The Lemon Meringue Bombe at Delicatessen New York City

The Lemon Meringue Bombe at Delicatessen New York City.

Miniature desserts help restaurants grow bottom line

Chefs, owners say diminutive sweets outsell full-sized treats

Miniature desserts have been growing on restaurant menus since 2005, spurred in part by diners’ desire to enjoy a sweet treat while watching their weight. While it’s unclear if downsized desserts have helped shrink Americans’ waistlines, they have helped expand some restaurants’ bottom lines.

According to the latest research from Datassential MenuTrends, miniature desserts appeared on nearly 12 percent of all menus in 2014, an increase from about 6 percen

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