From Nation's Restaurant News · · 1m 20s
Savory desserts boost restaurant sales
Chefs create savory desserts to attract diners who skip sweets.
In brief
Chefs create savory desserts to attract diners who skip sweets. Savory desserts like Thai Tea Carrot Cake and Chocolate Miso Tart help restaurants gain sales from customers who typically avoid dessert. Originally reported by Nation's Restaurant News.
Savory desserts trend
Consumers are embracing less-sweet treats with flavors inspired by global cuisine to end meals without sugary desserts.
Innova report finds 42% preference
According to Innova’s Desserts & Sweet Treats, Global report, 42% of global consumers prefer combinations of familiar and novel elements.
Michael Kurowski's approach
Michael Kurowski, executive pastry chef for Secret Sauce Food & Beverage, balances familiar and unexpected flavors without losing comfort.
Thai Tea Carrot Cake
The Thai Tea Carrot Cake combines nostalgic carrot cake with aromatic Thai tea notes for a unique flavor profile.
Chocolate Miso Tart
The Chocolate Miso Tart pairs rich chocolate with miso for a salty, earthy umami that enhances sweetness without competing.
Corn sabayon trend
Corn sabayon at Firstborn in Los Angeles uses Asian flavors to create a salty, sweet, chewy, and crunchy dessert experience.
Other global ingredients
Red bean, falooda, and matcha are emerging in dessert menus as popular global flavors for chefs to experiment with.
Savory desserts benefit operators
Savory desserts attract diners who typically skip dessert, providing incremental sales without compromising the dining experience.
The main idea
Savory desserts like Thai Tea Carrot Cake and Chocolate Miso Tart help restaurants gain sales from customers who typically avoid dessert.
