Posted in Desserts on June 11, 2026
Pizza restaurants have long built their identity around the pie — but smart operators know the meal doesn’t have to end there. We spoke with two Mondelēz Away From Home culinary experts, Chef Carmisha Ramsey and Joel Minkoff, to get their best strategies for integrating desserts into pizza menus in ways that drive revenue, spark customer excitement and help keep guests coming back. From OREO-branded LTOs to dessert pizzas built with your own signature dough, here’s their practical roadmap for operators who want to finish strong.
How can pizza operators use dessert to increase check averages without changing the core pizza shop experience?
Chef Carmisha Ramsey: The key is adding a small lineup of high-margin, low-effort desserts that fit your existing workflow — think brownies, cookies, cinnamon sticks or a dessert pizza made with your signature dough. Bundle desserts into combo offerings like “Pizza Night + Sweet Finish” so guests naturally add on without feeling upsold. Lean into limited-time or seasonal flavors to create urgency and drive repeat purchases without expanding your permanent menu.
Chef Joel Minkoff: Start with familiar desserts that have strong profit margins and are easy to execute. Grab-and-go options displayed at the point of sale are natural impulse add-ons that require very little from your team. Consider pizza-themed dessert options, like this Brownie Pizza made with OREO Cookie Pieces, that repurpose ingredients you already have on hand. It keeps operations simple while giving guests something fun and unexpected.
What makes branded desserts especially effective for pizza restaurants?
Chef Carmisha: Desserts with branded ingredients like OREO bring instant recognition and trust, so customers need far less convincing to add desserts to their order. The familiarity pairs naturally with a pizza occasion and drives impulse purchases almost on its own. Co-branding also elevates perceived value, giving operators room to price slightly higher without resistance — and from a marketing standpoint, the name recognition does much of the selling on menus and online ordering screens.
Chef Joel: OREO is a brand that consumers already know and love across all restaurant types and dayparts, which makes it incredibly versatile for pizza operators. Adding an OREO-branded dessert or LTO gives your menu a clear point of differentiation with wide appeal. There’s also a strong operational case for it — our OREO ingredients offer ease of preparation and consistent quality across a range of dessert styles.
How can independent pizza shops use dessert LTOs to drive repeat traffic and customer excitement?
Chef Carmisha: Promote each LTO with a short rollout window and countdown messaging to create urgency and a genuine “don’t miss out” feeling. Tie the dessert to an existing menu item as a pairing or bundle to drive trial without disrupting ordering habits. Use social media and email to preview and tease upcoming drops so each launch feels like a small event worth coming back for.
Chef Joel: Introducing new dessert LTOs trains customers to expect fresh, exciting menu innovations — and that regular rotation builds real anticipation and repeat visits. Pairing a new dessert LTO with a complementary pizza LTO is especially effective for driving both excitement and check averages. For example, a “BBQ Feast” theme could feature a smoked chicken pizza alongside a S'mores Fudge Brownie made with OREO Cookie Pieces and HONEY MAID Grahams — connecting the two in a way that feels cohesive and gives guests a reason to try both.
What dessert trends are pizza operators paying attention to right now — and which ones actually make sense for their menus?
Chef Carmisha: Dessert pizzas are trending right now and are a particularly easy fit for the pizza operational model. Because the assembly process is so similar to savory pies, it reduces added complexity for staff. Featuring popular and customizable dessert toppings takes it a step further — giving guests the chance to build their own sweet creation and making the experience feel interactive and personal.
Chef Joel: The trends getting the most attention right now are seasonal desserts, mini formats, nostalgic classics and decadent-with-a-twist offerings. For pizza menus specifically, it makes the most sense to stay rooted in classics while adding light innovation — something “familiar with a twist.” Handheld favorites like cookies and brownies lead the pack because they work equally well as in-store add-ons and for home delivery. Something like a tiramisu or a Cannoli Cookie Swirl made with CHIPS AHOY! Pieces hits that sweet spot between nostalgia and novelty.
What dessert formats perform best for takeout and delivery-focused pizza businesses?
Chef Carmisha: Dessert pizzas travel particularly well because they share the same structure as your standard pizza — they hold heat reasonably, don’t collapse and won’t leak. Shareable formats like brownie squares, cookie packs and cinnamon knots are also reliable travelers that are easy to enjoy straight from the box without any utensils needed.
Chef Joel: Sturdy items like cookies and brownies are the most dependable for delivery — and with well-designed, item-specific packaging, they can arrive in great condition every time. Even more delicate options like cannolis and tiramisu can make the trip successfully with the right packaging, so operators shouldn’t rule them out.
What are some simple ways pizza shops can merchandise or promote desserts to improve attach rates?
Chef Carmisha: Keep a small, rotating spotlight dessert so there’s always one “featured” item with a clear callout sign or photo drawing attention to it. Then reinforce it at both the pickup and delivery touchpoints — simple packaging cues or inserts go a long way toward making dessert feel like a natural part of the full experience rather than an afterthought.
Chef Joel: Start by displaying premade desserts at the point of sale and offering a slight discount when a dessert is combined with a core menu item — both are low-lift ways to improve attachment immediately. For made-to-order items like dessert pizzas, bold POS signage and positioning the item as a “signature” offering can significantly drive trial. The more intentional you are about giving dessert a clear, visible moment on your menu board or online ordering screen, the easier it is for guests to say yes.
