Dessert time isn’t just a sweet ending—at Bouchon, we see it as an unrivalled opportunity to deliver surprise, drive profits, and truly elevate your guests’ experience. Across Queensland’s vibrant hospitality scene, dessert upsells have quietly become one of the most effective ways to not only increase bottom lines but also establish your venue’s personality and memorability. Based on years of front-line experience, distributor partnerships, and trends we see with bars, hotels, and restaurants we serve daily, here are seven practical, powerful upsell strategies your team can offer tonight—with targeted ideas, premium product recommendations, and actionable scripts.
1. Leverage Premium Dessert & Digestif Pairings
The dessert course is the perfect moment for a final flourish—and one of the most natural points to introduce a beverage pairing. Guests are often open to something special with their last course, especially if it feels curated for them. Instead of the usual coffee or generic dessert wines, consider upselling unique liqueurs or alternative digestifs. For example, offer a nutty twist by pairing walnut and wine liqueur with chocolate cake or cheese boards.
Staff could say: “Would you like to try something different with dessert? Our walnut & wine liqueur is incredible paired with chocolate or fruit desserts.”
For more creative pairing inspiration, you may also enjoy our blog on using French Eaux-de-Vie for dessert pairings and cocktails.
2. Suggest a Mini Digestif Tasting Trio
Offer a flight of three small pours of after-dinner drinks—think Armagnac, premium liqueurs, or cognac. It’s a perfect option for groups or guests who want to try different things without committing to a full pour. Encourage your team to describe the experience as a tasting adventure. This not only increases the average check but showcases your premium spirits and sets your bar apart.
Pro Tip: Rotate flight offerings to highlight new or unique stock. If you carry exquisite selections from our portfolio, such as Jean Fillioux Cognac or Delord Armagnac, now’s the time to feature them.
3. Feature a Dessert of the Week Matched with a House Pour
Momentum builds around a special, seasonal, or chef-inspired dessert matched with a specific pour—such as a rare dessert wine, sweet vermouth, or floral liqueur. Direct staff to actively suggest this pairing. For instance, “Tonight’s feature is our Basque cheesecake with a glass of armagnac—the chef’s personal favourite.”
This approach both builds urgency (limited-time only) and creates authentic talking points for staff, especially if they’ve tasted the combo themselves.
For more inspiration on premium after-dinner offerings, see our guide on how aged tawny port can transform dessert and after-dinner menus.
4. Upsize and Customise: Add-ons, Toppings & Pairings
Simple questions like, “Would you like an extra scoop of vanilla gelato or a drizzle of coffee liqueur on your sticky date pudding?” can convert standard orders into premium ones. Stocking unique liqueurs (think butterscotch, abricot, or coffee infusions) is an affordable way to differentiate your desserts while enabling quick upsells. For example, add Massenez Butterscotch Liqueur to bread pudding or drizzle Gabriel Boudier Creme D'Abricots over pavlova.
Staff scripts matter: “We can finish your dessert with a splash of coffee liqueur tonight if you’d like to try something special.”
5. Ready-to-Go Takeaway Desserts & Cocktails
Don’t let the last course be the end of the guest journey—especially for those who claim they’re ‘too full’ to partake. Instead, recommend an at-home treat: “If you’re too full, we can box up dessert (and send you with a mini liqueur or dessert wine shot) to enjoy later." This strategy boosts incremental sales and delights guests as they depart.
Consider partnering with your pastry chef or kitchen on exclusive dessert and bottle packs for takeout. Not only does this increase sales, but it keeps your venue top-of-mind for future orders. And, with unique items like walnut & wine liqueur, you can offer something truly unavailable at retail.
6. Themed Dessert & Beverage Bundles
Create bundle options tailored to your menu and clientele: a dessert platter with truffle chocolates, fruits, and cheese, paired with a curated selection of digestifs, vermouths, or sparkling wines. When venues introduce fixed-price packages or dessert-driven set menus, the upsell feels like a value-add rather than an extra pitch, and it encourages group participation.
Bundles can be pre-promoted on your menu or verbally suggested: “For something special tonight, we have a cheese and dessert platter with paired pours if you’re celebrating or not ready for the evening to end.”
7. Train Staff for Storytelling & Personal Recommendations
Outstanding upsells always come down to people. Staff who can make natural, enthusiastic, and knowledgeable suggestions convert more opportunities. Invest in briefings or tastings so team members know what pairs beautifully with desserts and can make recommendations authentically—and with passion. Authenticity is the real magic. Ask your team to share what they personally love, or mention customer favourites based on what actually moves in your venue.
For more ideas on developing staff-driven recommendations, take a look at our blog on creative gin list spotlights which demonstrates the value of personal employee advocacy.
Action Plan: Turn Tonight’s Desserts into Tomorrow’s Repeat Business
- Review your current dessert and after-dinner beverage list—identify which products have the highest margin and customer appeal
- Introduce one or two of the upsells above based on staff comfort and menu opportunities
- Source unique liqueurs and spirits, such as walnut & wine liqueur, to add a premium touch to your upsell toolkit
- Invest a few minutes in pre-shift tasting or scripting, so staff can recommend with confidence and authenticity
- Monitor the impact on dessert sales and adjust strategy monthly—continuous small tests drive big uplifts
Let’s Elevate the Last Course
Success comes not from a single big change, but from consistently offering well-timed, guest-focused suggestions that deliver unique value. With the right products and a strategic approach, your team can transform dessert from an afterthought into a signature revenue stream.
If you’re looking to expand your dessert and after-dinner drinks list with trade-exclusive liqueurs, dessert wines, or spirits for Queensland venues, talk to our local purveyors at Bouchon. Our selection includes crowd-pleasing classics and conversation-starting novelties that you won’t find elsewhere. Why settle for the standard when you can genuinely wow your guests?
Looking for more inspiration on pairings and beverage innovation for hospitality venues? Explore these resources:
- Elevating after-dinner menus with aged tawny port
- Creative dessert pairings with French fruit spirits
- Guide to sparkling wines and champagnes for Queensland venues
Trade Customers: Ready to expand your dessert offerings? Speak with our specialist team or browse our extensive selection at bouchon.com.au.
Retail customers: Please note, Bouchon is a wholesale portal. If you're not a trade customer, we invite you to visit our retail site: caravanwinesandspirits.com.au for your personal shopping needs.