Dessert beverages aren’t just for customers. They can also be a morale-boosting pick-me-up for staff. That’s what Thea Habjanic uses her milkshakes for at La Sirena Ristorante, Mario Batali and Joe Bastianich’s Italian restaurant with a Spanish tapas bar at the Maritime Hotel in New York City.
“We were super, super busy over the summer, and one Saturday we were facing a 600-cover night,” she said. So to boost morale and give staff an energy boost and sugar high, she made cookies-and-cream milkshakes, pictured.
The milkshakes have become a weekly custom, and have ranged from a chicken-and-waffle milkshake (topped with a piece of Belgian waffle and a fried chicken breast), to churros and chocolate, to matcha.