Snack time, anytime … on the rise in foodservice menus

Consumer demand for snack-size menu items and smaller meals when dining out is on the rise – with some market researchers suggesting that the disruption during Covid to daily routines and commuting patterns has given consumers more flexibility in deciding what to eat and when. Whatever the reason, foodservice operators have been quick to respond to demand, to the point at which, according to chef Adam Moore, some venues are offering snacks which are almost better than their mains! 

“We’re seeing baby shrimp tossed in popcorn, roasted chestnuts served as a bar snack with just a little sea salt as an accompaniment, using fried vegies instead of chips as a side dish,” Adam reports. “Deep fried artichokes which have been crumbed and have a really tasty texture are terrific as a snack, and items like deviled eggs are coming back on menus. I’ve even seen jalapenos filled with goat’s cheese, crumbed and deep fried and served as poppers.”

Other innovative choices according to Adam are shaved coconut served with sunflower seeds, fried chicken skin and fried pork skin or crackling served as bar snacks.

“I think operators are basically trying to capitalise upon the category by making snacks more filling. They’re easy to prepare, they’re good value and they work within the more simplified menu that many venues have been forced to move to as a result of labour shortages and supply chain issues.”

Adam’s advice is to keep your snacks “simple but flavourful”, adding: “Fun presentation is also a big part of it – everything’s Instagrammable these days, and eye appeal makes a big difference in encouraging customers to give your new menu options a go.” 

Loaded snacks still on trend

Chef Peter Wright affirms that “snacking’s huge right now”, pointing out, “I think people are looking for healthier options, or at least the perception of such. In one of our cafes we’re serving flavoured popcorn in bowls, which is not so carb or fat heavy, not deep fried – it’s seen as a healthier option than a bowl of nuts. Of course you can also drizzled butter and cheese over it, so it all depends on how you load it up.”

Protein balls is another high trending snack. “Basically you’re adding a protein powder to a chocolate truffle or a pureed nut – or you might use some of the new cashew-based cheeses, mixed with biscuits and chocolate bornwies, or a choc-orange mix. You can even buy pre-packaged protein balls in 7-11s now, so there’s certainly a strong consumer demand. People see these as a power snack which they can have mid-morning or afternoon prior to hitting the gym after work.”

With plant-based foods so popular right now, it’s no surprise they’re also moving into the snacking category. “Consumer’s snacking habits are changing – they’re wanting more meat alternatives,” Peter affirms, “and in snacking that translates to a whole range of canape items that are evolving month by month. Falafel balls is a great example.”

Three to five pm window is biggest snack time for pubs

Snacking is also a staple of the pub market, and according to Gary Johnson, National Executive Chef for ALH Group, it can be broadly divided across two meal occasions. “In the morning we don’t see a lot of customers ordering a big wedge of cheesecake with their coffee, but they may well have some nice macarons or a small square of warm brownie. Those morning snacks are certainly in demand and plant-based is certainly to the fore here – such as a date-based slice. The biggest time for snacks for us is the 3pm to 5pm window, where a lot of customers will have a coffee or a drink and might order small tapas plates, Iberico ham on a baguette, some cornichon pickles – we call it ‘mood food’.

“I think simplicity is the key here – some homemade hommus with olive oil, some sumac and Turkish bread on the side goes pretty well with a cold beer, and who could go past champane and canapes – the quintessential snack if you’ve got the time to indulge! I do think people are leaning towards smaller portions, we tend to sell more of those than we would of the larger meals. Healthier for you presentation is also a plus here.”

Gary says that many of the most popular snacks are share plates which can be easily assembled at the bar while the kitchen staff are on afternoon break. “Some house roasted Szechuan pepper and pink salt cashews, scooped into a bowl, or marinated olives in a jar behind the bar – those are things the FOH team can grab and serve and they’re ideal with a couple of drinks.”

Suppliers getting into snacking action

Major suppliers are also getting into the snacking category action by marketing new product lines designed for contemporary appeal. A recent example is the Edgell Entertainers range of cheese snacking options from Simplot Foodservice.

“Research tells us that consumers are snacking more than ever before, with dinner no longer the main event of the day,” says David White, Executive Chef at Simplot Foodservice. “As people become less attached to defined mealtimes, they’re searching for snacks that deliver variety and taste.”

“The Edgell Entertainers range, consisting of Mozzarella Sticks, Haloumi Chips, Jalapeno Cheese Bombs and Mac ‘n’ Cheese Bites, helps you expand your menu and gives you an easy way to increase sales.

“They’re quick and easy to prepare, and it goes without saying that they deliver on flavour and texture. Sit-down venues can serve them as a side dish, appetiser or bar snack, while chefs will love them on share platters or as a finger food for events.

“As a chef I love products that offer versatility – if I can use one product in multiple ways it provides so many benefits. I can save storage space, turn over stock quicker and it saves me time with ordering.

“The new Edgell Entertainers range is all about versatility, in that there’s a variety of ways you can feature them on your menu. Whether you’re looking at spicing up your burrito offer with a side serve of Jalapeno Cheese Bombs, or adding Haloumi Chips to your sides selection, there really are so many ways to use them!”