Advice: “Menu & Profit Building Tip: Selling Desserts” (June 2006)
June 7, 2006 — WaiterBell
excerpt:
"1. Spend as much time thinking about and developing the dessert menu as you do creating entrees and other menu items. The final impression of the dining experience - with "creating an experience" the operative phrase of largely what the restaurant business is all about - is as important, if not more important, as the first impression of the restaurant…"
