Your diners are looking for creativity and new taste sensations by sharing plates like tapas, cheese and dessert selections. Technomic reports that 47% of consumers who eat small plates strongly agree that they are more likely to try new flavours on small plates than in entrées.
According to the Canadian Snacking Nation 2016 study by Ipsos, more than two-thirds of all consumption occasions occur outside of traditional meals.
Shareable plates can be used as portion control for those diners interested in having just a few ‘small bites’ shared among friends, says Kira Smith, business development chef for Shalit Foods. “Ordering a few share plates can give diners a broader flavour experience; they can experience variety instead of ordering a single entrée.”
Offer a few shareables that could "double" as an entrée, in a way; in addition to individual appetizers like salads and soups,shareables could include pork tacos, sliders, or—on the lighter side—lettuce wraps and root vegetable "fries."
Sharing plates are a great way to make meals interactive, Smith observes. “Diners are truly ‘breaking bread’ together as they take part in a shared experience – it highlights the sociability of the dining experience. The small, often ‘dip-able’ bites on share plates can be positioned as an opportunity to try a variety of sauces or offer customization.”
Charcuterie platters are a great shareable that is found on a lot of menus now.
“This board is a great item to grow the check average,” says James Keppy, corporate chef at Maple Leaf Foods. “Quickly put them [boards] together with a few cured meats and ingredients, like cheeses and pickled vegetables, already found in your inventory.”
Cheese platters work beautifully as a shared plate and can function as an appetizer or dessert course,” Kira Smith says.
Chef Kira’s top tip:
“Offer a variety of three to five different cheeses with accompaniments such as fresh or dried fruit, different compotes or chutneys, nuts and interesting flatbreads or crackers. Where possible, highlight local cheeses or seasonal fruits and provide wine and beer suggestions that pair well.”
Younger diners aged 18 to 34 are driving interest in sauces like sweet and sour, curry, sriracha and chimichurri. A sauce with a unique or flavourful name can pique interest and drive sales, Technomic reports, as sharing diners literally dip into sauces and toppings.
A shared platter of mini portions of your standard desserts can be a simple new idea.
Chef Kira’s top tip:
“Use (a shared dessert platter) as an opportunity to introduce a unique or new item in miniature portion among more familiar items on the share platter to encourage trial or experiment with a new sauce.”
Think bigger than bite size with shareables and encourage diners to make their desserts a fun, DIY social interaction.
“Tiny portions aren’t shareable, but if you make your portion a little bigger, then people can split it and enjoy an interaction,” says Lino Cordeiro, national account culinary manager, Rich Products of Canada. “Those bigger desserts still have a ‘wow’ factor, and they’re fun.”
Article by Lawrence Herzog
This article originally appeared in our Fall/Winter 2017 issue of Chef Connexion.