If you’re getting your fill of business on appetizers and entrees and then taking a pass on dessert, you may be missing out on a sweet revenue stream. Restaurants often overlook the after-dinner indulgence, offering the standard frozen fare or opting out of the game altogether. While small plates and portion control may be all the rage, multiple studies show dessert has not become an afterthought. Instead, just the opposite: Diners are using smaller dishes as an excuse to tack on ...

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