Tapas and You

There’s a trend, mounting since about 2006, toward offering less food at restaurants. At first there were specialized bistros called tapas bars or tapas restaurants, after the tiny noshes which accompany your drink at many bars in Spain (the little plate is set atop your glass, hence the name: tapas means “covers,” literally, or “tops”). Naturally, these were filled with the nostalgic-for-Spain (me!) and then early-adopter foodies (oh, that’s me too).

Other restaurants saw the small-plates trend, and began to expand their appetizer selections, and cautiously tried add smaller serving sizes to their entrees, and found that late adopters who would never go into a tapas bar, still loved the idea of smaller portion sizes. A table may get several tapas and share them around, or one small plate may be just what your slowing metabolism has in mind (me again!).

Now finally, it’s hit dessert menus. Where once the dessert menu was the refuge of those who could spare an extra 1,200 calories in their day, now at many restaurants you can get tiny taste teasers that won’t even make you feel as bad as the margarita you had with your meal. The multi-course meal grows up by slimming down.

Early adopters and late adopters are not what I want to point out today. Something to think about, though.

Chunking. Small offerings. (And, if you must know, the R-word. Recession, or that possibility.)

By observing small plates, how can your company extend what you offer to an audience that might like to taste a tease but isn’t ready to fully commit? Can you chunk out your product or service for tight wallets? Offer one smaller portion of the complete package?

Should you?

 

Grow and be well,

Kelly Erickson