October 2022 Digtial Issue

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FOOD FILE Decadent Delights Dessert demand continues to grow across Canadian foodservice JESSICAEMIN [CHURROS FROM BAR SOFIA]; PAULINE YU [SEA SALT BROWNIE] BY DANIELLE SCHALK (l to r) Churros from Bar Sofia, Sea Salt Brownie from Drift, a piecuterie board of Sara Lee desserts 10 FOODSERVICE AND HOSPITALITY OCTOBER 2022 FOODSERVICEANDHOSPITALITY.COM
FOOD FILE Shifts in ordering behaviour over the last three years have re-shaped both customers’ and operators’ relationship with sweet treats. Looking at data for the 12 months ending June 2022, Vince Sgabellone, foodservice industry analyst at The NPD Group says, “It seems like when people are dining off premises, they’re more likely to order a dessert item — particularly from full service.” In fact, according to the DoorDash and Restaurants Canada report 2022 Restaurant Online Ordering Trends, baked goods were Canada’s most widely ordered delivery and pickup category in 2021. On the operational side, Steve Cohn, senior director, Foodservice Marketing at Sara Lee Frozen Bakery, notes the increase in off-premise dining has made the portability of dessert offerings an important consideration. Going forward, Cohn also expects to see operator demand for solutions that “require as little labour as possible,” as well as those that “drive as many usages of one product as possible.” And, he notes, Sara Lee has already seen a renaissance in demand for its pre-sliced offerings, which require limited labour investment while being takeout friendly. As highlighted in Technomic’s 2022 Canadian Foodservice Trends: Midyear Update, the current operating environment has also led operators to favour “creative menus that embrace flexibility.” The firm predicted continued supply-chain challenges would inspire “quirky preparations of familiar ingredients” in order to create new menu items using existing supply items. This style of menu innovation is intended to create buzz and drive interest while limiting the operational strain of introducing new offerings and has been seen filtering into dessert offerings. A prime example is Swiss Chalet’s Nashville Hot Crispy Chicken Ice Cream Sandwich. This recent dine-inonly LTO featured Nashville Hot glazed chicken on a toasted bun, topped with a scoop of vanilla ice cream and drizzled with honey. “They already serve ice cream, why not put them together?” Sgabellone says of the offering. “It costs them nothing to develop that menu item.” Similarly, Cohn notes a key trend he’s observed “is [operators] leveraging our classic products as a launching pad to create more-sophisticated recipes.” As examples he notes, “People are using our pumpkin pies to create namesake milkshakes. We’ve also seen great growth [for] our French Cream Cheesecake because [it offers the possibility] to add FOODSERVICEANDHOSPITALITY.COM OCTOBER 2022 FOODSERVICE AND HOSPITALITY 11
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Page 9 and 10: REASONS TO CHOOSE U.S. RICE QUALITY
Page 11: FROM THE DESK OF NPD COMING OF AGE
Page 15 and 16: JESSICA EMIN [MILLE FEUILLE] Mille
Page 17 and 18: Gabrielle Arvanitis 28 Director of
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Page 21 and 22: Samantha Medeiros 27 Chef de Cuisin
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October 2022 Digtial Issue

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