Exploring the Viability of Petit Fours in Fine Dining
When considering the purchase and inclusion of petit fours in a restaurant, the decision can vary greatly depending on the establishment's premises, price points, and target clientele. As a hypothetical scenario, would you consider purchasing petit fours in international flavors, such as Thai tea or tres leches, for your restaurant with a price tag of 6-7 per unit? This article explores the practicalities and considerations behind such a decision.
Factors to Consider
The question of whether to purchase specific petit fours poses several critical factors to weigh:
Cost per Unit: The 6-7 price tag mentioned is somewhat ambiguous. Typically, petit fours are small, with most being approximately 1 inch in cube form, and the cost reflects this. A cost per unit of this magnitude would be extraordinary, and even the most luxurious establishments would face significant challenges in justifying such a price.
Market Pricing: The cost of petit fours varies significantly based on the location. A restaurant in Manhattan or Hollywood, CA, might face different challenges compared to one in South Bend, IN, or Fargo, ND, primarily because of market prices, local demand, and competition.
Restaurants as Fine Dining Establishments: Petit fours are a staple of fine dining, typically prepared in-house by culinary professionals. Purchasing petit fours from external suppliers is generally frowned upon, as it is seen as a mark of failure to have the skills and resources to create these exquisite offerings in-house.
Target Clientele: Determining the target clientele and their expectations is crucial. Not all patrons will be willing to pay a premium for an external supplier's petit fours, even if they are of the highest quality.
Restaurants Would Be Reluctant to Pay Such High Costs
Considering the financial implications, restaurants will struggle to justify a cost of 6–7 per petit four. Most restaurants aim to maintain a food cost of around 30%. To make such a purchase worthwhile, the sale price of the point of sale (POS) system would need to be significantly lower, around 20–23 for the cost to be balanced. This is a substantial increase over the typical price of a fully plated dessert that includes several items.
Historical Data and Industry Standards
Through experience, I understand that in a fine dining casino setting, we maintained a cost average of 0.50 for tartlets, 0.75 for truffles, and 0.85–1.15 for petit fours. These were purchased in vast quantities, and we even carried some at a price of 1.60, intended for direct retail sale at a retail price of 6. Even these relatively high prices were seen as a premium offering, not the norm in the context of fine dining restaurants.
Conclusion
In summary, the inclusion of international flavored petit fours with a price tag of 6-7 per unit is not recommended for most fine dining establishments. The high cost would make it challenging to justify the financial benefits. Instead, consider local pastry shops or create your own in-house versions to cater to your clientele while maintaining a cost-effective business model.