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Few of us can resist the sweet temptation of a dessert, especially when we eat out and do not have to make it ourselves, which is why desserts are such a popular dish in any restaurant. In addition, desserts can be a very profitable part of the menu, since – on average – they represent only 10% of the total costs of the menu.
As it is the last dish clients enjoy, the impression it makes and the feeling it leaves is key to establishing their overall satisfaction. Everything adds up when it comes to creating a good impression and, hopefully, gaining repeat customers. A good dessert by itself cannot guarantee it, but it certainly helps build customer loyalty. The following tips with help you create good desserts your clients won’t forget.
The conceptualisation of dessert
To make a good dessert it is essential to have a concept behind that helps to differentiate it from others. We need to add flavours that take the diner to a universe of different flavour, that surprise them and make them want to repeat.
Innovation is not at odds with tradition and old-fashioned flavours can be rescued with an updated concept. Often, all you need is to adapt an old recipe to current trends. Healthy desserts are a current favourite. The idea is to, among other things, offer dishes with a lower sugar content that can be replaced with spices. We also cannot forget the fusion of sweet and savoury, which can help us create original and rich flavours.
Ingredients of the highest quality
Although we can choose from an almost infinite number of ingredients, we don’t necessarily need to use very elaborate products to achieve extraordinary results. Starting with simple ingredients we can get surprising results if we combine them correctly and work them properly. We only need to find the balance between aromas, textures, flavours and colours to be able to surprise and seduce.
Desserts are a careful selection of ingredients that complement each other so having ingredients of the highest quality will be essential for obtaining delicious results. It is important to work with products that have organoleptic and functional characteristics that help us achieve professional results. Cream cheese is a very common ingredient in many sweet recipes, which is why at Quescrem we offer a wide range of products specially designed for the independent hotel industry and organized catering.
Seasonal ingredients can also play an important role when making desserts. The same recipe can vary considerably if we prepare it with different seasonal products (chestnut, raspberry, blackberry cheesecake…). By doing this we can offer limited editions that are fresher and offer an added value to your clients.
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