Restaurants’ Dessert Challenges Signal Opportunities For Sweets Producers

Diners of all ages often enjoy a sweet treat at the end of a meal when dining out, a gastronomic finale that seals their impression of the experience. But many are finding a shrinking dessert menu that falls short of expectations after a stellar meal, or a complimentary one-bite cookie presented with the bill—a hint to move along so the next party can be seated.

From the restaurant operator’s perspective, producing in-house sweets is a well-known stumbling block. Even the most established kitchens struggle with low profit margins, expensive ingredients, specialized staffing needs, and unpredictable ordering patterns from customers, who may be dining alone on a diet or celebrating a birthday with a dozen friends.
Understanding the Need

The biggest hurdle operators face when it comes to dessert production isn’t labor or know-how, said chef Mark Kwasigroch, baking/pastry chef-instructor at Kendall College School of Culinary Arts in Chicago. “It’s space—both to work within and store,” he explained.

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