In the middle of the last century, large appetizer share plates arrived on the scene, and many avid diners will recall gravitating toward them in Mexican, Asian, steakhouse, and higher-end chain restaurants. Those ordering for themselves wanted to try a little bit of everything, and those ordering for a group wanted to be sure there was something for everyone.
At the turn of this century, Chinese restaurants offering dim sum gained mainstream popularity while Spanish “tapas” restaurants later became fashionable to the point where restaurants in other genres introduced tapas menus with mix-and-match appeal.
Today, customers are gravitating toward small plate options for more pragmatic reasons. Although variety continues to be the spice of a memorable experience in restaurants and bars of all genres, they are also thinking about their personal and financial health when considering what to order. In response, some managers and owners are now making big changes to their menus in the face of tariffs, logistics, seasonality, and sustainability. When considered together, there is a consensus that less really can be more when restaurant decision makers choose a small plate strategy that fits their concept.
Just as customers are adapting to the current economic situation and food trends, however, restauranteurs and chefs are finding different ways to adapt based on their specific formats and customer base.
“We are focusing more on having many options for smaller plates across all our concepts,” explains Skyler Reeves, Proprietor of Vivili Hospitality, based in Prescott, Arizona. “We find that guests are less likely to order one large and expensive entrée and not share it with anyone. However, more often than not, guests are sharing smaller plates. Because of continued rising costs, having more reasonably priced items on the menu makes dining out more reasonable. Guests can choose to spend what they want and don't have to commit to a large portion size of a single dish.”
Raphael Wrobel, the first vegan celebrity chef with a primetime television series (How to Live to 100 on the Cooking Channel and Food Network Canada), sees the rise of small plates as a convergence of awareness and exhaustion. As some restaurant goers are tired of being over-served, overstimulated, and overfed, small plates restore agency to diners. They allow them to explore flavors and textures without committing, and to taste without consequence. He also points to a cultural shift happening where customers are prioritizing experience over excess.
“Small plates are not new philosophically, but they’re new structurally,” says Wrobel. “Diners want to feel good after a meal, not just impressed during it. Small plates respect the body’s intelligence, and frankly, they respect the diner. What changed (from the chef perspective) is listening more deeply to how my guests wanted to eat. As a celebrity vegan chef, I’ve spent years translating abundance without heaviness in my restaurants and for my personal clients. Small plates feel like the most honest way to do that. They also mirror how I want people to engage with food now: curiously, playfully, without guilt.”
Right on the Money
Mario Gomez-Hall, co-founder and CEO of Zest Maps, a dining app providing users personalized restaurant recommendations based on food preferences, dietary concerns, and the cost of dining, has gained important insight on where the restaurant industry is headed and what role the “small plates” movement will be playing in 2026 and beyond. Consumer price sensitivity has become a big factor in what will draw customers to or away from a restaurant. Based on the data coming in through the app, he foresees increasing popularity of more “elevated casual” experiences that bring the feeling of higher-end dining down to more affordable prices. He also believes pop-ups, chef collabs, and other themed dining will continue to gain popularity.
“With recession fears and people tightening their budgets, the idea of spending less yet still getting a bit of variety is really appealing to people,” Gomez-Hall says. "This is a trend that we've seen at fine dining establishments in general, where the dollar goes further ordering more dishes with a range of different flavors, rather than getting full on one or two full-sized dishes. The combination of saving money or getting more value for the dollar and eating less for those wanting to cut back on portion size is a winning one.”
Reeves asserts that the current economy has hit his restaurants from all directions, pointing out that the guests used to comment on “shrinkflation.” While teams at his five restaurants have not decreased the portion sizes, they raised prices begrudgingly and out of necessity where needed. Our guests used to comment on “shrinkflation,” and with continued rising costs, having more reasonably priced items on the menu makes dining out more accessible.
“Guests now have the freedom to choose to spend what they want and don't have to commit to a large portion size of a single dish,” he says. “We are focusing more on having many options for smaller plates across all our restaurant concepts, as guests are more likely to share smaller plates, and less likely to order one large and expensive entrée and share it.”
Bobby Maher, Executive Chef/Owner of Maison Cheryl in Arlington, Virginia, also sees the move toward smaller portion sizes is largely driven by economics. He and his fellow restaurant owners are observing supplier costs skyrocket along with guests feeling the strain of higher prices.
“Restaurants are left with two options: Raise menu prices or reduce portion sizes,” Maher says. “In reality, most have had to do both, and that's become a true identity crisis for the industry. The margins we had five years ago simply no longer exist, and in smaller cities especially, there’s a real ceiling on what customers are willing or able to pay. I’d rather raise prices or remove a dish that can’t sustain a reasonable margin than send a loyal guest home hungry after a meal that used to leave them satisfied. Our promise is that you’re going to get a delicious meal and leave satisfied. If our customers don’t, we’ve failed.”
Across the country, West Los Angeles restaurateur Kim Vu has seen fewer visits from regular customers. However, the owner of Sorry Not Sorry (noted for farm-to-table, organic, and Asian/Mexican Fusion dishes) has found creative ways to offset the rising cost of dining out through sharable small plates, including Kim Chi Quesadillas, Citrus Avocado Salad, Hand-Cut Turmeric Garlic Fries, Fried Sambal “Buffalo” Cauliflower.
“Small plates allow people to have a unique dining out experience while keeping an eye on budget,” she affirms. “In Los Angeles, top restaurants like Providence or a Somni are known for being food theater. For customers who can't afford that, and as an operator who also cannot afford to offer that, using small plates allows me to offer different customer different experiences. A customer can go out just for a snack and a drink after a long day at the office and still feel like he had a great experience. A group of customers can opt to try five dishes from five different sections of the menu rather than add a salad to their entrees.”
Tiki Kai in Hermosa Beach, California, opened in November 2025, engineered the ever-popular “pu pu platter” to synchronize with changing tastes and dietary needs. Following current bar trends, they have a menu of zero-proof drinks that match the traditional liquor-forward cocktails in flavor and complexity. Food and Beverage Manager Brian Meziane feels a solid selection of creative small plates can help the bottom line in several ways:
- Higher average check: Guests tend to order more items than one big entrée.
- Better inventory control: Smaller portions reduce waste and tighten food cost forecasts.
- Cross-sell opportunities: Pairing with cocktails boosts revenue.
"This intentional sourcing means we buy what we’ll use, when we’ll use it,” he says. “Seasonal suppliers become partners rather than backup vendors."
Smaller Plates, Bigger Creativity
With delivery and take-out on the rise, Vu finds her biggest challenge is bringing customers into the restaurant. While ordering delivery can be equally or more expensive than dining in with added fees, she feels she also needs to counteract the continued popularity and convenience of ordering out to dine at home. She chalks it up to there being, “something missing from the dining experience,” either because people have lost the joy of dining out or socializing coming out of COVID or they're just burned out on years of trauma because of the L.A. fires and political tubulance.
Vu is also concerned that customers pivoting toward small plates will depress her customer check average, so she tries to balance things out by training her servers to take customers on a “menu journey” through personal recommendations. They can add an intriguing small plate to an entree experience, or recommending ordering three to five small plates to a couple or small group customized to personal tastes and level of appetite.
“Even if you're not a seasonal restaurant in the true sense, I think menu changes are important,” she says. “As our menu is seasonal, we do menu changes roughly three times per year because we want to encourage people to come back and try things. We want to keep things fresh and we have to give some customers a reason to keep coming back. On the other hand, our most popular items remain fixed on the menu because people do also look for comfort."
Small plates at Maison Cheryl are primarily designed as appetizers geared toward sharing as, “a fun, communal way of eating that gives way to a more tailored dining experience,” according to Maher.
While he says his share plates are generous compared to comparable restaurants, he has seen a clear trend away from fried foods. He has also noticed smaller plate-driven orders rarely produce noticeable food waste, especially as the dishes are prepared, “with super-fresh, à la minute cooking.” He also cites vegetarian restaurants (such as Eleven Madison Park, which went fully vegan four years ago) who bring real depth and complexity to plant-based menus. This gives them an edge in innovation that even impresses the staunchest omnivores.
“Diners today really value flexibility,” he continues. “They want options, smaller bites, and the ability to curate their own experience. For [this reason, we do] seasonal specials and love doing tasting menus, which are essentially small plates followed by a main course. People love options, and it allows us to showcase more expensive ingredients that would be too costly in a large-format dish. Customers really respond to that We don’t offer fixed small-plate packages on a regular basis, but we do create tasting menus around holidays, and we’re planning to introduce another one in the coming months.”
Reeves finds it easier to tweak and adjust smaller menu items rather than large entrees. “Guests love trying smaller new items, and it’s easy to swap out smaller items and to create small plate specials to guage if guests like them. If something isn't as popular as we had hoped, it’s less of a commitment to add or remove items. Budget-conscious customers can control their spending more easily, and less budget-conscious guests really love trying more flavors in a sitting. Smaller items also tend to be easier to phase in and out of season based on what produce is or is not available.”
Wrobel says small plates served in higher-end restaurants lower the barrier to entry to encourage customers who would not otherwise try them to come in. They also can start a dialogue among both regular and new customers.
“You’re not asking someone to change their identity...only to try a bite and keep an open mind,” he says. “And often, that bite does the rest of the work for you. Small plates let (chefs and restaurants) pivot weekly, or sometimes daily. A single perfect peach or a fleeting mushroom doesn’t need a grand entrée to justify its place. It just needs a thoughtful, intentional moment. This is where they shine. Seasonal produce wants to arrive, be celebrated briefly, and then make room for what’s next."
Weighing in on GLPs and Sustainability Trends
While Zest Maps tracks every restaurant, cafe, and bar a user has every tried to find new recommendations, Gomez-Hall predicts that with the GLP-1, more restaurants will be using instict and tact to build menus around smaller dishes that are full of flavor but not necessarily full of calories. It also shines a light on restaurants that attract groups, and different individuals within the group can order and share different dishes. Those with smaller appetites, counting calories, or using GLP-1 can still enjoy the experience and enjoy full flavor without having to eat a lot.
“Our small plates respect diners’ smaller appetite norms—in part influenced by widespread use of GLP-1 medications and wellness habits,” says Tiki Kai’s Meziane. “This doesn’t just mean tinier dishes...it means nutrient-dense, bold-flavored, artful portions that are satisfying without being heavy. We also focus on seasonal produce, lean proteins like grilled fish skewers, ahi poke bowls with lots of greens, and shareable bites that pair well with drinks but don’t overwhelm a guest who might prefer a lighter meal.”
As a food media personality and someone who’s spent 20 years thinking about how people actually eat, Wrobel is watching the GLP conversation closely. He feels that GLPs have forced an overdue reckoning: Smaller portions demand intention and should be built around nutrient density and satiety as flavor can no longer rely on excess. This means legumes should be cooked properly so they’re deeply satisfying, healthy fats be used with restraint and purpose, and fiber-forward vegetables treated like the main event, not garnish.
“I'm using techniques like slow-roasting, pressure cooking, fermentation, and spice blooming to build fullness without heaviness. Every bite has to really earn its place,” he says. “Smaller plates allow us to cook closer to real demand. We cross-utilize ingredients more intelligently. One carrot becomes three experiences: roasted, puréed, and pickled. Furthermore, waste goes down when intention goes up. Small plates reward precision. Sustainability isn’t just about composting. It’s about honoring every ingredient from the moment it enters the kitchen.”
Maher, on the other hand, believes that smaller portions will never truly be “in,” even with the rise of GLPs. He circles back to the economy and customers’ ongoing search for novelty in dining even when they don’t eat out as much.
“As people dine out less frequently, expectations are higher, and they want the restaurant experience to feel special regardless of the price point on different menus,” he says. “While flavor is now more important than ever, protein is also having a moment, so diners get the most from reduced calorie intake as they would from a less expensive dining experience. People on GLPs need to prioritize protein and iron, which makes something like a well-prepared steak especially appealing.”
Down to the Last Bite
Small plates represent a way restaurants are meeting a diversity of customers where they are, according to Wrobel. “Yes, we’ve moved away from fried-for-the-sake-of-fried, but instead of swapping calamari for grilled calamari, we might offer a marinated oyster mushroom with sea vegetables and citrus oil, or a delicata squash dish with fermented chiles and tahini. Familiar enough to feel safe, yet novel enough to feel exciting,” he says. The goal isn’t substitution. It’s culinary evolution.
Tiki Kai’s Meziane sums up the overarching philosophy of small plate as something that makes dining out inherently experiential. They invite conversation, tasting, and pacing at the customer’s tempo. They can build their own progression—start with Crispy Rice, then Huli Huli Chicken, and end with coconut Baked Alaskan—or consider Pupu-style options, pairing suggestions, and buildable combos that make a meal a journey.
“Small plates turn a meal into a dialogue,” says Meziane. “Guests build their own narrative: lighter here, bolder there, familiar followed by surprising. We’ve designed the menu like a choose-your-own-adventure. You can graze, feast, share, or solo. You can tailor the meal to your mood, your hunger, your physiology. That level of customization is deeply respectful, and it makes dining feel human again.”
Or, as Reeves puts it more concisely, “We look at it as giving guests what they want, and therefore, making them happier. Happy guests lead to a better bottom line.”
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