BITE-SIZE SNACKS BIG ON TASTE
By Rob Giguere
Friday, February 27, 2009
Samplers, small plates, tapas and mezzes. From fast-food to fine dining, restaurants are exploring ways to satisfy customers’ snack attacks.
In a price pressured economy, “bite-size” snacks may be the solution to filling seats. For customers, the experience of eating out provides a sense of luxury. Offering downsized options with great flavours and lower pricing provides guests an affordable indulgence. It also helps restaurateurs keep food costs under control.
Snack items also reflect Canadians evolving eating patterns.
According to the National Eating Trends study by the NPD Group, the snack meal is the fastest growing meal occasion. The number of snack meals eaten on a per capita basis has increased five per cent. On average, Canadians now eat 311 snack meals per year compared to 302 lunch meals per year.
In fact, FoodWatch calls “the blurring of snacks and meals” a trend that can help build business beyond typical meal times – afternoon snacks, after work gatherings and late night bites.
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From satays to sliders, beef’s versatility can be adapted to most dishes
and any price point. |
So, where does beef fit into this trend?
From satays to sliders, beef’s versatility can be adapted to most dishes and any price point.
Protein plays a pivotal role in menu development of these new snack items. A protein snack has staying power; it feels more like a meal and has a perceived higher value. These new protein concepts are being positioned as more than an appetizer but less than a meal. The trend has been coined ‘gastropub’ dining – informal noshing on higher quality foods than traditional ‘pub grub’. If the economy continues to flounder, encouraging customers to drop in for a bite – and a drink – is an important strategy to maintaining market share and protecting margins against rising food costs.
And restaurateurs don’t need to look far for examples of snack-themed introductions. The mini-burger or slider is a new twist on an already popular item. It’s also one of the hottest new trends in the restaurant business. These bite-size offerings can be either a mini meal for one or a snack shared with friends. The simplicity of the burger allows operators to experiment with sophisticated condiments and toppings that reflect current culinary influences.
Sliders are currently featured on the bar menu at the Keg Steakhouse & Bar – three ground prime rib patties on mini buns, each with a different topping. Shoeless Joe’s offers certified sliders as a shared appetizer – four mini burgers of certified Angus beef topped with Monterey Jack cheese, jalapeño and served with a dipping sauce of chipotle-infused mayonnaise.
Milestones’ Kobe beef sliders are another example of capitalizing on the cachet of a high-end beef product. And the menu description – simmered in a roasted garlic au jus, topped with mozzarella and crispy onion strings and served with Kobe mustard sauce, a splash of basil oil and toasted sesame – demonstrates an understanding of guests’ appreciation for upscale options and unique flavour combinations.
Many in the quick service industry have adapted to the snack trend, adding bite-size items to their menus. Quiznos has introduced small sandwiches called Sammies. Served on a new snack-sized flatbread, Sammies are available with a variety of fillings, including a classic horseradish roast beef bacon cheddar.
A key reason people dine out is to try foods and flavours they don’t eat at home. The snacking trend presents a wonderful opportunity to test concepts without making a major overhaul to the menu. To help capitalize on the snacking trend, add bite-size beef treats such as shaved steak on garlic toast garnished with spice chutney, bit-size burgers topped with upscale condiments or meatballs served with unique dipping sauces. They’re sure to make any menu sizzle.
Rob Giguere has more than 25 years experience in the food service industry. Focused mainly in operations, Rob has worked for some of Canada's leading casual restaurant chains. Rob transferred his passion for food and great service to his role as director of food service marketing at the Beef Information Centre. The Beef Information Centre is the beef market development division of the Canadian Cattlemen's Association.
Contact Rob at rgiguere@beefinfo.org.
