Restaurants must continually upgrade, refresh and even re-invent their menu in order to keep guests interested and coming back. Being on the leading edge of a trend gives you longer to ride the wave. (Capitalize on the buzz) Catching the wave the end makes you seem like you're jumping on the bandwagon too late.
How can you spot a trend? Travel. Travel and see new regions, experience new cuisines and talk to people. Talk to local chefs, talk to chefs on the internet. Engage and be a part of social media. Reading blogs is a start. It's not enough, but it's a start.
Last trip I took I saw many examples of "small plates" or "tapas". Even in the fast food joints they are serving "minis." I see these as an opportunity to sell more, not less. Rather than selling one plate of nachos to a table of four out for drinks, maybe you could sell them 2 or 3 small plates instead. Nachos $12 .... then a price point of 3 small plates for $16. As in, one small plate for $7, 2 for $13 or 3 for $16.
It's the same as a jean store offering one pair at regular price but a second pair for half price. You can always use a second pair of jeans right? A slam dunk sale for a salesperson with a little experience and personality. The same goes for your wait staff.
The customer is drawn to the smaller menu item for several reasons... a perception of fewer calories, less money, less of a diet cheat, less of a risk of trying something new. However, they DO realize without discussion that it will not fill them up and they will need to add something else. A bowl of soup, perhaps another mini or two, a dessert etc.
So ultimately, serving smaller, may be an opportunity to sell more. I shall keep my eye on this trend. What do you think?
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