Serve trendy baked goods, with labor-saving shortcuts, to generate profits

Photography: Krusteaz Professional

Few menu items adapt to trends or adopt seasonal flavors quite like baked goods, but as labor and supply chain issues persist, non-commercial foodservice operators will need to establish time-saving processes to take full advantage of new and upcoming baked goods.

Here are some trendy baked goods to try, without having to start from scratch.

Favorite formats

To satisfy diners’ cravings and compete with other foodservice operators, it is essential to offer baked goods in a variety of formats.

Muffins, donuts, cookies, and brownies are among the top-selling baked goods in restaurants (Datassential SNAP! November 2022). But making each of these items from scratch would mean using a number of different recipes, requiring kitchen staff to learn how to prepare each offering and keeping dozens of different ingredients in stock. To save time without sacrificing variety, choosing a versatile ready-to-bake dough to use as a base takes a lot of prep work and room for error out of the equation.

With Krusteaz Professional ready-to-bake doughs, for example, non-commercial operators can create an unlimited number of different baked goods, without increasing the budget. Try Cake•Muffin Batters, available in Vanilla Sweet Cream, Chocolate and Cinnamon Spice flavors, to make everything from Lemon cake at Strawberry Chocolate Truffle Pie at Orange Ginger Spice Muffins. Or, use brownie batter to make Cookies and Cream Brownies and Tiramisu with brownies.

Twists on the traditional tastes of the season

When putting together a fall dessert menu, think beyond traditional pies and consider a twist on traditional ingredients like apple and pumpkin. Ready-to-bake doughs give operators the springboard to try exciting new flavor combinations, such as Pumpkin Cardamom Muffins with Maple Cream Cheese Where salted caramel apple cakes and more that will keep diners excited and prompt additional purchases that the classics may not inspire. Get creative with toppings and mixes to keep offerings fresh to increase profitability and sales.

For winter, a number of established flavors continue to grow in popularity. According to Technomic Seasonal restaurants – Winter 2022/2023, cinnamon, cranberry, gingerbread, hazelnut and mint have all increased in consumer appeal since 2021. Trending applications include cinnamon in waffles, increasing penetration by 41.2% menus over the past two years; cranberries in pancakes, up 7.7%; and gingerbread in cakes, increasing by 200% in the same time frame.

Working with Krusteaz Professional Ready-to-Bake Doughs makes incorporating seasonal flavors, both traditional and trendy, as easy as adding an extra ingredient or adding a topping after baking to the same dough. Try Apple and Raisin Cake, Cranberry Walnut Snack Cake Where Pumpkin Tarts with cinnamon spice cake and muffin batter, for example, or start with brownie batter and stir in chopped pecans or top with crushed peppermint pieces before serving.

No matter what flavors are in season or trending hot, Krusteaz Professional’s ready-to-bake pasta makes enjoying the new baking craze easy. To learn more, visit https://krusteazpro.com/rtb-batters/.

This article is sponsored by Krusteaz Professional

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