FSR December 2022

NOW SERVING CHEFS & INGREDI ENT S

cheesecake is simple but decadent: plain, made with Philadelphia cream cheese, and topped with a seasonal garnish. In fact, cheesecake, with its infinite options for customization, is a popular choice for single-item desserts. In Baton Rouge, Louisiana, Tap 65 puts an unex pected spin on the traditional Indian dessert, gulab jamun, which is fried balls of milk dough soaked in a sugar syrup. Tap 65 spices the gulab jamun with car damom and saffron, then stuffs it into a house-made cheesecake, and tops it with chai whipped cream, a glucose biscuit, and berry compote. “We initially had two other desserts that we had talked about adding to the menu,” says Chris Swanson, general manager at Tap 65. “We tested through and decided we could have one good des sert or three mediocre desserts, but this one really made us sit up and say, ‘wow.’ I think we made the right decision; the cheesecake has probably been posted on Instagram a thousand times.” Many restaurants with limited des sert menus seem to gravitate toward dishes that can easily be made in large quantities and garnished individually for diners, like the offering at Bob’s Pizza, where guests can order a house-made oatmeal cream pie, which consists of fresh vanilla sweet cream sandwiched between soft, chewy oatmeal cookies and packaged in a paper bag like a fancy version of the snack cakes you might have had in your lunchbox as a child. “When people go out for pizza, des sert isn’t usually a priority, so I wanted it to be simple but good and not take away from our focus,” Wilde says. “ e time and effort isn’t simple—we make the cookie batter and fresh-bake them and fill them and package them. But the pickup is simple, since we present them for in-person diners the same way we do for carryout.” e ability to prep beforehand makes dinner service smoother without sac rificing the needs of guests who have a sweet tooth. “With the cheesecake, the prep team can bake it up at 8 .. and have them ready for service,” Swanson says. “ en

“Baking is a science whereas with savory items, there can bemore twisting and turning, more experimentation.”

FOR DESSERT, BOB’S PIZZA SPECIALIZES IN A HOUSE-MADE RENDITION OF A CHILDHOOD FAVORITE: OATMEAL CREAM PIE COOKIES.

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it’s just plating, so it’s a relatively quick pickup.” In addition to the ease of pickup, sin gle-item dessert menus also limit the number of extraneous ingredients that a kitchen has to carry. Since many ingre dients for dessert dishes don’t overlap with the savory menu items, an exten sive dessert menu can often lead to an abundance of components that are only used for one dish. In restaurant kitchens, where space is at a premium, even one extraneous bottle can become an issue, particularly if it’s for a dish that isn’t often ordered. And it seems that there’s something psychological ly appealing to diners about seeing a single sweet option at

the end of their meal. “It’s a draw for diners to try the one dessert on the menu,” Salamon says. “We didn’t really expect that to be the mentality, but it has absolutely worked. About 95 percent of customers order the slice, partly attributed to the fact that we only have the one dessert. It’s kind of a no-brainer.” It’s been a similar experience at Tap 65. “It’s a super easy upsell when you’re not presenting the guest with five items,” Swanson says. “We get a greater return on desserts per guest than giving them a handful of options, and we haven’t had any pushback on the limited menu. e cheesecake gets rave reviews, and we sell a ton.”

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FSRMAGAZINE .COM

DECEMBER 2022