Mini and Mighty

Small plates have evolved beyond tapas into a versatile format that lets diners try more dishes, share with others and mix and match their favourites. With three-quarters of consumers***** more likely to try new cuisines when served as small plates, they give chefs an easy way to introduce new dishes and give customers more reasons to come back.

Diners want food that delivers comfort while supporting more intentional choices. With 76% actively buying foods with added health benefits and 51% avoiding some or all ultra-processed foods******, using nutrient-dense ingredients that provide protein, fibre and other nutrients can help chefs create smaller, satisfying dishes that balance flavour, nutrition and portion control.

Changing eating habits, including growing awareness and use of GLP-1 medications, are contributing to the demand for smaller portions. It is important to ensure these dishes still deliver protein, fibre and a range of micronutrients. Nutrient-dense ingredients such as oily fish, beans, wholegrains, vegetables and seeds can help maximise the nutritional value of smaller portions.

Sharing is shaping the way people eat, with sharing platters growing by 31% year on year*. Perfect for grazing, social occasions, sporting events and informal dining, sharing plates encourage customers to explore more of the menu, order extra dishes and enjoy a more sociable dining experience, helping increase spend while creating a relaxed atmosphere.

Personalisation is becoming an important part of the dining experience, with more people looking for dishes they can tailor to their appetite and lifestyle. Modular dining makes it easy for businesses to respond, allowing customers to customise proteins, grains, sauces and toppings to create meals suited to everything from quick lunches to leisurely grazing dinners.

Consumers increasingly choose based on how they perceive it may make them feel. Interest in foods associated with energy has grown by 83% and stress relief by 79%*. Smaller plates give diners greater choice and flexibility, allowing them to select foods and portions that suit their individual preferences and needs.

Classic dishes are being reimagined in smaller formats, from sliders and Spanish-style pintxos to arancini and empanadas (small South American savoury pastries). These bite-sized dishes give diners more choice, encourage sharing, while providing operators with creative menu options.

Beans and pulses offer an easy way to add protein and fibre to menus. Nutritious and affordable, they work across starters, sides, salads and sharing dishes, bringing texture, flavour and substance to a wide range of meals. They can be enjoyed by everyone, whether as the centre of plate protein or alongside meat or fish.

Poke, burrito, noodle and grain bowls are always a popular option combining protein, vegetables, grains and bold dressings in one satisfying dish. Easy to customise, they work across lunch, grab-and-go and everyday dining occasions.

A drizzle of miso, chimichurri, gochujang or other globally inspired sauces is a great way to premiumise smaller dishes. Adding bold flavour, colour and contemporary appeal, they help operators refresh old favourites while delivering maximum impact without increasing portion size.

Lunchboxes, picnic boxes and snack pots offer convenient formats for smaller meals. Combining protein, fruit, vegetables, grains and dips can create balanced, varied options that are easy to customise and work well for workplaces, schools and on-the-go occasions.

Mini cheesecakes, mousse pots, dessert shooters and tasting plates let customers enjoy something sweet without overindulging. Smaller desserts help reduce waste, encourage add-on purchases (coffee with a mini dessert) and complement the growing demand for balanced dining.

Charred Hispi cabbage with ajo blanco, crispy harissa and toasted almonds are great examples of how humble vegetables can become premium sharing dishes. Layering sauces, toppings and contrasting textures adds value, creates visual appeal and helps everyday ingredients command a higher price point.

Smaller portions aren't just for lunch. Breakfast pots, mini shakshuka, overnight oats and yoghurt bowls topped with fruit, seeds or granola offer flexible ways to start the day, while giving operators opportunities to introduce variety across breakfast and brunch menus.

Simple finishing touches can transform smaller dishes into enticing meals. Fresh herbs, toasted seeds, pickles, crunchy toppings and flavour-packed sauces add colour, texture and interest, helping pubs and restaurants create dishes that feel generous without increasing portion size.

Smaller dishes work across every daypart, from breakfast and lunch to afternoon snacking and casual grazing to pre-theatre dining and evening sharing. Flexible formats allow operators to meet changing eating habits while creating opportunities to drive sales throughout the day.

Classic dishes can be reinvented with a lighter twist, smaller portions and more balanced accompaniments. From mini fish and chips served with a pea salad to mini burgers paired with seasonal vegetables or wholegrains, firm favourites remain satisfying while still giving customers choice and the comfort food they crave.

Protein bowls offer a flexible way to build smaller, satisfying meals. Diners can choose proteins such as chicken, salmon or butter beans, alongside wholegrains, vegetables and crunchy toppings, creating combinations to suit different preferences and occasions. The format works well for lunch, busy days and lighter evening meals.