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.
Fortunately, some simple steps include:
- Taking a look at making small plates of your large plates
- Teaching servers how to encourage customers to try a variety of options
- Offering a bundle package
The infographic below goes over the seven tips menu engineer expert Gregg Rapp recommends for small plate success.
Looking for Additional Inspiration?
See what other chefs are doing to include small plates on their menus, or download our State of the Happy Hour Trend Report to learn how to tap into the millennial market with small plate innovations.
