What family-style means
The Cambridge Dictionary describes family-style food as "brought to the table in large dishes so that people can serve themselves."
At a restaurant, you'll usually see it in one of two ways:
- A group menu. The restaurant serves a set run of shared dishes to a large party for one price per person.
- Dishes made to share. The regular menu has larger dishes meant for the table, each with its own price.
Both are family-style. The difference is how you price them.
Family-style or small plates?
The two get mixed up, because both involve sharing. The difference is size and timing.
| Family-style | Small plates |
|---|---|
| Large platters for the whole table | Small dishes, each a few bites per person |
| Often served in courses: starters, then mains, then dessert | Dishes come out when they're ready |
| Often one price per person | Each dish has its own price |
| Common for groups and celebrations | Common at tapas, mezze and wine bars |
If your menu is small plates, tell guests roughly how many to order. If it's family-style, tell them how many people each platter feeds.
Price per person or per dish?
Per person suits groups. Everyone knows the cost before they arrive, the bill is easy to split, and the kitchen knows in advance what to prep. Navy Beach in Montauk, New York, puts it plainly on its family-style menus page: "our family-style menus are for large groups, booked in advance." When we checked, one of its menus showed "60 per person, does not include tax and service charge", with upgrades priced per person as well.
Per dish suits a regular dinner service, where a table of two might share one platter and a table of six might order four. Here, each dish needs a line saying how many people it feeds, such as "serves 2 to 3." Without it, guests have to guess how much to order.
You can offer both. For example, keep sharing dishes on the regular menu for small tables, and add a set family-style menu for groups of eight or more.
Check that the price works
A family-style price has to cover generous platters, because a table that runs out of food feels short-changed. Cost it out on a full table.
Take the $55 example for a group of 10. That's $550. Add up the ingredients for every platter the table will get, using portions large enough that nobody leaves hungry. Use the more expensive main choices, since groups may pick them more often than you expect. Suppose that comes to $165. That leaves $385 for staff, rent, waste, fees and profit. If you refill platters, count the refills too, and say on the menu whether you do.
Our prix fixe guide covers the same check for a set menu with courses.