The $3 Dessert…
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So, I’m out the other night with the family for dinner.
Dessert time comes and the wife asks for the menu.
Five or six tasty choices all priced at just $3.
Quick check for typo–not the case.
For background, we’re at an upscale place — not fine dining by any stretch, but above casual family.
The sort of place you’d expect $6.95 or so to be standard fare for dessert choices.
Ok, maybe mini-desserts–not the case either.
So we put in two orders to match the taste buds at the table.
Normally, we will get just one, or oftentimes no dessert at all.
The verdict–two very delicious desserts and a table of happy customers.
Points to ponder? Are your desserts priced with value in mind? Are you just copying everyone else’s dessert prices? These folks took a different approach to dessert and it left us with a nice finishing experience.
Bottom line - are there opportunities with dessert that you are not taking advantage of?
What are you doing to maximize dessert — what’s worked and not worked for your restaurant?
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