As the last thing eaten during a meal, dessert can make or break a diner’s impression of a restaurant. As a generally low-food-cost addition to a check, it is also an important factor in a restaurant’s profitability.
 As a result, operators are rolling out a wide variety of desserts — including over-the-top indulgences, classic comfort foods and fruit flavors — to make sure nearly every diner finds a compelling reason to end a meal on a sweet note.  
 “Two ...

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