At a time when restaurants need to find every opportunity they can to carve out a profit, your dessert menu needs to earn its keep. That can be difficult when desserts are often shared by guests, there is a limit to how expensively they can be priced, and they increase the time it takes to turn a table in-house. To help, consider adding some lighter and more savory items to the menu to balance any heavier, sweeter items that many guests feel they must try to resist. Reduce portion sizes where possible so ordering an individual portion of dessert doesn’t feel like such a splurge. Finally, suggest some alcoholic and non-alcoholic beverages to complement your dessert offerings.