Restaurant chains are downsizing sandwiches, salads, sides and chicken and seafood preps to turn them into portions more suitable for snacking. From an operational standpoint, these smaller versions of entrees are cost-effective and easy to execute—most SKUs are already in inventory.
- 8 Ways to Sell More Snacks
- Shareables and Samplers
- Snack Boxes
- Second Breakfast
- Downsized Entrees
- Street food snacks
- Bar Bites
- Protein power
- Snacks to sip