Little Treat Culture: How Restaurants Can Leverage Snacking Trend

Little treat culture -- the growing trend of people indulging in small-sized snacks or indulgences as a way to self-care or reward themselves can be transferred to the restaurant plate, providing opportunities for profitablity and creativity. According to an 84.51° study, 74 percent of US consumers under 35  snack at least a few times daily. And, according to Datassential, 55 percent of Gen Z love trying new foods in familiar formats. 

"Snacking is all about meeting the moment when a craving strikes," Luis Martinez, senior vice president of R&D and Commercialization at Rubix Foods, a culinary and food science-focused provider of flavor and functional ingredients, told Modern Restaurant Management (MRM) magazine. "With trends moving at the speed of social, brands need to move fast to be a part of buzzworthy conversations. That means having easy-to-execute LTOs in the pipeline and relationships with trusted suppliers who can make the traffic-driving magic happen."

In his…