Once considered the villain in dieting, fat has given way to the prominence of nutritional plans such as keto or paleo, championing low-carb and low-sugar regimens for effective weight loss and insulin sensitivity maintenance.

The elimination of refined or added sugar is particularly emphasized, attributed to various health benefits and potential links to dementia-related diseases such as Alzheimer’s, which is often now called "Type-3 Diabetes."

How does this involve your hotel? Desserts increase table covers at a restaurant and add to the meal experience, but as the low-sugar trend takes hold, this means fewer desserts sold and less revenues. There has to be a middle ground to continue driving great on-site dining, not only to make an outlet profitability but to give hotel guests a strong "reason to visit" versus the competition.

Adding complexity to this low-carb trend is the science behind circadian-based eating, indicating that consuming sugar at night may intensify its impact on the body and potentially disrupt sleep. Contemporary dietary systems, such as intermittent fasting, and principles such as "avoid eating within three hours of bedtime," underscore the importance of restricting dessert or reducing evening sugar intake.

To reiterate and emphasize the importance of food and beverage for a hotel’s longevity, these evolving trends present a challenge for restaurants by risking the loss of the entire dessert course and a significant share of digestif or post-meal alcohol sales. The reduction in meal satisfaction, stemming from the current aversion to desserts, could influence a hotel's word of mouth and the perception of overnight guests regarding their overall stay.

However, challenges are opportunities for adaptation, a principle hotels have embraced throughout history. The low-sugar trend occupies the thoughts of every pastry chef. To provide a structured approach to healthier indulgences, consider focusing on five dessert components: fruit, nuts, honey, dark chocolate and cheese.

Known as nature's candy, intact fruits, when carefully arranged on a dessert platter, become a popular choice. Explore exotic, regional or seasonal fruits that guests may spot in grocery stores but hesitate to try. This opens avenues for culinary classes, offering guests expertise to take home. Highlight fruits low on the glycemic index as low-carb alternatives. Exercise caution with mechanical processing such as blending, which can spike blood sugar levels and contribute to food waste.

Complementing fruits, nuts provide a sweet and savory combination. Explore globally sourced rare breeds or create house-made nut butter blends. Introduce "sprouted" on the menu, emphasizing the meticulous process of soaking and dehydrating nuts to remove toxins. While this additional step may incur a surcharge, it attracts attention and justifies the added cost.

With diverse varieties based on bees' pollinated flowers, honey tastings become an experiential aspect of dining. Emphasize the raw, unadulterated form of honey, which, in moderation, can be an exception to the low-sugar rule due to its high minerality, antimicrobial contents and diverse array of sugars. Manuka honey, with its antibacterial properties, stands out and can be marketed based on its UMF (unique manuka factor) rating scale.

To manage insulin spikes, consider dark chocolate with 70% cacao or above, which allows for more flavor combinations with a lower cutoff. Explore chocolate tastings and pairings with fruits, nuts or even wine. Reduce refined sugar using sugar alcohol artificial sweeteners including allulose, erythritol, maltitol or xylitol. Address concerns about heavy metal content in cacao by adding chelating agents such as activated charcoal or food ash.

Desserts need not always be sweet. Explore the savory side with a curated selection of cheeses for dessert, presented with fruits, nuts or honey. Strategically market this unique offering for a great upsell opportunity. As a delightful aside, certain compounds in blue cheeses are being studied for potentially eliciting more vivid dreams when consumed closer to bedtime.

In navigating the ever-changing landscape of wellness-conscious dining, educating customers about ingredient choices becomes pivotal for enhancing the overall dining experience. By embracing these healthier dessert alternatives, hotels can not only adapt to changing trends but also contribute to customer satisfaction and well-being.

Adam and Larry Mogelonsky are partners of Hotel Mogel Consulting Ltd., a Toronto-based consulting practice. Larry focuses on asset management, sales and operations while Adam specializes in hotel technology and marketing.

The opinions expressed in this column do not necessarily reflect the opinions of Hotel News Now or CoStar Group and its affiliated companies. Bloggers published on this site are given the freedom to express views that may be controversial, but our goal is to provoke thought and constructive discussion within our reader community. Please feel free to contact an editor with any questions or concern.

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