Desserts
Desserts can be a section of the main card or a menu of their own. Fenómenus supports both, and the decision changes how guests reach them.
Enable it, or use a category?
Use a category of the à la carte menu when desserts are printed at the end of the same card and guests never ask for them separately.
Enable the Desserts menu type when the desserts are handed over as their own card after the main service, when they have their own QR code, when the pastry section runs its own list, or when the dessert offer is long enough to deserve its own sections — for example Classics, Ice creams, Sweet wines.
Enabling the type gives desserts their own archive address, their own QR code, their own PDF and their own place in the contact dock. That is the real benefit; if you do not need any of those, a category is simpler.
What one record holds
Dessert records use the standard dish fields:
| Field | Purpose |
|---|---|
| Title | The dessert name |
| Galería | Photo or photos |
| Vídeo | Optional video URL |
| Subtítulo | Short qualifier |
| Descripción | Always-visible description |
| Descripción larga | Expanded on demand |
| Precio ración completa | Full portion price |
| Precio media ración | Half portion price |
| Precio unidad | Price per piece |
Allergen information is enabled for this type by default. Desserts are the densest part of most cards for dairy, eggs, gluten and nuts, so this is the menu where allergen review pays off most.
Half portions and pieces
Both extra price formats earn their place here:
- Half portion for a dessert two guests share.
- Unit price for petit fours, chocolates, macarons or scoops sold individually.
A dessert with one price uses the full portion field alone.
Photography
Desserts are the most photogenic part of a menu and the easiest place for photo-led layouts to work. If the restaurant has good photography for only one menu, it is usually this one — which makes Masonry or Horizontal carousel a reasonable choice here even when the à la carte menu uses Price list.
Layouts are chosen per menu type, so the two do not have to match.
Sweet wines and dessert cocktails
A dessert wine belongs on the wine list, not here — it keeps its vintage, its formats and its technical sheet there. The same applies to a dessert cocktail.
What you can do from the dessert record is name a pairing in its description. The dedicated pairing fields exist only on the à la carte menu.
Bulk work
Desserts support the Excel export and the paste-in bulk table with title plus the three price columns, one category per batch.