As restaurateurs strive to find new ways of addressing customer demand for variety, many are targeting the after-dinner crowd with drinkable desserts. From milkshakes to liquid versions of homestyle post-meal favorites to new twists on the martini, the treats are emerging as a favored way to build checks and stay attuned to the fickle patrons who strive to challenge dining conventions. New York patisserie chef-turned-beverage consultant Yvan-David Lemoine said he notices more and ...
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Contact: Desiree Torres Desiree.Torres@penton.com