by: Marzetti Foodservice
Customers continue to crave sliders, those mini sensations that pair well with warm weather and cold beverages. The opening of seating on patios and sidewalks always signals an uptick in orders for these shareable snacks. Sliders are the ultimate treat for customers who want “just a bite” of something at happy hour or snack time. They’re a popular option for grazing-prone millennials, who often choose “snack like” items over larger entrées. Operators love the versatility of sliders, since they represent a single menu item that can be used as a hors d’oeuvre, appetizer or entrée.
The Slider Evolution
“Sliders are part of the increased trend for personalization, customization and miniaturization that we see throughout the industry,” says Darren Tristano, president of Technomic, a food industry research and consultancy. “Sliders are going through their own evolution now, and chefs are moving beyond the basic burger, using the soft bun as a carrier for different proteins like pulled pork, chicken or salmon.”
Tristano says the highly customizable format allows operators to demonstrate their culinary credibility. “Because consumers are ordering a smaller portion, they’re usually willing to be more adventurous, or to order a combo plate of a few different types of sliders, one of which can be a more creative stretch for the kitchen.”
Sliders on the Menu
There are endless options for what goes inside a signature slider. Beef ‘O’ Brady’s Family Sports Pub serves Southern Fried Chicken Sliders with smoked Gouda cheese and honey mustard aioli. Del Frisco’s Grille’s Asian Street Bao Sliders include barbecue pork, pickled daikon and carrot, cucumber, cilantro and chiles. And Bar Louie offers Blackened Salmon Sliders with bacon, spinach, tomato and pesto mayonnaise.