The “small plates” dining trend is growing in German cities as consumers shift toward shared, smaller portions over traditional large meals. According to gastronomy consultant Björn Grimm, this movement is driven by a desire for health-conscious eating, reduced food waste, and the influence of weight-loss medications, which studies suggest increase the demand for protein- and vegetable-rich snacking meals.
Market Data Shows Shift Toward Snacking
Traditional meal patterns are stagnating while smaller eating occasions rise. Market research firm Circana reports that in the European foodservice market, afternoon snacking grew by 13 percent and evening snacking by 14 percent.
Björn Grimm, owner of Grimm Consulting, told the Frankfurter Rundschau that the “three-component meal”—consisting of meat, potatoes, and vegetables—no longer reflects current living realities. He notes that people now distribute their food intake across several small snacks throughout the day rather than three large meals.
Did You Know? The rise in “small plates” is partly linked to the use of weight-loss injections; studies indicate users of these medications buy more snacking meals, prioritizing smaller portions of protein and vegetables.
Operational Costs and Pricing for Restaurateurs
Small plates often appear more expensive to diners, but Grimm explains that labor, not just ingredients, drives the price. This format requires more effort from staff, including heating more pans and washing more plates.
When the concept works, guests order multiple dishes, which can keep revenue stable or even increase it. However, this model is not universal. Grimm warns that in traditional country inns or “gutbürgerlich” restaurants, where guests expect a “promise of satiety,” reducing portion sizes without lowering prices is counterproductive.
Consumer Divide on Shared Dining
Public reaction to the trend is split. Some users on Reddit argue that small plates are a “trick” to make guests pay more without feeling full. One user stated they would not return to a restaurant if they left feeling hungry.
Conversely, other diners view the format as entertainment. They argue that trying multiple dishes, such as roasted cauliflower or fried eggplant, is more interesting and justifies the higher cost. Some prefer this for groups, noting that appetizers are often the most flavorful items on a menu.
Future Outlook for Urban Dining
The trend may continue to expand within “urban concepts,” modern casual-dining businesses, and cafés that rely on foot traffic. Younger generations, in particular, may push for more “efficient” nutrition, including an increase in liquid meals.
Frequently Asked Questions
Why are small plates often more expensive than large meals?
According to Björn Grimm, the price is driven by increased labor, as the format requires more plates to be washed and more pans to be heated.
Which types of restaurants are best suited for this trend?
Grimm suggests small plates work well for urban concepts, modern casual-dining businesses, bistros, and cafés with high volumes of walk-in customers.
What market data supports the rise of snacking?
Circana recorded a 13 percent increase in afternoon snacking and a 14 percent increase in evening snacking within the European foodservice market.
Do you prefer a traditional full meal or a variety of small plates to share?
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