Baking, Freezing, Thawing and Storing: The Challenges of Desserts

About Me

Baking, Freezing, Thawing and Storing: The Challenges of Desserts

Hi, my name is Penny, and as a trained pastry chef, I truly understand the challenges kitchens face when it comes to desserts. In most cases, the profit margin on desserts is so low that restaurants lose money selling desserts, but on the other hand, a tasty slab of chocolate cake can also make a diner fall in love with his or her meal and return to your establishment. If you are a food services professional interested in rethinking the issue of dessert, you have come to the right place. Please, get comfortable and peruse these posts. They have ideas related to increasing your profit margin on desserts, making easy desserts, freezing and storing desserts to save money and more. Thanks for reading.



Will you be working with an event catering supply company?

The success of your catering business relies on your ability to perfectly meet your clients' needs. Whether you cater for a wedding, retirement party or business conference, you must ensure that every aspect of the event is meticulously planned so that nothing can go wrong and your customer is completely satisfied. To meet the expectations of your customers, you must be familiar with the venue, know what facilities are available to you, understand how many staff members you will be expected to supply and what expectations your customer has for the event. Read More