Ice cream - 2 or 4 oz cups with a small scoop. Scoop and put the cups in a freezer to hand out at the table. Helps avoid handling “animal products” while at the show, which could require a permit. This can help avoid permit fees and be a quick experience for your customer.
Cookies - Cut your cookies into fourths. Serve on an open tray for simplicity or in paper muffin cups.
Fried foods - We have several vendors that have fried desserts inside the hall. It’s possible and straightforward to have an employee frying and one cutting for serving.
Chocolate -Cut bars and serve in small paper cups works for chocolate bars. Small molds work for specialty chocolate. If serving to expo attendees (smaller sample sizing not part of the tasting event) then smaller cuts or smaller molds will be best!
Candy - If packaged then serving is easy. If not packaged individually (i.e. Chamoy), then 2 oz cups or paper muffin cups work well.
Cotton candy - Small baggies or plastic packaging works well. Applying labels or branding works well on the flat party favor bags (if wanting to label).
Cinnamon rolls - Depending on the size of the roll, cut into bite sized pieces. Most rolls can be 6+ pieces based on them being a raised pastry.
Brownies and bars - Brownies and bars can be easily cut into 1 inch squares (May vary by height of the bar) for a bite. Serve in a small paper muffin cup for simplicity.
Cake (cupcakes) - Cake and cupcakes may require a little innovation depending on the filling or topping. Best practice has been to cut the cake (unfrosted), put in a 4 oz cups, dress with the frosting and other toppings, and then put a lid on it so it doesn’t dry out.
Donuts - Most donuts are perfectly sized to quarter and serve on an open tray (cut pans at a time to keep the inside fresh) or serve in small paper muffin cups.
Cheesecake - Cheesecake is better cut nearly frozen for clean pieces. Place in 2 or 4 oz cups, dress with the topping (fruit, chocolate, whipped cream) and then refrigerate on stacked trays before the show.
Pie - Pie can be tricky if there is a non-solid filling, but we’ve seen it work well a few ways. The easiest is to cut and place bites into 2 oz cups. This can be messy so we’ve seen vendors do a deconstructed pie where they bake the crust and place in a cup, drizzle the filling over the crust, and then top with whipped cream. The easiest way to serve is to create hand pies and then cut them for serving.
Crepes - Crepes have been made fresh on-site! So, it’s possible to do and was a hit with attendees to get a hot and fresh dessert. You simply roll the crepe, toothpick, and then cut slices of rolled pieces. You can serve on an open tray unless you plan to drizzle or add toppings. Then it is recommended in a 2 or 4 oz cup. If you prepare and cut the crepes beforehand then a warm topping can be used to make the dessert fresh again.
Drinks - Small cups make drinks easy to serve but it is recommended to pour beforehand. It can get hectic with a line to fill small cups so have the cups on a tray ready for customers to try.
Popsicles - Having a small freezer (some bring their catering carts) is a necessity to keep the popsicles frozen over the duration of the show. You can cut and serve bigger bars but a cup and spoon is likely needed. Best practice is to freeze in mini molds with mini sticks. This makes serving quick and more resembles the experience with your full size pops.
Popcorn, Cereal or other small snackables - Popcorn is best served in 4 oz cups. 2 cups are possible but have traditionally been too small of serving sizes. Small baggies can also be used and are easily labeled if wanted.