Why smaller portions are the biggest restaurant trend right now

Some restaurants are even adding menus to court users of GLP-1 drugs.

A ropa vieja dish from Cuba Libre Restaurant and Rum Bar’s GLP-Wonderful menu is prepared for serving at the restaurant in Philadelphia, on Friday, March 6, 2026. [Photo: Mingson Lau/AP Photo]

The biggest new restaurant trend is small.

Special menus with petite, less expensive portions are popping up all over, from large chains like Olive Garden and The Cheesecake Factory to trendy urban eateries and farm-to-fork dining rooms.

Restaurants hope that offering smaller servings beyond the children’s menu will meet many different diners’ needs. Some people want to spend less when they go out. Others are looking for healthier options or trying to lose weight. Younger consumers tend to snack more throughout the day and eat smaller meals, said Maeve Webster, the president of culinary consulting firm Menu Matters.

“These are really driven by, I think, changes in the way people are thinking about their relationship with food, the way they spend money on food, what is a good value and what’s not,” Webster said.

Beth Tipton, the co-owner of Daniel Girls Farmhouse Restaurant in Connersville, Indiana, introduced an eight-item Mini Meals menu last fall after several customers requested smaller portions. The menu, which includes daily specials like a half piece of meatloaf with green beans, mashed potatoes and gravy for $8, now accounts for about 20% of the restaurant’s orders, she said.

Older adults make up about half of the restaurant’s clientele, Tipston said, and some customers told her the regular menu was a stretch for their budgets. As someone who underwent weight-loss surgery, she also knew from experience that many restaurants won’t allow adults to order from their children’s menus.

“We wanted it to be available to all without the word ‘kids meals’ attached,” Tipton said. “With the rising costs all around us we wanted to help in any way we can, and this is a great option.”

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