This post is part of a series to help you build a winning menu that will engage with your customers, assist your team and most importantly, drive your bottom line.
We’ve looked at why selling desserts in your business is so fundamental and we’ve drilled down into the philosophy that goes into creating a great dessert menu. In this article, I want to share some of the Patissier’s craft and menu know-how: the basic ingredients if you will...
Oven-fresh bakes served warm
With so many great tarts, pies and cake recipes to choose from, this should be a no-brainer. Bear in mind that guests like to choose something they wouldn’t normally attempt at home. And remember the golden rule: SERVE IT WARM! This gives the impression that it is straight from the oven, even if your dessert is bought in (and there are some good ones on the market).
We’ve looked at why selling desserts in your business is so fundamental and we’ve drilled down into the philosophy that goes into creating a great dessert menu. In this article, I want to share some of the Patissier’s craft and menu know-how: the basic ingredients if you will...
Oven-fresh bakes served warm
With so many great tarts, pies and cake recipes to choose from, this should be a no-brainer. Bear in mind that guests like to choose something they wouldn’t normally attempt at home. And remember the golden rule: SERVE IT WARM! This gives the impression that it is straight from the oven, even if your dessert is bought in (and there are some good ones on the market).
Something tangy, fruity, light and moussy
From Key Lime Pie to Passion Fruit Bavarois, a tangy light mousse-like dessert will always be a popular choice after a main course. Personally I love to savour the moment by enjoying this with a teaspoon.
From Key Lime Pie to Passion Fruit Bavarois, a tangy light mousse-like dessert will always be a popular choice after a main course. Personally I love to savour the moment by enjoying this with a teaspoon.
No self-respecting dessert card should go without a dream choice for Chocoholics. Keep it small, rich and luxurious. And remember a really good quality bitter chocolate pairs beautifully with Red wine… perhaps to finish after that steak?
A Nursery Pud
Old fashioned favourites will never go out of fashion. Serve them hot and with lashings of custard or some ice cream.
The Best Quality Ice Cream you can afford
Always include a selection of good quality ice cream. If you have the luxury of making your own, then offer an interesting choice. Vanilla will always sell, but asparagus ice cream will engage the customer to browse more closely. A great up-sell technique is to pair your flavours with a suitable liqueur to pour over e.g. Vanilla Ice Cream with a shot of Baileys…
 |
| Low Calorie, High Impact |
Offer Fresh Fruits and/or Sorbet
Always have a low fat or healthy option so that nobody feels left out when the table is ordering. (My favourite lines from Fawlty Towers when two diners requested if they could cancel their Fresh Fruit Salad: “Ah, I’m sorry, the Chef has already opened the tin.” That’s NOT what I’m talking about here!)
Classics add class
Connoisseurs of a good pud will appreciate any nod to the classics. From an authentic Zugerkirsch Torte made with fiery Kirsch from Zug itself to a flamboyant Crepe Suzette flambé cooked at the table (isn’t it time this came back into fashion?). Or perhaps an understated, but perfectly executed Tart au Citron.
A Creme Brulée to die for..
Personally, I always judge a restaurant on it’s Creme Brûlée. Why? Because with so few ingredients and limited presentation (this is a myth), there is so much that can go wrong. Right? But get it perfect and it’s a real treat. And don’t be afraid to throw in some flavours. Caramelised Roasted Hazelnuts or Berries soaked in rum can really lift a brulee out of the doldrums.
All cheeses great and small
Whether you offer a full cheese trolley presented at the table or a simple plated selection, no dessert menu is complete without it.
- Here’s a strategy if you have a small operation and are worried about wastage. Choose 3 to 5 good quality cheeses across the range and offer them as a small slice paired with a drink that compliments their flavour. So a vintage stilton paired with a wee glass of Port, or an aged Cheddar with a small bottle of Ale. When I did this in my business years ago, I was amazed at the number of people who chose the cheese option because they fancied that particular drink to round off their meal. Give it a trial.. you might be surprised too.
Personally, I always judge a restaurant on it’s Creme Brûlée. Why? Because with so few ingredients and limited presentation (this is a myth), there is so much that can go wrong. Right? But get it perfect and it’s a real treat. And don’t be afraid to throw in some flavours. Caramelised Roasted Hazelnuts or Berries soaked in rum can really lift a brulee out of the doldrums.
All cheeses great and small
Whether you offer a full cheese trolley presented at the table or a simple plated selection, no dessert menu is complete without it.
- Here’s a strategy if you have a small operation and are worried about wastage. Choose 3 to 5 good quality cheeses across the range and offer them as a small slice paired with a drink that compliments their flavour. So a vintage stilton paired with a wee glass of Port, or an aged Cheddar with a small bottle of Ale. When I did this in my business years ago, I was amazed at the number of people who chose the cheese option because they fancied that particular drink to round off their meal. Give it a trial.. you might be surprised too.
 |
| Are you making the most of your cheese selection? |
Use the full Flavour Palette
- A few for reference: In Winter think caramel, coffee, hazelnut, peanut, pistachio, cinnamon, clove, baileys, whiskey or almond as flavour bases.
In Summer think orange, lemon, lime, vanilla, cardamom, lavender, raspberry, strawberry, passion fruit, mango, banana, Malibu, cointreau and blackcurrant as flavour bases.
And finally, add a touch of humour
Laughter is the best medicine so the saying goes. For that reason, it’s always good to throw in a quote or a funny reference. Here’s my favourite, which I have always put at the top of my dessert menus to get the ball rolling:
“Stressed spelled backwards is Desserts. Coincidence? I think not.” - Anon
Hopefully this advice will give you some inspiration to go back and revisit your dessert menu to see where you can maximise your sales.
And don't forget to keep checking back as I have a few more menu engineering tips to share with you soon, including a Price Point Strategy and, in answer to a great question from Jenny on LinkedIn, the impact your Font choice can have on your guest's perception.
And don't forget to keep checking back as I have a few more menu engineering tips to share with you soon, including a Price Point Strategy and, in answer to a great question from Jenny on LinkedIn, the impact your Font choice can have on your guest's perception.