I read an article analyzing the dessert consumption trend in the spoon class before, which mentioned that since 2006, the National Restaurant Association of the United States found that people's enthusiasm for consuming desserts in western-style dinner restaurants began to rise. The status of dessert chef has been recognized by major training schools and chef awards around the world. After extensive social participation, there must be some people who don't want to hide in the corner of the restaurant and wait for the main course, so that the status of dessert can continue to improve. So at the beginning of the century, a dessert bar appeared in new york, offering a multi-channel and all-dessert menu of western food. That is to say, everything from appetizer, appetizer, main course, dessert to dessert is dessert.

For some customers, dessert shops attract a group of people who don't want to step into bars and get knocked down in efficient fast food restaurants, but want to spend time with friends. The dessert shop provides a "secluded place", which can bring people a relaxed and comfortable feeling at any time.