Five reasons to elevate your dessert menu
That creamy crème brûlée is not only the perfect end to a dinner but also a smart profit maker. However, we often see that the final course receives less attention. Understandably, desserts are usually not your core business. Nevertheless, you can achieve gross margins of over 75% thanks to the low purchase and labor costs! Here are five reasons to give just a bit more attention to your dessert menu.
The selling price of a dessert can be up to eight times higher than the food cost. In comparison, for starters and main courses, the selling price is only three times the food cost. A substantial profit maker indeed! Moreover, the ingredients you use are much cheaper than meat or fish. Additionally, you can be more flexible with portions: why not offer small sharing desserts, for example?
2. Time is money
With desserts, you can easily opt for convenience products, such as semi-finished products, chocolate decorations, or ready-made crumble. Are these convenience products much more expensive to purchase? Often not, because in addition to saving on ingredients, you also save on preparation time and thus on the highest cost item for any hospitality business: labor costs.
A dessert is always welcome. Many guests are in the mood for something sweet afterward but won't ask for it themselves. So make sure your staff always suggests a dessert. A tasty description of the dessert menu, suggesting sharing a dessert, or recommending your personal favorite: these are all ways to entice your guests to order an extra dish. The layout of your dessert menu can also make a big difference!
4. You don't have to look far
People often choose dishes they are already familiar with. The most popular ones are the true classics like tiramisu, chocolate mousse, and crème brûlée. Classic doesn't have to be boring, because with an original finishing touch, you can elevate any dessert to new culinary heights.
A delicious dessert not only makes your guests happy but also leaves a lasting impression. With a perfect sabayon, you end the dinner on a high note, which directly works to your advantage. There's a good chance that guests will leave an (extra positive) review or speak highly of your business to friends or colleagues the next day.
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