Page 23 - MENU Magazine - Nov/Dec 2017

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FROM TECHNOMIC
STARTERS, SMALL PLATES AND SIDES PLAYING A KEY ROLE AS EATING HABITS SHIFT
Starters, small plates and sides are well-positioned to gain share of stomach as eating habits shift to include more snacking and sharing. Small plates, in particular, continue to proliferate on menus and are helping to change meal dynamics. “Preference is growing for meals that include several smaller-portioned or shareable dishes instead of those focused on a single entree,” explains Kelly Weikel, director of consumer insights at Technomic. “Small plate and appetizer bundles, samplers and more innovative side dishes are trending as consumers increasingly opt for meals that feature a variety of avours.”
Key takeaways from the report include:
38% of consumers who order appetizers strongly agree that they sometimes visit a certain restaurant because they are craving a speci c appetizer
43% of consumers would like more full-service restau- rants to o er small plates
62% of consumers say it’s important that they can choose the side that comes with their entrée
Technology
at the table. From touch screens that allow customers to place their orders, to digital menu boards; from call buttons that ag down a server to a program that lets diners see the progress of their meals: when it comes to technology at the table, the sky’s the limit.
Induction is the cooking technology of the future. Not only does it increase energy e ciency, it also enhanc- es kitchen comfort because it doesn’t generate the heat that gas cooktops do. Garland’s Flexi-Hub o ers precise, concentrated heat exactly when you want it; it also recog- nizes pot size to deliver the right amount of power.
MAIN COURSE
Products that
enhance your
beverage program. The popularity of bever- ages is skyrocketing. Nitro co ee and tea, blended teas, smoothies, frappes and more are fueling huge growth in this sector. You can be part of this growth by investing in products that make your beverage program a selling point. With Manitowoc’s Multiplex Blend-In-Cup Work- station, you can blend and serve directly in the cup. A built-in ice machine means you save time and energy, while the touch screen lets you program the drink you want, ensuring the precise amount of product is served. This helps control costs and keeps the beverage experi- ence consistent.
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NOVEMBER / DECEMBER 2017 MENU 23