Just desserts, global trends

Back in March 2013, the Canadian Restaurant and Foodservices Association’s annual chef survey  identified ‘drinkable desserts’ as an up-and-coming trend for 2013.

In April 2013, London’s Icon Balcony Bar introduced a new dessert-themed cocktail menu including offerings such as Blueberry Cheesecake, Lemon Meringue Pie and Tiramisu.

Dessert cocktails offer calorie-conscious diners the opportunity to combine both an after-dinner drink and a sugar hit into one, at an affordable cost.  They also add fun and entertainment and resonate with the Twitter generation of twentysomethings who are defining food trends.

More importantly, from a foodservice operator’s point of view, they can contribute significantly to menu profitability.  In addition, they allow operators develop a more ‘exclusive’ proposition that consumers are unlikely to create at home, thus driving on-trade sales through experiential marketing.

By Maureen Gahan, Ireland Market, Bord Bia – Irish Food Board  

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