In the competitive landscape of the modern food and hospitality industry, the difference between a "satisfied" customer and a "loyal" one often comes down to the final impression. For many businesses—be it a boutique coffee shop, a high-end hotel, or a bustling catering company—that impression is defined by the dessert menu. However, maintaining an in-house patisserie program is a logistical and financial mountain that many aren't prepared to climb. This is where the strategi