We all have our vices - those things that we can't resist. Restauranteurs have learned to turn a buck by tempting our tastebuds (and getting us buzzed). The Chocolate Room in Brooklyn serves the Chocolate Stout Float that features Brooklyn Brewery's stout and their own vanilla ice cream ($8USD). The Markt restaurant serves the Tartelette au citron – Citroentaartje which is a lemon tart with almond flour crust, served with kriek beer sorbet ($8USD). Gotham Bar and Grill has served cheesecake with Guinness ice cream (yum). I like the concept.
What's Driving This Trend
- Dessert Beers
- Introducing dessert beers as a concept brings cross-promotional opportunities for various industries like breweries, restaurants, and ice cream parlors.
- Innovative Dessert Combinations
- Innovative dessert combinations can be a disruptive innovation opportunity for restaurants and bars.
- Alcohol in Desserts
- The use of alcohol in desserts presents an opportunity for innovation in the bakery and pastry industries.
Who This Affects Most
- Breweries
- Breweries can introduce dessert beer as a new product category and collaborate with ice cream companies and restaurants to create innovative combinations.
- Restaurants and Bars
- Restaurants and bars can create unique dessert menus by adding innovative dessert combinations, attracting customers who want to indulge in unique dining experiences.
- Bakery and Pastry
- Bakeries and pastry makers can innovate by incorporating alcohol into their products, appealing to customers looking for unusual flavors and experiences.
