Quick set up:
I own and run a small, mid market causual-fine dining restaurant. We are an adjunct to a popular and somewhat ecentric art gallery. My food program is tied to the gallery and tries to to have a "populist" vibe, fairly sophisticated food that is approachable and not too precious about itself.
When it comes to desserts I am very much in the "cook's" dessert mode; icecreams, tarts, chocolate work etc. We flip the desser options frequently.