The Rise of Mini Meals: How Apps and Small Plates Are Taking Over the Table

For decades, the American restaurant was all about size. Big plates and big portions equaled lots of value. But now consumer demand is changing, with consumers looking to right-size their meals.

Today nearly half of consumers say they've been surprised by how large a restaurant meal was.¹

That's why 30% of consumers overall say they wish restaurant portions were smaller.¹

Today's guests want to right-size their meals, which means they're now seeking out more appetizers, mini meals, snacks, and small plates to find the optimal meal portions at the right price.

Operators are noticing. Over a third (34%) of operators say that more patrons are replacing entrées with apps, the second most impactful reason for increased appetizer sales (after traffic overall being up).²

Meanwhile, about the same number of operators (32%) say that more patrons are coming in just to have appetizers.²

Today’s diners want more variety, flexibility, and craveability. Apps and small plates are coming to the rescue.

Are apps the new entrées?

The line between an appetizer and an entrée has been breaking down for years. The “small plates” trend popularized tapas-style eating across a wide range of segments and cuisines. Today it’s not uncommon to see menus entirely made up of small plates and snacks or sorted into a sections by plate size with lots of snackable options on offer.

“Snacking” is key here. At the same time that smaller portions were appearing on menus, consumers were gravitating toward snacking culture. Today around a fifth of our calories come from snacks.³

Coupled with other trends, from the rise of GLP-1s creating a demand for smaller portions to the recent focus on price and value, it’s clear that small plates aren’t just here to stay, but that they could see even more growth in the future.

Variety, exploration, control, value, and shareability

In today’s FOMO-driven, “I want it all” culture, small plates and apps let the guest create their perfect experience. They can mix textures, foods from different cultures, and lots of bold flavors in a single meal.

So what types of appetizer and small plate trends are consumers interested in? Tex-Mex tops the list, with nearly half of consumers saying they want to try Tex-Mex options.²

Sliders, mashup appetizers, dumplings, and elevated bar food/brewpub bites round out the top five options consumers want.²

For operators, fries and tots are clearly a winner. They are the most-offered appetizer option across every single restaurant category, with 64% of operators overall saying they menu them.²

There’s a clear opportunity to combine those fry options with the appetizer trends consumers want to see. Think about a Tex-Mex loaded fry option, a buffalo-style fry mashup, a slider platter with multiple fry and tot options, or a premium tot sampler with elevated dipping sauces on the bar bite menu.

Customers also say these types of options are easy on the wallet, with 38% saying that appetizers are typically a good value, vs. only 23% who say they are too expensive (the rest say it depends on the appetizer).²

Small plates and mini meals are also inherently social, which is particularly key at a time when so many consumers are looking to connect again. “Shareability” is actually the number one reason someone chooses an appetizer, while a whopping 73% of diners said their last appetizer was eaten with someone else.²

Harness the opportunity

For operators, mini meals aren’t just on-trend, but they are also a key part of the profit strategy. Overall, operators say appetizers make up roughly one-fifth of sales.²

And those sales are increasing, with 57% of operators saying their appetizer sales are up year over year, vs. only 7% who said they decreased.²

Whatever you call them, whether it’s apps, small plates, or mini meals, if you are ready to turn them into real menu ideas, explore a wide range of shareable, small-scale inspiration in the latest issue of Simplot’s Trend Feast®. From tapas-inspired Serrano Ham & Manchego Sliders to chamoy-topped fry builds, this edition is packed with craveable options portioned for the way consumers eat today.

¹ Datassential, “From Plate to Profit: How Portion Customization Elevates Dining & Reduces Waste,” June 2026 ² Datassential, Appetizer Keynote Report, 2025 ³ National Institutes of Health, “Snacking Consumption among Adults in the United States: A Scoping Review,” March 2023