Here’s one habit restaurants embraced during the recession: grazing.
The number of menu items listed as snacks jumped 185 percent between 2007 and 2010, and items described as mini soared almost 400 percent, according to new research from Mintel, a Chicago firm. While McDonald’s pushed its snack wraps, local chains like Au Bon Pain introduced a “19th hole snack mix’’ and D’Angelo Sandwich Shop unveiled quesadilla snacks. Meanwhile, Friendly’s and Uno Chicago Grill added sliders, or miniburgers, to their menus.
Before the recession hit, restaurants had begun adding small meals as a way to drive traffic during off-peak hours and cater to consumers’ on-the-go lifestyles. But the economic downturn and sharp drop in consumer spending made snacks a centerpiece of menus. Smaller portions meant downsized prices.
“Snacks became more of a way for restaurants to attract consumers with low-priced food options, just to help sustain their business,’’ said Eric Giandelone, director of foodservice research at Mintel. “Certainly, the popularity of the dollar menu bears just how price-sensitive restaurants have become.’’
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