You’ll find these among the hottest appetizer trends in the U.S. How many are already on your menu?
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APPETIZER APPEAL
Appetizers are one of the most profitable categories on your menu. They can boost your average check size and help you capitalize on the latest trends without reinventing your menu.
For starters, in the big world of appetizers–whether you call them finger foods, first course or hors d’oeuvres–some hot new trends are sizzling, while some old favorites are fizzling.
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- Fried cheese
- Onion rings
- Chips and salsa
- Pizza or bruschetta
- Spinach or artichoke dip
- Fried veggies
- Shrimp or shrimp cocktails
- Sample platters
Many of these appetizer ideas are considered mainstays, the trick it turning them into signature items. Spice them up with jalapeno peppers, pickles or horseradish, or even caviar or truffle aioli—we’ll leave that up to you.
“Appetizer platters, with their smaller portions, allow the person to put less risk into trying something new.”
–Regis Holden, Director of Menu Development, Eat'n Park Restaurant1
Knowing who wants appetizers, which and when, are key to making the most of the left side of your menu. Insights from a recent study1 may also help your serving strategy:
- Dinner is the hottest time for appetizers
- Adult-only tables order twice the appetizers as tables with kids
- 35% of appetizer sales are on weekends
- 18 to 49 year olds order about 60% of all appetizers sold
- Older diners prefer shrimp
- Younger diners go for fried cheeses, chicken strips, wings, and nachos
Now that you know front-of-house behavior, let’s get into the kitchen.
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It’s a lot easier than you might think to spice up your appetizer offerings. Take a look below.
Fried cheese, please. This favorite can be made even more appealing with some exotic dressings and dips or frying treatments.
Just dip it. Traditional chips and salsa are still strong, as can be seen by the popularity of spinach artichoke dip and many Tex-Mex chip-and-dip assortments on many menus.
Baker’s bonanza Pizzas, bread and bruschetta are on most menus, and non-Italian styles of these appetizers are exploding with diverse toppings, from Asian flavors to dried fruit and nuts.
Nachos #1—but fading. Our old friend the nacho platter still seems to be a favorite. Accordingly, some are now served with more exotic flair, for example adornments of wasabi cream. You can even substitute fried wontons for tortilla chips.
Simply samplers. Samplers are unique—they’re a low-risk way for diners to experience a new nibble, and also a great opportunity for you to try new ideas before placing them on the main menu.
“Appetizer platters are all about creating a way to sample and have a safe adventure with food.”
–Bill Watson, Vice President of Marketing for El Chico Restaurant1
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Most major chain restaurants have already cashed in on the top trends. So to help you get a head start on the next wave of appetizer favorites, we’ve put together this handy chart of more exotic trends that are just beginning to emerge in the mainstream:
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| Emerging Trend |
Satisfy Your Customers |
| 1.Artisan cheeses |
Mixed with a myriad of fruits, nuts and candied toppings |
| 2.Ceviche |
Raw seafood marinated in citrus juice, now often mixed with exotic fruit and spices |
| 3.Crab cakes |
This versatile seafood lends itself to many shapes and flavors |
| 4.Ethnic dumplings |
Dough stuffed with anything from Thai curry chicken to barbeque pork |
| 5.Lettuce wraps |
For the health-aware; contain mainly fruit, veggies, spices and lean meats |
| 6.Mini-burgers |
A back-to-basics movement, albeit with many exotic and ethnic toppings |
| 7.Satays |
From shrimp to cheese, it seems anything can be skewered and dipped |
| 8.Tacos/quesadillas |
New spins with more natural ingredients, as well as seafood and Asian twists |
Even with the appetizer landscape changing so fast, your menu can keep abreast of the best—and with a touch of your special innovation and inspiration, your appetizers could be the talk of the town!
1. The NPD Group USA/NPD Foodworld®/CREST®
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