Big Profits Can be Found in Small Plates

Small plates are the latest trend popping up in restaurants, special events and bars everywhere. The increasingly casual approach to dining coupled with the increasing level of sophistication leads to an adventurous culinary spirit and a desire to share many different dishes. The growing popularity of wine bars and mini-course restaurants are reinforcing the small plates trend, with lower priced dishes encouraging sharing and a convivial atmosphere. Whether they're designed to whet guests' appetites or make up the entire menu, eye-catching, mouth-watering small plates pack a culinary punch.

For centuries, a delectable assortment of small plates have preceded the main course, from mezze to antipasto to amuse-bouches ("mouth amusements") to dim sum, and that trend has retained its popularity. According a National Restaurant Association's Tableservice Restaurant Trends recent report, customers are ordering more appetizers now than ever before. Restaurant operators have capitalized on this trend by adding more appetizers to their menu offerings, according to a recent Association's Menu Analysis. And for good reason, nearly two-thirds of adults say that today’s table service restaurants make it easy for them to choose the portion size they want, according to the National Restaurant Association’s Tableservice Restaurant Trends.

Small plates create a unique atmosphere where your operation has the opportunity to design happy hours to your specific customers, giving you a competitive edge and repeat business. Production-wise, there is less waste and reduced BOH labor especially during peak rush. Most small plates can be prepped ahead of time and have long hold times. And last but not least, it can help bar establishments get into the food business without an overwhelming commitment.

The Incredible Tapa.

Restaurants with small-plates formats continue their popularity across America while serving multinational takeoffs on such appetizer courses as Spain's tapas. Tapas are small, appetizer-like dishes long popular in Spain. They got a foothold in the United States in 1997, and are gaining an even greater following. According to the National Restaurant Association’s Menu Analysis, which compares recent and past menus, "Spanish ‘tapas,’ the small plates of food originally eaten with a drink at the bar, have migrated to the dinner table as the idea of ‘grazing’ attracts many consumers.

Most people in the U.S. take in more sodium than they need… which contributes to the medical problems listed above. These people (your customers) would benefit from cutting down on the amount of salt/sodium they eat. And that’s exactly the message more and more patrons are receiving from their doctors.

Mini-meals are par for the course.

Tasting menus have long been the hallmark of the nation’s select few 4-star French and American restaurants. But the number of establishments offering chef’s tasting menus has skyrocketed. The number of courses typically ranges from 5-7 courses, but the latest trend is to offer many, many more.

Trying something new.

Many trendy restaurants are changing to small plates this summer as a way to boost food sales during busy after-work cocktail hours and during late hours on weekends.

"Appetizers can be more exciting than entrees because it's a safer level of experimentation for customers, not as big a commitment," says Stan Frankenthaler, executive chef and co-owner of Salamander, an Asian-inspired restaurant in Boston.

"Small plates for sharing allow people to try something that maybe they never had before without risking their entire entree," says Tommy Klauber, director of food-and-beverage operations at The Colony Beach & Tennis Resort in Longboat Key, Florida. For example, at The Monkey Room, a tropical continental-cuisine restaurant at the resort, patrons can order "Little Dishes to Share".

Whether it’s your whole operation or just a simple addition, small plate formats from appetizers to mini courses are a great way for operators to jump on the trend wagon without completely changing their production. Adding appetizers and easy recipe “snacks” can broaden your menu without having to make a complete overhaul.

Anyway you look at it, the popularity of small plates is high and only getting higher. The way customers are content to nibble, snack and graze their way through an entire meal mean big profits can be found in small places.

This article is based on recent insights from Restaurant.org, Nation’s Restaurant News, Starchefs.com, Special Events Magazine and New York Magazine.