Desserts have long been an easy way for restaurants to increase check averages and leave guests with a lasting impression. In full-service dining, they are more than just an add-on—they’re an opportunity to showcase creativity and hospitality while strengthening loyalty. As consumer demand for plant-based and allergy-friendly options continues to grow, operators are discovering that the right dessert partners can help them meet expectations without compromising on quality or consistency. According to Datassential, the term “vegan” on frozen-dessert menus has grown 169 percent in four years. Gen Z and millennials are leading the demand for vegan and dairy-free options.
Klimon, a leading plant-based ice cream brand, has built credibility with operators like Burger Lounge in California and Santorini’s in Utah. The same qualities that make it a fit for fast casual—consistency, indulgent flavor, and ease of use—translate naturally to full-service settings, where desserts are often more elaborate and presentation is part of the experience. “What excites me is that dairy-free doesn’t have to sit in the shadow of traditional dairy anymore,” says Nick Brigante, director of procurement at Burger Lounge. “With Klimon, it’s something we can innovate in on its own terms—not as a second-best option, but as a space with its own future.”
For Sean Degani, founder of Santorini’s, partnering with Klimon fit naturally with the restaurant’s approach to bold, shareable desserts. “We’re not a traditional Mediterranean restaurant. Most just offer baklava, but we’ve put our own spin on desserts, like Greek-style doughnuts and the brown butter cake, which has been a huge hit. Klimon is another unique option we can bring in,” he says. In a full-service environment, that flexibility means Klimon can do more than fill a dietary gap—it can enhance signature menu items that drive repeat visits.
The partnership also helps restaurants tap into inclusivity. “Everyone is leaning toward healthier, cleaner eating,” Degani says. “In those arenas, you can get milkshakes, ice cream, and gelato—but there’s nothing for people who are lactose intolerant or cutting dairy. That’s a huge trend right now, and Klimon gives us an edge.”
In full-service dining, ice cream is rarely served alone. It’s the crowning scoop on a molten cake, the creamy layer in a sundae, or the indulgent finish to an affogato. Consistency matters as much as flavor, and Klimon’s pliable texture allows back-of-house teams to plate desserts quickly without sacrificing presentation. Santorini’s plans to roll out pints tableside, encouraging groups to share. Degani notes, “We bring a pint to the table with three or four spoons and everyone digs in. It’s different, it’s fun, and it fits our brand.”
With dietary restrictions more common than ever, full-service restaurants risk alienating guests if dessert menus lack inclusive options. According to Datassential, 60 percent of operators say desserts help drive profits, and profitability is strongest in familiar, low-prep formats like ice cream, cookies, and brownies. By turning to plant-based partners, operators can ensure those favorites are available to everyone at the table. “Both our team members and guests gravitated to it naturally. Klimon filled a gap that, in our view, hadn’t been filled before. That’s when we knew it was the right move,” Brigante says.
For full-service operators, dessert programs remain one of the most effective ways to balance profitability with elevated guest experiences. Plant-based brands like Klimon offer indulgence, consistency, and inclusivity, while also leaving room for creativity. From sundaes and milkshakes to plated desserts designed to wow at the table, plant-based desserts are no longer just substitutions—they are a platform for innovation and growth.
For more information on how to partner with Klimon visit klimon.com/foodservice.
