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
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL