Enticing guests with a smaller plate
Americans are increasingly gravitating toward smaller-serving options – driven by both budget concerns and health awareness – and foodservice operators are responding in strategic ways. According to shareable small-plate offerings. These smaller dishes let guests try more flavors while reducing waste and providing price flexibility. 
On the chain side, Marketwatch reports that Olive Garden is testing a “lighter portion” section at about 40 percent of its locations. These smaller entrees – examples include a 630-calorie Chicken Parmigiana priced around $13.99 compared to a 1,020-calorie version at about $20.79 – offer value without removing full-size options.
Operators are balancing the risk that smaller servings might reduce check size against potential gains: attracting price-sensitive diners, improving affordability, and boosting traffic. As vendors respond, key success factors include keeping full-size items for those who want them, designing snackable options that still feel satisfying, and building in some opportunity for upselling.

If you haven’t noticed it at family gatherings, you may be observing it in your business: The rise of GLP-1 drugs like Ozempic and Wegovy is reshaping consumer eating habits. Originally developed for diabetes and weight management, these medications suppress appetite and reduce cravings, leading many users to eat less and feel fuller faster. This trend impacts food consumption patterns, with users often skipping meals or opting for smaller portions.
Knowing this could affect how foodservice operators plan menus and manage waste, Datassential recently surveyed operators and consumers about this trend. Of the operators they surveyed, 41 percent say they are keeping an eye on the trend but don’t believe it will impact business and 31 percent are unconcerned. However, the consumer response tells a different story: 49 percent of respondents said they would be interested in menu items labeled “GLP-1 friendly” and 50 percent said they would be interested in meal kits, frozen meals or other food items that accommodate GLP-1 diets.
Foodservice operators open to adapting to this shift might offer more flexible and health-conscious menu options. Smaller portion sizes, high-protein meals, and nutrient-dense, lower-calorie dishes are increasingly in demand. Operators might also consider customizable menus and shareable plates to suit reduced appetites. Transparency in nutritional content and ingredient sourcing can support these guests too.

​Amid high inflation, you’re likely having to make some tough decisions with regard to your menu right now – whether that has involved raising prices, swapping in more economical cuts of meat, shrinking portion sizes, or all of the above. While consumers are noticing the changes, there are some they mind less than others. In a recent Bloomberg report, Nailya Ordabayeva, a marketing professor at Boston College, said size reductions tend to go over better with consumers than price increases. “People tend to underestimate changes in object sizes,” she said. “It’s pretty convenient for companies to actually move size, move around size, more than they do price, because people do notice price changes more.” Since American restaurants have been serving up larger portion sizes for some time, there is room to shrink them – and there are benefits to this. Aside from helping you cut back on waste and better manage your inventory, reducing portion size can also help your kitchen focus more on quality than bulk. What’s more, your kitchen can be more nimble. You will be able to make quick and creative menu adjustments based on what ingredients are available, giving guests a good reason to come back and see what new items you’re offering. To deemphasize the reduction in portion size, serve entrées, sides, beverages and condiments with smaller plates, glasses, ramekins and to-go containers – and plate foods creatively, filling empty space with high-value ingredients wherever you can. Once this inflationary period is behind us, it may make sense to keep these smaller sizes around for the control they are able to give you in the kitchen.

At a time when restaurants need to find every opportunity they can to carve out a profit, your dessert menu needs to earn its keep. That can be difficult when desserts are often shared by guests, there is a limit to how expensively they can be priced, and they increase the time it takes to turn a table in-house. To help, consider adding some lighter and more savory items to the menu to balance any heavier, sweeter items that many guests feel they must try to resist. Reduce portion sizes where possible so ordering an individual portion of dessert doesn’t feel like such a splurge. Finally, suggest some alcoholic and non-alcoholic beverages to complement your dessert offerings.