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OTT.NOV 2014
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Apparently it is this flow to remain
longer in the memory of the client,
because it is the last to be served. But
the cake can also be something to
“redeem” if unfortunately something
went wrong during the service.
Its variability is extreme and to be
related to the type of restaurant: very
creative and elaborate dessert or dessert
simple, but well made and presented,
however, can have success with the
customer, cost of raw materials and
processing different, but generally
good margins for the caterer, taking
into account that, in principle, for
dessert average complex the labor cost
is generally higher than that of the raw
material.
LIST OF SWEETS. How to organize it?
Here you can come to the aid of the
suggestions expert chefs and pastry
chefs, with some general advice, but still
useful.
For Giancarlo Perbellini, Michelin-
starred chef who comes from a well
known family of pastry chefs, the
dessert should always include at least a
chocolate cake and a couple of dessert
with a contrasting hot and cold, you
should use as much as possible the
fruits of season and rotate with a certain
frequency (every 30-40 days) proposals.
A tip which of course does not apply
to some “classic” ones particularly
appealing to customers or those for
which the restaurant is known (it is
good to have a “sweet home” exclusive
and distinctive), which remain the
cornerstones fixed in the dessert menu.
Also important to know the gastronomic
traditions of the place: if we are in
Alto Adige strudel can not miss, even
refined, while if we are on the Amalfi
Coast customers will expect to find
sweets made with local ingredients and
traditional bell.
The pastry chef Loretta Fanella
recommended to evaluate, before setting
up the dessert menu, the number of
people, equipment and space you have
available for the department, “sweet”, to
calibrate the proposal in relation to what
will be then daily operations.
All suggestions in addition to another
key aspect: the sweet, to be chosen,
must intrigue, tease, be aesthetically
appealing, but at the same time be light,
even better with a not too much fat and
sugar, to meet current nutritional needs.
FOOD SOLUTION. On the front of
the cake there are those who decide
to prepare the dessert completely at
home, there are those who point to
find solution quality food that food
companies make available to the
practitioner.
Says Giuseppe Sapienza, owner of Ital.
Drinks (No), for which the company
supplies cakes, branded Qualitaly,
play about 30% of the business: “The
restaurateurs are asking us prepared
to have a good quality / price ratio,
easy to prepare and with a cost-portion
content. In particular, appreciate the
powder products for their durability and
easy handling. They are very puddings,
the crème caramel, but even more are
appreciated our preparations for creme
brulee, tiramisu and preparations for
desserts with chocolate. What cooks
appreciate is also the fact that these
semi-finished have the possibility
to be variously custom, in order to
give added value to the dessert and
create margins. Of course there is the
product and the product, the advice
is to carefully evaluate the supplier
and the relationship of trust that is
established with this, even in relation to
the possibility do get supplies custom
quantitative and references.”
Rosiello Alessandro, CEO of Friesland
Campina Italy, explains: “For the
creation of dessert we have various
brand products Debic, which we also
provide to CIC, much appreciated for
their technical peculiarities. In addition
to the practical spray cream (with or
without sugar) we have other types of
cream “value-added” that facilitate the
development and maintenance over
time of sweets. For example, the Stand
& Overrun, which develops a large