Small Plates, Big Profits: The Snacking Opportunity

It’s a sign of the times. Consumers’ eating habits have drastically changed—thanks to Ozempic’s impact¹ and the economy²—and it’s also affecting how they’re ordering at restaurants.

More are turning to snacking, ordering from appetizer and side dish menus, particularly 59% of younger generations, who are ordering more fried offerings than ever. That’s good news for 96% of foodservice operators, who report that their snack offerings meet or exceed their menu performance expectations.³

Additionally, 78% maintain that snacks are profitable. And there’s even more good news on this front: 74% of consumers have a snack in place of a traditional meal at least once per week, and 63% of consumers order a snack from a quick service restaurant (QSR) at least once per month.³

From casual sit-down establishments to fast-food restaurants, the trend is to feature more enticing options to attract the highly coveted Gen Z and Millennial customers. As a result, Gen Zers and Millennials are increasing their snacking significantly more than older generations.³ It’s also important to note that 57% of younger generations are interested in ordering savory handhelds as snacks.

Power snacking out and about

Nation’s Restaurant News recently featured slideshows of top restaurants favored by Gen Zers⁴ and Millennials⁵. Establishments such as Bahama Breeze, Chuy’s Tex-Mex and The Brass Tap rated high with Millennials, while Gen Z favorites consisted of the likes of Cracker Barrel, Seasons 52 and Cheddar’s Scratch Kitchen.

What’s comparable between these places is that many offer fun, creative and reasonably priced apps and small plates, which is attractive to these generations. That’s right on track with Datassential, which reports that 59% of younger generations are interested in ordering fried apps/sides as snacks from a foodservice establishment.³

For example, Cracker Barrel features a “Barrel Bites” menu, which showcases heaping bowls of Country Fried Pickles, White Cheddar Cheese Bites, Loaded Hashbrown Casserole Tots and deep-fried Biscuit Beignets. They’re ideal for grazing over alone or in a group.

Meanwhile, Seasons 52 boasts hearty starters and happy hour specials like avocado toast, lump crab and shrimp-stuffed mushrooms, and wood-grilled corn, aged cheddar and spiced bacon flatbread. There are plenty of wine specials, too, so this one’s popularity could go either way.

Late-night snack attack

Many would be surprised to find out that only 27% of snacks are consumed after 7pm. That’s according to Datassential, but the great news is that most late-night snacks are consumed off-premise with 63% of consumers ordering a snack from a QSR at least once per month.³

To increase these stats, experts recommend foodservice operators adding more unique handhelds to their menus. It should also be something diners can eat quickly because 45% of consumers say they ate their last snack in under five minutes.³ That means that operators should develop snacks that can be easily whipped up, such as distinctive new takes on burgers, wraps and sandwiches. Quick-to-make options from the lunch menu should also be considered.

‘Tis the season – for snacking

Regardless, considering how many holidays occur during fall and winter, developing a craveable snack menu for the main dining room as well as for catering opportunities could prove to be profitable for operators. This could also be a great occasion to feature a limited time offering (LTO) to create a little hype around a special dish.

Keep in mind that handheld snack popularity is also on the rise. This provides operators with an opportunity to get creative and have some fun. Think sliders, tacos, sandwiches, wraps, cookie cups or desserts on a stick; anything delicious and portable fits the bill in this menu category.

A “grazing table” full of snacks

Looking for unique catering concepts this season? Consider a “grazing table,” which would serve as the ultimate destination for snackers. What’s essential to note is that 66% of consumers say that anything can be a snack, so pretty much anything goes.³ Mix it up with hot and cold items; sweet and savory; miniature handhelds, grilled kabobs, crudité, charcuterie; and more. Make it all-American, Latin-inspired, Asian-focused or Mediterranean-driven fare.

Ready to serve up some handheld snacks and small plates of your own? Here are some inspired recipes from the Simplot Culinary Team to help you do just that:

Smoked Brisket Slider with Dill Avocado Spread Slaw
Serve up a stack of these little hand-held sliders on your appetizer or snack menu. Loaded with tender smoked brisket, crunchy napa cabbage slaw and a bright, spicy Piri Piri sauce that really pops—these little sandwiches, served on sesame brioche buns, really satisfy.
View Recipe »

Korean Gamja Corn Dog
Indulge in the irresistible portable Korean street treat—corn dogs! Dip skewered hot dogs in a slightly sweetened batter and coat with two different kinds of potato chunks. Deep fry to crispy golden brown perfection and drizzle with a variety of sauces. So different, so good.
View Recipe »

Seekh Kebab French Taco
French tacos are more like a grilled burrito than a traditional taco. This version includes perfectly seasoned grilled lamb, crispy fries, and peppers and onions wrapped in pliable lavash bread that's grilled until crispy. Served with two house-made sauces, these make for a tasty portable meal or snack!
View Recipe »

Chocolate Chip Cookie Shot with Blueberry Filling
Delicious chocolate chip cookie cups baked to perfection and filled with blueberry pastry cream, then finished with lemon zest and blueberries. Put these delicious little cuties in your grab-n-go case and they’ll practically sell themselves!
View Recipe »

¹ Walmart and Ozempic effects
² Economy reshaping snack trends
³ Datassential Snacking Keynote Report, August 2023
⁴ Nation’s Restaurant News, Gen Z’s Favorite Restaurants
⁵ Nation’s Restaurant News, Millennials Favorite Restaurants