Sharing in the restaurant business: A groundswell

Sharing in restaurants isn’t just a trend, it’s a true weapon of mass conviviality !

As ancient as the fight over the last French fry, sharing transcends cultures and generations. From Spanish tapas to North African or Levantine kemias, not to mention those famous Asian dishes where everyone digs in freely, sharing is universal.

Take those Savoyard restaurants, where fondue turns diners into real teams: arranging the table setup, rotating the side dishes... That’s sharing, too.

And what about those huge cuts of meat you order by weight ? "- How many of you ? - Four. - Alright, 1.2 kg it is !" Or the whole fish brought to the table like a trophy, staring at the guests with its round eye as if to say, “So... who’s brave enough to carve me?” Even the carving becomes a meaningful part of the experience.

The afterwork culture of the 2010s helped popularize the concept of sharing, with an avalanche of all kinds of platters. From the classic charcuterie board, we moved on to a full-blown festival : cheese boards, tapas boards, seafood spreads, vegetarian assortments... Even fries joined the party ! Okay, we’re still not quite at the level of Nordic countries where people casually share croquettes, here in France, we’re still a bit weird about that. Who knows why ?

Shared starters have become true works of art : Tartares sculpted like monuments, burratas unveiled like movie stars, colorful ceviches that could outshine a rainbow. It’s also the perfect chance to sneak a bite of that signature dish your friend didn’t order—only to now stare at you with those hungry puppy eyes, full of regret.

Sharing now drives drink sales like never before : one platter = several drinks, it's mathematical ! And the more we share, the longer we stay, the more we order.That’s the magic of sharing : it turns a simple meal into a full-blown gastronomic marathon.

But beware, sharing means excellence ! There’s no excuse for mediocre products when everyone is going to have a taste. Sharing demands a real sense of ceremony, a carefully curated presentation. It’s like a little performance, with each dish playing its part. Because sharing isn’t just about food, it’s also about sharing on social media.

And what about desserts ? Ah, desserts… Beyond the classic “let me just have a bite” (that ends up eating half the cake), there’s a whole world waiting to be explored. Imagine modern-day chocolate fountains, deconstructed desserts made for sharing, plates that tell a story and extend the pleasure just a bit longer...

For suppliers and restaurateurs, it’s a real challenge : How do you create products made for sharing ? How do you present them ? How do you serve them ? It’s a whole new art to reinvent, from containers to content, from portioning to plating.

Sharing is ultimately much more than just a way of eating : it’s a social experience, a moment to let go where we forget about individual portions and focus on what truly matters : the pleasure of being together. And as we like to say in the business:"Everything is shareable, from the starter to the check… except maybe the last bite of dessert!"

Don't hesitate to reach out to Strateg’eat to dive deeper into these topics during an interactive workshop or a tailor-made session at your next convention.With our expertise in the restaurant and snacking industry, we bring you relevant analysis, exclusive insights, and custom solutions to meet your challenges.Together, let’s turn obstacles into strategic opportunities.