Small plates provide consumers with opportunities to experiment with unfamilar flavors.
Research shows younger customers crave interesting variety from new ingredients, smaller portions.
Flavor, color and texture.
These are the main things to consider when pairing sides and mains.
Chefs, operators explore new combinations as the traditional approach to pairing sides and mains evolves.
Small plate menus can boost sales for operators, and provide variety for guests.
This has been driving the rise of small plates for the last four years. But many chefs are still trying to figure out how to menu small plates.
Operators are finding sucess with side dishes.
Not only do these small plates provde an opportunity to showcase some creativity and imagination, they can also:
- Enhance the value perception of a dish
- Be a standalone item
- Be combined for a full meal
Side dishes take center stage as restaurant operators showcase more imaginative, flavorful preparations.
Operators cater to influential demographic group with a variety of tactics.
Millennials are having an impact on dining.
They are a large group that dines away from home more than any other generation. They view eating out as an experience, so provide them with a flavorful one.