This year has seen artisanal Italian gelato--ice cream’s denser, richer cousin--proliferate on menus like never before. Limited-service concepts are being built around this frozen treat. Also popular this year are Korean-inspired, tart frozen yogurts and ethnic-flavored soft-serves.
Today, menu offerings that meet and exceed consumers’ expectations of good value are vital. Guests want to know the meal they are enjoying--right down to dessert--is part of an experience that gives them the most for their money. Dessert is an indulgence, but when it offers uniqueness, a “better-for-you” halo, premium attributes, fun and, above all, great flavors, consumers see it as worth the splurge.