While consumers’ dining trends and habits have certainly shifted over the last five years, one craving endures: the universal love of dessert.
That’s great news for foodservice operators – 60% of whom recognize that the desserts they offer help to drive profit, according to Datassential. Those same operators also recognize they can breathe new life into their dessert menus without breaking the bank with just a few simple adjustments.
One of the most effective ways to do that? Lean into flavors people already love.
The power of nostalgia
Almost three-quarters of consumers said they are more likely to try a new dessert if it features a brand they already trust, according to a May 2025 Acosta study. Combine that with the fact that flavor ranks among the top three drivers when ordering dessert — and that 57% of consumers are drawn to nostalgic sweets, including vintage candy mashups — and brands like Butterfinger® rise to the top as a smart, strategic ingredient.
Long known as a popular topping or mix-in, Butterfinger® is now being used by chefs in a wide range of applications — from milkshakes and frozen treats to baked goods and beverage pairings.
“Butterfinger® is a very well-known and loved candy bar, with fans who are passionate about ‘My Butterfinger®,’” says Ferrero’s Corporate Food Service Chef Victor Dell’Aquila. “There are at least three generations of customers who have a fondness for the brand, which helps in customer engagement as it hits on many levels.
Flexible and familiar
Ferrero’s Food Service division offers Butterfinger® in multiple formats designed for professional kitchens — including whole and chopped mini bars and custom grinds. This makes it easy to layer its signature peanut butter and toffee crunch into nearly any dessert format.
“I’ve been working with Butterfinger® for many years now, and I can tell you it’s quite a versatile ingredient,” Chef Victor said. “In addition to the peanut butter flavor, you get the added texture and flavor of the toffee.”
That combination works well whether Butterfinger® is used as the star of the dish or as a supporting element in LTOs and mash-up innovations, which remain in high demand.
Operators are also finding success using Butterfinger® in beverage applications — both hot and cold, such as in a Layered Milkshake made with Butterfinger® or a Butterfinger® Brookie cookie Ice Cream sundae. “One area that I have seen quite a bit of innovation is with Butterfinger® in beverages,” Chef Victor said. “Customers have been successful in creating excitement with their beverage program — both hot and cold — to go along with a baked good as a ‘combo deal.’ They are high profit, easy to make in stores and are really all-day items.”
As product development chef for all the Ferrero brands, Chef Victor assists operators with recipe development and new items.
“What that looks like is up to you — from creating white paper concepts, to recipe development with weights and measures, to helping you with your creations — I’m here to help,” Chef Victor said.
Ferrero Food Service’s website also offers nearly four dozen recipes for Butterfinger®-inspired desserts and drinks.
Recent related stories:
- Q&A: From bold flavors to “new-stalgia” — what’s next in candy and snacks
- Menus of Change Q&A: Building a better food system, one menu at a time
- Navigating the future of dining: Insights from the State of the Restaurant Industry 2025 Report
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