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A great brownie can be an easy add-on if customers see it at the right moment. Move it within easy reach of the register, and it’s far more likely to end up on the meal ticket.  Getting the dessert itself right—flavor, size, price—is only part of the equation. Where and when customers see it can …

Picture the scene: a customer walks up to your counter, and before they even glance at the menu, they ask the question every operator has heard a hundred times. “Is anything here vegan? Gluten-free? Dairy-free?” Too often, the answer is an apologetic shrug and a side of fruit. That’s a missed sale, a missed occasion, and, if you’re not careful, a customer …

Walk into the back of most foodservice kitchens at closing time and you’ll find a familiar scene: a half-pan of bread pudding going into the trash, or a tray of desserts that dried out under the heat lamp because they didn’t sell through before close. Sometimes that’s scratch baking that’s hard to portion precisely for demand that shifts …

A growing share of your diners are intentionally eating less. Traditional heavy, calorie-laden desserts are usually the first thing to go. However, that doesn’t mean the opportunity disappears, but it does mean the format has to change.  Roughly one in eight U.S. adults is currently taking a GLP-1 medication, and that number is expected to climb substantially in the next few years. These drugs suppress appetite and make you feel fuller, …

When it comes to dessert, most fast casual and QSR operators face the same dilemma: customers want something sweet at the end of their meal, but building a dessert program in-house takes time, equipment, labor, and expertise that most operations simply don’t have. The good news? It does not have to be that hard.  A custom dessert program with the right bakery partner can give …

Your customers are already planning their next little treat. The question is whether you’re the one selling it to them.  “Little treat culture”, or, the habit of rewarding yourself with small, affordable indulgences throughout the day, has moved well beyond TikTok. It’s a documented behavioral shift with real implications for how grocery and in-store bakery buyers should think about their dessert programs.  The Data Is …

Your dessert offerings say a lot about your operation. A generous, regular brownie creates a more indulgent experience and increases perceived value, while snack-sized brownies fit perfectly into grab-and-go routines and impulse-purchase merchandising. For operators building or refining a dessert program, understanding when to use regular versus snack-size wholesale brownies can help drive incremental revenue, …

Warmer weather has us dreaming of summer, and as always, dessert! The warmer weather brings higher foot traffic, more grab-and-go occasions, and more customers looking for something indulgent and convenient. From our perspective, the operators who win in summer keep things simple, reliable, and craveable. If you’re building or refining your program, here are 5 summer dessert ideas that …

Dessert Should Work as Hard as the Rest of Your Menu  Many fast casual and quick service restaurants treat dessert as an afterthought, instead of a valuable part of the menu. That’s a missed opportunity. Not just from a revenue standpoint, but from an operational one. Too often, dessert is avoided because it’s seen as complicated, labor-intensive, or difficult to execute consistently.  …

Your Most Overlooked Revenue Opportunity  Dessert is often the final bite your customer takes, and the part they may remember most. Yet in many fast casual and quick service restaurants, dessert is still treated as an afterthought. That’s a missed opportunity. Your dessert shouldn’t be optional; it’s a sweet and integral part of your menu!  Many fast casual and quick service operators skip dessert altogether, …

Your suppliers are a reflection on your brand, whether you intend them to or not. And your customers are paying attention, reading menus, checking Instagram, and noticing which brands address social issues before they take a bite. Two out of three Americans say social values shape their purchasing decisions, and 91% of Gen Z consumers prefer buying from sustainable companies, with 77% willing …

Diners today are looking to support businesses that align with their values. A survey of young adults found that 80% of Gen Z and Millennials say they are “likely to base their purchases on a brand’s mission or purpose.” (Carbon Neutral Copy). Additionally, a 2024 analysis by Mintel revealed that “almost 60% of US Gen …

Greyston Bakery brownies are the perfect dessert item for your menu…and your customers. A sweet treat is the perfect way to end a meal, yet many fast casual concepts and restaurants overlook this simple and profitable opportunity. Adding dessert to your menu is a guaranteed way to increase revenue and improve customer satisfaction. Delight your …

Looking to increase your average order value and profits?  One way to accomplish this is by raising menu prices. In these times of rising food costs, it’s tempting to reflect higher ingredient costs in your menu prices. However, your customers are seeking great food at good value, so raising prices may not be the best option. Instead, …

With so many desserts to choose from, shoppers and diners have many sweet options. From cakes and cookies, and pastries to pies – the choices are endless. Yet brownies are a mainstay dessert with endless appeal. And let’s not forget blondies (a portmanteaux of “blonde brownie”), which are appreciated for their sweet taste and numerous …

If you read our blog article Part 1, then you know the answer.  Just in case you need more convincing, read on for more brownie-tastic ideas and reasons why blondie and brownie desserts are the GOAT! 5. Pairs Well, So Versatile A brownie’s chocolaty goodness lends itself to be enjoyed as is. And because they …