Today we're talking about sweet things! Serving a nice dessert at the end of the meal is always a good idea, not only to sweeten the palate of your customers, but also your catering business. Having an important dessert menu in the menu contributes to making your place really special, especially if aesthetically appealing. Let's see together how to present restaurant desserts and make a difference; we are sure that your mouth will water just reading our article!

Restaurant desserts: what characteristics?

Pastry making is an art, and as such requires time, professionalism and dedication. A dessert will be considered really good when it manages to embody both the balance of flavors, and an appealing aesthetic.

Restaurant desserts must have both characteristics to really make a difference. In fact, including desserts and artisanal ice creams in the menu constitutes a real differentiating element compared to industrial desserts, the taste of which we are not here to discuss.

The question concerns thethe level you want to reach with your business; it is clear that if offer quality foods, your customer will expect the same craftsmanship also for the dessert menu, especially in the plating.

We will never stop reminding you that the modern customer is extremely demanding, and when he decides to treat himself to a nice meal away from home, whether for leisure or work, wants to live a memorable experience, and it will be precisely these positive feelings linked to your restaurant that will make him will make you want to come back.

Ergo, the growth of your business also comes through a beautiful presentation of desserts!

How to decorate restaurant desserts?

Let's get straight to the heart of our article, and see some advice on how to decorate restaurant desserts.

Tips 1: sweets in the glass

They are very fashionable today. Whether it's a cheesecake, a mousse, tiramisu or a soufflé, this method is very effective. Close relatives of the famous cup cake, this technique is based rather on stratification, whereby each ingredient is superimposed on the other; for this reason it is widely used with desserts that allow this type of preparation.

In addition to presenting the dessert inside a glass (and you can have fun choosing the set, but make sure they are in line with your style), you can also add decorations which can vary from toppings to crumbled biscuits, with the aim of making your dessert so beautiful that you can eat it with your eyes!

Tips 2: Chocolate decorations

Let's not kid ourselves, everyone likes chocolate. The master chocolatiers are true artists capable of creating real sculptures with chocolate. Why not take inspiration from their art to decorate the desserts in your restaurant?

Of course, these are generally extremely "scenic" compositions, but we will report the most reproducible examples here.

As you can see from the example, it is a cake to which a covering has been added around chocolate, and as if that wasn't enough, real chocolate-based sticks have been inserted. The result as a whole is a parcel that you already know will melt in your mouth just by looking at it.

Tips 3: decorations on the plate

Another effective technique for presenting restaurant desserts is plate decoration.

In this case, the dessert that arrives at your customers' table will have a normal invoice (a simple slice of cake, a semifreddo, etc.). The decoration of the plate itself will create the design effect. The most common technique is sprinkle the perimeter of the cake with icing sugar, or leave a fork mark on it.

You can also add bits of chocolate (both white and black) or, as we were saying, fruity or caramel toppings, to give the dessert a note of colour.

Tips 4: Tastings

The tastings are much appreciated by customers, because they bring together even the most undecided.In fact, they consist of small tastings of several types of desserts, to be shared with the other guests or just for one person. This is also a technique in which the most creative compositions can be created.

Restaurant desserts: a question of balance

The examples we have reported here are real eye-catchers. Try to put yourself in your customers' shoes; maybe it's the first time he's coming to you, and he's very curious to try your cuisine. Or he is in company, and then he will be even more interested in making a good impression.

It would be a real shame to disappoint so many expectations, wouldn't you say?

Now, try to imagine their amazement when you present them with a spectacular dessert in every sense!

Always remember, however, that if it is true that the eye wants its part, the elegance of the dish is also given by the balance of flavors and by how you mixed the ingredients.

Try to combine the dishes in a different and innovative way; for example, in addition to the classic composition of tiramisu, there are also equally interesting versions, which feature chocolate such as strawberries and... mango!