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

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