Restaurants are reshaping their menus in line with evolving dining habits. As consumers eat smaller portions and snack more frequently, they are redefining when—and how—they dine out.
VML Intelligence data shows snacking is now firmly embedded in eating habits, with 62% of people saying they are snacking as much as, or more than, they were six months ago. Meanwhile, the growing adoption of GLP-1 weight-loss drugs is reshaping appetites: around 17% of people have taken or are taking GLP-1 medications, up from 12% last year, and 54% of those users say their appetite has reduced.
Together with broader “treatonomics” behaviour—where small indulgences replace bigger luxuries—these shifts are changing what diners expect from restaurants. In response, hospitality operators are rethinking menus, formats and even the time of day when dining happens.
Restaurants are leaning into snacks and small plates as dining habits fragment. Across the UK, restaurants are adding creative snack menus to complement or even replace traditional starters. London restaurant Elliot’s is known for its Isle of Mull cheese puffs, deep-fried cheddar croquettes that have become its signature dish; while venues such as Carbone, Lilibet’s and Other are elevating one- or two-bite snacks like tuna-loin gildas, anchovy éclairs and tempura seafood bites.
These small dishes offer diners flexibility. Instead of committing to a full three-course meal, guests can mix snacks, small plates and larger dishes depending on appetite. For chefs, snacks also provide an opportunity to showcase creativity early in the meal and generate high-margin dishes using smaller portions or off-cuts.
Experimental psychologist Charles Spence notes that several forces are driving the small plates trend: shifting appetites, the rise of more informal dining and the simple sensory appeal of small fried bites that fill a room with enticing aromas.
