As consumer spending slows, today’s restaurant operators need alternative ways to increase their bottom line. One solution could be as sweet and simple as reintroducing a stellar dessert menu.

After all, according to a survey from Datassential, 60% of restaurant operators said desserts helped drive profit, and more than half of the respondents said they ate dessert within the last day.

But how can restaurant operators tap into the latest trends to appeal to consumers’ palates and preferences? Featuring insights from a master chef along with experts at Ghirardelli, this essential playbook explores:

• How choosing versatile ingredients can help restaurants build a successful “less is more” dessert menu
• The benefits of tapping into heritage and doubling down on nostalgia when creating a menu
• How restaurants can capitalize on the popularity of premium brands by adding brand names and logos to their menu (e.g., “Made With Ghirardelli”)

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