I work at ...


We are tailoring content specific to your business.

Although many Chefs focus on starters and mains, it’s important to remember that there is a significant profit opportunity with desserts. The trick is knowing how to make and serve your desserts to keep them as high quality but as low-cost as possible. Do this by using the Carte d’Or range of desserts and by keeping up to date with dessert trends.

Research from Technomic*, the food industry research specialist, has shown that there are a few global trends emerging when it comes to desserts.

Fifty-eight perecent of desserts are purchased on impulse, which means adding a well-loved branded ingredient can be an easy way to get attention and sell.

  • Consider offering double chocolate brownies, or tea infused panna cotta, for example.

Today’s most preferred desserts are brownies (67%), apple pie (65%) and chocolate cake (59%).

  • These are the perfect platform desserts to which you can add your own twist! Check out our Carte d’Or Chocolate Brownie and Carte d’Or Multi-Purpose Hot Pudding for delicious bases you can make up your own way! 

Diners love DIY. Think of ideas like dessert nachos, with sweet pieces of pastry and delicious dipping sauces.

Sharing is caring. Shareable plates allow diners to enjoy a little sweet something without committing to a full dessert.

Mini-desserts are a thing. Think of miniature chocolate brownies and sticky toffee puddings. Maybe even offer a dessert tasting menu.

Upsell – pair your desserts with dessert wine and get your waiters to hype the idea. When it comes to pairing, bear the following in mind:

  • Acidity: acidic drinks go well with fruity or citrus desserts.
  • Intensity: intensely flavoured wines go well with rich desserts. Think port with a rich flourless chocolate cake.
  • Sweetness: dessert wines should be sweeter than the dessert.