Who said food trends had to end with the entrée? Certainly not the growing number of chefs and restaurateurs who are tweaking their dessert selections to reflect the currents evident elsewhere on the menu. Mindful of the need to coax a few more dollars from the customers they manage to draw, operators are giving their after-meal treats a splash of the hot trends that are helping to sell entrées, sides and appetizers — ultra-fresh local ingredients, identified by their source, or ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?