What’s the next big thing in fast food? Smaller snacks
Aug 31, 2015
Forget the Big Mac attack. Now is the time of the snack attack.
After years of slinging super-sized servings, some fast-food chains are starting to see the benefits of offering daintier bites. That includes mini-hot dogs, little chicken sandwiches and shakes that are smaller than a small.
Arby’s introduced a lineup of sliders this week, mini versions of its regular sandwiches that cost less than $2 each. Fast-food purveyors are starting to see the perks of going small. Arby’s photo via The Associated Press
It’s all intended to entice people who are searching for a small treat between meals, a cheap bite or a little something extra at mealtime.
This week, Arby’s introduced a lineup of sliders, with the miniature versions of its regular sandwiches costing less than $2 each. Earlier this year, Sonic introduced “Lil Doggies” and “Lil Chickies,” or petite hot dogs and chicken sandwiches, for around the same price. They were so popular the chain is bringing them back next week.
Taco Bell is promoting its “Dare Devil Loaded Grillers,” which are smaller burritos for about a buck.
The more modest serving sizes are intended to serve a variety of eating habits, including the uptick in people snacking and eating smaller meals around the clock. That means giving people options that don’t make them feel like they’re pigging out.
They aren’t all shrunken versions of regular items, either.
Burger King said the return of its chicken fries is helping push up sales, with many people stopping in to get French fry-shaped fried chicken as a snack. And Dunkin’ Donuts CEO Nigel Travis has said the chain’s new sandwiches are meant to be snacks – not lunch – to fit with the changing way people are eating.
“What we’re seeing is the definition of meals is changing,” said Popeyes CEO Cheryl Bachelder.
Reduced portion sizes can also be a way to attract deal-seekers, because smaller sizes usually mean smaller prices. That’s an area some fast-food chains are struggling with, as rising costs for ingredients like beef and dairy have made it tough to keep offering traditional dollar menus.