Little Foods—Big Potential

The popular, reinvented slider, such as Charlie Browns Steakhouse’s BBQ Pulled Pork Sliders, is a prime example. Mintel describes the “sliders” as “four mini sandwiches filled with slow-cooked BBQ pork, three-cheese mushroom sauce and caramelized onions.” Roy’s Hawaii Five-O Ceviche Tostada Sliders with Okinawan Purple Potato Mango Relish and Chipotle Avocado Aioli were also cited in the report, as was Ram Restaurant’s Bre’s Big Horn Porter BBQ Meatloaf Sliders, comprised of “meatloaf seared on the grill with Total Disorder Porter BBQ sauce and honey peppered bacon.” (For more on the current slider revolution, see the sidebar, “It’s a Small World.”)

Diners are also using small plates to sample bold, new flavors that they wouldn’t necessarily risk with an entrée. TGI Friday’s and The Cheesecake Factory, among other chains, have jumped into the small-plates arena to introduce new flavors and entice diners during off-peak hours.

Calling them a profitable category, the Cattleman’s Beef Board’s and National Cattleman’s Beef Association’s “BEEFlexible Small Plates” report recommends giving small plates their own small, attractive menu, “reflecting the charm and miniature appeal of the small plates themselves.” The report says that if a separate menu isn’t feasible, the small plates should at least have their own section.

In late April, The Cheesecake Factory announced its new separate “Small Plates & Snacks” menu, which includes 16 dishes priced from $3.95 to $6.50 each. Options include a shrimp scampi crostini, “pizzettes,” fried artichoke hearts and stuffed mushrooms. Chili’s Grill & Bar offers “10 Under $7” items, like mini burgers, half portions of regular items, quesadillas and chicken strips, in its own section of the menu. Both Bennigan’s and Ruby Tuesday have a menu section dedicated to minis. Bonefish Grill has a “Hand Helds” menu section “for guests who want to eat lighter meals or dine more casually.” Chipotle is also getting in on the action. The chain is reportedly testing a new menu that features smaller, lower-priced “Low Roller” selections.

The trend toward smaller portions “allows both chef and diner the ability to explore a wider array of flavors and textures within a single dining occasion,” says The Hartman Group’s 2009 Contemporary Food Trends report.

Big flavors in small packages, innovative spins on old favorites, noshes to tempt diners into restaurants during off-peak hours—all can help mitigate the impact of a slow economy. And they can give development chefs a wonderful opportunity to experiment and introduce diners to new flavor profiles.

Kate Harrigan is a freelance writer and editor specializing in food and travel. She lives in Massachusetts.