{"id":25846,"date":"2017-12-29T14:12:40","date_gmt":"2017-12-29T19:12:40","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/sharing-plates-a-menu-category-with-growing-opportunity\/"},"modified":"2025-07-01T11:55:38","modified_gmt":"2025-07-01T15:55:38","slug":"sharing-plates-a-menu-category-with-growing-opportunity","status":"publish","type":"post","link":"https:\/\/gfs.ca\/en-ca\/ideas\/sharing-plates-a-menu-category-with-growing-opportunity\/","title":{"rendered":"Sharing Plates\u2014a Menu Category with Growing Opportunity"},"content":{"rendered":"

Call them what you want\u2014small plates, shareables\u2014they\u2019re still growing in popularity. Here are 5 on-trend ways you can incorporate them into your menu.<\/h2>\n

The sharing plates category marks one of the largest macro trends in foodservice today. It continues to evolve, presenting new opportunities as both modern flavour trends and dining habits inform its creative, flavour-forward menu development. The genesis of the trend can be traced to the mid 1980s, when Spanish tapas captured the imagination of many consumers. \u201cDiners liked the idea of a unique and social eating experience,\u201d says Gordon Food Service Culinary Chef Michael Viloria. <\/p>\n

The tapas craze evolved into a meze phenomenon, showcasing Mediterranean small plates for a broader flavour adventure. Eclectic restaurants, gastropubs and taverns soon picked up on the trend, leveraging the social, fun side of sharing plates. Propelling sharing plates forward and moving them deeper into a mega trend? The younger generations. Millennials and Gen Z gravitate toward the social aspect of dining. \u201cAnd they help promote restaurants that serve it because sharing plates are perfect for social media consumption,\u201d Viloria says.<\/p>\n

Today\u2019s opportunity comes from interpreting modern flavour trends through sharing plates.<\/p>\n

Adding sharing plates does not require a brand overhaul or a re-engineering of the menu. Restaurants with some of the best practices have simply renamed and expanded their appetizers into small plates.
\n 
\nHere are three ways to do it:<\/p>\n

    \n
  1. Eliminate side dishes and weave them into shared plates instead.<\/li>\n
  2. Limit selection of entr\u00e9es and make them designed for sharing.<\/li>\n
  3. Rename appetizers as small plates\/sharing plates for a modern feel.<\/li>\n<\/ol>\n

    \u201cTapping into this trend is a great way to serve up craveable items that will get your customers coming back for more,\u201d Viloria says. \u201cIt sets you apart and increases your value proposition.\u201d<\/p>\n

    5 Ways into the trend <\/h3>\n

    Through our ongoing research, we\u2019ve identified five fantastic menu opportunities in sharing plates.<\/p>\n

    Option 1: Crocks & Spreads:<\/strong> From potted meats to cheese spreads, this ultra-shareable continues to gain traction on menus, interpreting various flavour trends in its many iterations while adding a housemade, artisanal cue that is all-important today. Cheese spreads pull from both the American Southern trend, with pimento cheese, for instance, as well as the micro-brew trend, adding premium beer to the mix. Middle Eastern inspiration makes a play here, too.<\/p>\n

    Crocks & Spreads on the Menu<\/strong><\/p>\n

      \n
    • Trio of Dips: Proven\u00e7al white bean dip, olive tapenade, roasted red beet dip, roasted garlic served with toasted sourdough \u2014 Twisted Fork Bistro, Vancouver, B.C.<\/li>\n
    • Labneh: Lebanese cream cheese, served with pita bread \u2014 Saj Mahal, Montreal<\/li>\n<\/ul>\n

      Option 2: Hummus Beyond Chickpeas: <\/strong>Leading the wave of Eastern Mediterranean exploration is hummus. And now comes the creative innovation around this shareable spread, where chefs are leveraging the familiarity and snackability of hummus, then turning it into a signature sharing plate. Looking past the chickpea also offers a great way to cross-utilize other pulses and vegetables, Viloria says. <\/p>\n

      Hummus Beyond Chickpeas on the Menu<\/strong><\/p>\n

        \n
      • Green Chickpea + Avocado Hummus with garlic, tahini, fresh lemon, feta, mint, fresh baked pita \u2014 Belgard Kitchen, Vancouver, B.C.<\/li>\n
      • Lamb Dukkah: Seared lamb patties, white bean hummus, Moroccan relish, sesame and chickpea dust \u2014Tuc Craft Kitchen, Vancouver, B.C.<\/li>\n<\/ul>\n

        Option 3: Tartars & Crudos:<\/strong> We\u2019ve seen a proliferation of Hawaiian poke on fast-casual menus, signaling a readiness from diners to explore raw and marinated products. Tartars, crudos, ceviches and poke fit beautifully into a sharing-plates strategy\u2014serving up fresh, clean flavors in a fun, social format.<\/p>\n

        Tartars & Crudos on the Menu<\/strong><\/p>\n

          \n
        • Lobster Seviche with puffed squid ink, tiger de leche, Asian pear \u2014 Copetin, Toronto<\/li>\n
        • Yellowtail Crudo with roasted poblano, Meyer lemon, \u2018Monti Iblei’ olive oil \u2014 Nightingale, Vancouver, B.C.<\/li>\n
        • Beef Carpaccio: AAA rib-eye, shaved Asiago, crispy capers, Spanish onion, red pepper a\u00efoli \u2014 BierCraft, Vancouver, B.C.<\/li>\n<\/ul>\n

          Option 4: Crunchy-Fried Items:<\/strong> It\u2019s hard to get more craveable than a perfectly crispy bite. Creativity is king today, so look to dishes that showcase your kitchen\u2019s innovative side, while tapping into favourite flavours and forms.<\/p>\n

          Crunchy-Fried Items on the Menu<\/strong><\/p>\n

            \n
          • Fried Cauliflower with instant ramen seasoning, lime \u2014 Momofuku Noodle Bar, Toronto<\/li>\n
          • Fried Cod Brandade with spicy mayo \u2014 Pullman, Montreal<\/li>\n<\/ul>\n

            Option 5: Clam Dishes: <\/strong>The modern seafood trend puts forth a casual, approachable vibe, and clams\u2014briny, familiar and delicious\u2014fit nicely into this space. From larger clams grilled or served raw, maybe topped, then roasted or baked, to clams served in a flavourful broth or steamed and tossed in pasta.
            \n 
            \nClam Dishes on the Menu<\/strong><\/p>\n

              \n
            • Clams with refrito, chorizo, white wine, toast \u2014 Portland Variety, Toronto<\/li>\n
            • Steamed Manila clams with lemongrass and Thai basil, served with nahm jim sauce \u2014 Maenam, Vancouver, B.C.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

              Call them what you want\u2014small plates, shareables\u2014they\u2019re still growing in popularity. Here are 5 on-trend ways you can incorporate them into your menu. The sharing plates category marks one of the largest macro trends in foodservice today. It continues to evolve, presenting new opportunities as both modern flavour trends and dining habits inform its creative, […]<\/p>\n","protected":false},"author":19,"featured_media":4673,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,113],"tags":[],"class_list":["post-25846","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-university"],"acf":[],"yoast_head":"\nSharing Plates\u2014a Menu Category with Growing Opportunity | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/en-ca\/ideas\/sharing-plates-a-menu-category-with-growing-opportunity\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sharing Plates\u2014a Menu Category with Growing Opportunity\" \/>\n<meta property=\"og:description\" content=\"Call them what you want\u2014small plates, shareables\u2014they\u2019re still growing in popularity. 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