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


"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)