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.
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