A trend toward shorter restaurant menus, which began as a necessity during the COVID-19 pandemic, has persisted among chefs for reasons of efficiency and creativity. While this shift aids kitchen operations and allows for more focused dishes, it can limit options for diners with specific preferences or dietary needs. Experts suggest that the change reflects a broader evolution in the industry toward streamlined offerings.
The reduction in menu sizes started during the pandemic as restaurants faced supply-chain disruptions, labor shortages, and financial pressures. Independent eateries, in particular, pared down their selections to manage fewer ingredients and staff efficiently. Danny Lledó, head chef and owner of Xiquet in Washington, D.C., noted, “Initially, some of that shift may have been influenced by the pandemic, supply-chain instability, labor shortages and the need for tighter operational control. But beyond that, I think the movement towards smaller menus reflects something more intentional.”
This adaptation has evolved into a strategic choice. Max Centauro, executive chef at New York’s Seirēn, explained, “That reset made chefs realize we didn’t need 35 dishes to be successful. What started as survival became strategy. Leaner menus are more efficient, more consistent and often more profitable.” Similarly, Abhshek Botadkar of Long Island’s Bhaijaan observed that the trend predated the crisis: “Having opened and consulted on more than 100 restaurants globally, I’ve seen a clear shift toward tighter menus. The pandemic accelerated it, but the move was already happening. Operators realized that smaller menus improve efficiency, consistency and cost control.”
Chefs highlight creative benefits from fewer items. With less to manage, they can refine flavors and adapt seasonally. Nigel J. Lobo, chef and partner of Arizona’s Indibar, said, “[Smaller menus] give us space to develop dishes with more precision. When you’re not managing 40 items, you can think more deeply about balance, texture and spice.” Michael King, executive chef at Arlo Hotels' Sungold and NoMad Diner in New York, added, “A smaller menu is easier to change, especially with the seasons, so you can be more nimble.”
For diners, opinions vary. Smaller selections may prevent choice overload and ensure fresher ingredients, as King pointed out: “When a menu is smaller, most of the time it indicates the menu is well thought out... It also usually means fresher food.” However, Christian Hernandez, chef of Houston’s Barbacana, cautioned, “As a diner, it limits your options. This can be unfortunate for more adventurous diners who like to see diversity on a menu’s offerings, or it could also negatively affect those with dietary restrictions.” Lledó emphasized trust: “With a smaller menu, you have to be confident in your identity... A focused menu works best when there is trust between the restaurant and the diner.” Hernandez advised, “If you have trust and rapport with them and you like what they do, then it doesn’t matter how big the menu is.”
