Small and sweet

When it comes to desserts, pubs and restaurants can take advantage of the latest trends and new ideas from suppliers to boost sales. Sheila Eggleston reports.

Desserts to satisfy today's operators and diners have to balance high quality and cost with ease of preparation and little or no wastage, and thanks to the inventiveness of suppliers and chefs, their creations taking these factors into account have helped tempt consumers to go for a sweet treat.

However, it's not just an after dinner indulgence as opportunities for these treats are cropping up throughout the day. Analyst Mintel says it's no longer about over indulging after dinner and just on special occasions, as small rewards can be had any time.

When planning lunch or food on the go menus, desserts are welcome but maybe just in smaller portions. Research shows that bite size desserts are popular, while cake holds its own as a classic favourite.

While desserts are subject to trends, the desire for quality comfort food hasn't changed much, believes Gerard Murphy, food development chef for Kerry Foodservice, makers of Margetts desserts sauces, fruit fillings and Kerrymaid cream and custard.

"Desserts are very much an indulgence and, as such, the most popular dishes haven't developed dramatically over the last few years," he explains. "Comfort food and traditional flavours still lead the charge on dessert menus – bread and butter puddings, crumbles, chocolate brownies and ice cream are topping consumers' choices when eating out.

"However what is changing, is the way caterers are serving them. Mini desserts or dessert tapas are really taking off.

"Burger King recently opened its first UK dessert bar, Starbucks has just launched its Starbucks Petites range, and Jason Atherton's restaurant, Pollen Street Social, has its own dessert bar too."

The move towards smaller desserts started some years ago, with healthier eating a contributing factor, as well as consumer demand for greater choice. The cheaper price of smaller dishes helped their appeal even further, says Murphy.

"Mini desserts are set to be a big trend across pubs and restaurants. The trick is to prepare them as you would standard desserts and pack as much flavour as possible into them."

The greatest challenge for pubs is encouraging diners to save room for dessert, says Simon Muschamp, head of marketing at Pritchitts, makers of Creative Base – a combination of buttermilk and high quality cream with gelatine that enables chefs to produce recipes in large volumes quickly and consistently.

"As much as many customers enjoy an apple pie or chocolate cake, there are many diners who are looking for something different when they dine out," says Muschamp. "Pub chefs shouldn't be afraid to get adventurous – there are some fantastic trends coming through to reflect changing tastes. For example desserts that cater for adult tastes, sponges soaked in alcohol or using salted chocolate and 'dessert theatrics' where customers are entertained at the table.

"Floral infusion is also growing in popularity with chefs using lavender, violas or roses, and the sharing dish – one plate and two, three or four spoons, makes it a fun concept for groups.

"Health remains a key consumer driver, and fruit, nuts and frozen yogurt are a cost effective way to profit from customers who would otherwise avoid indulging – all make an appearance."

Desserts are profitable and can make a big difference to an establishment's bottom line, yet latest figures show that 80% of restaurant diners do not opt for a dessert, says Mövenpick Ice Cream's head of marketing Julia Jones.

"In pubs, this figure is even lower, with only 15% of diners actually choosing to end their meal with a pudding."

Jones says the maths is simple – by encouraging an additional 10% of diners to opt for a dessert, there is the potential to increase total dessert sales by 50%.

"It's important to take a critical look at a dessert menu and make sure it ticks as many boxes as possible. Sticky toffee pudding can be an attractive menu option, but it can be too heavy for a customer who has already enjoyed two substantial courses or is on a limited budget.

"Miniature desserts with a scoop or two of ice cream can offer interesting, yet lighter alternatives."

Traditional desserts form a key part of Country Range Group's frozen lines from handmade cakes served in 14 x proportioned slices such as carrot cake, coffee and walnut cake, Victoria sandwich, chocolate cake and lemon drizzle cake, to puds served hot.

It says its top sponge puddings include syrup, chocolate chip, jam, sticky toffee flavour and spotted dick.

"Traditional puddings are still a hot favourite," says brand manager Martin Ward. "In response to this we can offer great tasting recipes that are quick and easy to prepare, provide authentic flavour and satisfy the British sweet tooth."

The English Cheesecake Company is another specialist responding to demand for traditional British favourites with its indulgent and retro desserts.

It offers a 200strong frozen range of cheesecakes, proportioned into 12 wedges and interleaved to ensure there is no waste.

The handmade cheesecakes have a homemade look and include banoffee flake Pavlova, chocolate brownie blackout, honeycomb golden nugget, lemon meringue Pavlova and sea salted caramel.

It also produces carrot and chocolate fudge cakes, which are favourites with consumers. A development to watch will be the return of Heinz to the desserts arena with the relaunch of its Alveston Kitchens range, which includes fruit topped cheesecakes, meringue roulades and chocolate fudge cake.

"The return of the desserts brand will enable Heinz to offer caterers great tasting, quality solutions for every meal part," says Chris Brough, head of sales. "The brand will retain its identity while benefiting from the support of the Heinz stable."

Two chefs that have experimented with rice on their menus are Stuart Fay, head chef at The Bell Inn, Horndon on the Hill, Essex, and Dean Heselden from Twenty Four St Georges Restaurant in Brighton.

Heselden's launch menu at the restaurant, which opened at the start of 2011, included his winning Tilda Chef of the Year dessert – Earl Grey infused jasmine rice pudding, ginger snap cannelloni, rhubarb mousse and walnut ice cream.

Fay's recent creations have included crème brûlée made with Thai jasmine rice and baked rice pudding wrapped in a brandy snap ring.

"By offering rice based desserts similar to those that Stuart sells at The Bell caterers can increase sales and profits," says Tilda head of foodservice Mark Lyddy.

He adds that an outlet selling 25 desserts a day, each portion returning a gross profit of £2.75 could return profit in excess of £25,000 in a year.