SMALL PLATES: THE TREND THAT KEEPS TRENDING
WHY SHAREABLES? As tastes and trends shift, modern menus keep getting smaller and smaller. Many operators are finding it appealing to move away from more traditional menu concepts so they can expand into smaller, more shareable options.
SMALL PLATES, BIG REWARDS • Today’s diners are modifying their behavior HOT CHEF 2 • The “left side of the menu” is growing in popularity TRENDS - Featuring small plates, shareables and appetizers 47% —CONSIDER— Dining culture is changing and becoming of consumers say they TASTING a much more communal experience. MENUS This is especially true for millennials 30% order small plates on all A HOT TREND or most restaurant visits.1 who are adopting shareables as entrées. It lets consumers try multiple dishes and chefs experiment with new, trendy flavors and ingredients. However, of consumers believe that small plates offer 55% keeping up with small plate trends calls —CONSIDER— 33% 1 for extra care to continuously innovate. better variety. SMALL-PLATE MENUS A HOT TREND
The low-risk nature of small plates allows chefs to try new flavor combinations and experiment with unique ingredients. Small plates and shareables also provide a safe place for consumers to interact with foods they are not familiar with. SMALL PLATES: THE TREND THAT KEEPS TRENDING
AN ECONOMIC EDGE
They’re trending, they’re diverse and, more importantly, they’re boosting your bottom line. Small plates can help you save on energy and ingredients while also increasing check averages.
VALUABLE SHARING Your customers will love the variety small plates add to your menu, and you’ll love the cost-saving benefits and profits they fuel.
VALUABLE SHARING
Smaller Energy Portion 94% of adults Savings Size snack daily 3
96% of operators 4 Less Time Fewer menu snackable items Cooking Ingredients 32% of operators specifically menu the items as “snacks”4 Faster Turn Reduce of Tables Food Waste
38% of consumers believe small plates are a better value compared to single entrées.1 SMALL PLATES: THE TREND THAT KEEPS TRENDING
WHO’S SHARING? Consumers of all ages are demanding snacks and shareables on menus. WHAT THEY WANT
NEW GENERATIONS LOVE TO SHARE GEN Z With the rise of millennials and Gen Z and their · Face-to-face communication strong spending power, dining has become much · Value experiences more of a social experience, which is · See eating out as a social event why the shared plate is now booming. MILLENNIALS · Customize flavor andpersonalize meals 5 · Try new flavors, love ethnic cuisine SPENDING POWER · Value food with a story
GEN X $2.3 · Traditional restaurant ethos TRILLION Boomers · Crave satisfying, quality food · Want the ability to customize their order
$125 BOOMERS Gen X BILLION · Know what they want in restaurants · Value is still a key $200 · Want a mix of new and familiar food Millennials BILLION $43 Gen Z BILLION SMALL PLATES: THE TREND THAT KEEPS TRENDING
PRETZEL BITES 5 TASTY TRENDS 1 WITH SAUCES & CHEESES TO PLEASE ON THEIR WAY TO MORE MENUS6
Right now, the shareable and small plates trend 227% OVER LAST is in the ubiquity stage of the menu adoption 3 4 YEARS cycle, with individual items at different points. proliferation +42% cycle OVER NEXT 4 YEARS ELOTE POUTINE 2 DELICIOUSLY VERSATILE & CUSTOMIZABLE 3 A CANADIAN CLASS BOOMING IN THE US
222% 156% OVER LAST OVER LAST 1 4 YEARS 2 4 YEARS inception +44% adoption +30% cycle OVER NEXT cycle OVER NEXT 4 YEARS 4 YEARS CHEESE CURDS TATER TOTS 4 A MIDWEST MENU FAVORITE 5 CUSTOMIZABLE & HANDCRAFTED
107% 92% OVER LAST OVER LAST 2 4 YEARS 3 4 YEARS adoption +29% proliferation +32% cycle OVER NEXT cycle OVER NEXT 4 YEARS 4 YEARS
STAGES OF THE MENU ADOPTION CYCLE4 1 2 3 4 inception adoption proliferation ubiquity FINE DINING, TRENDY CHAIN RESTAURANTS FIND IT MIXOLOGY, RESTAURANTS + MAINSTREAM JUST ABOUT EARLIEST + SPECIALTY GROCERY ANYWHERE STAGE GROCERS
1. Restaurant Business, “3 ways to create a best-selling small plate,” Jul. 17, 2016 2. National Restaurant Association, What’s Hot 2018 Culinary Forecast, Dec. 2017 3. Lockwood, David, ‘Fresh’ snacking is on the rise, Mintel, Jul. 13, 2018 4. Datassential, Snacking Keynote Report, Mar. 2017 5. Restaurant Business, “Restaurants shift focus back to baby boomers,” Jan. 23, 2018 6. Datassential, SNAP™, accessed Dec. 17, 2018 © 2019 The Dairy Alliance