Doughnuts roll onto more dessert menus

03/8/2013 | Nation's Restaurant News (free registration)

Artisanal doughnuts made fresh with premium ingredients are bursting onto dessert menus in casual and high-end establishments alike, appearing on 27% more menus in the entire restaurant sector compared with 2008 and 100% more just in the fine dining sector, according to research firm Datassential. "People are always looking for anything that is tasty, that is sweet, that is not a cupcake," said Tom Henneman, co-owner of Federal Donuts in Philadelphia. "A hot, fresh doughnut -- you can't beat it."

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