It’s as easy as apple pie to sell coffee and dessert because the hardest part is already done 🥧 By this point in the service the customer has already been through your door, sat at your table, and dug into your #menu, and it's now time for the last step, you need them to just keep eating and dessert is like the grand finale of a culinary experience. Chef Dana Johnson, Ginsberg's Foods Corporate Chef, touts that dessert trays are the secret weapon for closing on that additional sweet treat, and unlike saying 'no' to a menu item, it's significantly harder for a guest to resist the beckon of a dessert that's just a few tables away. And what better companion to these sweet delights than a cup of coffee, or better yet, a specialty coffee or even a tantalizing boozy brew? The profit margins on a cup of coffee alone can reach a satisfying 25%, and that's just for your standard drip brew ☕ There's always that one person at the table who prefers an after-dinner drink over dessert, making it a win-win situation.
Check out our collection of desserts and #DIY your own dessert tray ➡️ bit.ly/44IdUMh
To find more for your #coffeebar menu, check out our latest coffee guide from Ginsberg's ➡️ bit.ly/3Sazqpu
Desserts not only satisfy individual cravings but also encourage sharing among your tables. There's a wealth of options to tempt your guests, one of Chef Dana's favorites is Dianne's Desserts' colorful array of mini cheesecakes 🍰 Have your customers embrace the #treatyourself mentality when it comes to desserts, as they are willing to pay between $12 - $20 per dessert. The cherry on top is that there is a wealth of pre-sliced, thaw-and-serve options ranging from rich and creamy to gluten-free or dairy-free available to you through your Ginsberg's Foods Sales Rep that require no extra effort from your team, adding a sweet ending to the dining experience.
Read more about the profit-boosting ability of coffee and dessert from Chef Dana's Why Chef?🔪 Blog ➡️ bit.ly/3D29GU3