This is the perfect time of year for restaurants to catch the attention of diners, both new and old. The holiday season brings friends, families, and colleagues together for celebratory parties, gatherings, and dinners, which is advantageous for restaurants.
While serving traditional holiday entrées is the norm and much appreciated, more people look forward to indulging in dessert because
“it’s the holidays!” It can be the highlight of the meal.
And what better dessert than CHEESE! Yes, dessert cheese plates!
As their popularity continues to soar in the U.S., more and more restaurants are adhering to the trend, by adding an array of cheese plates and accouterments to their menus.
Did you know…?
According to Dataessential, cheese plates have a menu growth rate of 47%. In other words, adding cheese assortments to your menu is almost a no-brainer.
People will make room to indulge in dessert if it’s a communal effort and there are others to pick up the slack. According to Technomic, 43% are inclined to share desserts.
If you’re tempted to add dessert cheese plates to your menu, but don’t know where to start, we’ve got your covered.
Président Cheese offers great tips and wonderful cheese plate recipes your patrons will be sure to love.
For starters, there are two general pairing rules:
- Milk chocolate pairs well with sweet, buttery cheeses like Brie
- Darker, less sweet chocolates pair well with aged, complex cheeses
Now, on to pairings and your menu.
Président’s chef, Warren Katz suggests the following crowd-pleasing dessert cheese plate pairings:
- Président Goat Cheese, which is a soft, smooth, dense cheese is ideal to start off a dessert cheese platter. Pair the goat cheese with a milk chocolate cranberry
bark, sprinkled with cocoa power to complement the tangy flavor.
- Président Triple Crème Brie is a rich cheese with a buttery flavor and a velvety texture. Semi-sweet chocolate infused with orange liqueur is the perfect accompaniment to the Brie.
- Président iSTARA P’tit Basque is a sheep’s milk, semi-hard cheese with a surprisingly creamy texture. It combines perfectly with semi-sweet chocolates. Chef Katz advises pairing the P’tit Basque with a semi-chocolate mousse topped with basil, which has just enough bitterness to offset the tartness of the sheep’s milk.
For more pairing ideas and a great visual, take a moment to watch the Président’s Dessert Cheese Plate video.
Whether serving Président’s smooth, buttery Brie or more complex cheeses, offering dessert cheese plates has the potential to increase your revenue, as well as impress and attract new diners.
Boost your bottom line today by taking advantage of Président’s latest, money-saving rebate on eligible Brie selections.
This OFFER ENDS December 31, 2017.
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