Most consumers still eat the traditional three meals per day, but they're smaller meals that are supplemented by snacks, a trend that's driving quickservice chains to create smaller sandwiches and snack-like dishes that drive between-meal traffic. "If you build a menu that has different flavors and portions, it gives the consumer the ability to not only shape a particular meal, but also to shape how they will be eating during their entire day," said Sterling-Rice Group culinary director Kazia Jankowski.
Small plates make sense as dining trends shift
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