Appetizers have revolutionized over the years. Appetizers are the perfect place for chefs to introduce new flavors and ingredients and can often be used to test out greater menu changes. Because appetizers are a smaller commitment than a main entrée, diners are more willing to take a chance with ordering one or more.
The ability to easily upsell appetizers and align appetizer options to consumer preferences and current food industry trends enables clubs to boost their revenue as well as member satisfaction.
Internationally Inspired
Chefs are finding new opportunities to integrate international cuisines into their appetizer menus. Popularity of cheese boards and charcuterie platters has evolved into mezze plates filled with Mediterranean condiments, vegetable dips and sauces to be shared with the whole table.
The plant-based movement has increased interest, especially in vegetable- and bean-focused dips. Dips such as hummus, htipiti, baba ghanouj, tzatziki, taramasalata and roasted red pepper spreads can be served with warm and/or house-made options like pita, lavash, chapati, naan, and injera that can be complemented with fresh herbs, garlic, onions and regional spice blends.
There has also been an increase in Asian appetizers, such as various dumplings, spring rolls, tempura and more.
New Take on Comfort
Although sliders are not new, chefs are finding new and interesting ways to add a twist to this appetizer favorite. Sliders can be easily adapted to a club’s menu and brand. These mini burgers can be served plain, with cheese, bacon, onion, lettuce, tomato and anything else you would put on a hamburger—or mix it up and try different variations. From beef patties to meatballs to shawarma to pizza, or even chicken-and-biscuit or bagel breakfast sliders, the hardest part will be choosing what to put between the bread.
Chicken wings are an American classic, and another great appetizer to adapt to a club’s cuisine. Although there have been price fluctuations, wings are not going anywhere. Beyond traditional buffalo wings, wings can serve as a vessel for all sorts of fun and interesting flavors. Chicken wings can be served with an Asian-inspired twist or honey garlic sauce, for example, baked or fried. Street tacos have also gotten more and more popular as an appetizer over the years. Smaller than an average taco, they are typically filled with ingredients and flavor; al pastor and barbacoa are just a few popular variations.
Healthier Swaps
Chefs have become more creative with vegetables by studying seasonal availability, as well as regions and cuisines around the world where vegetables, not meat or seafood, are the primary ingredients. As more of the population is becoming increasingly health-conscious, vegetables are replacing meat in some appetizers to make healthier alternatives with the same great taste as the original recipes.
Cauliflower, which can easily absorb any flavor, continues to be a popular food swap with items such as flatbreads and imitation wings. Vegan products are not only in-demand among the vegan population, but also the flexitarian population trying to cut down on meat consumption and switching to alternatives. The plant-based meat industry has gained popularity due to the creation and distribution of meat substitutes tasting like real meat. The increased popularity of vegetables and plant-based products makes room for chefs to get creative by putting a spin on traditional appetizers in new and interesting ways.
A Localized Approach
Supporting the local food movement has not only become a trend, but a necessity due to the disruption of the supply chain. With supply chain hurdles, chefs are taking a creative approach toward minimizing waste and creating flavors from the ingredients themselves. Chefs are focusing on streamlining all parts of their menus with a localized approach that will keep in line with what is locally fresh and readily available within the community.
The dining industry moves quickly with increasing pressure for industry leaders to keep up with the changing trends. Changes in the dining industry brought about by the pandemic, along with the escalating costs of ingredients and products, continue to drive the eating habits of diners.