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How sweet it is

Are you looking for an easy way to boost sales and profits? Desserts are a perfect place to start. More and more restaurant guests want to splurge and indulge in desserts...

Sweeten your bottom line by splurging on desserts

Are you looking for an easy way to boost restaurant sales and profits? Desserts are a perfect place to start. More and more restaurant guests want to splurge and indulge in desserts, but most independent restaurant operators don't promote and merchandise desserts very well. Here are some tips to help sweeten your bottom line:

New and improved!
Many food manufacturers have taken advantage of recent technological innovations to create a variety of prepared and pre-portioned desserts that are cost efficient, have excellent shelf life, and taste as good as they look. Ask your distributor sales rep to demonstrate some of the new options available.

Marketing is everything!
Once a new dessert item is on your menu, make sure it sells. Look for colorful and tempting point of purchase materials, product information for creating tantalizing selling scripts, and creative presentation ideas. Again, your sales rep can help supply all of these materials, as well as serving and sampling protocols.

Four times the fun
Successful dessert menus offer a variety of textures and flavors. Try these four categories: A Creamy dessert like creme brule or cheesecake; A Chewy or Crunchy dessert like cobbler or cookies; An Exotic item like fried ice cream, chocolate ravioli, or a mile high anything; And a Specialty dessert featuring a local or regional favorite, or a relative's "blue ribbon" creation.

Bundle up
Bundling desserts with after-dinner or specialty coffee drinks is another great way to increase the average check for your customer. We used to offer "Strawberries for Two" served with real whipped cream, brown sugar, and chocolate sauce for dipping. For an additional $4.95, we included a split of champagne for a truly romantic dessert to share.

Don't forget the menu...
Dessert items should be printed on the back or bottom of your regular menu, and a separate dessert menu should be presented when the table is cleared after the main course. When the server returns for coffee and dessert orders, a dessert tray can be presented for a last bit of temptation.

Don't miss this opportunity to boost sales and profits, and don't forget to use your sales rep as a great resource. I've attached a cut sheet on profitable dessert marketing and merchandising ideas. Bon Appetite!

See also: Unclear on the concept 

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