Let's develop a strategic dessert program for you
Are you a restaurant owner or manager seeking to improve dessert sales and execution? If your current offerings aren’t meeting expectations—whether in flavor, presentation, or operational efficiency—it may be time to reevaluate your dessert program. Clients turn to me when:
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Their Executive Chef excels with savory dishes but prefers to delegate dessert development.
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Hiring a full-time Executive Pastry Chef at $60K+/year isn't financially feasible.
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Sales are underperforming, and the root cause isn’t immediately clear.
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Operational constraints—whether space, staffing, or equipment—limit what can realistically be offered.
I provide in-depth dessert menu consultations tailored to your concept. A full program revamp includes a comprehensive sales and food cost analysis, the development of curated recipes and compositions that align with your brand, structured training for your kitchen team, and a phased rollout of menu updates according to your timeline.
Below is an outline of potential offerings.
Menu Strategy
Initial conversation + Game plan
Idea generation +
Menu Mapping
Recipe development + Costing
Training
We'll meet in person to explore the potential of your pastry program and address any challenges within your restaurant or concept where I can provide support. Together, we’ll review key elements such as food costs, pricing strategy, space capacity, team talent, and menu design to identify opportunities—and determine how a collaboration could make the most impact.
Next, I’ll conduct a deep dive into the essence of your menu—analyzing the effectiveness of your current offerings and the overall design and layout. From there, I’ll craft a refreshed concept that not only aligns with your brand identity but is also practical for your team to execute. The end goal: to captivate your guests, elevate the dining experience, boost sales, and strengthen the overall impression of your restaurant.
I’ll develop and tailor recipes to align with your vision, taking into account your kitchen equipment, available space, and your team’s skill level. I’ll also evaluate your current product purveyors to identify opportunities for cost savings or product upgrades—always with a focus on maintaining a food cost percentage that supports your overall goals.
I offer comprehensive training for your kitchen team, covering dessert preparation, plating techniques, and proper product storage. Additionally, I can work with your front-of-house staff to develop effective sales strategies, helping you maximize revenue and elevate the overall guest experience.
Evaluation
We will take a look at dessert sales, costs, guest reviews, and evaluate the growth of your pastry program.