Food & Drink

Six Sweet Tips to Make Your Dessert Menu More Sellable

Offering dessert in your restaurant or cafeteria adds variety to your menu. Don’t have a dedicated pastry chef? You can still include sweet treats in your food offerings by ordering from a food service company that has a dessert and bread catalogue.

The Country Chef Bakery Co. in Queensland, Australia, for example, has been providing F&B managers, chefs, and other food service businesses across the country with well-loved desserts which are considered as traditional Australian food. They are famous for their banana bread, pavlova, and scones, among other delectable items.

Of course, simply adding desserts to your menu won’t guarantee an increase in sales. You need to offer sweet deals, which will make it harder for your customers to resist.

1. Smaller can be better

Indulging in a slice of pavlova is comforting for some people who need a pick-me-up on a bad day. However, they might think twice about ordering it when they see the big portion size and how it might ruin their diet. By offering petit desserts, diners can enjoy their favourite sweet treats in moderation.

2. Give healthier options

As more people become more health conscious today, there is a tendency to skip desserts during meals because they assume it isn’t a healthy food choice. But you can change this perspective by offering healthier dessert options. For instance, sell products from a dessert bread catalogue made from fresh ingredients. Examples include banana bread, pear and raspberry bread, and gluten-free options.

Anything with fruits is also a popular product, even with the sweeter recipes. It seems some won’t mind indulging in a bit of sugar every now and then, as long the desserts are loaded with vitamins and nutrients from the fruits.

3. Offer them in package deals

Everyone loves a good deal, and diners are no exception. Give your customers the option to order a main course meal with a dessert for a discounted package price.

4. Presentation is key

Set up your sweet treats in a way which makes them look more enticing. For example, your pavlova restaurant presentation could be displaying a whole cake and some petite bars on a dessert trolley. Add a pretty teapot and cups for tea and coffee and you end up with a more dainty appeal.

5. Provide descriptive text

Aside from a more enticing presentation, you can also include menu descriptors which describe the ingredients, texture, and taste of your dessert items. This allows diners to create a clearer picture in their mind and tickle their taste buds even more.

6. Sell them throughout the day

Eating habits have evolved and dessert isn’t something to be taken only after lunch or dinner. You can offer a dessert platter during afternoon tea. Products from a sweet bread catalogue can pair nicely with morning coffee for breakfast.

Additionally, give your diners the takeaway option. Have food containers or boxes ready so your customers can still enjoy their sweet treats on the go. This is a great solution for those who want to have dessert later because they don’t have more than 15 minutes to spare for their lunch break.

Do you think these tips will work? What other sweet tips can you add to increase dessert sales? Check out

John Wells
John Wells
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