The revival of Southern-inspired treats such as Mississippi mud pie, Kentucky butter cake and fruit cobbler is just one of many leading dessert trends sweetening menus in North America at the moment. According to data published in Technomic’s latest Volumix Cakes and Pies Report, restaurant operators are increasing purchases of these pre-made products, which are largely supplied in frozen form.
According to Technomic, total sales for the cakes and pies category rose 5.5% year-over-year in 2016, with the largest sales increases occurring in the fine-dining, fast-casual and casual-dining sectors. This information, as well as a wealth of other useful data in the report, spells out what brands and products operators are purchasing and at what price, while also showcasing new product entrants to provide perspective on evolving trends.
Sara Lee Bakery, Sweet Streets Desserts and Lawler Foods Inc. are listed as the top three manufacturers in this category, while distributor brands represent nearly 10% share of volume of cakes and pies. The average price per pound of cakes and pies increased 3% over a year period.
The report draws on SKU-level data from over 28,000 independents and small chain operators, which serves as an effective tool for suppliers to better understand the competitive environment. To view sample data or to learn more about this resource, visit Technomic.com or contact Bernadette Noone by telephone at +1 312-506-3830 or via e-mail: bnoone@technomic.com.
