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 portions ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com