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Small Wins Big

Serve a little less, make a little more.

By now, it’s no big secret that many Americans are shrinking their budgets to make ends meet during a tighter-than-ever economy. As prices of food and fuel continue to soar, and the housing market slumps, people are looking for ways to offset the dents in their budgets. Some have chosen to trade in larger SUVs, ride their bikes to work, or stay close to home for vacations, while others find ways to save on the small things such as the way they approach ordering from their favorite menus. No matter how you look at it, budget-conscious consumers in this tight economy are searching for ways to make their dollars go farther without eliminating the things they enjoy.

Today, consumers and operators can benefit in a big way with small plates. When it comes to food, people are discovering that smaller portions bring out the best in the foods they eat, creating a more exciting dining experience. Small plate popularity is proving the old adage true that “less is more,” giving consumers a big reason to indulge.

Small plates continue to grow in popularity across the country, giving patrons more affordable menu options and a chance to explore a greater variety of foods. Several aspects of the small-plate trend provide an array of opportunities for consumers looking for money saving enjoyment. Whether it’s socializing over a tasty array of food, experimenting with a new dish, or enjoying a small meal with high visual and flavor appeal, small plates offer a whole lot of pleasure and help consumers justify a night of eating out.

For operators, smaller portions can lead to more profits for several reasons. One is that many consumers tend to order more than one item for a tasting of several small meals rather than one big one. Groups also tend to order more than they would if they had ordered traditional entrées because they have difficulty gauging how much food to order. Overall, small plates create excitement that patrons often get caught up in, meaning big success for operators.

Small-plate success doesn’t just come from customer excitement. Operators find that serving smaller portions increases flexibility in the kitchen and reduces waste, saving time and money. Since small plates are served on an “as ready” basis, the kitchen isn’t bogged down with timing food preparation, which allows them to prepare more food and ultimately sell more. Less product waste is another advantage for operators, as chefs are to able to utilize smaller cuts of meat left over from producing larger entrees to create small and special cuisines.

Consumers know that it’s better to cut back, without cutting out the fun. Let your operation make the idea of eating out fit into customers’ budgets through smaller portions, and keep them coming back for more. With small plates, everybody wins big.

Source: Condé Nast Portfolio

Small Wins Big explores big ideas and products to help you take advantage of the small-plates trend. Along with menuing, product ideas and menu descriptions, there are merchandising materials—table tents, counter cards, posters—that can be downloaded and printed to help users promote these ideas.

Go to www.smallwinsbig.net to explore Small Wins Big, the fourth volume of the Tyson Food Service Ideas @ the Heart of Value series. Readers can provide feedback and share their value experiences at fsconcierge@tyson.com.

Our purpose is simple: To create open dialogue about generating better value, tighter control of food costs, and to show you value Working at the Heart of Your Menu.™

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