Going small to gain big

Going small to gain big

After years of serving “bigger-is-better” meals, some shrinking thinking has worked its way into the minds of restaurant chefs. Claims like “burritos as big as your head” used to be marketing advantages, but now a growing number of restaurants actively promote their smaller, more healthful and value-positioned reduced portion sizes.

A few say the portion shaving is intended to help diners watch their weight, while others seek to offer less expensive meals. Still others allege smaller

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish