Aug 27, 2018
How often do your customers pass up on dessert offerings when asked “would you care to see our dessert menu”? Much as they would like to finish off their wonderful meal with sweet treat, more often than not they take a pass. They just don’t have room for that big slab of double-chocolate layer cake or decadent wedge of yummy cheesecake!
Mini desserts offer a quick and easy solution at the end of the meal when guests are debating “should I or shouldn’t I”, they’re certain to be a huge hit for several reasons. The “less is more” approach is seeing great success with bite-sized desserts, as mini versions typically outsell their full-sized counterparts. These smaller desserts, allow customers to satisfy their sweet cravings, while promoting portion control and preventing over indulgence after a filling meal.
Several different mini bites offered as a shareable plate, provide guests the opportunity to share with a friend. This allows them to explore and sample and assortment of different desserts than what they may typically order, without taking too much risk on a larger portion.
As an added bonus, some restaurants are finding that mini desserts have an incremental effect on sales, as a customer who orders a bite-sized dessert is more likely to also order an after-dinner beverage to accompany it. How sweet is that!
Click HERE for dessert recipe inspirations!
Sep 26, 2019
St. Andrew’s Hespeler Presbyterian Church supports it community members with its Hope Clothing program
Sep 5, 2019
Community Living North Halton' Saturday Centre program provides recreational activities for children and youth with developmental disabilities to go for a day of fun and exploration
Apr 3, 2019
We’ve all witnessed it. Families sitting in a restaurant, each and every member lost in their own smartphone as they wait for their meals to arrive. Many restaurants are keen to provide a social experience, by that we mean face-to-face chat rather than Instagram! Independent research conduct
Apr 3, 2019
In an effort to minimize the environmental and economical damage of food waste, more and more restaurants are coming up with creative ways to give life to scraps and foods on the brink of spoiling. The nose-to-tail movement, using every part of an animal or the vegetable version, stem-to-root are
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