Page 22 - MENU Magazine - Nov/Dec 2017

Innovations in
holding category
equipment. Need help getting through peak periods without compromising the quality of your food? Sophisticated holding equipment can help by hold-
ing prepared food for longer periods of time without degradation. Merco o ers four- to twelve-zone models that hold moist or dry food, with a quick adjustment to accommodate either. Cook in batches ahead of time and hold the food there, and you’ll be con dent of the quality of the nished product.
Kitchen
gardens that facilitate growing your own greens. Farm to fork never came easier than with Urban Cultiva- tor’s indoor gardens. You can grow your own vegetables, herbs and greens right in the kitchen to achieve the ultimate in local food. Harvest your fully organic produce as you need it to ensure maximum avour. Because the garden is fully automated, it takes care of itself so you can focus on your customers.
Dessert
IS INCREASINGLY CONSIDERED
AN ANYTIME OCCASION
Consumers are slowly shifting away from the tra- ditional view of dessert as a post-meal occasion and are increasingly de ning dessert as an any- time occasion, according to Technomic’s recently released 2017 Dessert Consumer Trend Report. Planned dessert occasions are also on the rise, and 18- to 34-year-olds are increasingly likely to visit speci c restaurants for a meal because of a dessert they o er.
Key takeaways from the report include:
Portable desserts like milkshakes, smoothies and fruit are increas- ingly popular for anytime occasions like snacking and replacing meals
Greater opportunity exists to drive off- peak traffic by positioning desserts as craveable, stand-alone occasions throughout the day or by emphasizing the snackable nature of top desserts like fruit, cookies, brownies and ice cream
32% of consumers eat dessert after a meal at least twice a week
46% of consumers’ dessert occasions are planned (rather than impulse)
48% of consumers say they are willing to pay more for desserts that are made
from scratch
22 MENU
NOVEMBER / DECEMBER 2017