No spoonful of sugar is necessary to sell a dessert--provided you emphasize the right qualities. So says a 1996 survey by Land O'Lakes Foodwire, a publication that tracks trends in the food-service industry, which is put out by Arden Hills, Minnesota, food manufacturer Land O' Lakes.
According to the survey of 1,000 consumers, seven in 10 people are more likely to order a dessert described as "freshly made' than one that isn't. And in a separate poll in the same survey, nearly nine out of 10 food-service operators agreed: Customers are more likely to gravitate toward "homemade' desserts.
"The value of the homemade label is clear--customers appreciate a dessert that was made with extra care and attention,' says Bonnie Chlebecek, manager of the Land O'Lakes test kitchens. "Whether it's apple pie or a fancy cheesecake, making desserts in-house and adding the word `homemade' to your menu really makes a difference.'