Advice: “Menu & Profit Building Tip: Selling Desserts” (June 2006)

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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…"

source: "Menu & Profit Building Tip: Selling Desserts" by Maren Hickton (Restaurant Report Newsletter #199, Jun. 6,2006)