2 New Summer Dessert Ideas to Increase Restaurant Revenue

Posted by Karen Erdelac on Jul 7, 2016

With the summer rolling in, it may be time to spruce up your dessert menu.  Desserts can be a big money maker in the restaurant industry.  The ability to up-sell just one dessert per party can dramatically increase your restaurant revenue.  They can also be a way to create loyal customers as some patrons will visit an establishment just because they offer their favorite dessert.  The summer months offer an opportunity to create new, unique dessert items that will provide refreshment for your patrons on those warm summer nights.  Here are a few favorites, as always, your personal touch is what will make your dessert menu stand out.

2 New Summer Dessert Ideas to Increase Restaurant RevenueFrozen Peanut Butter Pie Pops

INGREDIENTS:

1/2 cup graham cracker crumbs

1/4 cup salted pretzels, crushed

1/4 cup granulated sugar

1 tablespoon cocoa powder

1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled

12 ounces cream cheese, room temperature

8 ounces creamy peanut butter

4 ounces powdered sugar

1/2 teaspoon kosher salt

1 teaspoon vanilla bean paste

1/4 cup salted dry roasted peanuts, finely chopped

1 1/2 cups heavy cream

1/2 cup small chocolate-covered rice balls or toffee pieces

6 ounces dark chocolate

Special equipment: pop mold with sticks

DIRECTIONS

To make the crust, place graham crackers, pretzels, granulated sugar, and cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside.

Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute. Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes. The mixture will become light and fluffy. Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside.

Clean the mixing bowl and add the heavy cream. With a whip attachment, whip the cream until slightly firm peaks. Be careful not to over whip. Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream.

Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold. Sprinkle the chocolate balls over the mix. Pipe more mix, making sure to tap again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate balls and crust. Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight.

Melt the chocolate and keep warm. To unmold the pops, dip the mold into hot water. Gently twist the sticks as you lift the pops out of the mold. Dip the pops one at a time into the warm chocolate allowing the excess chocolate to run back into the bowl. Place the pops on a pan and return to the freezer. The pops can stay for up to 2 weeks wrapped in an airtight container.

2 New Summer Dessert Ideas to Increase Restaurant RevenueSheet Pan S’mores

INGREDIENTS

1 (14.4-oz.) box graham crackers, lightly crushed

1 cup plus 3 Tbsp. sugar, divided

1/4 cup unsalted butter, melted

3/8 teaspoon salt, divided

5 large egg whites, at room temperature, divided

1 large egg

Cooking spray

12 ounces finely chopped bittersweet chocolate

3/4 teaspoon vanilla extract

1/4 teaspoon cream of tartar

1/3 cup water

DIRECTIONS

Preheat oven to 350°.

Process crackers in a food processor until fine crumbs form; transfer to a large bowl. Add 3 tablespoons sugar, butter, 1/4 teaspoon salt, 1 egg white, and whole egg, stirring to combine.

Press crumb mixture into bottom of a 13- x 18-inch jelly-roll pan coated with cooking spray. Bake at 350° for 8 minutes or until crust is set. Remove from oven; sprinkle chocolate in an even layer over hot crust, spreading evenly as the chocolate melts. Cool completely in pan on a wire rack.

Preheat broiler to high.

Place remaining 4 egg whites in a large bowl. Add vanilla, cream of tartar, and remaining 1/8 teaspoon salt; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium-low speed, then at high speed until stiff peaks form. Spread meringue over cooled chocolate-graham crust. Place pan on middle rack of oven; broil 1 1/2 minutes or until meringue topping is toasted and golden brown. Let stand 5 minutes. Cut into 30 squares. Serve warm or at room temperature.

Upgrading your dessert menu is one of many different ways to increase restaurant revenue.  Here at Quikstone Capital Solutions, we specialize in providing restaurant owners the cash they need to make improvements as well a security blanket for when times get tough.

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Topics: Restaurant