Old-fashioned desserts 'set for comeback'
January 06 2014
The return of old-fashioned desserts will be one of the trends of the year at Canadian restaurants.
This is according to food writer and blogger Stephanie Eddy, who recently discussed the issue with CBC News.
Ms Eddy, who writes for website ClockworkLemon.com, told the news provider: "I think big family-style desserts will get more popular."
"Big layered cakes, bundts, slab pies, and crumbles, instead of small individually decorated desserts like cupcakes. Desserts with less sugar or whole grains seem trendy too," she added.
Ms Eddy is not the first to highlight this as a trend to look out for. October research by Technomic revealed nostalgia is increasingly driving demand for desserts, with a significant number of people buying the dishes they enjoyed in their childhood.
US hospitality and restaurant consultancy Andrew Freeman & Co has provided further evidence of this trend.
When listing its things to look out for in 2014, the organization said: "Chefs are going back to childhood and having fun with familiar favourites. Highbrow versions of classic comfort foods are popping up all over menus, from appetizers to dessert."
With so many industry experts highlighting this preference for old-fashioned desserts, operators would do well to try and add some nostalgic dishes to their menus.
The way desserts are viewed in general may be changing, as research by Technomic has revealed a wider range of products are now falling into this category and people are willing to eat desserts throughout the day rather than just after a meal.
Darren Tristano, the organization's executive vice-president, said restaurants will need to offer a wider variety of dishes of different sizes and cost to cater to these changes in diner habits.
According to Technomic, more than two-thirds of consumers eat dessert out at least once a week, meaning this an area that could provide good opportunities for operators who take advantage of these latest trends.