Finger foods and appetizers find a strong and thriving market not only at wine bars but also larger restaurants offering specials on small plates at specified times between the lunch and regular dinner hour, or served with late-night cocktails. The small plate gives diners the opportunity to experiment with new types of cuisine without taking a big risk. Operators can experiment with various trends, flavors and forms without major menu changes.
Baum & Whiteman reports small balls of fried food create contemporary flavor delivery systems, popular in the bar area of restaurants. Egg ingredients help breading adhere, ingredients bind together and retain their shape; for arancini, risotto, falafel, croquettes, kimchi, goat cheese mixed with spinach, or mini crab cakes. Mini pockets, pies, sliders, two-bite sandwiches and fried vegetables like panko-coated green beans or artichoke hearts, served with a complementary dipping sauce can help round out a small plate offering.
Small plates can help provide extra profits in the bar area or an additional traffic during traditional slow times within a main restaurant. And a stable of functional, reliable ingredients mixed with more exotic flavorings, vegetables and proteins can help the foodservice chef create a wide variety of small plate offerings designed to keep the menu fresh and adventuresome.
Egg ingredients help create appetizers & small-bite foods with big flavor. For innovative ideas visit http://www.aeb.org/food-manufacturers/functional-properties-uses.