Healthy Eating Means Healthy Desserts Too
December 13, 2017 12:25pm
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com)
We’re a stone’s throw away from 2018. People are drinking less alcohol, renouncing cigarettes, exercising more often and eating healthier. If you’re smart, you’ll get with the program.
Many other articles, especially those under the purview of New Year’s resolutions, will cover methods and choice tips by which to give your mains and appetizers the health kick they need to keep drawing in patrons with increasingly esoteric dietary restrictions. One nutritional piece of advice around this time of the year that can be quite damaging to our restaurants, however, is to cut out desserts entirely as a means of weight loss, unclogging arteries or mood elevation.
While there will always be a market for the uber-indulgent and ever-inventive confectionary creations of your pastry chef, nowadays if you only offer decadent desserts, you run the risk of alienating many with this compelled-to-stay-perfectly-thin mentality and crippling your chances at getting a few extra dollars from every table.
Some may argue that desserts are meant to be decadent and you simply get what you get. I advocate choice insofar as offering a few healthier dessert alternatives so that you can better appeal to this growing trend and thereby maximize revenue per turn. Moreover, if you become known as a spot for healthier desserts, then that alone may spiral into its own marketing engine to further propel awareness and popularity.
In terms of what might actually fit into the oxymoronic category of ‘healthy desserts’, I suggest you go back to basics by excluding flour, refined sugars, butter and creams, and then working resourcefully with fruits, nuts, dark chocolate and unpasteurized honey (which actually contains many valuable nutrients as well as being more flavorful than its processed counterpart). Depending upon your views on dairy, a selection of fine cheeses also makes for an excellent last course; although this tradition still has a lot of catching on to do in North America.
Armed with only these five ingredients or classes of ingredients, challenge your chefs to come up with something wonderful beyond simply a bowl of sliced fruit, honey-baked mixed nuts or chocolate fondue. Make it a bit of a competition. As with many other creative enterprises, sometimes it is the limitations that compel us to produce our most imaginative creations.
Next, consider healthier beverages for the dessert menu. As diets change, milkshakes wane, but so too are alcoholic digestifs. Think about adding cold-pressed juices, smoothies or other healthier concoctions to the list. Much like the challenge you will present to your chefs, ask your bartenders and mixologists to come up with an alcoholic infusion to what would otherwise be deemed a vigorous brew.
As any you slice it, with nutritional conscientiousness on the rise, your menu will require improvements to this effect if you are to stay at the top of your game.
This article may not be reproduced without the expressed permission of the author.
Editor’s note: To discuss business challenges or to discuss speaking engagements please contact Larry directly.
Tags: larry mogelonsky,
food and beverage
One of the world’s most published writer in hospitality, Larry Mogelonsky is the principal of Hotel Mogel Consulting Limited, a Toronto-based consulting practice. His experience encompasses hotel properties around the world, both branded and independent, and ranging from luxury and boutique to select-service. Larry is also on several boards for companies focused on hotel technology. His work includes four books “Are You an Ostrich or a Llama?” (2012), “Llamas Rule” (2013), “Hotel Llama” (2015), and “The Llama is Inn” (2017). You can reach Larry at email@example.com to discuss hotel business challenges or to book speaking engagements.
Contact: Larry Mogelonsky
Taking Another Look at Airbnb’s Advertising
Hotel Trends in Technology for 2018
Hotel Trends in F&B for 2018
Time To Line Up Your 2018 Goals
Analyzing the Relationship Between Serviced Residences and Hybrid Travel
Using Gamification to Sell Guestroom Upgrades
Time To Get In The Holiday Spirit With…Holiday Spirits
Indirect Benefits Of LED Conversions
Using Microlearning and Training Tech to Boost Team Morale
Do You Train Your Team To Be Locally Authentic?
What to Consider for Your New Hotel Website
Making Sense of the ‘Level Playing Field’ Plea
Hospitality Financial Leadership - Food Cost and the 80/20 Rule
Your Wine List Is Too Long
Reinvigorate Your Guest Satisfaction Surveys
What You Need to Know About Drone Photography for Hotels
Never Let Your Breakfast Be Boring
Island Hospitality Management Selects BirchStreet eProcurement Platform
Raising Awareness for the Physical Demands of Being a Housekeeper
Tips for When You Become a Semi-Retired Hotel Consultant
Please login or register to post a comment.