Menuing innovative vegetable dishes can be profitable and differentiating for any restaurant.
Veggie plates and appetizers are the trending way to drive sales through 2018 as consumers continue to migrate toward less traditional options.
Consumers are looking for balanced options that allows them to eat healthy and indulge at the same time.
Customers who desire to eat healthy, don’t always follow through when ordering.
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.