Trend No. 3: Incorporate Seasonal Flavors and Formats
Of course, pumpkin spice reigns supreme in the fall, and lemonade and watermelon dominate summer menus. Including ingredients that are generally available during part of the year will help position LTO desserts as “get it before it’s gone” items with a short window of opportunity. Placing timestamps on product launches generates a sense of buzz-worthiness that appeals to consumers seeking on-trend offerings.
Seasonality sells, and it’s the top factor in how foodservice operators across all segments promote or upsell dishes that feature experimental menu items.
Elevating classic treats with a touch of LTO factor — think pumpkin walnut chocolate chip, chocolate marshmallow, mint cookies and cream — offers consumers new ways to enjoy their most-purchased snacks.
Trend No. 4: Add Little Treats (They’re a Big Deal)
“Little treat culture” — affordable and indulgent dessert bites — is trending in a big way for consumers.
The trend is especially popular with Gen Z; 41% of whom have a dedicated “treat” budget, with 1 in 5 buying a little treat daily, according to NCSolutions’ Little Treats Consumer Statistics and Trends. The report also found that 62% of consumers consider little treats crucial to self-care, and 47% consider them to be a sweet snack as opposed to savory.
Social media has been a catalyst for this trend frenzy. Searches for “mini dessert ideas” are up 529% on Pinterest, as reported by Elizabeth Fogarty in Better Homes & Gardens.
This spells opportunity for ready-to-serve, mini and speed-scratch desserts such as cake pops, truffles, brownie bites and cupcake flights.
To make the most of LTOs, commercial bakeries, foodservice operators and restaurant owners should use social media to inform consumers of the new, innovative desserts, as well as highlight the familiar and trendy key elements that inspired the creation.