Sample interview questions: What is your approach to creating a dessert menu that accommodates various portion sizes and price points?
Sample answer:
Tailoring Portions to Demand:
- Offer a range of portion sizes for each dessert, from petite samplers to generous slices.
- Consider market research and customer feedback to determine optimal portion sizes for different menu items.
- Use tiered pricing to encourage upselling for larger portions.
Optimizing Price Points:
- Conduct thorough cost analysis to determine the appropriate price for each dessert.
- Leverage seasonal ingredients and cost-effective substitutes to maintain profit margins.
- Offer bundle options or dessert tasting flights to provide value at various price points.
Balancing Flavors and Aesthetics:
- Experiment with flavor combinations and textures to create desserts that appeal to diverse palates.
- Use visual cues, such as color, shape, and garnishes, to enhance the presentation and perceived value of desserts.
- Maintain consistency in ingredient quality and presentation across all portion sizes.
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