The majority (42%) of those asked in Tate and Lyle’s Golden Syrup Dessert Survey would order a cheesecake over any other dessert, while 39% and 33% respectively said fruit crumble and ice cream would be their pudding of choice.
An astute dessert menu was one way venues could increase diner spend, Tate and Lyle Sugars foodservice sales director Fraser Chynoweth said.
“With the UK foodservice sector forecast to grow by £10bn to £56.3bn by 2019, a well-balanced dessert menu, which includes the nation’s favourite desserts, is one way outlets can increase the amount customers spend with them,” he added.
Boost revenue
Accompaniments and additional toppings could also help boost revenue from sweets, according to the research.
Almost two-thirds (63%) of consumers said they would like a variety of toppings with their desserts, ranging from golden syrup to fruit sauces.
The majority (60%) of those asked said they preferred desserts to starters when eating out. A greater variety of desserts, including more innovative and new desserts, would tempt 54% of those surveyed to purchase a pudding.
Pricing was also important for consumers, with 45% of those surveyed agreeing that the optimum price point for a dessert on a menu was between £4 and £6.
North east paying more
Yet, diners in the north east of England were willing to pay more than £10 for a dessert, while those in the west midlands would only pay £4.
Nearly one in three (30%) consumers aged 35-44 said they picked a restaurant based on its desserts reputation. More than half (56%) of 24-34 year-olds thought it was important to have British ingredients in their desserts.
Fraser added: “With diners clearly showing that having a dessert is a crucial part of their dining-out experience, chefs and caterers need to be reacting to consumer demands and offering desserts which capitalise on this research on their menus.
“This survey reveals what a broad range of diners actually want and it is a vital resource for chefs and caterers looking to drive sales and increase profits even further. The research clearly shows that desserts should be a main focus for food outlets looking to drive incremental sales.”