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The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.

NEVER UNDERESTIMATE THE POWER OF SWEETS
FACT: Restaurants with great desserts get higher scores on Yelp, more re-pins on Pinterest, and more attention on Facebook and Instagram. Why?
CRAVE-ABILITY
While some are perplexed as to where or how this obsession with craveworthy foods started, we at FoodPower can see that today's preoccupation with "foodporn" and the current trends in desserts are modern-day interpretations of desserts created by the greats! 
Keep reading to see a few of our favorite craveable desserts that are Old School-meets-New School!

BACON. DOUGHNUTS. 'NUFF SAID.

Now, how great would a restaurant called Great Maple be without a great maple-focused dish on the menu? Well, we're pleased to report that the restaurant, which has locations in Newport Beach and San Diego, serves up some pretty incredible Bacon Maple Doughnuts. Yes, we said Bacon... Maple... Doughnuts. We can't get enough of these as they come through the dining room on long boards that create a total WOW factor - starting at breakfast. Talk about adding power to an already strong brand!
Now, doughnuts aren't new. We can trace them as far back as 1803, when they were included in a cookbook of American recipes. By the mid-19th century, the doughnut looked and tasted like today’s doughnut, and by the 1950s, Dunkin' Donuts gave way to the mass popularization of the sweet.

A LEGENDARY DESSERT: THE PEACH MELBA

The Peach Melba is a classic summer dessert that combines two fruits: peaches and raspberry sauce accompanying vanilla ice cream. This marriage of flavors and colors was invented in 1899 by the French Chef Auguste Escoffier, heralded as the “king of chefs and the chef of kings,” at the Carlton Hotel, London, to honour the Australian soprano, Nellie Melba. He used an ice sculpture of a swan, which was featured in her opera, and the swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar. For the occasion of the opening of the Carlton Hotel, where he was head chef, Escoffier omitted the ice swan and topped the peaches with raspberry purée, which he later brought to the Ritz in New York. This gave birth to the ice cream sundae craze.

Today, we can still find modern interpretations of this
 legendary dessert.