Have you noticed fewer servers these days promote desserts at restaurants? “That’s because it’s usually against the best economic interests of many restaurants to serve dessert in the first place,” reports The Washington Post. “Since it comes at the end of a meal, often patrons share a small dessert dish rather than slurping or something when they’re already full. Lingering and taking up table space that could be occupied by another customer ordering a whole meal is one reason busy restaurants are losing out by selling desserts,” notes The Christian Science Monitor. Not to mention that preparing desserts often means having a specialty pastry chef on hand. Instead of paying an extra chef, lots of restaurants just outsource the desserts from bakeries or offer refrigerated desserts that don’t need to be prepped.
1. What do patrons often do when eating dessert?
2. How would dessert eating patrons harm the restaurant business?
3. What do restaurants need to do to serve quality desserts?
4. If you were a restaurant owner, would you serve quality desserts? Why or why not?
"If you are running a restaurant, you must serve foods made in the kitchen from the scratch."
Do you agree?
Why do you think so?