Each server will tell you the hardest to sell the desert. meal came to an end, customers are ready to go, or simply enjoy a cup of coffee, and more often than not met a dessert menu with some pretty stiff resistance. Add in a climate of tightening belts and reducing budgets, and restaurants are faced with very difficult desert climate indeed.
This does not mean that you can have a successful dessert menu, however. tantalizing dessert items that are priced right and presented well can make for a very nice addition to your check averages. All you need is some investment of time and energy until you find just the right combination that gets your customer to go from saying "no " to "Yes ."
Flavors: Exotic vs Comfort
Exotic sounding desserts were very fashionable for the last 10 years or so. However, it seems that customer tastes are changing to more familiar fare, and desserts are no different. flip side is that money is coming across as too conventional, like cheese or vanilla ice cream. In any case, serve these venerable stand-bys, but do it with a little attitude and flair. Put some unique and maybe even a little exotic, offers a twist on dessert to make them feel fresh, but not unknown.
Size: less is more
Reduction of dessert options encourages customers to indulge a bit at the end of their meal. Quick, delicious desserts are the best way to get your guests purchase. Not only are more and more people are health conscious these days, but the price conscious, and trim an attractive but small desert addresses both of these questions leads us to the next component of a successful dessert menu.
Price: less is more too
single-digit price (ie $ 9 or less) are vital for the sale of sweets. Of the smaller parts are also desirable, meeting this demand price should not be too difficult. Standard price also makes the decision easier. for waffling guest Many restaurants set one price for all their sweets Some also introduced a tapas-style desserts. super small portions of inventive desserts that can be ordered individually or as a group (I think 1 for X dollars or X 3 dollars ).
Training: Servers Need to Know Their Stuff
As with the rest of your menu, the servers are going to be a key factor in sales. They should be able to customize your dessert presentation on what they anticipate the customer will want. Servers should also imatidobro knowledge of details involved in each dessert: what is it, how to prepare, etc. And the best thing you can do for your servers other than train them well to give them props be able to demonstrate gostima.3-D likeness of what they are about to order one of the easiest and most effective ways to get your customer's sweet tooth is active.
Finally, do not forget to have a good cup of coffee ready to go with all desserts. two go hand in hand for most people, and that your beer is up to par with its great dessert menu is more involved than you might think. Desserts and coffee are complementary, so if you take the time to fine-tune both, you'll end up driving after dinner sales, and that both your servers and your bottom line happy.
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