The trend toward smaller restaurant portions still looms large, influenced by America’s obesity epidemic and championed by chains such as T.G.I. Friday’s with its â€˜Right size, right priceâ€™ promotion.
Down-sized tapas-style choices have become increasingly popular in a number of chains recently, as reported by Monica Rogers in Chain Leader magazine.
The Cheesecake Factory is one of several that have responded to guest interest in building a meal tapas-style with small plates. Vice-President of Culinary Development Bob Okura has created a bar menu of snack-sized samplings of top-selling core menu items. Cheesecake Factory is now testing a small-plates section for the main dining room as well with such choices as Stuffed Mushrooms, Sweet Corn Fritters, and Ahi Tuna Tartare with Fresh Avocado.
Bonefish Grill, a Tampa, Fla.-based chain, has also experienced significant growth in the small plates section of its menu. The 150-unit chain has responded by adding petite cuts of fish including Grilled Gulf Grouper, Snake River Rainbow Trout and Chilean Sea Bass.
Orlando, Fla.-based Season’s 52 debuted a steak-and-mushroom kebab a few month’s back for guests who want to trim their intake of red meat.
Goes to show those who think small can sometimes make it big.
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