Med.-high-end pasta place does great entrees but terrible desserts. I have no pro exp but make fabulous French tartes, galettes with locally-grown seasonal fruit plus a variety of cakes and so on. Each might easily be paired with a dessert wine/liqueur, which would allow restaurant to reclaim lost sales. Ideally, I’d like to come in early a.m. several times a week to prepare evening dessert menu. How do I come up with and present an attractive offer?

First, you need to calculate the actual costs (ingredients and labor) in creating each dessert. To arrive at the cost per each item, simply divide the amount with number of items you made. Add to the raw costs, profit margin of 40 to 50% to come up with the minimum selling price. Once you arrive at the minimum selling price, you then evaluate the price against the market price of similar dessert by going to high-end bakeries and obtaining their prices.

In the restaurant, the service cost is also added to the price of food/dessert. Since customers already expect the price would be higher in the restaurant, you mark up the price accordingly.