As we just experienced our first heatwave, reading Pastry chefs are playing with sweet concoctions that spotlight fresh fruit by Janet Fletcher in todays San Francisco Chronicle brought back to mind many customer encounters I had over the years I spent in the restaurant scene. Many complained of the abscence of lighter alternatives beyond the standard Fresh Fruit Plate (which really needs to be fresh) and Sorbet. Especially when the thermometer rises, tasty alternatives using say Apricots, Peaches, Cherries would be welcome by many. Like these Poached Apricots with Vanilla and Spices by Pascale Weeks of ‘C’est Moi Qui l’a Fait’ showed here as an illustration. 
One point brought up by the article is also that beyond desserts, a number of restaurants keep piling up the plates…simplify…get back to the essentials…the core ingredients…s’il vous plait…