Dessert: A sweet addition to the dining experience

Desserts increase average check size, boosting both revenue and perceived value, and enhance the overall dining experience as a personal indulgence or a shared tasting. Most importantly, notes Maeve Webster, President at Menu Matters, “people need excitement, inspiration, and optimism now more than ever, and desserts can absolutely fill that role." 

Desserts provide cooks with an opportunity to showcase their creativity and culinary skills, often becoming the reason for repeat visits and social media buzz.
 
Here are four key trends essential for building a well-rounded, attention-grabbing dessert menu.

1. Nostalgia inspires innovation (old made new): “Nostalgia is an emotional reaction or state of mind, elicited when people are reminded of times that were happy, safe, and loving. However, it’s important that nostalgia is used to move the industry forward,” said Webster. This sentiment drives Leigh Omilinsky, executive pastry chef and partner at Daisies. Omilinsky is inspired by nostalgia and uses it to create her dessert and pastry menu. She reimagined her favorite nostalgic childhood dessert, the Baskin-Robbins Mint Chocolate Chip Ice Cream Cake, which one Instagram commenter called “…the best dessert I’ve had in Chicago.” Nostalgia can also help younger diners discover classic flavors such mint chocolate, banana pudding, and strawberry shortcake for the first time.


2. Seasonal sweetness (sustainability): Sweet seasonal flavors can elevate classic desserts and entice consumers to return for more. Omilinsky draws inspiration from each season to refresh her dessert menu with peak-season fruits. For instance, she reimagines her Gooey Butter Cake—a Daises favorite—with Italian plums and burnt cinnamon in early fall. These seasonal updates provide a fresh twist on familiar desserts, making them exciting and new. Seasonal flavors can appeal to all dining establishments, enticing repeat visits. For example, Wendy's expanded its classic Frosty beyond its iconic chocolate flavor by introducing seasonal flavors including, Orange Dreamsicle, Triple Berry, Strawberry, Pumpkin Spice, and Peppermint, marking its first-ever holiday flavor. And, if restaurants are ever searching for the next seasonal flavor, chocolate is always in season. Chocolate cake has an made all-season comeback with help from TV show The Bear and its famous chocolate cake, which is available at Chicago’s Loaf Lounge. Omilinsky also created her version of this chocolate icon.


3. Mini treats (flights): As noted in Cool finds at the 2024 National Restaurant Association Show, mini desserts are making a comeback. According to John Koch, foodservice consultant and owner of Koch Associates, “Mini desserts are a way to savor life’s small pleasures and reward oneself with a tiny treat.” Koch explains that mini desserts “appeal to health-conscious consumers who want to enjoy dessert without overindulging, offer a social aspect by allowing diners to sample multiple desserts in a communal setting, reduce waste since they’re consumed during the restaurant meal, and stimulate add-on sales.” He also observes that “the large dessert audience is shrinking,” noting that “while new generations will still have a sweet tooth, they prefer smaller bites.” Mini desserts “can be labor intensive when made from scratch but are perfect for chain restaurants investing in speed-scratch or ready-to-serve desserts such Starbucks Cake Pops and the new Mini McFlurry in sustainable paper cups from McDonald’s,” said Koch. And, they are perfect for bakeshops looking to offer miniaturized signature desserts such as the Bundtinis from Nothing Bundt Cakes.


4. Sweet taste of Italy: Italy has long been a cornerstone of culinary inspiration, but new streaming shows like Stanley Tucci: Searching for Italy  have heightened interest in Italian food and culture, influencing dessert menus. According to Mike Kostyo, VP at Menu Matters, “Consumers love Italian desserts, like tiramisu and gelato, but now is the time to introduce them in new ways. They need something new and exciting. Mashups can be one way to do that. Aventino in Maryland, which offers Roman-Jewish cuisine, includes Torta Della Nonna on its dessert menu made with Italian custard, poached Bartlett pear, and pine nut crunch.” Omilinsky at Daises uses its dessert menu to bring its Midwest-Italian flavors to life including its nostalgic Spumoni Ice Cream Cake with pistachio ice cream, chocolate crunch, and cherry. 

Find out what’s trending on menus in the State of the Restaurant Industry Report 2025 and the What’s Hot Culinary Forecast 2025.