2011 Top 10 Dessert Trends

Ta Da! The New Cupcake Is. Consumers are interested in the evolution of the cupcake and are looking for anything out of the norm. Look at adding unique and different version to your menu, from flaming cupcakes to fat, skinny or minithis fad has become a menu icon.

Sweet, Heat, Salty & Tart. The palates of consumers are evolving, and flavor combinations are playing a big role in dessert selections. Ingredients like bacon, soy and jalapenos are finding their way into dessert recipes and salty, heat and tart flavors are taking over.

Wedding Cake Off the Guest List. Consumers are looking for ways to take the traditional to the next level, and in some cases play into their lifestyles making things more casual and user-friendly.

Behold the Power of Protein. Some consumers are opting out of the sugary desserts altogether, or looking for a way to add a little protein punch to their sweet treat. Dress up existing desserts with nuts, or consider adding artisan cheeses, paired with fresh fruit or even wine. Greek yogurts and egg custards are also growing in popularity as consumers stay on the healthy train and want options to satisfy their sweet tooth.

Desserts for Grownups. Jumping off from trend #4, this one takes dessert one step further into the realm of adulthood. For years, restaurants have offered a dessert alternative, such as a glass of port or scotch. This part of the menu is being studied more, so make sure your staff knows their stuff. Look for ways to incorporate liquor add-ons to your menu.

Whole Grains or No Grains. Health concerns and gluten restrictions are driving restaurants to delve into craze. From the flourless chocolate cake to pies with whole-grain crusts, keep this in mind while you are baking or ordering. Adding a few chopped cookie bars to oatmeal peach crisp sweetens up whole grains for a great dessert or breakfast option.

Desserts in the Raw. The big take away from this trend is the lack of processing that goes into these foods. If you can buy from local farms and in-season fresh produce, even better. Brag about it on your menus. Go a little further out of the box with some of their ideas for raw and vegan desserts; its on the upswing.

A Touch of Sweetness All Day Long. Dessert-like treats are popping up throughout the day. It is no longer about over-indulging after dinner just on special occasions; small rewards can be had any time. When planning lunch menus or looking for walk-away items on to-go menus, keep in mind that desserts are welcomemaybe just in smaller portions.

Hint of Floral. For years hints of floral have been popular in color palates and potpourri, but now these flavors are popping up in the food category. From baked goods and cocktails to teas and yogurts, lavender specifically is being added as a hint flavor" or syrup.

Dessert Theatrics. People go out to eat for the food, but also to be entertained. This trend is all about putting on a show on or around the table. Look at your operation and see what (in any menu category) you can prepare tableside. Guests are looking for a show.

(Bonus) The End of the Shareable. Whether its the germs or the desire to get more than one bite of your favorite dish, the sharing trend is dwindling. Stay on top of this trend and be prepared to suggest fewer spoons with each order.