Current data shows that 52% of Brits rate finger foods as their meal of choice ahead of a barbeque (50%), roast dinner (23%) and a full English (22%).
Customers will stay in an establishment for 52 minutes longer when they are eating as opposed to drinking alone and operators also report sales increases of up to 25% after switching to small plates menus.
This dining style experience is reassuring news for kitchens, as reduced portion sizes will help further combat wastage, decrease food inventory and losses from spoilage, resulting in lower costs and higher margins.
A spokesperson for Lactalis Professional, said: “With many restaurants and pubs doing their best to boost footfall, increase dwell time and mid-week sales this January and beyond, finding out what that thing is that will drive customers to your table - and encourage repeat returns - has never been more important.
“On top of expected restaurant and pub pressures, there are rail strikes, high energy bills and staff shortages to contend with. The beauty of cicchetti helps to maximise back-of-house efficiency; dishes can be prepped ahead of service, allowing time for chefs to push the creativity, flavours and presentation to keep customers coming back for more.”
Download a free copy of the ‘Ciao Cicchetti’ recipe guide which focuses on Lactalis Professional’s Galbani Professionale products. It showcases the quality and versatility of mozzarella, ricotta, dolcelatte and mascarpone, to create cicchetti and help achieve cut-through in a tough trading climate.