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."

View Full Article in:

Nation's Restaurant News (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations