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Restaurant Hospitality
9 sweet sensations for your menu
RH Editors Sep 06, 2016

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Dessert is one category that even the most steadfast carb avoiders can’t resist. In fact, restaurant dessert orders have inched up the past five years, according to NPD Group research. These days guests want to be seduced by over-the-top masterpieces, reinvented classics (s’mores, anyone?) and pure indulgence. And often just a taste will suffice: One of the top dessert trends in the National Restaurant Association’s 2016 “What’s Hot” chef survey was bite-sized portions. The other top five trends include house-made or artisan ice cream, savory sweets, smoked dessert ingredients and hybrid desserts.

Consumers literally want to have their cake and eat it—with their ice cream, too. As for flavors, Datassential last year noted traditional tastes like rhubarb, chocolate hazelnut, mint chocolate chip, shortbread, buttermilk and marshmallow were surging on dessert menus.

Savory Black Grape Sorbet
California Table Grape Commission

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Churro Ice Cream Sandwich
Sable Kitchen & Bar

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Blueberry Risotto Fritters with Blueberry-Ginger Sauce
U.S. Highbush Blueberry Council

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Chocolate Mousse Taco with Strawberry Salsa
California Strawberry Commission

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Butter Pecan Bread Pudding
The Hudson

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Baklava with Summer Berry Mascarpone
Mission Foods

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Apple Crumb Cake
STK

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Apple-Loaded Shortbread Cookies with Apple Cider & Mascarpone Frosting
U.S. Apple Association

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Pistachio Cakes with Cherry Rum Sauce and Pistachio Brittle
American Pistachio Growers

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