"It’s about the impeccable execution of the afterthought of a meal. It’s about getting customers excited about a secondary, smaller menu that comes when you’re already so full you’ve loosened your belt"
I really love this because I've never thought about the dessert menu as an entity existing on its own, a secondary menu. I feel like a lot of people don't even stop to consider getting dessert, maybe because they loaded up on main dishes, or it's too expensive, or they don't see the point. But what I love even more about this week's edition is the idea that the best thing on a menu could be a dessert, which so many diners just ignore!!! Like look at your pics.. they don't even know!!!!!
"It’s about the impeccable execution of the afterthought of a meal. It’s about getting customers excited about a secondary, smaller menu that comes when you’re already so full you’ve loosened your belt"
I really love this because I've never thought about the dessert menu as an entity existing on its own, a secondary menu. I feel like a lot of people don't even stop to consider getting dessert, maybe because they loaded up on main dishes, or it's too expensive, or they don't see the point. But what I love even more about this week's edition is the idea that the best thing on a menu could be a dessert, which so many diners just ignore!!! Like look at your pics.. they don't even know!!!!!