How can I innovate in my restaurant’s desserts?

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Everyone already knows that each restaurant has its own characteristics and differences. What not everyone remembers is that this difference could be dessert. Why not the house specialty be a brownie with three different types of chocolate with the chef's special syrup, providing an unprecedented and inexplicable explosion of flavors? So it is! This post is to explore this delicious universe of sweets that is so loved by Brazilians – and around the world. Did you know that in the early days of desserts on menus, they were a symbol of power when kings and archbishops displayed their castle-shaped cakes at the end of their meals? And who has never been to a restaurant and eaten the starter and main course just waiting for dessert? The secret to achieving this difference is to adapt your identity to the style of your restaurant.

Desserts for restaurants 04 - Desserts for restaurants: what types to offer and win over customers! This universe is quite large to be explored thinking about the diversity of ingredients and flavors that exist to Bahamas Phone Number make desserts for restaurants. Remember the possibilities between new products and classics that will never be forgotten, like the delicious milk pudding. Furthermore, why not reinterpret the classics and give them your own identity? A petit gateau with lemon ice cream, for example, would be good. Many restaurants develop their special recipe of well-known desserts and gain their customers with it. If your restaurant is a la carte, you can be bold with the ingredients and provide different experiences following your concept.



If it is a regional restaurant, serve with the ingredients accordingly. If it's a buffet, include simpler, quicker treats that don't weigh on your pocket, like jellies. See some tips here . Remember that Brazil is huge in size and diversity of fruits, a large producer of cocoa and many other peculiarities. Furthermore, chocolate is still a Brazilian favorite. It will hardly go unnoticed on your menu. Get creative! Don't forget the options for those allergic and intolerant to certain foods. Your desserts should have lactose-free, gluten-free and even sugar-free options. Remember to separate the ingredients well to avoid cross-contamination. Finally, don't forget to be creative. Present new options that deviate from the simple and traditional.