Trends, Innovations & Insights

Younger generations trend toward sharing small plates while boomers tend to stick with traditional meals.

Topics: Small Plates

Veggie plates and appetizers are the trending way to drive sales through 2018 as consumers continue to migrate toward less traditional options. 

Topics: Small Plates

Menuing innovative vegetable dishes can be profitable and differentiating for any restaurant.

Topics: Small Plates

Consumers are looking for balanced options that allows them to eat healthy and indulge at the same time. 

Topics: Small Plates

Customers who desire to eat healthy, don’t always follow through when ordering.

Topics: Small Plates

Small plates provide consumers with opportunities to experiment with unfamilar flavors.

Topics: Small Plates

Research shows younger customers crave interesting variety from new ingredients, smaller portions.

Topics: Small Plates

Flavor, color and texture.

These are the main things to consider when pairing sides and mains.

Topics: Small Plates

Chefs, operators explore new combinations as the traditional approach to pairing sides and mains evolves.

Topics: Small Plates

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.

Topics: Small Plates