Sweet Trios, Sweet Breakfast Cornbread, and Other Sweet Ideas

There is one flavor category that is always in style — sweet. Trends in texture, quality, and presentation may change, but we the people want sweet as part of the meal and in a decadent dessert. That will never change.

A well-executed dessert menu will not only increase sales, but it will also bring restaurant customers back for more. FDR’s Chef Katie Sutton had the privilege of speaking with Flavor & The Menu and Food Service Director on her sweet ideas.

Flavor & The Menu

Small dessert bites and flights are in. Chef Sutton weighed in on this delightful move by restaurants.

“I think dessert flights and samplers have gained such popularity not only because they’re in demand, but because they’re fun for chefs to play with,” says Katie Sutton, senior product development chef with Food & Drink Resources, a research and consulting firm based in Centennial, Colo. “It means more tastes, more textures, and more appeal to the adventurous crowd.”

Food Service Director

In addition to dessert, a mildly sweet flavor dimension in meats, breads, and vegetables can work in appetizers and the main meal, too. Chef Sutton proved this with her Fried Egg Sandwich on Sweet Corn Biscuit recipe that she shared with Food Service Director. You can check that out here. Take note of the spicy honey mustard sauce, too!