The biggest new restaurant trend is small.
Special menus with petite, less expensive portions are popping up all over, from large chains like Olive Garden and The Cheesecake Factory to trendy urban eateries and farm-to-fork dining rooms.
Restaurants hope that offering smaller servings beyond the children’s menu will meet many different diners’ needs.
Some want to spend less when they go out. Others are looking for healthier options or trying to lose weight. Younger consumers tend to snack more throughout the day and eat smaller meals, said Maeve Webster, the president of culinary consulting firm Menu Matters.
“These are really driven by, I think, changes in the way people are thinking about their relationship with food, the way they spend money on food, what is a good value and what’s not,” Webster said.
Beth Tipton, the co-owner of Daniel Girls Farmhouse Restaurant in Connersville, Indiana, introduced an eight-item Mini Meals menu last fall after several customers requested smaller portions. The menu, which includes daily specials like a half piece of meatloaf with green beans, mashed potatoes and gravy for $8, now accounts for about 20% of the restaurant’s orders, she said.
Older adults make up about half of the restaurant’s clientele, Tipston said, and some customers told her the regular menu was a stretch for their budgets. As someone who underwent weight-loss surgery, she also knew from experience that many restaurants won’t allow adults to order from their children’s menus.
“We wanted it to be available to all without the word ‘kids meals’ attached,” Tipton said. “With the rising costs all around us we wanted to help in any way we can, and this is a great option.”
Some restaurants are adding menus to court users of GLP-1 weight-loss and diabetes drugs like Zepbound, Wegovy, Ozempic and Mounjaro.
Last fall, restaurateur Barry Gutin ran into two different friends who told him they were taking GLP-1s and struggling to find restaurant meals that met their dietary needs and smaller appetites. GLP-1 users tend to eat less, so they need nutritionally dense foods that are low in fat and high in protein and fiber.
Gutin, the co-owner of Cuba Libre Restaurant and Rum Bar in Philadelphia, Washington, Atlantic City, New Jersey, and Orlando, Florida, reached out to a doctor who specializes in weight loss and to Cuba Libre’s culinary director, Angel Roque. Over the next month, they developed the chain’s GLP-Wonderful menu, which is available during dinner.
The menu has five classic Cuban options. Roque said the pollo asado on Cuba Libre’s regular menu has nearly 1,000 calories; on the GLP-1 menu, that’s slimmed down to 400 calories, but heavy on protein and fiber. He said it was also important to keep the GLP-1 meals flavorful and colorful, to stimulate appetites.
“Many times when people are on those kind of regimes, they feel that they can’t do the same as everybody else. So we wanted to show them, yes, at Cuba Libre, you can,” Roque said.
Gutin said the menu has increased business. He estimated that 10 to 20 groups at each location every week have at least one person who requests the GLP-Wonderful menu.
“People say, ‘Thank you for serving us,’” Gutin said.
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