Operators use drinkable desserts to boost sales

With or without alcohol, sippable sweets encourage guests to indulge

With restaurant traffic down at both lunch and dinner, operators are working to get as much out of each of their customers as they can, and one effective way to do that is to offer sweet, drinkable items for the end of the meal.

Whether alcoholic or not, restaurateurs are finding that these likeable treats can help boost check averages as restaurant customer counts decline. Checks were down by 3 percent at lunch and 2 percent at dinner in the year ended September 30 2016, according to consumer research firm The NPD Group.

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