Small plates are often ordered as a light lunch option, or you might order several small plates to share with friends. Think, arancini, skewers, and so on. When you are sharing dishes with friends, it’s recommended that you order 2 to 3 small plates per person.
There has been a noticeable increase in small plate menus in restaurants across the UK over the past few years, and their popularity seems to be growing stronger. Various factors have led to consumer preference for smaller bites over big meals, including cost-saving tactics, health and weight management, and the appeal of a socially immersive dining experience where they can share food with friends.
Let’s take a deeper look at why UK hospitality should be offering grazing menus and small plates, and how they can be profitable.
What are small plates in restaurants?
So, what are small plates, exactly? The definition of a small plate menu is centred around a style of dining that focuses on smaller portions with the intention that multiple dishes will be ordered.
Small plates differ from traditional tapas as the latter is usually served as a snack with drinks or as a supplement to a larger meal. Tapas is also inherently Spanish, and so tapas menus will focus on this cuisine. Small plates are intended to be shared, and a group of two or more diners will order several dishes and can cover a wide range of global flavours and recipes.
Although designed for sharing, small plates are separate from sharing platters. The latter is often served on a board, consisting of meats and cheeses, or perhaps items such as pork pies, smoked salmon, seafood, pâtés, etc. Dessert and fruit platters to share might also appear on menus in event catering or restaurants.
What is a grazing menu?
A grazing menu differs from a small plate menu, as it is designed to offer a visually appealing collection of bite-sized foods that diners can graze on leisurely. It is closer to a sharing platter/board, but on a grander scale. Diners might also be given the option of which items they want included from a selection.
Bars, restaurants, and cafés might be interested in developing grazing menus for customers. However, this type of menu might be better for event catering when larger sharing platters will be beneficial. Additionally, grazing menus and their presentation can work as an attractive centrepiece for events.
Typically, a grazing menu consists of items such as dips, breads, crudités, meats, cheeses, pickles, fruits, olives, etc.
Why are small plates & grazing menus popular in the UK?
There are several reasons why small plates and grazing menus have increased in popularity in the UK. Changes in consumer habits for more experiential-led leisure and the demand for variety. The presentation of small plates and grazing platters also presents the opportunity for attractive social media posts.
Some other key reasons why this type of menu is growing in popularity include:
- Smaller price tag: With increases in living costs, consumers want more affordable options. Small plates are cheaper than large meals, and when sharing the cost with others, customers feel they are getting more for less.
- Health trends: Consumers are becoming more health-conscious, and lighter bites can be seen as a way to treat yourself without overeating. Additionally, the rise in popularity of weight loss drugs like Ozempic and Mounjaro has reduced customers’ appetites.
Small plates and grazing menus could be the key to giving hospitality venues in the UK a boost. It’s an opportunity for bars and restaurants to upsell drinks, making recommendations to complement the small plates on the menu, and customers are encouraged to stay for longer to sample more food on the menu.
Additionally, small plate menus can help to reduce waste, as ingredients can be utilised to create several options. They’re also more likely to be ordered by customers than bigger meals. In turn, this could result in a higher spend per head as diners share meals at leisure, rather than a more formal two-to-three course meal.
Benefits for restaurants & caterers
Let’s take a deeper look at the benefits of small plates for restaurants and caterers in the UK.
Increased revenue opportunities
Venues can profit from small plates as diners are encouraged to sample more from the menu, ultimately boosting their average spend.
For example, two diners might typically spend £25-30 altogether on a one-course meal (without drinks) if they’re ordering from a traditional big plate menu. Whereas if they were both to order 3 small plates to share each at around £7 a dish, they’ll spend about £42.
As they will be dining at a more leisurely pace, they may also choose to stay longer and spend more on drinks, or even be tempted to order another small plate or two.
Menu flexibility
Another great benefit of small plates and grazing menus is that they can provide more flexibility for operators. Seasonal ingredients can be utilised, which are often cheaper to source and can help boost sustainable practices for restaurants and caterers.
Small plates can also allow for venues to offer varied cuisines and flavours to customers, which may help to boost their appeal for groups who are looking for something for everyone.
Reduced food waste
Chefs can also consider how to use several ingredients in various dishes, minimising their weekly order to keep costs down, whilst also allowing themselves to be creative in the kitchen. Small plate menus can also be changed more frequently to accommodate what’s available or what needs to be used up in the kitchen, ultimately reducing food waste.
Attracting Gen Z & Millennial diners
Gen Z are driving the trend for experiential leisure, and this includes dining experiences. Sharing food with friends is a preferred way to socialise for the generation that has pulled back from boozy nights out at the pub or club. This makes small plates and grazing menus attractive to these younger generations who will ultimately be responsible for keeping hospitality going in years to come.
Furthermore, with the opportunity to photograph/video stylishly presented dishes for social media, this is another way to appeal to both Gen Z and Millennial diners who enjoy sharing this type of content on Instagram and TikTok.
How to design a small plates or grazing menu
If you’re interested in designing a grazing menu or exploring small plate ideas for a UK restaurant, here are a few tips on how to create a small plates menu:
- Portion sizes & variety: To ensure that your small plates and grazing menus are profitable, make sure you’re considering the portion sizes. Remember, small plates are designed to be lighter bites that are eaten at leisure, leaving room for more. A varied menu to appeal to more tastes is also important.
- Balancing flavours, textures, and dietary needs: Consider how each dish can complement each other, particularly if you decide to focus on a specific cuisine. Varied texture is also important to keep diners interested in exploring more options on your small plate menu. Always remember to include dishes for vegans and vegetarians, too.
- UK-sourced ingredients: To further boost appeal, consider using UK-sourced ingredients to create your small plate menus. Reducing your carbon footprint and supporting local producers is another attractive trait customers like to see at their favourite dining spots.
Popular small plate ideas in UK hospitality
For inspiration on what kind of dishes you could serve, here are some small plate menu ideas that are popular in the UK at the moment.
- Regional British twists: Celebrate your local area with some delicacies from the region. For example, a selection of bite-sized Cornish pasties can be enjoyed along the South West coast. Or a dish incorporating black pudding in Bury.
- Street food influences: Street food has boomed in the last 10 years and shows no sign of slowing down. Some of these favourites could be turned into the best small plates in the UK for diners. Think chicken wings, dim sum, and tacos as a few examples.
- Seasonal and plant-based options: Seasonal menus can help keep costs down by using ingredients that are in abundance, and therefore, usually cheaper to buy. It can also be a more sustainable option for operators, and allows you to change menus throughout the year for variety. Plant-based dishes will appeal to vegans/vegetarians and health-conscious diners.
Service and operational tips
Curating a mouth-watering selection of small plates for your grazing menus is a great way to appeal to customers, but here are some ways this style of dining can benefit your overall service and back-of-house operations.
- Kitchen workflow: Small plate preparation tends to be quicker and more efficient, and this can help reduce pressure and stress in the kitchen.
- Staggered service: Customers might order one or two small plates initially, and then order more as the evening goes on. This can make it easier to prepare and serve, with a faster turnaround, too.
- Opportunity to upsell: Whether it’s recommending wines or beers to complement the dishes on your small plate menu, or suggesting staff favourites to sample, this style of dining presents great opportunities to upsell, and so make sure this is a focus for your serving staff.
Conclusion
Small plates and grazing menus are no longer a passing trend—they are shaping the future of UK hospitality. By offering variety, flexibility, and a more sociable dining style, operators can appeal to cost-conscious yet experience-driven diners while increasing profitability. From pubs and casual eateries to fine dining restaurants and event caterers, small plates present an opportunity to reduce food waste, showcase creativity, and keep guests engaged for longer.
For hospitality businesses, now is the perfect time to experiment with grazing menus and small plate dining. With the right menu design, service strategy, and marketing approach, this style of eating can become a profitable and sustainable addition that keeps customers coming back for more.
FAQs
Are small plates more profitable than traditional main meals?
Yes, they can be. Small plates encourage diners to order multiple dishes instead of just one main course. This often increases the average spend per head and provides more opportunities for upselling drinks.
What is the difference between small plates and tapas?
Tapas are traditionally Spanish appetisers served alongside drinks, while small plates are a broader dining style that can feature global influences. Small plates are designed to be shared and ordered in multiples, forming the main meal experience.
How many small plates should a customer order per person?
A general rule is two to three small plates per person, though many diners choose to order extra to share with friends. This flexibility makes small plate dining more relaxed and social.
Are grazing menus suitable for weddings and events?
Absolutely. Grazing menus are particularly popular for weddings, parties, and corporate events as they provide a visually impressive centrepiece. Guests can graze at leisure, making it a more informal and interactive catering style.
Can pubs and casual dining venues offer small plates?
Yes. Pubs, bars, cafés, and casual restaurants are increasingly adding small plates to their menus. They can help attract younger audiences looking for sociable dining options while also boosting revenue through longer stays and drink pairings.
