The air is getting cooler, and so are your customers’ cravings. As we move out of summer’s juicy, refreshing territory and into cozy season, now’s the time to rethink your menu and product strategy.
Here’s how to meet the moment:
Launch Your Fall/Winter Rotations Soon
Start bringing in those bold, warm seasonal scoops — Caramel Apple Pie, Snap-O-Lantern, Cinnamon Stick, Gingerbread Man and Egg Nog are coming soon! Flavors with natural color and bakery-style textures (hello, Apple Cider Donut!) are trending hard. Consider testing out a few different sundaes with these flavors to see how they do.
Warm Treat Add-Ons = Higher Sales
Fall is the time to upsell with hot fudge sundaes, cider floats, affogatos, fresh-baked cookies, and warm sauces. A scoop of Cinnamon Stick in a cup of mulled cider? Yes please. Little touches = higher tickets.
Play Into Food Trends that Hook
Some flavors are all about comfort — classic dessert notes, natural dye colors, nostalgic textures. Others win by being just a little weird—in the best way. Spicy-sweet combos (hot honey, cayenne caramel), savory additions (pretzels, rosemary, miso), and even playful oddballs (yes, pickle) grab attention, spark curiosity, and drive social buzz.
Choose your lane, or experiment with both. A comfort-forward menu with one “wild card” flavor is a great way to create something craveable and conversation-worthy.
At the end of the day, trends hit differently depending on where you are. What resonates in California might flop in Connecticut. So while national food trends are a great starting point, it’s even more important to pay attention to your own region. Keep an eye on what other small businesses in your area are offering, listen to local conversations, and look for cues about what’s gaining traction. That’s how you build a menu that feels exciting and relevant to your community.