As 80% of restaurant orders continue to exclude dessert, Swiss ice-cream brand Mövenpick has launched a new guide to reversing this trend by creating eye-catching dishes that will make customers sit up and take notice.
As well as the important role played by presentation, 64% of diners are swayed by flavour pairings – especially innovative and interesting use of ingredients.
With this in mind, the guide also gives chefs and restaurateurs the tools to create exciting blends of flavours and textures.
Julia Jones, head of customer marketing at Mövenpick, said: “It has become a well known fact that 80 per cent of restaurant orders do not include a dessert, which represents a big missed opportunity for the hospitality industry.
“With hints, tips and recipes to inspire chefs to focus on how desserts are created and presented, this guide is designed to help them focus on the factors that will really make a difference to whether their diners choose to indulge in an extra course.
“Taking the time to consider presentation, flavours, ingredients and textures will not only increase the appeal of their entire menu, but will keep customers coming back for more.”
For a copy of Mövenpick’s Guide to Increasing Dessert Sales Through Presentation, call 01483 205500 or email enquiries.moevenpick@uk.nestle.com