Chefs are leveraging the latest consumer insights and flavor trends to guide their menu development. This dynamic and ever-evolving category remains focused on savory and sweet options that are shareable.
The concept for tiny plates date back to the 18th century, when petits fours took hold. The French term literally means “little ovens,” but came to mean “fancy cakes.” Now the strategy has expanded to all parts of the menu as guests enjoy the versatility of multiple flavors in a tasting menu.
Foodservice operators are upselling creative small plates while capitalizing on the versatility of a product combined with cocktails. A smart strategy that provides modern flavor combinations in small plate portions.
Armed with creativity and high quality ingredients, chefs are offering diners high-quality experiences in smaller portions.
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