Bonefish Grill's new small plates augment its significant appetizer section, which includes Ahi Tuna Sashimi.

He created a bar menu of snack-sized samplings of best-selling core menu items at The Cheesecake Factory and sibling concept Grand Luxe Café last year. Based on the early success of that menu, Cheesecake Factory is now testing a small-plates section for the main dining room. Priced from $3.95 to $6.95, offerings will include Stuffed Mushrooms, Sweet Corn Fritters, Ahi Tuna Tartare with Fresh Avocado, and Glazed Beets with Herbed Goat Cheese and Baby Arugula.

At Tampa, Fla.-based Bonefish Grill, Vice President of Marketing Richard Turer has also seen continued growth in the number of people that like to make a meal of smaller-plate options. “Small plates make up a more significant amount of our sales compared with other dinner houses,” says Turer. He attributes some of this behavior to macro pressures and to guests' desire for quick, casual meal experiences within the polished-casual setting.

Anticipating a continuation of this trend, in October 2008 the 150-unit chain added petite cuts of fish: Grilled Gulf Grouper, Snake River Rainbow Trout and Chilean Sea Bass will now be served in smaller and regular-sized portions. It also launched a new section called Hand Helds featuring sandwiches, fish and chips, and shrimp tacos, priced lower than typical entrees.

The new offerings augment Bonefish's already significant appetizer section. “We have had tremendous results with these,” says Turer, “both with loyal users who look at the Hand Helds as a more casual way to experience our food and with light users who can get in and out faster and with a slightly lower check.”

Similarly, Orlando, Fla.-based Season's 52 created a steak and mushroom kebab, $14.95, in November for guests who want a smaller portion of red meat in less time, for less money. The chain has a $25.50 tenderloin filet at lunch that takes 12 minutes to cook. The new kebab, which is made with a slightly smaller portion of strip loin meat and served over salad greens with nonfat, béarnaise-style dressing, has lower food cost and is ready in four minutes.

“About 35 to 36 percent of our lunch crowd is interested in creative salads,” says Director of Culinary Development Cliff Pleau. “This salad attracts not just salad eaters, but attracts the male niche that normally eats steak.”

MORE: Chain restaurant operators cross-utilize ingredients and experiment with portion sizes to keep food costs in line while delivering value to consumers.