Restaurants are beginning to experiment with smaller  MAR 26 2007

Restaurants are beginning to experiment with smaller portions on their menus, but since portion Supersizing has meant increased profits (and expanding American waistlines) for years, it's a risky play. "Larger portions are so profitable because food is relatively cheap. On average, food accounts for about a third of the total cost of running a restaurant; such things as labor, equipment, advertising, rent and electricity make up the rest. So while it may cost a restaurant a few pennies to offer 25 percent more French fries, it can raise its prices much more than a few cents. The result is that larger portions are a reliable way to bolster the average check at restaurants."

Read more posts on kottke.org about:
food   obesity   restaurants

this is kottke.org

   Front page
   About + contact
   Site archives

You can follow kottke.org on Twitter, Facebook, Tumblr, Feedly, or RSS.

Ad from The Deck

We Work Remotely

 

Enginehosting

Hosting provided EngineHosting