Every buffet or break moment counts: deploy patisserie strategically

All patisserie trends in a row

From first impressions in the lobby to the dessert with your coffee: every detail counts. As a hotel, respond to the latest presentation trends and pay attention to small, valuable pampering moments - coffee and break moments - because the hospiltality experience you offer sets you apart from the competition. If you do this cleverly, it provides commercial opportunities. But how do you guarantee this quality, speed and appearance, without putting extra strain on your team?

Patisserie du Chef® by Vandemoortele is your secret weapon for efficiently organising a stylish and high-quality buffet or break moment. From cake-to-go, mignardises to vegan banana cake - there is something for everyone. All our products are always prepared by hand, according to authentic recipes and with high-quality ingredients. Their user-friendliness makes them ideal for both self-service and table service.

With our ready-to-serve products, you can easily meet the different needs and wishes of your guests, without worrying about specific allergens. In fact, all information around ingredients and raw materials used can be found on the Patisserie du Chef® label or on our product page. If ingredients are unsuitable for certain guests, you can inform them in full confidence and not run any risks.

The desserts from Patisserie du Chef® are not only delicious, but also all real eye-catchers. Say it yourself: beautifully presented is often twice as tasty! But why does Patisserie du Chef® work?

1. Beautiful presentation increases perception of quality

Whether you work with a buffet, plate or etagere: the eye eats too. So go for contrast in your desserts by varying the shape, colour, height or size. In addition - at a dessert buffet or coffee break - always create enough variation in your assortment and present from small to large. 

2. Practical for walking dinners and events 

Finger food desserts are the ideal ending to a walking dinner or event dessert format. With a small plate and several
mini portions guarantee that everyone comfortably enjoys the finest pastries while 'walking'.

3. More sales with on-the-go & take-away desserts

A dessert should definitely not be missing from your on-the-go or take-away range. That way you can easily increase your turnover and increase customer satisfaction. Of course, it is best to work with small portions and appropriate packaging here. 

4. Pimp your patisserie with these basic techniques

Combining textures
Make use of different textures in your garnish. Think of a mix of crunchy sugar pearls, soft cream and a refreshing coulis. The contrasts will make the dessert extra interesting.

Varying shapes 
Do you have a compact range of products? Then you can compensate by adding the necessary visual variety. Cut rods into various structures: 

• diagonal for elegant triangles
• in straight blocks for a sleek look
• in long strips for a modern touch

Depending on how you slice the rods from Patisserie du Chef®, your desserts will look surprisingly different.

5. From 'easy' to 'premium' - choose your finishing level

With Patisserie du Chef®, you choose the finish according to your own inspiration or the time you have. 

With Patisserie du Chef®, you can easily meet the expectations of demanding guests and create an experience that matches the quality level of your hotel - without extra staff or complex preparations. In short, go for an efficient operation and bet on Patisserie du Chef®'s stylish and high-quality desserts. Curious about more? Read all about this brand at www.vandemoorteleprofessional.com.