This week's featured article was about bringing small plates into a steakhouse called the "Flemming's". Typically you wouldn't find small plates offered at steakhouses however customers are ordering them more now than ever.
-From the restaurant aspect they quote "you know small plate offerings are hot when big steakhouse chains add them to the menu".
Restaurant operators offered small plates for a tester so typically customers would order several different and share between everyone in their party. This offering worked every well so small plates took on as a meal for itself. Instead of ordering a large portion of one meal customers were ordering several small dishes. It is becoming more and more common for restaurants to have a small menu and large portion menu. Just recently Flemings added 7 small plate itemes to their menu some in which include sliced filet megon, jumbo shrimp, lamp chops, scollops, and a lobster tempera.
As a restaurant operator it is difficult to narrow down what you want to offer on the small portion menu. Owner of Fleming's tried out nearly 100 potential dishes before residing to the ones listed above. This article is a great way to encourage other restaurants to be adding small plates to their menus as well and shows potential customers a sneak peak at new trends that will be happening!
I’ve been browsing online from more time, yet I never found any interesting article like yours. It is pretty worth enough for me.
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