Quote:
Originally Posted by Biggd
Many of the smaller mom and pop eateries in the North End don't serve desert or after dinner drinks. They are so small that they need to turn the tables over quickly. There are desert cafes for that.
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I thought the reason for selling food was so that you could sell drinks which have big margins and many tables can be served by one bartender compared to several people in the kitchen.
If dessert cafes can make a profit on dessert (and drinks) why can't a restaurant make money on dessert & drinks when you're already at their table?
In my mind, a good server is a sales person as well. "You're going to love the Salmon, but "save some room for Chef Elmer's Kentucky High Pie". "You want fries with that? How about an apple pie for dessert?" I think there's money in the upsell.