"SERVING UP A SWEET ENDING TO ANY MEAL"

How do you create a sweet ending to your patron’s meal?  As your servers check in to see if table guests have “saved room for dessert,” you’ll want to make sure you have the right ingredients so they’ll say “yes.”

According to a 2005 Dessert Study conducted by the Kraft Culinary Centre, five of the most popular sensations for the end of the meal are desserts that focus on the following:

• Classics such as apple and caramel
  
• Chocolate—still a big seller
  
• Tropical flavors like pineapple, papaya and coconut
  
• Traditional favorites that remind you of grandma’s kitchen, including molasses, pumpkin and graham
  
• A welcome new combination of savory and sweet

There’s no doubt that desserts can help boost the check average, and while you’re at it you may even create a reason for repeat business if your patrons find a dessert that is worth coming back for. Whether you have an extensive dessert menu or a small selection of signature indulgences, it’s a “piece of cake” to make your sweet endings more inviting. Just keep in mind these merchandising tips organized by Kraft Foodservice and the Kraft Culinary Centre:

1. Start with a compelling menu, including a destination dessert that will go along with the theme of your restaurant or special menu.

2. Offer desserts to share, such as trios of crème brûlée or a large slice of chocolate layer cake with several forks.

3. Menu small desserts (i.e., “Seasons 52” in Florida presents patrons with a tray of 10-12 miniature desserts in small glasses).

4. Devise desserts for dieters (i.e., herbs are the rage in sweet dishes such as basil-flavored ice cream and light fruit dishes in which herbs add flavor without added fat or calories).

5. Feature samplers based on a form or flavor/ingredient to encourage trial of different desserts.

6. Use seasonal, regional specialty and branded ingredients so you incorporate fresh ideas into a changing menu.

7. Tempt them with dessert carts and displays, after all, seeing is believing.

8. Offer desserts packaged to go so guests that say they are too full will still have a reason to order one for later.

9. Include beverage suggestions such as specialty coffees and after-dinner drinks that can be just the nudging your patrons need to order up a nice dessert.

10. Appeal to the senses and have your servers describe the flavors and aromas of the desserts.