Subscribe to PULSE and you’ll not only receive the 2016 Market Overview report, but you’ll gain access to Datassential’s Monthly Operator Sentiment Report for the entire year, tracking operator traffic and sales optimism for the year ahead, plus key sales drivers. Your subscription also includes access to the 2016 PULSE Topical Report, surveying operators on the issues that matter.
Last year’s 2015 Topical Report covered: • Ethnic foods and flavors • Clean labels • Food and commodity prices • Nutritional labeling • GPOs MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 4 CONTENTS
executive KEY FINDINGS summary 9
DESSERT INGREDIENT MEGATRENDS landscape LANDSCAPE SPOTLIGHT 16 44 64
CAKE & dessert FROZEN PIE & COBBLER COOKIES categories CHEESECAKE 77 118 145 16980
DESSERT CATEGORY APPENDIX DEMOGRAPHICS EXHIBITS GUIDE appendices OPPORTUNITIES DASHBOARDS 193 202 210 213 219
4 MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 5
EXHIBITS GUIDE
5 MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 6 EXHIBIT GUIDE
Key Findings Dessert Landscape(cont’d) Desserts: Key Insights 10-13 Operator: Biggest Dessert Challenges 37 Desserts: Thought Starters & Recommendations 14 Operator: Future Dessert Initiatives 38 Menu Favorites & Rapid Trends 15 Operator: Dessert Information Sources 39 Operator Verbatims: Dessert Innovation 40 Dessert Landscape 16 Operator Verbatims: Interesting Dessert Ideas 41 Dessert Through the Years 17 Dessert Landscape Recap 42-43 Dessert Penetration by Segment 18 Dessert Menu Size Trend 19 Dessert Megatrends 44 Dessert Price Trend 20 Menu Adoption Cycle (MAC) Explanation 45 Most Menued & Fastest Growing Desserts 21 Dessert Megatrends MAC 46 America’s Favorite Dessert 22 Inception Megatrend: Ancient Grains 47 Last Dessert: Incidence 23 Inception Megatrend: Charred/Smoky 48 Last Dessert: Variety 24 Inception Megatrend: Vegetable Inclusions 49 Last Dessert: Meal Part 25 Inception Megatrend: Tea 50 Dessert Occasions: Snack vs. With or After Meal 26 Adoption Megatrend: Jam & Jelly 51 Last Dessert: Home vs. Away from Home 27 Adoption Megatrend: Authentic Ethnic 52 Operator: Meal Part with Highest Dessert Sales 28 Proliferation Megatrend: Nostalgic Desserts 53 Operator: Desserts Menued & Sales 29 Ubiquity Megatrend: Ice Cream Sandwiches 54 Performance Megatrends: Consumer vs. Operator Interest 55 How Consumers Spend Extra Money AFH 30 Dessert Varieties MAC 56 Change in Dessert Consumption by 31 Dessert Flavors MAC 57 Generation & Ethnicity Fastest Growing Dessert Terms & Ingredients 58 Change in Dessert Consumption by Dessert 32 Fastest Growing Dessert Terms & Ingredients: 59 Type Limited Service vs. Full Service Operator: Change in Dessert Sales 33 Fastest Growing Dessert Terms & Ingredients: 60 Snacking Purchase Intent 34 Independent vs. Chain Operator: Dessert Sales Alone vs. With a Meal 35 Seasonal Dessert Ingredient Index 61 Operator: Dessert Category Attribute 36 America’s Favorite Chocolate 62 Importance Purchase Intent: Specialty Coffee as Dessert 63 MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 7 EXHIBIT GUIDE
Ingredient Spotlight 64 Cake & Cheesecake(cont’d) Inception Ingredient: Herbs 65 Last Cake: Home vs. Away from Home 91 Inception Ingredient: Spicy 66 Cake Purchase Intent by AFH Segment 92 Inception Ingredient: Fig 67 At Home Cake & Cheesecake Attribute 93 Adoption Ingredient: Jam 68 Importance Adoption Ingredient: Ricotta 69 Away from Home Cake & Cheesecake 94 Adoption Ingredient: Espresso 70 Attribute Importance Proliferation Ingredient: Dulce de Leche 71 Cake Frosting Attribute Importance 95 Proliferation Ingredient: Red Velvet 72 Cheesecake MAC 96 Proliferation Ingredient: Pumpkin 73 Cheesecake Penetration by Segment 97 Ubiquity Ingredient: Graham Cracker 74 Cheesecake Penetration Trend 98 Ubiquity Ingredient: Coconut 75 Cheesecake Menu Size Trend 99 Dessert Landscape MenuTrends Recap 76 Cheesecake Price Trend 100 Most Menued & Fastest Growing Cheesecakes 101 Cake & Cheesecake 77 Fastest Growing Cheesecake Terms & 102 Ingredients Cake Flavors MAC 78 Fastest Growing Cheesecake Terms & 103 Cake Penetration by Segment 79 Ingredients: Limited Service vs. Full Service Cake Penetration Trend 80 Fastest Growing Cheesecake Terms & 104 Cake Menu Size Trend 81 Ingredients: Independent vs. Chain Cake Price Trend 82 America’s Favorite Cheesecake 105 Most Menued & Fastest Growing Cakes 83 Last Cheesecake: Incidence & Frequency 106 Fastest Growing Cake Terms & Ingredients 84 Last Cheesecake: Variety 107 Fastest Growing Cake Terms & Ingredients: 85 Last Cheesecake: Meal Part 108 Limited Service vs. Full Service Last Cheesecake: Home vs. Away from Home 109 Fastest Growing Cake Terms & Ingredients: 86 Cheesecake Purchase Intent by AFH Segment 110 Independent vs. Chain Interest: Unique Cakes and Cheesecakes 111 America’s Favorite Cake 87 Consumer Verbatims: Innovative Cake & 112 Last Cake: Incidence & Frequency 88 Cheesecake Retail Offerings Last Cake: Variety 89 Consumer Verbatims: Innovative Cake & 113 Last Cake: Meal Part 90 Cheesecake Restaurant Offerings MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 8 EXHIBIT GUIDE
Cake & Cheesecake(cont’d) Frozen Desserts(cont’d) Operator: Cake & Cheesecake Formats 114 Away from Home Frozen Dessert Attribute 138 Purchased Importance Operator: Planned Cake & Cheesecake Menu 115 Consumer Verbatims: Innovative Frozen Dessert 139 Changes Retail Offerings Cake & Cheesecake Recap 116-117 Consumer Verbatims: Innovative Frozen Dessert 140 Restaurant Offerings Frozen Desserts 118 Interest: Unique Frozen Desserts 141 Frozen Treat Flavor MAC 119 Operator: Frozen Dessert Formats Purchased 142 Milkshake MAC 120 Operator: Planned Frozen Dessert Changes 143 Frozen Dessert Penetration Trend 121 Frozen Desserts Recap 144 Frozen Dessert Menu Size Trend 122 Frozen Dessert Price Trend 123 Pie & Cobbler 145 Most Menued Frozen Desserts by Segment 124 Pie/Cobbler Flavor MAC 146 Most Menued & Fastest Growing Ice Cream 125 Pie & Cobbler Penetration by Segment 147 Flavors Pie & Cobbler Penetration Trend 148 Most Menued Frozen Dessert Flavors & 126 Pie & Cobbler Menu Size Trend 149 Ingredients Pie & Cobbler Price Trend 150 Fastest Growing Frozen Dessert Flavors & 127 Most Menued & Fastest Growing Pies & 151 Ingredients Cobblers America’s Favorite Frozen Dessert 128 Fastest Growing Pie & Cobbler Terms & 152 Favorite Frozen Dessert Flavors 129 Ingredients Optimal Ice Cream Sundae 130 Fastest Growing Pie & Cobbler Terms & 153 Last Frozen Dessert: Incidence & Frequency 131 Ingredients: Limited Service vs. Full Service Last Frozen Dessert: Variety 132 Fastest Growing Pie & Cobbler Terms & 154 Last Frozen Dessert: Meal Part 133 Ingredients: Independent vs. Chain Last Frozen Dessert: Home vs. Away from Home 134 America’s Favorite Pie/Cobbler 155 Change in Frozen Dessert Consumption 135 Last Pie/Cobbler: Incidence & Frequency 156 Frozen Dessert Purchase Intent by AFH 136 Last Pie/Cobbler: Variety 157 Segment Last Pie/Cobbler: Meal Part 158 At Home Frozen Dessert Attribute Importance 137 Last Pie/Cobbler: Home vs. Away from Home 159 MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 9 EXHIBIT GUIDE
Pie & Cobbler(cont’d) Cookies(cont’d) Pie/Cobbler Purchase Intent by AFH Segment 160 Last Cookie: Home vs. Away from Home 183 At Home Pie & Cobbler Attribute Importance 161 Cookie Purchase Intent by AFH Segment 184 Away from Home Pie & Cobbler Attribute 162 At Home Cookie Attribute Importance 185 Importance Away from Home Cookie Attribute Importance 186 Consumer Verbatims: Innovative Pie/Cobbler 163 Consumer Verbatims: Innovative Cookie Retail 187 Retail Offerings Offerings Consumer Verbatims: Innovative Pie/Cobbler 164 Consumer Verbatims: Innovative Cookie 188 Restaurant Offerings Restaurant Offerings Interest: Unique Pies & Cobblers 165 Interest: Unique Cookies 189 Operator: Pie Formats Purchased 166 Operator: Cookie Formats Purchased 190 Operator: Planned Pie & Cobbler Menu 167 Operator: Planned Cookie Menu Changes 191 Changes Cookie Recap 192 Pie & Cobbler Recap 168 Dessert Opportunities 193 Cookies 169 Opportunity: Snacking & On-the-Go 194 Cookie MAC 170 Opportunity: Visual Appeal & Presentation 195 Cookie Penetration by Segment 171 Opportunity: High Quality Retail Speed-Scratch 196 Cookie Penetration Trend 172 Opportunity: High Quality Restaurant Speed- 197 Cookie Menu Size Trend 173 Scratch Cookie Price Trend 174 Opportunity: Rotating Seasonal Flavors 198 Most Menued & Fastest Growing Cookies 175 Opportunity: Ethnic Desserts 199 Fastest Growing Cookie Terms & Ingredients 176 Opportunity: Twists on Classic Flavors 200 Fastest Growing Cookie Terms & Ingredients: 177 Opportunity: Hybrid Desserts 201 Limited Service vs. Full Service Fastest Growing Cookie Terms & Ingredients: 178 Appendix 202 Independent vs. Chain Last Dessert: Meal Part by Dessert Type 203 America’s Favorite Cookie 179 Last Dessert: Meal Part by Generation & 204 Last Cookie: Incidence & Frequency 180 Ethnicity Last Cookie: Variety 181 Dessert Penetration by Region 205 Last Cookie: Meal Part 182 Cake Penetration by Region 206 MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 10 EXHIBIT GUIDE
Appendix(cont’d) Cheesecake Penetration by Region 207 Pie & Cobbler Penetration by Region 208 Cookie Penetration by Region 209
Demographics 210 Consumer Demographics 211 Operator Demographics 212
Dashboards 213 Cake Dashboard 214 Cheesecake Dashboard 215 Frozen Dessert Dashboard 216 Pie/Cobbler Dashboard 217 Cookie Dashboard 218 MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 11 Objectives & Methodology
• Identify dessert consumers and their consumption habits and preferences • Understand consumer perceptions and motivations for desserts at home and away from home • Determine preferred dessert locations, segments, and attributes away from home Objectives • Analyze operator motivators, preferences, and challenges with menuing desserts • In-depth menu analysis of popular dessert flavors, ingredients, and trends • Identify supplier opportunities where operators and consumers have unmet dessert needs
• Fielded July 2016 (online) • Consumers: 2537 respondents (GenPop) with category rotations: • Cake/Cheesecake n=842 • Pie/Cobbler n=846 • Cookies n=846 Methodology • Frozen Desserts n=849 • Operators: 320 operators (via the Datassential panel) • Includes 170 restaurant operators • Includes 150 on-site operators • Full respondent details available in the appendix MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 12 DESSERTS THROUGH THE YEARS
Steak n’ Shake Sprinkles Bakery opened introduces the Oreo Red the first Cupcake ATM in Velvet Milkshake, pairing Beverly Hills, CA in trendy red velvet cake March 2012. Multiple Dunkin Donuts with the dessert menu deliveries from a central releases their own standard Oreo cookie. bakery throughout the Sonic offers donut-croissant day allowed customers customers an on- hybrid. the-go cheesecake to satisfy their cupcake option with its craving 24/7. cheesecake bites.
2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016
The Dominique Starbucks releases Carl’s Jr. makes waves Ansel Bakery in their portable cake with its release of the Denny’s introduces its Manhattan’s SoHo pops in March 2011. Ding Dong Ice Cream short-lived Rockstar neighborhood Sandwich, in which a menu, served only unveils their scoop of vanilla ice between 10 pm and “Cronut” in May cream is placed 5 am, which features 2013. The donut- between a Hostess the sweet and savory croissant hybrid Ding Dong that has Sweet Ride Nachos. caused multi- been split in two. block lines and sparked a nationwide interest in the hybrid dessert. Dessert
penetration by segment
96.0% 96.4% 92.2% 91.7% 85.8% 84.1%
Nine out of ten restaurants serve dessert. Nearly all full- service restaurants offer dessert; slightly fewer limited-service restaurants offer it.
QSR Fast Casual Midscale Casual Fine Dine All
MENU PENETRATION: Of all restaurants, % that offer contact Brian Darr at Dessert Keynote 2016 dessert Datassential: 312-655-0594 13 [email protected] Cheesecake
penetration by region
39.7%
36.5% 36.6% 35.7%
31.9% Cheesecake is more commonly found on menus in the South than it is in other regions.
West Midwest South Northeast All
MENU PENETRATION: Of restaurants serving desserts, contact Brian Darr at Dessert Keynote 2016 % that offer cheesecake Datassential: 312-655-0594 14 [email protected] Cookie penetration has grown among all operators. Fine dining has experienced the strongest growth since 2005.
Cookie Penetration Trend
time trend by segment 80%
70% FAST CASUAL: 69.8% +3%
60%
50% QSR: 50.3% +8%
40% TOTAL US: 33.4% +20% 30% MIDSCALE: 30.7% +25%
CASUAL: 21.8% +26% 20% FINE DINE: 15.4% +64% 10%
0% Penetration 11-Year % 20051 20062 20073 20084 20095 20106 20117 20128 20139 201410 201511 201612 Change
MENU PENETRATION: Of restaurants serving desserts, contact Brian Darr at Dessert Keynote 2016 % that offer cookies Datassential: 312-655-0594 15 [email protected] The fastest growing term at independent restaurants is the labor-intensive macaron. Gluten free cookies have grown quickly at independents and chains alike.
Fastest Growing Cookie Terms & Ingredients Independent vs. Chain ranked by 4-year growth
INDEPENDENT(1-2 UNITS) RESTAURANTS CHAIN (3+ UNITS) RESTAURANTS
Macaron +++% Snickerdoodle +85% Gluten Free +++% Toffee +38%
Gluten Free +++% Oreo +74% Caramel +238% Chocolate Dipped +38%
Shortbread +131% Pecan +63% Coconut +135% Oreo +38%
Chocolate Cookie +121% Vanilla +61% Dark Chocolate +131% Chocolate Chunk Cookie +35%
Coconut +111% Alfajor +60% Frosted +131% M&M +30%
Chocolate Chunk Cookie +111% Chocolate Chip Cookie +58% Semi Sweet +103% Cinnamon +29%
Caramel +104% Biscuit +53% Cranberry +73% Sandwich +29%
Sandwich +104% Lemon +53% Lemon +73% Sugar Cookie +25%
Filled +91% Oatmeal Raisin Cookie +53% Chocolate Cookie +70% Chocolate Chip Cookie +24% White Chocolate Cranberry +91% Macadamia +45% Vanilla +49% Raspberry +23% Vegan +87% Giant +40% Seasonal +43% Fudge +20%
Mini +87% Double Chocolate +36% Macaroon +43% Chocolate Peanut Butter +20% +++% indicates growth over 300%
contact Brian Darr at Dessert Keynote 2016 Datassential: 312-655-0594 16 [email protected] Contact Datassential: 312-655-0594 17 MenuTrendsCorresponding Keynote | Desserts to when 2016 consumers say they eat desserts, most operators have highest desserts sales during p.m. meal parts – particularly lunch and dinner. However, operators who don’t target snacking meal times may be sacrificing incremental revenue.
Meal Part with Highest Dessert Sales
%
Breakfast 5%
Morning Snack 2%
Lunch 35%
Afternoon Snack 10%
Dinner 46%
Late Night Snack 3%
X5 (Operator): During what part of the day do you tend to sell the most dessert? Select one. n=320 MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 18 Consumers splurge on desserts or appetizers when dining away from home. Gen Xers are more likely to indulge in desserts whereas Boomers prefer appetizers. Millennials are more likely to spend on alcohol.
How Consumers Spend Extra Money When Eating AFH
Total Millennials Gen X Boomers +
2537 951 760 826 Dessert 36% 34% 41% 34%
Appetizer 32% 28% 31% 36%
Alcoholic Beverages 19% 25% 18% 14%
Side Dish 9% 9% 6% 11%
Non-alcoholic Beverages 5% 4% 5% 5%
statistically lower than the total statistically higher than the total
M10: When you’re looking to splurge/indulge on a restaurant meal, on which of the following meal parts (other than the main n=2537 entrée) are you MOST likely to spend extra money? Select one. MenuTrendsFrozen desserts Keynote | Desserts (ice 2016cream & novelties) and cookies haveContact high Datassential: snacking 312-655 -0594 19 purchase intent with consumers. These desserts benefit from portability, availability, affordability, wide household appeal, and long shelf life. Puddings, custards, and similar desserts are least likely to be considered for dessert snacking.
Snacking Purchase Intent (top 2, 5-pt. scale)
%
Ice cream 80% Ice cream and cookies are top of mind Cookie 72% dessert snacks. Frozen Novelty 67% Second tier dessert snacks are also Brownie 64% generally portable or easy to customize size. Breakfast pastries benefit from top of Cake or Cupcake 63% mindness in multiple meal parts. Breakfast Pastry 61% Milkshake 56% These desserts, while appealing to over Cheesecake 55% half of consumers, may be less available at AFH venues or require prep at home. Sundae 54% Pie or Cobbler 52%
Dessert Bar 41% Pudding and custard-type desserts are Pudding, Custard, Flan 39% least likely to be top of mind as a snack. Tiramisu 29% Bread pudding 26%
M13: How likely are you to purchase each of the following types of desserts to eat as a snack? Top 2 box, 5-point scale. n=2537 MenuTrendsGrab-and Keynote-go | dessertsDesserts 2016 are currently offered by nearly halfContact of operators. Datassential: 312 With-655-0594 over 20 half of last dessert occasions being snacks, grab-and-go portability is a key opportunity that operators can’t ignore. Operators are also paying attention to allergy-sensitive consumers by increasing gluten- free options.
Operator Future Dessert Initiatives
No Plans to Offer Plan on Offering Currently Offer
Grab-and-go desserts 42% 9% 48%
Mini-sized desserts 41% 18% 41%
Impulse-Buy desserts* 48% 12% 41%
Labeled low fat / calorie 52% 18% 31%
Gluten-free dessert 48% 24% 28%
Dessert beverages 60% 12% 28%
Dairy-free desserts 57% 17% 27%
Ethnic desserts** 59% 16% 25%
Whole grain desserts 63% 16% 22%
Hybrid desserts 74% 15% 11%
*Impulse-buy desserts are those that are located near the register **Ethnic desserts include flan, churros, mochi, baklava, panna cotta, etc.
X6 (Operator): Please indicate which dessert initiatives you currently offer, plan to offer, or do not plan to offer. Select one per n=320 dessert. MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 21 Operators look for dessert information in industry publications and websites. Vendor sales reps are also a common resource for product information, samples, and menu solutions.
Dessert Information Sources
Food industry magazines or websites 50%
Vendor sales reps 44%
Industry trade shows 37%
Industry peers, other restaurants 35%
Consumer magazine or websites 29%
Social media / Crowd sourced sites 29%
Distributor websites 21%
Manufacturer websites 20%
Government website 5%
Other 9% The most commonly mentioned other sources are customer recommendations and recommendations from chefs or employees
X8 (Operator): What sources do you use to gather information on desserts? Please select all of the sources that you use for dessert n=320 information. Select all. ADOPTION: Authentic Ethnic Dessert
Restaurants seeking differentiation are featuring less familiar ethnic desserts. Chefs are increasingly looking to other parts of the world for inspiration when creating a more diverse and interesting dessert menu.
Notable baklava tartufo mochi alfajores Types churro chocoflan madeleine lebkuchen
ON THE MENU
RESTAURANT ITEM DESCRIPTION The Mexican favorite gets an upgrade: Ours has rich, creamy flan baked on Central Market Chocoflan top of a moist chocolate cake that’s covered with lusciously sweet, caramelly cajeta premium ice cream, filled with royal black bing cherries, roasted crushed Jackson Hole Tartufo almonds and a special blend of jams, covered with the finest chocolate, Hamburgers topped with fresh whipped cream Traditional Japanese ice cream wrapped in rice cake, green tea, strawberry, Rock n Roll Sushi Mochi Ice Cream or mango Layers of buttery phyllo dough, filled with ground walnut, baked and topped Café Istanbul Baklava with syrup of consumers of operators 40% are interested 35% are interested 22 Source: Datassential MenuTrends MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 23 Despite growth in nontraditional ice cream flavors, most consumers would build their ideal sundae using classic flavors and toppings.
Optimal Ice Cream Sundae
Ideal Sundae Ice Cream Flavors Ideal Sundae Toppings (% Selecting) (% Selecting)
Chocolate 40% Hot Fudge 37%
Vanilla 40% Whipped Cream 28%
Strawberry 20% Caramel Sauce 22%
Cookie Dough 19% Chocolate Sauce 17%
Caramel 19% Strawberry (fresh or sauce) 16%
Cookies and Cream 18% Banana 12%
Mint Chocolate Chip 17% Cookie Crumbles 12%
Butter Pecan 15% Peanut Butter 12%
Rocky Road 15% Cherries 11%
Coffee 14% Almonds 11%
B23: If you were to build your perfect ice cream sundae, what would it include? Please select up to three flavors of ice cream and n=849 up to three sauces/toppings. Contact Datassential: 312-655-0594 24 MenuTrendsConsumers Keynote are | Desserts looking 2016 for dessert packaging that fit their schedule and appetite. Snacking and on-the-go desserts is the new normal – more Americans ate their last dessert between meals than with a meal.
Pie consumption is centered around the dinner meal – hand-holdable pies could help separate pie from the dinner table and make it an option for between-meal cravings.
Nearly half of cake consumption takes place in between meals. Cake pops are on few dessert menus today but could provide cake- lovers with an on-the-go indulgence.
Though few name frozen novelties as their favorite dessert, roughly one in five had it as their last dessert. Convenient grab-and-go versions of frozen favorites like milkshakes or gelato could make them a popular on-the- go choice.
Cheesecake is America’s second-favorite dessert, but very few had it as their last dessert. Innovation around cheesecake bites could make cheesecake an option when consumers are looking for a quick snack rather than a whole slice of cake. MenuTrends Keynote | Desserts 2016 Contact Datassential: 312-655-0594 25 WE KNOW FOOD DATASSENTIAL is your best source for food industry insights – from the latest menu trends to the products shoppers want at the grocery store.
for more information, contact BRIAN DARR at 312-655-0594 or [email protected]