Mini Desserts are a Trendy & Profitable Option

Whether they're being served at a private event or in a restaurant dining room, guests have usually had a few too many bites of their appetizers and entrees when the dessert option is finally on the table. Some may find it hard to turn down a sweet end to a delicious meal, ordering dessert with the disclaimer that they'll just have a bite. Others won't be tempted at all by a full serving of a dessert, leaving your average check size just a bit lower than it could have been.

Having a successful dessert menu can be quite lucrative; unfortunately, the "too-full diner" makes it difficult to be successful all too often. For restaurateurs, this can mean missed revenue opportunities, and for caterers, a significant amount of preparation and production that ultimately gets wasted. But across the foodscape, chefs and restaurateurs have cleverly crafted an entirely new perspective on post-dinner sweets: the mini dessert.

With confections ranging from small macarons to deconstructed cheesecake shooters, there are plenty of bite-sized dessert options out there that can lower food waste and increase profits.

10 Reasons to Add Mini Desserts to Your Operation

From Valentine's Day and wedding season to end-of-year holiday celebrations, it's never the wrong time for chefs and caterers to brush up on their mini dessert presentations. Whether you're serving a party of five or catering an event for 500, guests can enjoy the luxury of dessert without the obligation of overeating. Even if your guests do want more than a bite, mini desserts give them the opportunity to taste multiple bite-sized sweets.

Below, you can sample our top 10 reasons to add mini desserts to your menu and get a few ideas for presentation pieces.

1. Going smaller can make a big difference. It's easier for guests to indulge in your dessert menu when they're able to order a smaller potion. If the too-full diner says, "You have mini desserts? I think I can manage that," then you've officially obtained the elusive "add-on" and can happily send them home on a sweet note.
2. Shrink portions without sacrificing presentation. Guarantee a great presentation with perfectly sized portions, which are a great way to avoid destroying an entire cake or pie at a catered event. Miniature desserts can be brought out to guests on a small tray or cart or placed on a tiered display at an event.
3. Small desserts require smaller displays. If you are tight on space, opt for mini desserts to offer a variety of sweets without the need for an abundance of display real estate. If you keep your dessert offerings in a display case, a few miniature desserts can be placed out to provide an idea of what's available, while the bulk of your product is kept in the kitchen.
4. Cater to the calorie-conscious crowd. Bite-sized sweets can appeal to guests following a specific diet, since it allows them to indulge in moderation without being on the hook for more dessert than they're willing or able to eat.
5. Everyone likes to have options. Whether you're serving two people with very different taste preferences or lines of guests at a buffet, you can offer multiple choices without asking them to commit to full-sized desserts.
6. Save your staff the hassle of plating slices of cakes and pies. Preparing deconstructed desserts in shot glasses or offering bite-sized indulgences in grab-and-go disposable serveware requires no last-minute plating, so you can offer a satisfying final course without your kitchen staff worrying about putting together unwieldy plates of desserts near the end of the meal.
7. Single-serving desserts are a big crowd pleaser. Instead of the double-dipping nightmare that occurs over a shared apple pie alamode, send out a flight of desserts for guests to enjoy. Each guest can choose the one they prefer and shared desserts become an etiquette crisis of the past.
8. Mini desserts make a great mid-day treat, too. Sweeten up the experience for your afternoon crowd by offering smaller dessert portions that will feel less indulgent when they're ordered along with coffee or at the end of a meal in the middle of the day.
9. Experiment with dessert bars. Get creative at buffets and catered events with these smaller serving options. Allow guests to decide when to enjoy their dessert, avoid the awkward wait, and indulge their sweet tooth without being tethered to their table.
10. Properly portioned food means less waste. Cut down on unnecessary preparation and lessen food waste by serving individual portions that guests will be more likely to finish at the end of a meal.

Presentation Ideas & Supplies for Mini Desserts

Serve up dessert in bite-sized portions to cut down on food waste and showcase creative display options. These can be served at a buffet, delivered to the table, or offered by a waiter in the crowd at a cocktail party.

For items that won't need to be washed and reused, disposable servingware – including disposable dishes, such as "dessert boats" and serving boards, and food cones – can help bring your service to life. Restaurants and catered events with dishwashing capabilities may be more interested in using traditional dessert dishes and shot glasses or plastic shooters. Specialty glassware, such as sherry and cordial glasses or Irish coffee glasses, often holds less than 10 ounces.

Consider the benefits of miniature portions for every course. Prepare hors d'oeuvres and appetizers on miniature pieces of flatware for quick serving options, pieces that can be used before and after the main meal.

Miniature presentations can also be useful for the beverage menu at a catered event or bar. Allow guests to sample unique cocktails without having to provide the full-sized drink, which allows hosts and hostesses to select a wider variety of cocktails for a guest list including a wide range of preferences.