Plating for the Customer

Customers love desserts. However, not all customers order them. What should the pastry chef do to create and present desserts that more customers will order? Variety is the key—something for everyone.

Some people would love a little sweet after a satisfying restaurant meal but are simply too full for a large, rich dessert. In the average restaurant, perhaps two-thirds, at most, of the diners order dessert. Of the remaining third, some undoubtedly would order dessert if something light and refreshing were on the menu, or if an item was so attractive they couldn’t resist. When planning for variety, don’t neglect to include lighter, simpler presentations to appeal to reluctant diners.