This is so smart for the chains to start offering. I have always loved the Sliders at Fridays.
Thinking small is the watchword for an increasing number of operators who offer downsized sandwiches and bburgersurgers. They play a variety of roles, ranging from easy-to-eat bar munchie, shareable nosh for groups and affordable meal option for wallet-watching patrons.
More and more small sandwiches and sliders are popping up across the restaurant landscape. Boston Market recently launched a line of Market Sliders?? that are touted as a light meal or snack. The sliders, priced at $2.99 for three for a limited time, are available in BBQ chicken and cheddar, meatloaf and cheddar, and turkey and Swiss versions. Last year, Jack in the Box introduced Mini Sirloin Burgers, which are topped with American cheese, grilled onions and ketchup and served on small buns similar to Hawaiian sweet rolls. They’re price at $3.89 for a trio.
About a month ago, McDonald’s launched McMini sandwiches across its stores in Canada. McMinis come in two variations, a grilled or crispy chicken breast on a mini bakery-style baguette with a choice of either spicy Thai sauce or pesto for about $1.95 in U.S. dollars. Early indications are the minis are “building a loyal following among those looking for a smaller meal or snack option,” said a McDonald’s of Canada representative.
Tiny sandwiches are “the American grab-and-go version of small plates, our version of the great sampler,” said Clark Wolf, a New York City-based restaurant consultant. “It allows you to present attractive price points and allows you to build sales. And it allows people to sample things without making that big investment.
“We love the idea of samplers, but this is not an economy for tasting menus,” he added. “When there is a lot of money, things get a bit refined and fancy. When the money goes away, we do similar things but in a friendlier way. What’s more unpretentious than a slider?”
Cheeseburger in Paradise, a Tampa, Fla.-based chain of 33 tropical-themed casual eateries, introduced plates of Mini Cheeseburgers back in 2001, long before they became the popular item they are today, said Tom Kempsey, the chain’s vice president of culinary. “We just saw the magic in these things,” he said.
The chain has expanded the mini burger line with mini crab-cake sandwiches.
May 16th, 2010 at 11:14 AM
I think we will continue to see more of this in the future. I also see some local restaurants in my area now offering petite desserts, such as cheesecake and carrot cake. Good idea
May 16th, 2010 at 11:52 AM
I love slidders and all the new variety restaurants are offering!
May 16th, 2010 at 12:18 PM
I enjoy the sliders at Ruby Tuesday’s. They have a great variety.
May 16th, 2010 at 7:57 PM
Always liked these “mini” burgers. You can have a different one each time and never get bored.
May 16th, 2010 at 7:58 PM
You can have four or six, and if you don’t want to eat the whole batch, they are easily put in a take out box and ready for the next day!
May 16th, 2010 at 8:29 PM
One of my son’s favorite things! =) Always a winner.
“B”
May 16th, 2010 at 8:45 PM
I think we will only see more and more of this type of activity at all mainstream restaurants. Have you been to Carrabbas lately? Most of their “regular” menu items now come in a Small or Normal size – and we’re not just talking burgers here. This is just plain smart, both financially, and marketing-wise. They can claim they are being more and more health conscious, still retain the regular size items, and still make money on the smaller sizes. I believe it’s only a matter of time before you see multiple sizes for entrees at virtually all chain restaurants.
May 16th, 2010 at 11:40 PM
Very nice…..kind of reminds me of the 10 to 12 Krystal Burgers I would eat during meals while in high school!!
May 18th, 2010 at 7:54 AM
You are so right Mike. I had a cheesecake mini-dessert at PF Changs and it was incredibly good and just enough. I’ve been on Weight Watchers and it’s amazing how many resaurants offer delicious low cal meals today. There are many more options now as compared to years past.
May 21st, 2010 at 9:17 AM
I’m a huge fan of the smaller-sized plates. Some restaurants that I love really do serve way too much food. I like the direction restaurants are going.