In recent years, dining out has become less about ordering a single main dish and more about sharing a variety of flavors with friends and family. Restaurants around the world are embracing the food sharing trend, offering menus designed for communal enjoyment. This approach fosters a sense of connection at the table,
encourages trying new dishes without committing to a full portion, and often turns meals into more interactive, memorable experiences.
Small plates, tapas, grazing boards, and tasting menus are now common in both casual eateries and upscale restaurants. Social media has also played a role—shareable platters make for photogenic moments that diners are eager to post.
For vegan diners, the shift toward sharable bites has opened the door to creative, plant-based finger foods. Popular examples include:
Popcorn cauliflower – tossed in spicy buffalo sauce or seasoned gf panko crumbs.
Stuffed Grape Leaves (Dolmas) – filled with herbed rice and pine nuts.
Vegan Sliders – made from lentils, mushrooms, or black beans.
Sweet Potato Wedges – paired with smoky chipotle mayo.
Nut cheeses – served with umami rich crackers.
As more people seek plant-based and flexible dining options, vegan-friendly share plates are becoming a staple on modern menus—making group meals more inclusive, flavorful, and fun.
Implementing small plates in a restaurant isn’t just about serving smaller portions — it’s about rethinking menu structure, pacing, presentation, and guest experience so the concept feels intentional and exciting rather than just “less food.”
Here’s a step-by-step breakdown:
- Clarify the Concept
Define the style: Will your small plates be tapas-style, sharing plates, or mini versions of entrées?
Choose a focus: Seasonal, international, fusion, or chef’s creative playground.
Price positioning: Small plates are usually lower per dish, but customers will order more dishes overall. - Rethink Menu Design
Organize by progression: light → medium → rich.
Highlight sharing: Use section titles like “For the Table” or “Bites to Share.”
Offer variety: Mix hot and cold, plant based proteins.
Encourage multiple orders: Suggest “We recommend 2–3 plates per person.” - Portion & Pricing Strategy
Portion size: 3–5 bites is typical. Avoid making it too small unless the price reflects it.
Price range: Usually ¼–½ the price of a full entrée.
Bundled deals: Offer “Choose 4 for $XX” to encourage exploration. - Kitchen & Service Workflow
Firing strategy: Small plates should arrive as they’re ready, not all at once.
Table pacing: Train servers to explain the style so guests aren’t surprised by timing.
Station setup: Have mise en place ready for fast plating. - Presentation
Visual impact: Small plates should still feel abundant and well-composed.
Diverse serveware: Different shapes, textures, and heights keep the table visually exciting.
Color & garnish: Small plates rely heavily on plating artistry. - Guest Communication
Train your staff: Servers must explain how to order and how the food comes out.
Menu wording: Use descriptive, crave-worthy language.
Upsell naturally: “Would you like to add the roasted beets to balance those richer dishes?” - Marketing & Launch
Soft launch: Start with a small set of small plates before overhauling the menu.
Special nights: “Small Plate Tuesdays” or “Chef’s Tasting Flight.”
Social media: Lean into photography — small plates are inherently Instagram-friendly.
In successful small plate restaurants, the flow is as important as the food — guests should feel like they’re on a curated tasting journey, not just nibbling random snacks.
We’ll guide you how to implement a full small plates menu with ideal pricing and plating ideas so you can see exactly how it could look in practice. That way you’d have a plug-and-play example for your restaurant.