Chains and independent restaurants are increasingly using unusual ingredients and preparations for side dishes to draw consumers and increase check averages.
May 13, 2013
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Side dishes, the supporting cast of restaurant menus, often in the shadow of center-of-the-plate stars, are increasingly finding their way into the spotlight.
Traditional vegetable and potato sides, while still common, are now being dressed up with innovative flavors or joined by dishes with complex preparations or sophisticated ingredients once reserved for main dishes. And with some premium sides priced at more than $8, operators said they are an effective way to get guests to spend a little more.
“People aren’t spending as much at restaurants. [We’re] bringing some of the money back on that check with sides,” said Paul Drew, executive chef of Phillips Seafood in Atlantic City, N.J. “A lot of customers were asking for … smaller portion...
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